Marshmallow Whip Cheesecake Heaven (Vegan)
Marshmallow Whip Cheesecake Heaven is a light and fluffy no-bake vegan cheesecake made with a buttery graham cracker crust and a creamy marshmallow-vanilla filling. It is airy, sweet, and melt-in-your-mouth smooth, making it perfect for easy desserts and special occasions.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 4 hours 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 cups vegan graham cracker crumbs
- 2/3 cup plant-based butter, melted
- 1/4 cup sugar
- 8 oz vegan cream cheese, softened
- 1 cup vegan marshmallow cream
- 1/2 cup vegan whipped topping (soy or coconut)
- 1 teaspoon vanilla extract
- Extra whipped topping for garnish
Instructions
- Mix graham cracker crumbs, melted butter, and sugar, then press into a pan to form the crust.
- Chill crust in the refrigerator for 15 minutes.
- Beat vegan cream cheese until smooth and creamy.
- Add marshmallow cream and vanilla extract, then mix until fluffy.
- Gently fold in whipped topping until fully combined.
- Spread filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Top with whipped cream before serving.
Notes
- Use softened cream cheese for a smooth texture.
- Do not overmix after adding whipped topping to keep it airy.
- Chill long enough for clean slicing.
- Add toppings like fruit or chocolate if desired.
- Best served cold for the right texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
