Vegan Marshmallows Whip Cheesecake : No-Bake Dream Dessert
Indulge in the ultimate no-bake dessert with our vegan marshmallows Whip Cheesecake. This delightful treat combines the creamy richness of plant-based cream cheese and fluffy vegan marshmallows to create a dreamy cheesecake that’s perfect for any occasion. With no baking required, this recipe is not only easy to make but also allows for endless customization with toppings like fresh berries, mini marshmallows, or a decadent chocolate drizzle. Whether you’re hosting a summer picnic or celebrating a birthday, this cheesecake will impress your guests and satisfy your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz plant-based cream cheese, softened
- 7 oz vegan marshmallow fluff
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
Instructions
- Prepare the crust by mixing graham cracker crumbs and sugar in a bowl. Stir in melted butter until combined and press firmly into a 9-inch springform pan. Chill while preparing the filling.
- Beat softened cream cheese in a large bowl until smooth. Add vegan marshmallow fluff and vanilla extract; mix until creamy. Fold in whipped topping gently.
- Spread the filling over the chilled crust using a spatula to smooth it out. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh berries, mini marshmallows, or chocolate drizzle as desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg