No Bake S’mores Cheesecake

Prep Time 45 minutes
Total Time 50 minutes
Servings 12

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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! 


whole smores cheesecake on white cake plate with homemade marshmallow creme toasted


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.

slice of no bake smores cheesecake on grey plate with toasted marshmallow creme chocolate chunk and graham cracker

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.

piece of smores cheeesecake on grey plate with marshmallows chocolate and graham crackers and bite off of the end

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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No Bake S’mores Cheesecake

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!
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Cuisine American
Course Dessert
Servings 12
Calories 495cal


  • 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


  • 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).


*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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  1. 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????

    • 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!

      • 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.

  2. 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!

  3. 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!

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