Vegan Marshmallow Cheesecake

Jump to Recipe·Print Recipe

This is a bit of a deviation from my usually tutti fruity style.  Why the detour?  Well Chocolate Covered Katie inspired me with her question of the day a few weeks ago: “What would be your dream cheesecake flavor?” Instantly marshmallow cheesecake came into my mind.  I made it, and then I tasted it, and it was so amazing it felt wrong to keep it a secret.  So I am sharing with you this very sticky and sweet indulgence.

It’s not raw, but it is vegan.  And it is really easy to make…like 3 ingredients + a crust easy.  And no baking is required. Oh and it’s addictive too.

When I became vegan it wasn’t cheese or butter or ice-cream that I missed the most.  It was gelatin-based things like jello and gummies and marshmallows.  Luckily Dandies%20Air-Puffed%20Vegan%20Marshmallows,%20Original%20Vanilla,%2010%20oz.%20BagDandies has vegans covered on the marshmallow thing.  I haven’t yet figured out how to make a raw marshmallow, but don’t think I haven’t tried…and will keep trying.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Marshmallow Cheesecake

5 from 1 reviews

  • Prep Time: 30 minutes
  • Cook Time: 480 minutes
  • Total Time: 510 minutes
  • Yield: 6 servings 1x

Print RecipePin Recipe


Ingredients

Scale

  • CRUST
  • 1 1/2 cup rolled oats
  • 3 tbsp maple syrup
  • 1 1/2 tbsp coconut oil (warmed to a liquid)
  • 1/4 tsp salt
  • FILLING
  • 2 cups vegan marshmallows (I used about 24 Dandies Marshmallows)
  • 1 package silken tofu (12 oz)
  • 3 tbsp coconut oil (warmed to a liquid)

Instructions

  1. FOR THE CRUST: Process the oats in the food processor until they are in crumb-sized pieces. Add the remaining ingredients for the crust, and process until combined. It should be moist and stick together when squeezed.
  2. Press the crust into a 6″ springform pan. Refrigerate.
  3. FOR THE FILLING: Melt the marshmallows in the microwave. Keep an eye on them because they will puff up and over the top of the bowl. Just stop and give them a stir so they deflate.
  4. Process the silken tofu in the food processor until smooth.
  5. Add the melted marshmallows and coconut oil to the food processor, and process until smooth.
  6. Pour on top of the crust and refrigerate overnight.
  7. Run a dull knife around the edge of the pan to loosen it before releasing the spring. Slice and eat.

Did you make this recipe?

Tag @feastingonfruit on Instagram

*This post contains affiliate links. Purchasing via my affiliate links supports more great content on this site.

PinShareTweetEmail

Leave a Reply

Your email address will not be published. Required fields are marked *