This S’more Cheesecake combines the nostalgic charm of campfire treats with the creamy indulgence of a no-bake dessert. In just 30 minutes, you’ll create a luscious cheesecake layer topped with gooey marshmallows, rich chocolate, and a crunchy graham cracker crust. The velvety texture of the cheesecake perfectly balances the smoky sweetness of toasted marshmallows, making every bite a delightful contrast of flavors and textures.
Perfect for summer gatherings or a cozy night in, this dessert is as easy to make as it is impressive. The no-bake method ensures a smooth, cool cheesecake that’s ready to enjoy without the wait. With its irresistible combination of creamy, crunchy, and melty elements, this S’more Cheesecake is sure to become a crowd-pleasing favorite.
Ingredients for S’more Cheesecake (No-Bake Recipe)
- For the Crust:
- 2 ½ cups (7 ½ oz / 213g) crushed Graham crackers (or digestives as a substitute)
- ½ cup (4 oz / 113g) butter, melted
- For the Cheesecake Filling:
- ½ cup (4 oz / 115g) sugar
- 2 cups (16 oz / 450g) cream cheese, room temperature
- 2 teaspoons vanilla extract
- 2 cups (16 fl oz / 450ml) cream
- 1 ½ cups (9 oz / 255g) semi-sweet or dark chocolate
- For the Marshmallow Topping:
- 3 cups (6 oz / 171g) mini marshmallows
Step-by-Step Instructions
- Prepare the Crust:
- Combine the crushed Graham crackers with melted butter in a bowl.
- Press the mixture firmly into the base of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- Melt the Chocolate:
- Melt the chocolate in the microwave or over a bain marie. Set aside to cool slightly.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar on medium speed until smooth and lump-free.
- Gradually add the cream and continue whipping until the mixture becomes thick and creamy.
- Add a spoonful of the cheesecake mixture to the melted chocolate and mix to loosen it.
- Quickly fold the chocolate into the remaining cheesecake mixture, mixing fast to prevent the chocolate from setting. The mixture will thicken quickly.
- Assemble the Cheesecake:
- Spoon the filling over the prepared crust and smooth the top.
- Refrigerate for at least 4 hours, or up to 2 days, until firm.
- Prepare the Marshmallow Topping:
- Melt the mini marshmallows in the microwave or over a bain marie. Avoid overmixing to retain volume.
- Remove the cheesecake from the pan by running a warm knife around the edges.
- Spread the melted marshmallow evenly over the top of the cheesecake.
- Toast the Marshmallow (Optional):
- Place the cheesecake under a grill or use a kitchen blowtorch to lightly toast the marshmallow. Be careful not to melt the cheesecake.
- Serve:
- Use a hot knife (dipped in hot water) to cut through the marshmallow topping for clean slices.
Perfect Pairings: Serving Suggestions
This S’more Cheesecake is a showstopper on its own, but you can elevate it further with a drizzle of caramel sauce or a sprinkle of crushed graham crackers for added texture. Serve with a side of fresh berries or a dollop of whipped cream for a refreshing contrast to the rich flavors. It’s also perfect with a cup of coffee or hot chocolate for a cozy dessert experience.
Storage Tips: Keep It Fresh
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you’ve already toasted the marshmallow topping, it’s best enjoyed within 24 hours for optimal texture. For longer storage, freeze the cheesecake (without the marshmallow topping) for up to 1 month. Thaw in the fridge overnight and add the marshmallow topping just before serving.
Time-Saving Hacks for Busy Bakers
To save time, use pre-crushed graham crackers or digestive biscuits for the crust. You can also prepare the cheesecake filling up to 2 days in advance and store it in the fridge until ready to assemble. For the marshmallow topping, opt for marshmallow fluff instead of melting mini marshmallows—it’s quicker and just as delicious!
Equipment Essentials: Tools You’ll Need
A 9-inch springform pan is a must for easy removal of the cheesecake. A stand mixer or hand mixer will make whipping the cream cheese and cream a breeze. For the marshmallow topping, a kitchen blowtorch is ideal for quick and even toasting, but a broiler works well too. Don’t forget a hot knife for clean, sticky-free slices!
Recipe Variations: Mix It Up
Swap the semi-sweet chocolate for milk chocolate or white chocolate for a sweeter twist. For a nutty flavor, add a layer of peanut butter to the filling or mix chopped nuts into the crust. If you’re feeling adventurous, try adding a layer of salted caramel between the crust and the cheesecake filling for a sweet-and-salty surprise.
S’more Cheesecake (No-Bake Recipe)
Ingredients
For the Crust:
- 2 ½ cup crushed Graham crackers (or digestives)
- 1 /2 cup butter, melted
For the Cheesecake:
- 1/2 cup sugar
- 2 cups cream cheese, room temperature
- 2 teaspoon vanilla extract
- 2 cups cream
- 1 ½ cups Chocolate, Semi-Sweet or dark
Marshmallow top
- 3 cups mini marshmallows
Instructions
- To make the cheesecake base: Combine cookie crumbs with the melted butter and mix
- Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
- Melt the chocolate in the microwave or over a bain marie and set aside to cool.
- Beat cream cheese, sugar in large bowl on medium speed of mixer until creamy and there are no lumps
- Gradually add in the cream and continue whipping until really thick
- Add a spoon full of the cheesecake into the melted chocolate a mix it in to losen up the chocolate. Then QUICKLY add the chocolate into the the rest of the cheesecake mix and continue mixing fast so the chocolate doesn’t set. You will see the chocolate mix thicken up really fast
- spoon into your prepared in.
- Refrigerate until firm, it will take around 4 hours. Also you can make it up to 2 days in advance.
- Melt the marshmallows in the microwave or over the ban marie. You don’t need to mix it much, just let it melt. You don’t want to mix it and take out all of the air and volume
- Take the cheesecake out of the tin by running a warm thin knife around the tin
- Spread the marshmallow fluffy stuff over the top of the cheesecake
- Note to toast: Place under a grill to toast the marshmallow quicky. You don’t want to melt the cheesecake. If you have a kitchen blowtorch feel free to use that like I did.
- To cut the cake: Use a HOT knife to cut through the marshmallow, it is a sticky job so a knife that was in hot water really helps.
