Go Back
+ servings
Print Recipe
5 from 1 vote

S’mores No Bake Cheesecake

S'mores No Bake Cheesecake- inspired by the famous campfire treat. Made with marshmallow cream, graham cracker crust. & a rich chocolate ganache.
Prep Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 16
Calories: 391kcal
Author: Sandra

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

You can make this into a 9x13 or a 10 in round springform pan, like pictured.

Nutrition

Calories: 391kcal | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 266mg | Potassium: 162mg | Sugar: 37g | Vitamin A: 570IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 0.5mg