No-Bake S’mores Cheesecake Recipe

This no-bake s’mores cheesecake features two layers of chocolate ganache and a light marshmallow cheesecake filling, sandwiched between graham cracker crusts on the top and bottom. It’s everything a s’mores lover could want—rich chocolate, toasted marshmallow flavor, and a crisp graham crust, all without turning on the oven.

If you love s’mores, you might also enjoy other s’mores-inspired treats like s’mores donuts, a layered s’mores cake, s’mores cookies, a s’mores frappé, and classic s’mores bars. If no-bake cheesecakes are your thing, try variations such as lemon poppy seed cheesecake, birthday cake cheesecake, or a cherry cream pie for a different twist.

Step-by-Step Photos of no-bake s’mores cheesecake

The crust

1. Process the graham crackers. Place graham crackers in a food processor and pulse to fine crumbs. Add melted butter and pulse until the crumbs are evenly coated.
2. Press most of the crumbs into the pan. Reserve about 1/4 of the crumbs. Press roughly 3/4 of the crumb mixture into a prepared 9-inch springform pan (or a deep pie dish), pressing up the sides so the crust extends along the edges. Use a measuring cup or flat-bottomed glass to smooth and compact the crust. Freeze the crust while you prepare the filling and ganache; set the reserved crumbs aside for the top.

Chocolate Ganache

Ganache is simply chocolate and hot cream. For this cheesecake you want a ganache that’s smooth and pourable while cool enough that it won’t run through the filling. Chop the chocolate into small pieces (or use chips) so it melts evenly.

1. Combine chocolate and hot cream. Put the chopped dark chocolate in a bowl. Heat the heavy cream until it simmers around the edges, then pour it over the chocolate. Cover for 3–5 minutes to let the chocolate soften.
2. Stir until smooth and cool. Stir gently until the ganache is glossy and fully melted. Let it cool to room temperature before layering; you can chill it briefly but stir periodically so it cools evenly and doesn’t harden at the edges.

Cheesecake filling

1. Optional: toast the marshmallow fluff. Spoon marshmallow fluff onto a shallow plate and lightly toast the surface with a kitchen torch for a toasty flavor. If using marshmallows instead of fluff, microwave them briefly until soft before toasting.
2. Beat the cream cheese mixture. In a stand mixer or with a hand mixer, beat room-temperature cream cheese with powdered sugar and a pinch of salt until smooth and well combined.
3. Fold in marshmallow and vanilla. Add the marshmallow fluff (or softened marshmallows) and vanilla bean paste, mixing just until combined.
4. Whip the cream and finish the filling. With the mixer on medium, stream in the cold heavy whipping cream. Scrape the bowl and whip on high briefly, just until the filling is light and fluffy but stable.

Assemble The Cheesecake

1. Spread half the ganache over the chilled crust. Once the ganache has cooled to a spreadable consistency, pour and smooth half of it over the crust. Chill briefly so it sets (about 10 minutes).
2. Add the cheesecake layer. Spread the marshmallow cheesecake filling over the first ganache layer, smoothing it to an even layer.
3. Top with remaining ganache and crumbs. Spread the remaining ganache over the filling, then sprinkle the reserved graham cracker crumbs on top to finish. Cover and refrigerate for at least 4–6 hours, or preferably overnight, until fully set.
4. Serve chilled. Remove from the pan, slice, and serve cold or slightly chilled for the best texture and flavor.

How to store a no-bake cheesecake

Store this s’mores cheesecake covered in the refrigerator. It’s best served cold or slightly chilled. Freezing may be possible, but it can sometimes cause moisture to separate and make the crust soggy, so refrigeration is the recommended method.

If you make this cheesecake, a rating or a short review is always appreciated. Happy baking!

Love, B

Recipes
No-Bake

No-Bake S’mores Cheesecake Recipe

5 from 2 votes

Prep 30 mins

6 hrs chilling

Total 6 hrs 30 mins

Serves 16

A graham cracker crust forms the base and the top layer of this no-bake cheesecake. Two layers of dark chocolate ganache sandwich a fluffy marshmallow cheesecake filling for a rich, s’mores-inspired dessert.

Equipment

• Stand mixer or hand mixer
• Food processor (or a bag and rolling pin to crush crackers)
• Small and medium mixing bowls
• 9-inch springform pan or deep-dish pie pan

Ingredients

Graham Cracker Crust

• 275 grams graham crackers, crushed
• 84 grams salted butter, melted

Chocolate Ganache

• 170 grams dark chocolate chips or chopped dark chocolate
• 180 mL heavy whipping cream

Marshmallow Cheesecake Filling

• 150 grams marshmallow fluff (or 150 grams marshmallows, softened)
• 454 grams cream cheese, room temperature
• 120 grams powdered sugar
• tiny pinch fine sea salt
• 2 tsp vanilla bean paste (or vanilla extract)
• 240 mL heavy whipping cream, cold

Method

Crust

1. Line the bottom of a 9-inch springform pan with parchment and grease the sides, or lightly grease a deep-dish pie pan.
2. Crush the graham crackers to fine crumbs. Mix with melted butter until combined and press 3/4 of the mixture into the pan, up the sides. Freeze while you prepare the rest.

Chocolate Ganache

1. Place dark chocolate in a bowl. Heat the cream until it simmers and pour it over the chocolate. Cover and let sit 3–5 minutes, then stir until smooth.
2. Allow the ganache to cool to room temperature; refrigerate briefly if desired, stirring occasionally so it cools evenly.

Cheesecake Filling

1. Optional: spread marshmallow fluff on a plate and toast with a kitchen torch for a smoky flavor. If using marshmallows, microwave until soft then torch.
2. Beat cream cheese with powdered sugar and a pinch of salt until smooth. Add marshmallow fluff and vanilla, mixing until combined.
3. With the mixer on medium, stream in the cold heavy cream and whip until the filling is light and holds its shape.

Assemble

1. Spread half the ganache over the chilled crust and freeze 10 minutes to set. Spread the cheesecake filling over the ganache.
2. Smooth the remaining ganache on top and sprinkle with the reserved graham crumbs. Chill at least 6 hours or overnight.
3. Slice and serve cold or slightly chilled.

Nutrition

Calories: 417 kcal

Carbohydrates: 37 g

Protein: 5 g

Fat: 29 g (Saturated: 18 g)

Sodium: 255 mg • Sugar: 23 g

Calories and nutrition are estimates per serving (serves 16).

Course: Cheesecake

Cuisine: American

Keywords: cheesecake, no-bake, s’mores