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.
Step-by-Step Photos of 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.
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.
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
No-Bake S’mores Cheesecake Recipe
This no-bake s'mores cheesecake has a graham cracker crust that continues over the top, making it feel like a true s'more. The filling has two layers of dark chocolate ganache surrounding a no-bake marshmallow cheesecake cream.
Equipment
- 1 stand mixer or hand mixer
- 1 small bowl
- 1 medium bowl
Ingredients
Graham Cracker Crust
- 2 packages graham crackers about 18 sheets or 275 grams
- 84 grams (6 Tbsp) salted butter melted
Chocolate Ganache
- 6 ounces (1 cup) dark chocolate chips
- 180 mL (3/4 cup/6 ounces) heavy whipping cream
Marshmallow Cheesecake Filling
- 150 grams (1 1/2 cups) marshmallow fluff can also use marshmallows
- 16 oz (2 blocks) cream cheese room temperature
- 120 grams (1 cup) powdered sugar
- tiny pinch of fine sea salt
- 2 tsp vanilla bean paste
- 240 mL (1 cup/8 ounces) heavy whipping cream cold
Instructions
Crust
- Lay parchment on the bottom of a 9 inch springform pan and grease the sides for easy removal OR lightly grease a deep dish pie pan.
- Using a food processor, crush the graham crackers until they are fine crumbs. Add the melted butter and pulse until it becomes crumbly.2 packages graham crackers, 84 grams (6 Tbsp) salted butter
- Spread 3/4 of the mixture on the bottom and up along the edge of the prepared pan evenly and press down until it all sticks together. Use a flat bottom glass to press down on the crust for a smooth surface.
- Freeze while you make the filling.
Chocolate Ganache
- Place the dark chocolate in a large bowl and place the heavy whipping cream into a small saucepan.6 ounces (1 cup) dark chocolate chips
- Heat the cream over medium heat until it comes to a simmer (bubbling all around the edge).180 mL (3/4 cup/6 ounces) heavy whipping cream
- Pour the cream over the dark chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
- Use a fork to gently stir the ganache until they’re completely smooth.
- Cover again and allow it to cool to room temperature. You can refrigerate to speed up the process but make sure to stir it every 5-10 minutes so it cools evenly.
Cheesecake Filling
- Place the marshmallow fluff into a shallow wide plate and use a kitchen torch to toast the top. *optional*If using a marshmallows instead, microwave them first until they're soft and melty (about 10-15 seconds) and then torch them.150 grams (1 1/2 cups) marshmallow fluff
- Place the cream cheese in the bowl of a stand mixer (or a large bowl with a hand mixer). Add the sugar and salt and using a whisk attachment, beat on medium-high speed for 1-2 minutes, until they're well combined.16 oz (2 blocks) cream cheese, 120 grams (1 cup) powdered sugar, tiny pinch of fine sea salt
- Add the marshmallow fluff and vanilla and mix until they’re well combined.2 tsp vanilla bean paste
- With the mixer on medium speed, stream in the heavy whipping cream. Scrape the edge of the bowl and turn the mixer to full speed for a couple minutes, just until the cream is light and fluffy.240 mL (1 cup/8 ounces) heavy whipping cream
Assemble
- Spread half of the chocolate ganache on top of the crust and freeze for 10 minutes. Spread the marshmallow cheesecake filling on top of the chocolate and then spread the rest of the chocolate ganache on top.
- Spread the rest of the graham cracker crumbs on top of the chocolate and refrigerate for at least 6 hours or overnight.
- Serve cold or slightly chilled.
Nutrition
Calories: 417kcalCarbohydrates: 37gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 70mgSodium: 255mgPotassium: 162mgFiber: 1gSugar: 23gVitamin A: 901IUVitamin C: 0.2mgCalcium: 92mgIron: 1mg
Tried this recipe?Let us know how it was!