No-Bake S’mores Cheesecake

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This no-bake s’mores cheesecake has two layers of chocolate ganache and a no-bake marshmallow cheesecake filling sandwiched between two graham cracker crusts. Truly a s’mores lover’s dream!

no-bake s'mores cheesecake with a slice cut out

Why you’ll love this s’mores cheesecake

First of all, who doesn’t love a no-bake recipe in the middle of summer?!
This recipe may look complicated but really, it’s just a graham cracker crust and save some for the top, two ingredient chocolate ganache, save half for the second layer and then the filling.
The hardest part is waiting for it to set in the fridge but then again it makes it the best ‘make-ahead’ dessert.

If you love s’mores as much as I do, you have to try my favorite s’mores donuts, my fan favorite s’mores cake, s’mores cookies, s’mores frappe, and everyone’s favorite s’mores bars.

If you’re a no-bake cheesecake lover, I have a lemon poppy seed cheesecake, a birthday cake cheesecake and a cherry cream pie.

Ingredients & Substitutions:

Cream Cheese: make sure to use full-fat cream cheese. I have tried this with a low-fat cream cheese before (on accident actually lol) and it does not work. It won’t set at all. I prefer the Philadelphia brand.
Heavy Whipping Cream: make sure to use 36-40% fat cream.
Sugar: I just used powdered sugar in the filling. I don’t recommend swapping this or reducing it – it can make the filling too runny if you reduce it.
Marshmallows: I used marshmallow fluff from a jar – it’s best if you spread it onto a plate and toast it with a culinary torch but if you don’t have one, you can skip that step.
- You could also use marshmallows if you can’t find marshmallow fluff. Just place them on a plate and microwave them until they’re soft inside. Let them cool for like a minute and then mix into the filling.
Graham Crackers: I like to use graham crackers and put them in a food processor myself. I think store bought graham cracker crumbs taste stale lol. You can use any cookies for this really though.
Chocolate: dark chocolate chips or chopped dark chocolate bar works fine. Milk chocolate would be more “s’mores-y” but I think it’s too sweet with the filling. If you do use milk chocolate, reduce the cream in the ganache by 1-2 Tbsp.

How to make no-bake s’mores cheesecake?

The crust

Place the graham crackers in a food processor and pulse until you have fine crumbs. Add the melted butter and pulse until it’s evenly distributed.
Spread about ¾ of the crust into the prepared pan, coming all the way up the sides. Use a ½ cup measuring cup to make the bottom smooth and the corners sharp. Freeze the graham cracker crust and set aside the other ¼ of the crumbs.

Chocolate Ganache

Chop up the chocolate (or use chocolate chips) and place it in a large bowl. Heat the cream in a saucepan and pour it over the chocolate. Cover the bowl for 3-5 minutes to allow the chocolate to melt.
Stir the chocolate ganache gently until it’s completely melted and smooth. Allow it to cool to room temperature. You can also refrigerate it but make sure to stir it every 10 minutes or so, so that it cools evenly and doesn’t harden around the edge.
Once the chocolate has cooled, spread half of it over the prepared crust and refrigerate. Set aside the other half of the chocolate.

chopped chocolate in a bowl — the chopped chocolate or chocolate chips

hot cream on top of chopped chocolate — the chopped chocolate or chocolate chips

Cheesecake filling

Place the marshmallow fluff (can also use marshmallows – just microwave for a few seconds first) into a shallow wide plate and use a kitchen torch to toast the top. *optional*
Beat the cream cheese with the sugar and salt until they’re well combined.
Add the marshmallow fluff and vanilla and mix until they’re well combined.
Stream in the heavy whipping cream with the mixer running on medium speed. Scrape the edge of the bowl and mix again, just until the cream is light and fluffy.
Layer the filling on top of the chocolate ganache and then spread the rest of the chocolate ganache on top, followed by the graham cracker crumbs. Refrigerate for at least 4-6 hours or overnight.

toasted marshmallows in a plate — toasted marshmallow fluff

Frequently Asked Questions

Can I use store-bought pie crust?

Store bought pie crusts might be a little too small for this recipe so you would have some chocolate and filling left over and then have to sprinkle some graham crackers on top. So it might not be the best idea but it could work.

Can this cheesecake be baked?

I haven’t tested it but I don’t recommend it. If you want a baked cheesecake, you can make my vanilla cheesecake and add some marshmallow fluff to that along with some chocolate ganache.
I also have a s’mores cheesecake recipe in my cookbook, Frosted!

What kind of chocolate to use for ganache

You can use any kind of chocolate chips or chopped up chocolate bar. I used dark chocolate but milk chocolate is also fine – it will just be a littleeee softer and sweeter. You could cut back a couple of Tbsp of the cream if you want for milk chocolate.

Can this cheesecake be dairy free?

I have not experimented with dairy-free cream cheese or cream but if you have one that normally works for you, that should be fine. Let us know in the comments if you try it!

How to store No-bake S’mores Cheesecake

This s’mores cheesecake should be covered and stored in the refrigerator. It’s best served cold or slightly chilled. I haven’t tested freezing it, it may work but there’s a chance it could weep and make the crust soggy.

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you make this cheesecake, I’d love it if you left a star rating or a review for me!

As always, have a blessed day and happy baking!

Love, B