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No Bake S'mores Cheesecake

Graham cracker, milk chocolate and marshmallows are the star ingredients in this super easy No Bake S'mores Cheesecake

Course Dessert
Keyword s'mores no bake cheesecake
Prep Time 4 hours 15 minutes
Total Time 4 hours 15 minutes
Servings 1 cheesecake

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 2 tbsp brown sugar
  • ½ cup butter {melted}

S'more Cheesecake Filling

  • 2-8 oz. pkg cream cheese {softened}
  • 1-7 oz. jar marshmallow creme
  • 1 cup powdered sugar
  • 4 oz. whipped topping

Ganache

  • 1/2 cup milk chocolate chips
  • 1/3 cup heavy cream

Toppings

  • 3/4 cup mini marshmallows
  • 1/2 cup whipped topping
  • 2 tbsp graham cracker crumbs

Instructions

Graham Cracker Crust

  1. Combine graham cracker crumbs {that you have either purchased in crumbs or pulsed in a food processor}, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

S'more Cheesecake Filling

  1. Mix together cream cheese and marshmallow creme until creamy using a hand held {or stand mixer}. Add the powdered sugar and mix to combine. Lastly, add the whipped topping and fold into the cream cheese mixture until incorporated.

  2. Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for 2-4 hours or until set up.

Cheesecake Assembly

  1. Right before you cheesecake is ready to serve, arrange the mini marshmallows onto a silicone mat lined baking sheet. Broil for about 2 minutes or until the marshmallows are golden brown. Remove from the oven and set aside.

  2. To make the ganache, combine the milk chocolate chips and heavy cream in a liquid measuring cup. Microwave for 20-30 seconds, remove and whisk. Continue in 10 second increments until the mixture is velvety smooth. If you feel like the mixture is too thin, add additional chocolate chips. If the mixture is too thick, add additional heavy cream.

  3. Remove the cheesecake from the refrigerator and take off the outside ring of the pan. Pour the ganache over the top of the cheesecake. Use an off set spatula or spoon to spread it out to the edges.

  4. Take the additional whipped topping, add it to a piping bag with a star tip. Pipe a border around the cheesecake. Take the roasted marshmallows and place them around the border, using the whipped topping as glue. Finally, add the additional graham cracker crumbs around the edge of the cheesecake. Serve or store in the refrigerator for up to 4 days.