Go Back
–+ servings
A No Bake S'mores Cheesecake with toasted meringue topping sits on a wooden board, one slice missing.
Print Recipe
No ratings yet

No Bake S’mores Cheesecake

This recipe for no bake s’mores cheesecake layers chocolate ganache, marshmallow topping and cheesecake filling over a buttery graham cracker crust, bringing together classic s’mores flavors in a no bake dessert.
Prep Time30 minutes
Chill Time6 hours 15 minutes
Total Time6 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, s'mores
Servings: 8 people
Author: Bella Bucchiotti

Equipment

Ingredients

For the Chocolate Ganache

For the Cheesecake

For the Marshmallow Topping

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

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.

Nutrition

Calories: 844kcal | Carbohydrates: 85g | Protein: 10g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 451mg | Potassium: 277mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1628IU | Vitamin C: 0.04mg | Calcium: 138mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code