S’mores No-Bake Cheesecake- inspired by the famous campfire treat. Made with marshmallow cream, graham cracker crust. & a rich chocolate ganache.
My family loves roasting marshmallows then crafting them into S’mores. Such an easy and fun dessert to make for all ages. My kids could literally eat these every night in the summer. And then one of them “suggested” I make it into a cheesecake I couldn’t resist. Such a fantastic idea. But here is the thing, I didn’t want to be by the oven in the summer heat, so I went the direction of a no-bake cheesecake which was even better. And so easy too!
While I love cheesecake, I honestly can say that no-bake recipes are my favorite. Cold, creamy and you can add almost any of your favorite toppings or ingredients. Like I did today using my favorite ganache, marshmallows and graham crackers. Mainly ganache. Please note that this cheesecake is best made with regular cream cheese, the fat-free just doesn’t hold its form as well with the marshmallow cream.
No need to light up the fire for this summer treat, but you could sure reminisce about some of your favorite camping moments while enjoying a piece.
Enjoy! XOXO San
How do you make S’mores No-Bake Cheesecake?
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Add 2 packages of graham crackers to a food processor and chop until they are coarse crumbs.
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Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Stir in sugar if you are using.
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Press into the bottom of 9×13 or spring-form pan. Set in the fridge until ready to use.
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Beat cream cheese, sugar, and marshmallow crème in large bowl until smooth. Stir in Cool Whip and miniature marshmallows until they are well combined
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Spread over prepared crust. Chill and set in refrigerator while you prepare chocolate cheesecake layer.
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In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute. Stir until completely melted, if it needs more time, microwave for another 30 seconds. Set aside and let it cool to room temp.
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Beat cream cheese, sugar, and chocolate in medium mixing bowl until smooth. Now stir in Cool Whip until mixture is well combined; spread over marshmallow layer.
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Spread the remaining 1 cup of graham crackers crumb evenly on top of chocolate cheesecake layer, press in a bit so that the crumbs stick. Place in the refrigerator while you prepare the ganache.
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In a small saucepan over medium heat bring heavy cream to a rolling boil. Once it has started to boil remove from heat and add chocolate chips. Let it sit for 2-3 minutes, then stir chocolate and cream together until smooth, add vanilla.
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Pour 1/2 of the ganache over the cheesecake, on top of the last graham cracker crust layer. You can pour it all on the cheesecake, but I like to serve it as a dip for fruit and animal crackers.
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Chill cheesecake in fridge until filling is firm, about 1 hour.
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Serve once it is set. Enjoy!
Like this recipe? Check out my No Bake S’mores Bites. Looking for more delicious cheesecake recipes? Try these Fresh Raspberry Cheesecake, and Fudge Brownie No-Bake Cheesecake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
S’mores No Bake Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham crackers 2 packages
- 6 tablespoons butter melted
- 2 tablespoons sugar optional
Chocolate Ganache
- 1 cup heavy cream
- 1/2 cup Ghirardelli 60% Cocoa Chocolate Chips
- 1 teaspoon vanilla extract
Marshmallow Cheesecake
- 8 ounces cream cheese
- 1/2 cup white granulated sugar
- 8 ounce container Cool Whip
- 7 ounce container marshmallow creme
- 1 1/2 cups miniature marshmallows
Chocolate Cheesecake
- 8 ounces cream cheese
- 1/2 cup white granulated sugar
- 8 ounce container Cool Whip
- 1/2 cups Ghirardelli chocolate chips
- 1 1/2 teaspoons vanilla extract
Instructions
Graham Cracker Crust
- Add 2 packages of graham crackers to a food processor and chop until they are coarse crumbs.
- Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Stir in sugar if you are using.
- Press into the bottom of 9x13 or spring-form pan. Set in the fridge until ready to use.
Marshmallow Cheesecake
- Beat cream cheese, sugar, and marshmallow crème in large bowl until smooth. Stir in Cool Whip and miniature marshmallows until they are well combined
- Spread over prepared crust. Chill and set in refrigerator while you prepare chocolate cheesecake layer.
Chocolate Cheesecake
- In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute. Stir until completely melted, if it needs more time, microwave for another 30 seconds. Set aside and let it cool to room temp.
- Beat cream cheese, sugar, and chocolate in medium mixing bowl until smooth. Now stir in Cool Whip until mixture is well combined; spread over marshmallow layer.
- Spread the remaining 1 cup of graham crackers crumb evenly on top of chocolate cheesecake layer, press in a bit so that the crumbs stick. Place in the refrigerator while you prepare the ganache.
Chocolate Ganache
- In a small sauce pan over medium heat bring heavy cream to a rolling boil. Once it has started to boil remove from heat and add chocolate chips. Let it sit for 2-3 minutes, then stir chocolate and cream together until smooth, add vanilla.
- Pour 1/2 of the ganache over the cheesecake, on top of the last graham cracker crust layer. You can pour it all on the cheesecake, but I like to serve it as a dip for fruit and animal crackers.
- Chill cheesecake in fridge until filling is firm, about 1 hour.
- Serve once it is set. Enjoy!
Notes
This looks so delicious. We love s’mores so this will be a great hit the next time I make dessert.
I saw this recipe on Pinterest and had to make it, I just finished assembling all the layers and it’s chilling in the fridge right now. I can’t WAIT to try it, it took a while to make all the filling but it’s worth it 😀 I will make it again for sure!!!
Is there something you could substitute for the cool whip?
You could make homemade whip cream, but that won’t hold the exact same, but if you made it from heavy whipping cream and sugar, it would be okay. xo San
Hi Sandra, this dessert looks fantastic and can’t wait to make it. 2 questions, what size containers of cool whip do you use and in the marshmallow cheesecake layer it says to add chocolate but I don’t see it listed in the recipe. Maybe I’m missing it?
Linda – thanks for the questions. I used just the standard size, not the extra large size. Thanks for catching that, ignore that part. I updated the recipe. Thanks again! xo San
For the chocolate cheesecake, the recipe indicates 1/2 cup of chocolate chips….what kind? Semi-sweet, milk chocolate?
I was going to make this cheesecake but when it says “beat cream cheese and….” I don’t know how much cream cheese to use.
This cheesecake looks amazing! I’m dying over that photo with the fire in the background … gorgeous.