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Vegan Marshmallow Cheesecake

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


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


  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.