No-Bake S’mores Cheesecake

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! 

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. 

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Step-by-Step Photos of no-bake s’mores cheesecake

The crust

1. 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. 
2. 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

Chocolate ganache is very simple to make since it only uses two ingredients and two steps. However, you do need the perfect set consistency to layer in the cheesecake. You need it fluid enough to spread easily but not too warm that it’ll run off or the filling. I recommend reading my full post on Chocolate Ganache if you’re not as familiar with it.

1. 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.
2. 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. 

Cheesecake filling

1. 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*
2. Beat the cream cheese with the sugar and salt until they’re well combined.
3. Add the marshmallow fluff and vanilla and mix until they’re well combined.
4. 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.

Assemble The Cheesecake

1. Once the chocolate has cooled, spread half of it over the prepared crust and refrigerate. Set aside the other half of the chocolate.
2. 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.
3. Refrigerate for at least 4-6 hours or overnight. 

How to store a no-bake 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