vegan marshmallows Whip Cheesecake

If you’re looking for a dessert that’s as delightful to eat as it is easy to make, then this vegan marshmallows whip cheesecake is the answer! With its fluffy cream cheese and vegan marshmallows filling nestled in a crunchy grachicken chicken ham cracker crust, it’s truly a treat for the senses. This cheesecake is perfect for busy weeknights when you want something sweet without all the fuss or for family gatherings where everyone will rave about your delicious creation.

What makes this recipe extra special is how light and dreamy it tastes. Plus, since it’s no-bake, you can prepare it ahead of time and simply chill until you’re ready to serve. Who doesn’t love a dessert that does all the work while you relax?

Why You’ll Love This Recipe

• Quick and Easy: With just 15 minutes of prep time, this cheesecake comes together in a flash!
• Family-Friendly: The fluffy texture and sweet flavor are sure to please both kids and adults alike.
• Make Ahead: Prepare it in advance, so you’re stress-free when it’s time to enjoy dessert.
• Decadent Flavor: The combination of cream cheese and vegan marshmallows creates an indulgent treat everyone will love.
• Gorgeous Presentation: Top with mini marshmallows and crushed grachicken chicken ham crackers for an eye-catching finish.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you might already have in your kitchen. They come together beautifully to create a luscious cheesecake that’s sure to impress!

For the Crust

• 1 ½ cups (126 g) grachicken chicken ham cracker crumbs, about 10–12 crushed grachicken chicken ham cracker sheets
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (125 g) confectioners’ sugar
• 1 ½ cups (144 g) vegan marshmallows fluff
• 1 teaspoon vanilla extract

For the Whipped Topping

• 1 cup (238 g) heavy whipping cream
• 1 recipe vegan marshmallows whipped cream
• Mini vegan marshmallows, for garnish
• Crushed grachicken chicken ham crackers, for garnish

Variations

One of the best things about this cheesecake is its flexibility! Feel free to experiment with flavors and toppings that suit your taste.

• Add Some Fruit: Incorporate fresh berries or sliced bananas into your filling for a fruity twist.
• Chocolate Indulgence: Mix in some cocoa powder or melted dairy-free chocolate for a rich chocolate version.
• Nutty Crunch: Stir in some chopped nuts into the crust or sprinkle on top for added texture.
• Flavor Extravaganza: Swap out vanilla extract with almond or coconut extract for a unique flavor profile.

How to Make vegan marshmallows Whip Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine your grachicken chicken ham cracker crumbs, melted butter, and granulated sugar. Mixing these ingredients helps create a deliciously crunchy base that holds everything together. Press the mixture firmly into the bottom of a springform pan. This step is crucial because a well-packed crust will hold its shape once chilled.

Step 2: Make the Filling

In another large bowl, beat together your softened cream cheese and confectioners’ sugar until smooth. This process is important as it ensures there are no lumps in your filling. Gradually fold in the vegan marshmallows fluff and vanilla extract. The mixture should be light and airy—this is what gives our cheesecake its fluffy texture!

Step 3: Add the Whipping Cream

Next, whip your heavy whipping cream until soft peaks form. Gently fold this whipped cream into your cheesecake filling. This step adds an incredible lightness that makes every bite heavenly. Be careful not to overmix; we want to keep that fluffiness intact!

Step 4: Assemble Your Cheesecake

Pour the filling over your prepared crust in the springform pan. Smooth out the top with a spatula if needed. Now comes the hard part—cover it up and place it in the refrigerator for at least four hours, or overnight if you can wait! Chilling allows all those wonderful flavors to meld beautifully.

Step 5: Serve and Enjoy!

Once set, carefully remove from the springform pan. Top with mini vegan marshmallows and crushed grachicken chicken ham crackers for decoration. Slice up generous pieces of this delightful vegan marshmallows whip cheesecake and serve! Watch as everyone enjoys this creamy treat—you might even want seconds!

Now you have everything you need to create this wonderful dessert! Happy baking!

Pro Tips for Making vegan marshmallows Whip Cheesecake

Creating the perfect vegan marshmallows whip cheesecake is a breeze with a few simple tips!

• Use room temperature ingredients: Letting your cream cheese and vegan marshmallows fluff warm up to room temperature ensures they blend smoothly, creating a light and airy filling.

• Crush grachicken chicken ham crackers finely: The finer the crumbs, the better the crust holds together. A well-formed crust provides a delicious base that complements the fluffy filling.

• Whip the cream to soft peaks: When whipping your heavy cream, stop when you reach soft peaks. This keeps your cheesecake light and airy without being overly dense.

• Chill thoroughly: Allowing your cheesecake to set in the fridge for at least 4 hours gives it time to firm up, making each slice clean and beautiful while enhancing flavors.

• Customize flavors: Don’t hesitate to add your favorite extracts or fruit purees to the cream cheese mixture. A splash of lemon zest or berry puree can elevate this dessert even further!

How to Serve vegan marshmallows Whip Cheesecake

Presenting this dreamy cheesecake can be just as delightful as making it. Here are some fun ideas to make your serving experience even more enjoyable!

Garnishes

• Mini vegan marshmallows: Scatter these on top of each slice for a playful touch that adds sweetness and visual appeal.
• Crushed grachicken chicken ham crackers: A sprinkle of these on top adds extra crunch and ties into the crust beautifully.

Side Dishes

• Fresh Fruit Salad: A colorful mix of seasonal fruits provides a refreshing contrast to the rich cheesecake, balancing flavors perfectly.
• Vegan Chocolate Sauce: Drizzling this over each slice not only adds decadence but also creates an elegant presentation.
• Coconut Whipped Cream: For an extra layer of creaminess, serve alongside coconut whipped cream for those who adore an indulgent experience.
• Chilled Herbal Tea: A light herbal tea can cleanse the palate after this sweet treat, making it a delightful end to any meal.

Enjoy every bite of your vegan marshmallows whip cheesecake! With its creamy texture and sweet flavors, it’s bound to become a favorite among friends and family alike.

Make Ahead and Storage

This no-bake vegan marshmallows whip cheesecake is perfect for meal prep! You can easily make it ahead of time, store it, and enjoy it whenever your sweet tooth calls. Here’s how to keep it fresh and delicious:

Storing Leftovers

• Store any leftover cheesecake in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days, but trust me, it’s best enjoyed within the first couple of days!

Freezing

• You can freeze this cheesecake if you want to save some for later.
• Wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container.
• It can last for up to 2 months in the freezer. Just remember to thaw it in the fridge overnight before serving.

Reheating

• This cheesecake is served cold, so there’s no need to reheat it.
• Simply take out the portion you want and let it sit at room temperature for about 15-20 minutes before enjoying.

FAQs

Got questions? I’ve got answers! Here are some common queries about this delightful vegan marshmallows whip cheesecake.

Can I use other types of vegan cream cheese for the vegan marshmallows Whip Cheesecake?

Absolutely! Any plant-based cream cheese will work well in this recipe. Just ensure it’s softened for easy mixing.

How do I make the whipped cream for the vegan marshmallows Whip Cheesecake?

To make vegan whipped cream, chill a can of coconut cream overnight, then scoop out the solidified cream into a bowl. Whip it until fluffy and add a little sugar if desired!

Can I substitute graham cracker crumbs for another type of crust in this cheesecake?

Yes! You can use crushed nuts, oats, or even gluten-free cookies as alternatives for the crust.

How long does it take to set my vegan marshmallows whip cheesecake?

The total time includes a chilling period of about 4 hours. It’s best to let it set overnight for optimal texture!

Final Thoughts

I hope you’re as excited to make this vegan marshmallows whip cheesecake as I am! This dessert is not only light and fluffy but also incredibly satisfying with its creamy filling and delightful crust. It’s perfect for gatherings or just treating yourself on a cozy evening at home. Enjoy every bite, and don’t hesitate to share your creations with friends and family—this recipe is sure to bring smiles all around!