No Bake S'mores Cheesecake is the ultimate summer dessert with creamy, gooey marshmallow cheesecake adorned with rich, decadent chocolate ganache in a classic graham cracker crust.
No Bake S'mores Cheesecake
No Bake S'mores cheesecake is decadent summer dessert that feature layers of graham cracker crust, an equal parts creamy and gooey marshmallow cheesecake filling, and rich and decadent milk chocolate ganache on top and swirled right into the cheesecake.
All of this, and no oven involved! The hardest part is waiting for it to set once it's prepared. No need to start a campfire to enjoy s'mores!
What's the Difference Between Baked and No Bake Cheesecake?
The obvious answer here is that one is baked and the other is not.
The longer answer is that baked cheesecake has leavening agents, such as egg, and thickening agents, such as flour, to hold the whole thing together as it gets hot in the oven.
If you were to stick a no bake cheesecake in the oven, it would melt into a puddle without these ingredients. The texture of a no bake cheesecake is a little lighter due to the ingredient differences.
Does No Bake S'mores Cheesecake Need Gelatin?
Many no bake cheesecakes call for gelatin to help them hold their shape. However, this recipe does not need gelatin.
This is because this recipe calls for marshmallows, and once set, these will help the cheesecake hold its shape, since most manufactured marshmallows actually have gelatin in them.
No Bake S'mores Cheesecake Variations
Here are some ideas to mix it up and make this no bake s'mores cheesecake your own!
- Crust: Like classic s'mores, the base of this s'mores cheesecake is a graham cracker crust. If you'd like to add some extra chocolate to this experience, you can use an Oreo crust instead (choose any flavor!).
- Topping: Add some marshmallow fluff on top and brown with a kitchen torch for even more gooey marshmallow flavor. You can make your own marshmallow fluff with these instructions.
- Chocolate: This recipe calls for milk chocolate because that's the classic chocolate used in s'mores. However, you can switch it up and use your favorite including dark, white, or semi-sweet.
- Candy: Mix in your favorite candies right into the cheesecake of sprinkle on top. Some ideas are peanut butter cups, M&Ms, Rolos, Reese's pieces, or whatever your favorite is. I recommend chopping any larger bars or pieces.
- Original: The original recipe (before 2020) called for melted milk chocolate candy bars instead of the ganache. I believe the ganache is a better option for the cheesecake topping because it has a smoother creamier texture and feel. The chocolate bar was delicious, but once set, would harden and be crispy. If you'd like to use the chocolate bar instead, melt 8 ounces chocolate in a microwave safe dish in 30 second intervals, stirring between each interval, until completely melted. Then swirl in like the ganache in the recipe.
More No Bake Dessert Recipes You'll Love
- Chocolate Eclair Cake - one of the easiest desserts out there! Simple pudding sandwiched between layers of softened, cakey graham crackers and a rich chocolate frosting on top. You won't believe how easy it is to make!
- Strawberry Pretzel Salad - I'll never know why this dessert is called a salad. It has a sweet and salty pretzel crust, topped with a classic cheesecake filling, and fresh strawberries on top. The fresh salty-sweet combo is heavenly.
- No Bake Banana Pudding - a classic for a reason. This banana pudding features creamy vanilla pudding with fresh bananas, vanilla wafers, and whipped cream.
- Strawberry Icebox Cake - strawberries and cream between soft layer of graham cracker cake. This cake is easy to make, fresh and fruity, and requires absolutely no baking.
- Butterfinger Pie - a no bake pie with an Oreo crust, peanut butter filling, and whipped cream and Butterfinger pieces sprinkled on top.
No Bake S'mores Cheesecake Video
No Bake S'mores Cheesecake
Ingredients
For the Graham Cracker Crust
- 13-14 full sized graham crackers (makes about 1.5-2 cups crumbs)
- ¼ cup granulated sugar
- ½ cup butter melted
For the Cheesecake
- 1 cup heavy whipping cream
- 2 cups marshmallows (about 24 marshmallows, softened)
- 16 ounces cream cheese softened (two 8-ounce packages)
- ½ cup powdered sugar
- 2 teaspoons vanilla
For the Chocolate Ganache Topping
- 8 ounces milk chocolate finely chopped
- ½ cup heavy whipping cream
- Marshmallows and crushed graham crackers for garnish
Instructions
For the Crust
- Line a 9-inch cake pan. Set aside.
- Place graham crackers in a food processor and process until they're fine crumbs.
- Add sugar and melted butter in the food processor with the graham cracker crumbs and process again until combined.
- Pour graham cracker mixture into a lined 9-inch pie or cake pan. Spread evenly and press the crumbs down with a flat-bottomed glass to flatten into a crust.
- Put the crust in the freezer while preparing the cheesecake filling.
For the Marshmallow Cheesecake Filling
- In a large bowl, whip cream until stiff peaks form. Set aside.
- In a separate large microwave-safe mixing bowl, soften the marshmallows by microwaving for 30-45 seconds. (They will be puffed up and soft.)
- Add cream cheese, powdered sugar, and vanilla to softened marshmallows and beat to combine.
- Add whipped cream and beat again to combine.
- Remove the crust from the freezer, and pour the filling onto the crust. Spread evenly. Place in the refrigerator while preparing the ganache.
For the Ganache Topping
- Place very finely chopped chocolate in a large bowl. Set aside.
- In a small saucepan over medium heat, heat cream until steaming but not boiling, stirring often.
- Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth.
- Allow the chocolate mixture to cool, about 10 minutes.
To Assemble
- Pour ganache over chocolate and spread evenly or swirl into cheesecake.
- Garnish with marshmallows and crushed graham crackers.
- Cover and let set completely in the refrigerator, about 2 hours.
Notes
- Don't replace marshmallows with marshmallow creme. It will not set as well.
- Should chill for at least 2 hours. It's best to chill even longer for about 8 hours or overnight to make sure it's completely set.
- DO NOT try to set the cheesecake in the freezer. It will ruin the texture. I promise the extra wait will be worth it!
- Storage: Cover and store leftover cheesecake in the refrigerator for up to 5 days.
- Freezer Directions: Allow the cheesecake to set for at least the 2 full hours. After it sets in the refrigerator, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator, then slice and serve.
Nutrition
UPDATE INFO: This recipe was originally published in June 2016. It was updated with new pictures, tips, and video and republished in August 2023.
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Mila says
That looks absolutely amazing!
I can't believe it's a 'no bake'. Pinning for sure 🙂
Hope you will share it with our party:
http://milaslittlethings.com/2015/05/idea-box-thursday-link-party-11.html
Hugs,
Mila
Kim Hilbert says
This looks so delicious! Thanks for having pictures of every step. I'm not a confident baker and this helps!
Jennifer Tammy says
Love what you came up with for your 10 minute recipe! Looks delish!
Stephanie says
What a delicious way to enjoy s'mores! And this looks like the perfect rainy day kitchen activities for my kids this summer! Thanks for sharing! #client
Kim @ The Baking ChocolaTess says
OMG...this looks so amazing. Love s'mores anything! thanks for sharing, visiting form Treasure Box Tuesday!
Made From Pinterest says
Yum! This looks delicious! Thanks so much for posting this. I am going to make it as soon as possible. Keep posting awesome recipes like this I am way excited to see what is to come!
Carolyn ~ homework says
Oh my how delicious! love smores and cheesecake! Thank you so much for sharing your wonderful creativity on The Inspiration Board at homework.
Have a wonderful and creative day!
carolyn ~ homework
MARGUERITE SEATON says
GREAT
Katherines Corner says
Oh my goodness..drool...giggle. thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Sue Reynolds says
I don't have a food processor }:
Michelle says
Oh no! A food processor is actually a pretty cheap kitchen appliance. You can get one for just $20-$30. (This is the one I have). A blender or something like a magic bullet also work similarly.
But if you don't want to purchase a food processor, you can always put the graham crackers in a plastic bag and smash them with a rolling pin or another heavy object. Then just stir in the butter. And you can mix the cheesecake filling together with a hand mixer. It might take just a few minutes longer, but this cheesecake is worth it! 🙂
diane says
i am going to try and make small ones in cups for a party love this recipe thank you
Michelle says
That's such a fun idea!
breanne says
Where are the amounts of each ingredient?! This looks so good but I can't find how much of everything to use! Thanks:)
Michelle says
The full recipe with list of ingredients and amounts is at the very bottom of the post. Right above the comments here.
Laura says
I made this last night and while it was good, I think the 3 sleeves is way too much graham crackers. I mixed all of them but I only used about half of that mixture for my 9" pie pan and that was even too much. I also think that two blocks of cream cheese was too much and that one would suffice. I'm definitely going to try this one again but I think I'll halve about every ingredient.
Anna @ Anna Can Do It! says
Oh my, I love s'mores everything! Combining s'mores with cheesecake is a dream come true, not mentioning it's no bake! I love it, have to try it out! - Love, Anna
Gillian Bellshaw says
Aww this is all for the U.S.A market and I am in Scotland , we do have Wallmart (Asda) but dont recognise Honey Maid Graham Cracker Squares, or Kraft’s Jet-Puffed Marshmallows or even Hershey’s Milk Chocolate bars We have other marshmallows and chocolate though. Please could I ask is powdered sugar the same as icing sugar ? sorry to be so stupid but this looks sooooo good
Michelle says
I'm not sure if powdered sugar and icing sugar are exactly the same, but I know they are interchangeable. So you can certainly use the icing sugar instead. Hope that helps!
Kourtney says
Looks so good! I'm planning on making this for my husband for Father's Day. But since I'll have a little one in the kitchen with me, would I be able to skip a step and buy the premade graham cracker crust?
Michelle says
Certainly!
T says
Could you use marshmallow cream instead of melting marshmallows? Just seems like it would save a step but I'm not sure if texture etc would be different. Thanks!
Michelle says
I've not tried it, but it might work okay. Let me know how it turns out if you go for it!
Allison says
YUM!! So simple and delicious & a huge hit with everyone, would definitely make again! Thank you for the awesome recipe 🙂
Benazir says
Can I use normal marshmallows instead f jet puffed?
Michelle says
Yes, any marshmallows will work
Amy says
Your S'more cake cheese cake looks wonderful. I will be trying this and I know it won't last long. Thank you for sharing!
Chantal says
I made this cheesecake 3 times already for my son he totally loves it. The only thing I change is the crust i make it with oreo cookie crumbs instead. Today i made a double batch of it because my son is bringing it to work for his bday.
Michelle says
Ooooh. The Oreos do sound good!
Cindy Rooney says
What if you don't have a food processor
Michelle says
You can grab a cheap one like this one for $16.99 from Amazon which is actually the same one I have. Or you can try to do it by hand.
https://www.amazon.com/BLACK-DECKER-8-Cup-Processor-FP1600B/dp/B0038KPRG6/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1504485613&sr=1-7&keywords=food+processor&linkCode=ll1&tag=thegrawif-20&linkId=6db7102d2f0158093040f5982af02cb4 (affiliate)
Trina says
I am going to make this tonight, however, I have a question, what size of marshmallows did you use in this recipe?
TIA!
Michelle says
The jumbo size.
Mariluz says
Can these be made ahead of time and frozen. We have a group camping trip coming up and would like to bring them for the potluck. However, I don't want to be making them while out camping as there are going to be about 50 people there. Thinking of making minis and freezing them. Thoughts? Will give a rating once I've tried them, but I'm sure it will be a 5/5.
Michelle says
I've never frozen them, but it would probably work. Depending on how far in advance you make them, you could also just refrigerate them. They'll stay firm and fresh in the fridge or a cooler when you bring them.
Tracy says
Could I use one 8oz cream cheese for the no bake cheese cake? Will it still be as good then with two? Thanks
Michelle says
No, that won't be enough.