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This no bake s’mores cheesecake brings together a buttery graham cracker crust, smooth cream cheese filling, rich chocolate ganache and fluffy marshmallow topping for a dessert that doesn’t need any oven time at all, because it chills instead of bakes. This marshmallow cheesecake dessert layers familiar flavors in a fun new way so each bite combines creamy cheesecake with chocolate richness and toasted marshmallow sweetness.
No bake s’mores cheesecake layers a graham cracker crust, creamy cheesecake filling, chocolate ganache and toasted marshmallow topping for a decadent treat.
You might also enjoy pumpkin s’mores cookies, campfire s’mores pizza, s’mores brownies, s’mores scones, and s’mores pie pops.
Why You’ll Love It
No baking needed: A chilled dessert that sets in the fridge.
Crowd-pleasing flavor: Chocolate, marshmallow and cheesecake in every bite.
Make-ahead friendly: Perfect for prepping before parties or holidays.
Beautiful layers: Each slice shows off the crust, filling and topping.
S’Mores No Bake Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham crackers: Crushed into graham cracker crumbs for the base of the cheesecake crust. I used store-bought honey graham crackers.
Unsalted butter: Melted butter binds the crust crumbs together and adds flavor. Salted butter works too.
Light brown sugar: Adds sweetness and structure to the crust. You can use dark brown sugar if that’s what you have.
Cream cheese: Softened to room temperature for a smooth, creamy cheesecake layer. I recommend full fat cream cheese for the richest flavor.
Powdered sugar: Sweetens the filling without graininess.
Marshmallow creme: Blends into the filling for flavor and sweetness.
Pure vanilla extract: Adds depth and aroma to both filling and topping.
Whipped topping: Lightens the cheesecake filling for a creamy texture. I used Cool Whip.
Semi-sweet chocolate chips: Melt into a smooth ganache layer with rich chocolate flavor.
Heavy whipping cream: Heavy cream creates silky ganache consistency.
Light corn syrup: Keeps the ganache glossy and smooth.
Egg whites: Whip into the marshmallow topping for structure. Room temperature eggs are best here. I like to store the egg whites in a bowl in the refrigerator for a day or two, covered with plastic wrap that has a few holes so it will dry out for faster whipping.
Granulated sugar: Sweetens the topping while helping it hold shape.
How to Make S’mores Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make ganache: Heat chocolate chips with cream and corn syrup until the chocolate melts, then let the ganache cool.
Make crust: Process graham crackers, brown sugar and melted butter into fine crumbs in a food processor, press into a 9 inch springform pan and freeze briefly.
Make cheesecake batter: Beat cream cheese and powdered sugar in a large mixing bowl until smooth, mix in marshmallow creme, vanilla and whipped topping, then pour this cream cheese mixture over the crust.
Add ganache: Pour cooled ganache over cheesecake layer, then chill for several hours.
Make topping: Heat sugar, corn syrup and water to temperature, whip egg whites and vanilla, stream in syrup, then whip until stiff and glossy.
Assemble: Remove marshmallow chocolate cheesecake from pan, spread marshmallow topping evenly over the top of the cheesecake, toast lightly, then slice and serve.
Substitutions and Variations
Gluten-free option: Use gluten-free graham crackers for the crust.
Dairy alternative: Try dairy-free cream cheese and whipped topping.
Marshmallow fluff: You could make your own, using regular or mini marshmallows, but it’s much easier to use store-bought.
Chocolate change: Use dark chocolate or milk chocolate chips instead of semisweet chocolate, or substitute chopped chocolate. Add some cocoa powder for a richer chocolate flavor.
Extra flavor: Add a splash of espresso to the ganache for richness.
Serving Suggestions
Appetizers: Start your meal with crab cakes or roasted pumpkin apple soup.
Main dish: Enjoy carne asada torta with a corn and kale salad.
Desserts: Serve your no bake s’mores cheesecake chilled, perhaps with a marshmallow cocktail.
How to Store S’mores Cheesecake
Store: Refrigerate covered up to 3 days.
Freeze: Freeze before topping for up to 2 months.
Thaw: Thaw overnight in the fridge before adding topping.
Top Tips
Pack crust firmly: Use a flat-bottomed glass to press crumbs evenly into the cheesecake pan.
Cool ganache fully: Prevents melting the cheesecake layer underneath.
Smoothness check: Make sure the cream cheese is free of lumps before adding the marshmallow creme.
Whip topping well: Glossy, stiff peaks keep the topping stable.
Chill overnight: Gives clean slices and best flavor development.
S’mores No Bake Cheesecake FAQs
Yes, chill the cheesecake overnight for best results.
A torch gives the topping its toasted look, but you can skip it.
Add ½ teaspoon of cream of tartar.
S’mores Cheesecake Recipe
No Bake S’mores Cheesecake
Equipment
- Springform Pan 9-Inch
- Electric Mixer or Stand Mixer
Ingredients
For the Chocolate Ganache
- ½ Cup semi-sweet chocolate chips
- ¼ Cup heavy whipping cream
- 1 Tablespoon light corn syrup
For the Cheesecake
- 12 graham crackers
- 8 Tablespoons unsalted butter, melted
- 2 Tablespoons light brown sugar
- 24 Ounces cream cheese, at room temperature
- 1 Cup powdered sugar
- 7 Ounces marshmallow creme, or fluff
- 1 Teaspoon vanilla extract
- 8 Ounces whipped topping, thawed
- shortening, or butter, for greasing pan
- lemon juice, or white vinegar, to wipe mixing bowl and ensure it's oil-free
For the Marshmallow Topping
- 3 egg whites, large, at room temperature
- ½ Cup granulated sugar
- ½ Cup light corn syrup
- 3 Tablespoons water
- 1 Teaspoon vanilla extract
Instructions
Prepare the Chocolate Ganache
- Add the chocolate chips and heavy whipping cream to a small, microwave-safe bowl.
- Heat in the microwave for 30 seconds and stir.
- If there are still chunks of chocolate chips, heat for another 15 seconds and stir until smooth.
- Set aside to cool.
Prepare the Cheesecake Crust
- Grease a 9-inch spring form pan with shortening or butter and set it to the side.
- Pulse the graham crackers and brown sugar together in a food processor until they are fine crumbs.
- Slowly pour in the melted butter while the processor runs at low speed until the crumbs look like sand.
- Firmly press the crumbs into the bottom and up the sides of the spring form pan.
- Freeze the crust for 15 to 20 minutes or until firm.
Make the Filling
- While the crust is freezing, use an electric mixer to combine the cream cheese and powdered sugar in a large bowl.
- Mix in the marshmallow fluff and vanilla extract until smooth, then fold in the whipped topping.
- Spoon the cheesecake filling over the crust and spread it out evenly.
Add the Ganache Layer
- Pour the cooled ganache evenly over the cheesecake.
- Cover with plastic wrap and chill for at least 6 hours or overnight.
Make the Marshmallow Fluff
- Wipe down a large mixing bowl with lemon juice or vinegar and add the egg whites.
- Put the bowl to the side.
- Combine the sugar, corn syrup, and water in a small saucepan, and stir.
- Put the saucepan over medium-high heat and add a candy thermometer. Don’t stir once the mixture starts to simmer.
- Once the mixture reaches 225°F, start whipping the egg whites with an electric mixer until they reach soft peaks.
- Mix in the vanilla extract.
- When the sugar mixture reaches 240°F, remove from heat immediately, and slowly pour the mixture in a steady, thin stream into the egg whites while mixing at medium speed.
- Once all of the sugar has been added, increase the speed to high and whip until the marshmallow is thick, shiny, and stiff.
Add the Marshmallow Layer
- Remove the cheesecake from the springform pan and transfer it to a cake stand or platter.
- Spoon the marshmallow fluff on top and spread it out evenly.
- Use a small kitchen torch to toast the top of the fluff.
- Slice and serve chilled.
Notes
Cool ganache fully: Prevents melting the cheesecake layer underneath.
Smoothness check: Make sure the cream cheese is free of lumps before adding the marshmallow creme.
Whip topping well: Glossy, stiff peaks keep the topping stable.
Chill overnight: Gives clean slices and best flavor development.
Nutrition
No bake s’mores cheesecake delivers everything you love about s’mores in a chilled, creamy dessert that’s easy to prepare. From the buttery, classic graham cracker crust to the tangy cheesecake filling, silky chocolate ganache and gooey marshmallows topping, each layer adds flavor and texture. This smores cheesecake recipe creates a dessert that feels impressive yet doesn’t require complicated steps, making it perfect for holidays, birthdays or anytime you want a crowd-pleasing treat.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
