Description
A no-bake cheesecake combining classic s’mores flavors with a graham cracker crust, creamy filling, toasted marshmallow topping, and chocolate ganache drizzle. Rich, light, and perfect for any occasion.
Ingredients
Scale
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- For the Topping:
- 1 cup mini marshmallows
- ¼ cup semi-sweet chocolate chips, melted (for drizzling)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed.
- Press the crust into your pan: Transfer the crumb mixture into an 8 or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs into an even, firm layer covering the bottom. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat cream cheese until smooth and creamy with a hand mixer or stand mixer at medium speed.
- Add sweetness and flavor: Gradually add powdered sugar and vanilla extract, mixing until fully combined and silky.
- Whip the cream: In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, preserving its airy texture.
- Incorporate marshmallows and chocolate: Fold in mini marshmallows and swirl in the slightly cooled melted chocolate for rich, chocolatey ribbons throughout the filling.
- Assemble the cheesecake: Pour the filling over the chilled graham cracker crust, smoothing the top evenly.
- Chill the assembled cheesecake: Refrigerate for at least 4 hours or overnight to set completely.
- Add the topping: Before serving, spread mini marshmallows over the cheesecake and toast them with a kitchen torch until golden brown.
- Drizzle melted chocolate ganache over the toasted marshmallows for a final decorative touch.
- Serve chilled and enjoy your no-bake s’mores cheesecake.
Notes
- Use a kitchen torch to toast marshmallows safely and evenly.
- Ensure cream cheese is softened for a smooth filling.
- Chill the cheesecake long enough for best texture, at least 4 hours.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a firmer crust, add an extra tablespoon of melted butter if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: no-bake cheesecake, s'mores dessert, graham cracker crust, marshmallow cheesecake, chocolate ganache