When I first went vegan, I thought this classic dessert offering was out of my life for good because the only vegan options at that time in my area were not, in my opinion, “cheesecake.” Made from cashews and dates and such, they were healthy but not satisfying. Years later, when I discovered Daiya’s in the freezer section, I was not only elated but inspired too. Why not make my own? Something light and fluffy, not too sweet, and preferably easy to make. I quickly started to work on it but was met with so many challenges… I knew something was missing. Dandies came to my rescue not long after that when they brought to market their vegan marshmallow cream. As soon as I could get my hands on it I did, and with that I achieved the “cheesecake” perfection I had been seeking the whole time, and it took me in a fun new flavor direction: S’mores! Now one of my personal favorite desserts I’ve ever made, this recipe is finally making its way to the blog for y’all to enjoy!
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Vegan S'mores No-Bake 'Cheesecake'
Ingredients
- 2, 14-16 oz. packages of vegan “cream cheese,” I prefer Tofutti brand
- 1 jar Dandies Vegan Marshmallow Cream
- 1/4 teaspoon vanilla
- 3/4 cup vegan dark chocolate chips/chunks
- 1/2 cup coconut milk, shake the can good before opening
- Pinch of salt
- 1 pre-made graham cracker pie crust
- Graham cracker crumbs for serving (optional)
Directions
- In a medium size mixing bowl, beat the “cream cheese” until lighter in texture using a hand mixer. Add in the entire jar of marshmallow cream and the vanilla then beat again until combined and fluffy. Set this filling mixture aside for a moment to make the ganache.
- In a small microwavable mixing bowl or glass measuring cup, pour in the dark chocolate chips/chunks. Microwave in 30 second intervals, stirring after each, until 80% melted – this will take about a minute and a half to two minutes in total. When at 80% melted, remove from microwave and stir vigorously as the residual heat melts down the remaining pieces of chocolate. Once completely melted, add in the coconut milk and a good pinch of salt then stir until well combined and smooth. Set this ganache mixture aside for a moment.
- Pour the filling mixture into the pre-made graham cracker pie crust and evenly spread/smooth the mixture out. Pour the ganache mixture on top of the filling and evenly spread/smooth that out as well. Cover and place in fridge for a minimum of 1 hour to set. When ready to serve, top with graham cracker crumbs (optional) and enjoy! Leftovers will keep covered and in the fridge for 3-5 days.
Compassion is the Secret Ingredient 