The Recipe Rebel / Desserts
written by Ashley Fehr
5 from 3 votes
Prep Time 45 minutes mins
Total Time 50 minutes mins
Servings 12
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Last updated on June 4, 2020
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This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!
Friends.
This cheesecake is unreal.
I know you probably expect me to say that about everything I make but I don’t (do I?!?!). THIS HERE though. My word.
It’s one of those moments when you’re almost done snapping photos and go in for that bite shot with a resounding, “mmmmm….”.
And when you decide the photo shoot is over and take a few more bites. “Mmmm……. mmmmmmmm…….mmmmmm!!!” So seriously good.
In most of my no bake cheesecakes (like this No Bake Mint Chocolate Cheesecake and this No Bake Lemon Cheesecake), I use gelatin to make sure the whole thing holds up and slices beautifully. With this S’mores Cheesecake, I figure the melted chocolate and melted marshmallow would do the trick for me, since both firm back up once chilled.
This cheesecake has the most gloriously smooth texture and holds together perfectly! I debated doing a plain marshmallow cheesecake and adding a layer of chocolate ganache, but who needs an extra step?? I just threw it all in together!
When I decided I was going to make a S’mores Cheesecake for National S’mores Day (today!!), I knew one thing I would absolutely NOT do. Top the whole thing with marshmallows and toast them.
Have you guys ever added toasted marshmallows to a dessert and then let them cool? They turn hard and impossibly sticky. You can hardly cut a piece, let alone eat it with any dignity, the whole cooled marshmallow mess coming off in one chewy bite (so maybe I have some experience with this).
So even though the homemade marshmallow cream is an extra step and I am 100% Anti Extra Steps, do not leave it out — homemade toasted marshmallow cream is life.
You can, however, swap with store bought marshmallows, cold, if you like and absolutely do not have 15 extra minutes to go homemade. Or if you are going to serve the entire thing within 10 minutes of toasting them, you can use store bought marshmallows and toast them up.
Do feel free to garnish with an unreasonable amount of crushed graham crackers and chocolate chunks for good measure.
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Pin this recipe to your favorite boardNo Bake S’mores Cheesecake
written by Ashley Fehr
5 from 3 votes
This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!
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ReviewPrep Time 45 minutes mins
Cook Time 5 minutes mins
Total Time 50 minutes mins
Cuisine American
Course Dessert
Servings 12
Calories 495cal
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/2 cup chocolate chopped
- 1 1/2 cups mini marshmallows
- 1 teaspoon vanilla plus 1 teaspoon
- 24 oz light cream cheese 3 packages
- 1 1/4 cup powdered icing sugar
- 1 1/2 cups + 3 tbsp heavy cream 35%
Marshmallow Cream
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
In a medium bowl, combine graham cracker crumbs and butter. Line a 9″ Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan. *See NOTES for option to bake crust*
In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
Add in cooled chocolate mixture and melted marshmallows and beat until smooth and combined. Pour over graham cracker crust and refrigerate at least 6 hours or until set.
Marshmallow CreamPlace about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg whites, sugar and cream of tartar and whisk until combined.
Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
Remove outer ring of the Springform pan and pipe or spread marshmallow cream over top. Use a kitchen torch to toast marshmallow if desired (optional).
Notes
*OPTIONAL: Bake the crust at 350 degrees for 10 minutes if desired — this only ensures that it will be firmer and less crumbly.
Nutrition Information
Calories: 495cal | Carbohydrates: 53g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 447mg | Potassium: 239mg | Sugar: 39g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Maureen A Dunaway says
If I don’t have the little blow torch how else can I toast the top
Reply
Ashley Fehr says
You could broil it for a couple minutes
Reply
Sheila says
What type of chocolate did you use?
Reply
Ashley Fehr says
I usually use dark chocolate bars
Reply
Diane Pyper says
This recipe sounded so good that I decided to make it for a party tomorrow. I’ve made the cheesecake, but not the Marshmallow Cream. I don’t understand how the topping can be called marshmallow cream, since there aren’t any marshmallows in it.
I’m not sure what to do, except use the marshmallows alone, which you don’t recommend????
Reply
Ashley Fehr says
Hi Diane! Well the topping is essentially homemade marshmallow, which is why it’s called marshmallow cream. Homemade marshmallow is made with whipped egg whites and sugar, and it toasts just the same as store bought marshmallows! It will have a whipped cream texture and taste like marshmallow. If you don’t want to go through the hassle, you could simply top with whipped cream, but I love the extra marshmallow flavor from the homemade cream!
Reply
Diane Pyper says
Hi Ashley,
Thank you for your reply. i should know by now to check the internet before I write. Between the time I sent my message, and your reply, I looked at other marshmallow cream recipes. That’s where I saw that other recipes don’t have marshmallows in them either.
The cheesecake didn’t set, it kept spreading out once the form was removed, but that’s another story. I piped the marshmallow cream, but it soon lost it’s shape. It was still delicious, and a hit at the party. I would make it again if I knew how to work with the mini marshmallow mixture. Once cooled. it hardened to the extent that it left me with strings of marshmallows all over, and on the spatulas.
Ashley Fehr says
That’s too bad Diane! Homemade marshmallow can be a little bit finicky — you have to be pretty careful about temperature for it to turn out right. I’m sorry it didn’t set! I haven’t had any problems like that either — I brought the cheesecake to a high school staff room and it was a little soft after being at room temperature for a couple hours but it still held its shape.
Annie says
If I made this the marshmallow cream wouldn’t even make it to the cheesecake…I’d eat it with a spoon! 🙂
Reply
Great idea! Love that it’s no bake and the toasted marshmallow edges are the perfect touch!
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Love how smooth and creamy this looks! You have me wanting cheesecake for dinner!
Reply
Oh my goodness!! This cheesecake looks divine Ashley! That homemade marshmallow on top!
Reply
marcie says
This looks like the creamiest cheesecake ever and it’s just gorgeous with that toasted marshmallow cream! Gorgeous job, Ashley!
Reply
Ashley Fehr says
Thanks Marcie!
Reply
Medha says
This cheesecake looks delicious! I love that it’s no bake 🙂
Reply
What a gorgeous creation! I am so in love with anything s’mores & this cheesecake is no exception!
Reply
Ashley Fehr says
Thanks Allie!
Reply
There’s a s’mores day?! How did I not know this? But I think you’ve pretty much smashed it 🙂
I love the homemade marshmallow creme… and it’s toasted. So good.
Reply
Ashley Fehr says
THanks Charlotte! That is my favorite part!
Reply
Melanie Dueck says
That cheesecake looks flippin amazing! So incredibly smooth! Definitely on my list of desserts to make!
Reply
Rachel @ Bakerita says
You win s’mores day!!! This looks SO so good, and I want to take a biiiiig old slice just for me. I totally get how that one little taster bite turned into the photoshoot being over and a whole slice being gone…haha!
Reply
Ashley Fehr says
Haha! It happens more often than I’d like to admit! 😉
Reply
Jesseca says
Cheesecake is totally an acceptable replacement for dinner, right? We are excited to give this one a try.
Reply
Margo says
OH my goodness, I’m really picky about my cheesecake, and this looks AMAZING!
Reply
Kelly says
Seriously mouthwatering!! I LOVE that you topped this cheesecake with marshmallow cream instead, it looks gorgeous, Ashley! Yay for no bake and less steps too!
Reply
Ashley Fehr says
Thanks Kelly! I don’t often find an excuse to make homemade marshmallow cream, but I love it on this!
Reply
I am drooling over all of the smores recipes that I’ve seen today! This one is no exception…no-bake cheesecakes are my favorite! Wish I could dive right into this for breakfast!
Reply
Ashley Fehr says
Haha! I’m sure there is some way we can make this an acceptable breakfast! Thanks Gayle!
Reply
