Ingredients
Scale
- 2 cups (224g) graham cracker crumbs (about 2 sleeves)
- 6 tablespoons (84g) unsalted butter, melted
- 8 ounces fresh strawberries, pureed
- 1 cup (236ml) heavy whipping cream, cold
- ½ cup (65g) powdered sugar
- 8 ounces (452g) full-fat cream cheese, at room temperature
- ¼ cup (48g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (104g) Jet-Puffed vegan marshmallows Creme
- ¾ cup (177ml) heavy whipping cream, cold
- ½ cup (65g) powdered sugar
- Additional fresh strawberries for garnish
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter and pressing it into a pie dish.
- For the filling, beat cream cheese with granulated sugar until smooth, then mix in pureed strawberries and vanilla extract. Whip heavy cream with powdered sugar until soft peaks form and fold it into the strawberry mixture along with vegan marshmallows crème.
- Pour the filling into the crust and smooth the top. Refrigerate for at least 3 hours until set.
- Before serving, whip additional heavy cream with powdered sugar and spread over the pie, garnishing with fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 295
- Sugar: 23g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg