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As summer approaches I am starting to think more about grilling and summer desserts. S’mores are one of those simple pleasures that I look forward to as the weather warms. To make them even more amazing, I took everything I love about them and made it into a no bake cheesecake. This easy No Bake S’mores Cheesecake is loaded with all of the flavors you expect from a S’more. Don’t miss this No Bake S’mores Cheesecake.
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A classic S’more is what every great summer campfire needs to be complete.
Over the last few years I have decided to mix things up and make different flavor combinations.
My favorite is the striped shortbread cookies with marshmallows and a peanut butter cup.
When it comes to this cheesecake traditional flavors are at their very best and you will love every single bite.
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How to make a No Bake Cheesecake Graham Cracker Crust
One of the best things about a no bake cheesecake is that the crust isn’t baked either.
For a graham cracker crust, combine graham cracker crumbs, a little brown sugar and melted butter in a bowl.
Mix to combine and then transfer the mixture to a spring form pan.
Press the mixture down firmly into the bottom of the pan.
Refrigerate until the mixture is ready.
For the no bake cheesecake filling combine cream cheese and marshmallow creme until smooth with a hand held mixer.
Add powdered sugar and mix to combine. Lastly, add the whipped topping and fold it into the mixture.
Be careful to slowly incorporate the topping into the cheesecake so that it doesn’t deflate.
Pour the cheesecake mixture over the graham cracker crust and smooth out into an even layer.
Refrigerate for at least 2 hours.
Just before the cheesecake is ready to assemble, arrange mini marshmallows onto a silicone mat lined baking sheet.
Broil for about 2 minutes or until the marshmallows are nice and toasted.
How to Assemble a No Bake S’mores Cheesecake
Once the cheesecake has set up well, remove the outside ring of the spring form pan.
Begin with the milk chocolate ganache.
Combine milk chocolate chips and heavy cream in a liquid measuring cup. Microwave for 20-30 seconds and whisk.
Continue in 10 second increments until you have a velvety smooth ganache.
Pour it over the top of the cheesecake and use an off set spatula {or spoon} to spread it out to the edges.
Honestly, this baby would be perfect at this stage but you know I couldn’t stop there.
To finish the no bake cheesecake, take additional whipped topping and make a border around the edge of the chocolate {I used a piping bag with a large star tip}.
Then arrange the roasted marshmallows around the border of the cheesecake. Allowing the whipped topping to act as glue.
The final touch is a sprinkling of additional graham cracker crumbs.
It is almost too gorgeous to eat…ALMOST!!
The only thing left is to serve a slice {or two} up and dig in.
Each bite is like biting into the very best S’more you have ever had. One taste and you will be hooked.
Tips for making this Easy No Bake S’more Cheesecake even Easier
- You can purchase graham cracker crumbs in a box next to the pudding in your grocery store. It will save you having to drag out the food processor.
- Adding Marshmallow Creme to the cheesecake batter gives you an extra special flavor to the filling without having to melt any actual marshmallows.
- Using whipped topping that you purchase in the freezer section of your grocery store is a great time saver and works great both in the filling and as the topping.
- Making ganache in the microwave takes less than a minute but it is every bit as delicious.
Do you love No Bake Cheesecake? Try these recipes…
- Fresh Strawberry No Bake Cheesecake
- Easy No Bake Cookie Butter Cheesecake
- 5 Ingredient No Bake Lemon Cheesecake
- No Bake Chocolate Chip Cookie Cheesecake
- Golden Oreo No Bake Cheesecake
No Bake S'mores Cheesecake
Graham cracker, milk chocolate and marshmallows are the star ingredients in this super easy No Bake S'mores Cheesecake
Course: Dessert
Author: June Albertson-Dick
Prep Time: 4 hours hours 15 minutes minutes
Total Time: 4 hours hours 15 minutes minutes
Servings: 1 cheesecake
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Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tbsp brown sugar
- ½ cup butter {melted}
S'more Cheesecake Filling
- 2-8 oz. pkg cream cheese {softened}
- 1-7 oz. jar marshmallow creme
- 1 cup powdered sugar
- 4 oz. whipped topping
Ganache
- 1/2 cup milk chocolate chips
- 1/3 cup heavy cream
Toppings
- 3/4 cup mini marshmallows
- 1/2 cup whipped topping
- 2 tbsp graham cracker crumbs
Instructions
Graham Cracker Crust
Combine graham cracker crumbs {that you have either purchased in crumbs or pulsed in a food processor}, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
S'more Cheesecake Filling
Mix together cream cheese and marshmallow creme until creamy using a hand held {or stand mixer}. Add the powdered sugar and mix to combine. Lastly, add the whipped topping and fold into the cream cheese mixture until incorporated.
Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for 2-4 hours or until set up.
Cheesecake Assembly
Right before you cheesecake is ready to serve, arrange the mini marshmallows onto a silicone mat lined baking sheet. Broil for about 2 minutes or until the marshmallows are golden brown. Remove from the oven and set aside.
To make the ganache, combine the milk chocolate chips and heavy cream in a liquid measuring cup. Microwave for 20-30 seconds, remove and whisk. Continue in 10 second increments until the mixture is velvety smooth. If you feel like the mixture is too thin, add additional chocolate chips. If the mixture is too thick, add additional heavy cream.
Remove the cheesecake from the refrigerator and take off the outside ring of the pan. Pour the ganache over the top of the cheesecake. Use an off set spatula or spoon to spread it out to the edges.
Take the additional whipped topping, add it to a piping bag with a star tip. Pipe a border around the cheesecake. Take the roasted marshmallows and place them around the border, using the whipped topping as glue. Finally, add the additional graham cracker crumbs around the edge of the cheesecake. Serve or store in the refrigerator for up to 4 days.
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