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
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
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.
- 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.
- 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.
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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