This No Bake S’more’s Cheesecake makes for a perfect year round indoor s’more dessert. We have the graham crackers, marshmallows, and of course, chocolate all in one cheesecake! So easy to make.
No Bake Smores Cheesecake
Well… July is coming to an end. Here in Cincinnati, school starts in just two weeks. This summer has really flown by for our family. We have had a couple family vacations and had the time to BBQ quite a bit during the summer months. One part of me is sad to see summer gone so quickly. The other part of me is thinking ahead to all the cooler weather and fall foods like apples and pumpkin.
This No Bake S’mores Cheesecake makes for a perfect dessert that you can enjoy winter, spring, summer, or fall. It’s great for making when it is too hot to turn on the oven and heat the house. This past week was pretty warm so I figured it was time to make a no bake cheesecake. At the beginning of summer, I shared my No Bake Orange Creamsicle Cheesecake with you on the blog. We ended up making that cheesecake at least a half dozen times since. No bake cheesecakes are so easy and the flavor combinations are almost endless.
This cheesecake was really one that I made to impress my kiddos. They love no bake cheesecakes and they LOVE S”MORES! I knew it would be a perfect indoor S’more idea. As soon as i finished it with the prep, I had to show it off to them. They were all anxious for it to firm up so they could enjoy.
As I suspected…. this cheesecake was gone before I could even get a second piece. No leftovers of this dessert. The flavor combinations were perfect. I had the graham cracker crust, a chocolate cheesecake layer, a marshmallow cheesecake layer, and then a chocolate ganache to top it off. I did add on some Cool-Whip, a mini toasted marshmallow, and a mini Hershey to make the cheesecake a bit more impressive. Those additional toppings are not needed but you can add if you like. I considered just dusting with additional graham crackers so that is also an idea you could consider if you are wanting your cheesecake a bit more show stopping.
You could make this cheesecake for a summer or fall potluck. I think it will be great for a birthday dessert too. Since my kiddos loved it so much, I will most likely make it for our next birthday. You can have an impressive dessert ready to chill in no time at all. Just a few simple steps and a few dishes to clean up. PERFECT!
When you do your shopping list for this cheesecake, you will need graham crackers, cream cheese, marshmallow cream, heavy whipping cream, frosting, some chocolate, and a few other ingredients that you probably have on hand. I listed chocolate chips, you could also melt some Hershey bars, it would work for the chocolate layer too. I used the heated frosting trick that I used in my Boston Cream Poke Cake because I had it on hand. It was perfect. You could just use a basic chocolate ganache if you think you would prefer it over the frosting ganache.
INGREDIENTS TO MAKE NO BAKE S’MORES CHEESECAKE
Crust:
30 Graham Crackers crushed or 3 cups Graham Cracker Crumbs
5 tbsp melted Butter
2 tbsp Brown Sugar
Filling:
8 oz Chocolate Chips
16 oz softened Cream Cheese
1 cup Sugar
1 tsp Vanilla Extract
7 oz Marshmallow Creme
16 ounce Heavy Whipping Cream
1 can Duncan Hines Creamy Homestyle Milk Chocolate Frosting
HOW TO MAKE NO BAKE S’MORES CHEESECAKE
Crush graham crackers in food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a medium bowl, melt chocolate chips by microwaving 30 seconds, stirring and repeating until melted. Set aside.
In a large bowl, beat cream cheese, vanilla and sugar until creamy.
Divide mixture in half into two bowls.
Fold marshmallow creme into one of the bowls until blended. Set aside.
Fold melted chocolate into second bowl until blended. Set aside.
Beat whipping cream until peaks form,
Fold half of whipped cream into chocolate mixture.
Fold half of whipped cream into marshmallow mixture.
Spread chocolate mixture evenly into crust.
Spread marshmallow mixture evenly into crust.
Refrigerate for 2 hours.
Remove ring of springform pan from cheesecake.
Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Carefully pour over cake to cover top completely.
Refrigerate at least one more hour before serving.
Garnish with additional whipped topping, chocolate and toasted mini marshmallows if desired.
Do you have a favorite S’more recipe?
No Bake Smores Cheesecake
Ingredients
Crust:
- 30 Graham Crackers crushed or 3 cups Graham Cracker Crumbs
- 5 tbsp melted Butter
- 2 tbsp Brown Sugar
Filling:
- 8 oz Chocolate Chips
- 16 oz softened Cream Cheese
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 7 oz Marshmallow Creme
- 16 ounce Heavy Whipping Cream
- 1 can Duncan Hines Creamy Homestyle Milk Chocolate Frosting
Instructions
- Crush graham crackers in food processor.
- Add melted butter and sugar and pulse to incorporate.
- Press mixture into bottom an partially up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- In a medium bowl, melt chocolate chips by microwaving 30 seconds, stirring and repeating until melted. Set aside.
- In a large bowl, beat cream cheese, vanilla and sugar until creamy.
- Divide mixture in half into two bowls.
- Fold marshmallow creme into one of the bowls until blended. Set aside.
- Fold melted chocolate into second bowl until blended. Set aside.
- Beat whipping cream until peaks form,
- Fold half of whipped cream into chocolate mixture.
- Fold half of whipped cream into marshmallow mixture.
- Spread chocolate mixture evenly into crust.
- Spread marshmallow mixture evenly into crust.
- Refrigerate for 2 hours.
- Remove ring of springform pan from cheesecake.
- Open frosting container and remove foil seal.
- Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
- Carefully pour over cake to cover top completely.
- Refrigerate at least one more hour before serving.
- Garnish with additional whipped topping, chocolate and toasted mini marshmallows if desired.
Could you use Cool Whip instead of whipping cream?
What size spring form pan ?
I’d love to know as well!! :)
Could this be made in a 13×9 pan for a tailgate, for instance, using these proportions? Or would the ingredients need to be increased somewhat?
Thanks – love you posts!
Hi Janie! I bet it would work. Go ahead and give it a try and let us know.
I made this today and it seemed that the proportions for the crust were way off. Not enough butter and about double the crumbs. I took at least a cup of crumbs away and it was still pretty thick. Next time I will add another 8 oz of cream cheese so the layers can be a little bit thicker. That being said, it tasted great!