This No-Bake S’mores Cheesecake is pure campfire nostalgia in dessert form! It’s got a creamy chocolate marshmallow cheesecake filling on a buttery graham cracker crust, all topped with toasted homemade marshmallow cream – no baking needed.
Gloriously Smooth S’mores Cheesecake
Friends, this cheesecake is unreal.
Most of my no-bake cheesecake recipes (like this No Bake Mint Chocolate Cheesecake and this No Bake Lemon Cheesecake) use gelatin to help them set and slice beautifully. For this s’mores version, I figured the melted chocolate and marshmallow would do the trick, since they both firm up when chilled.
It totally worked! The cheesecake has a gloriously smooth texture and holds its shape perfectly.
When I started making this, I knew one thing I would absolutely NOT do: top it with toasted marshmallows. Why? They turn hard and impossibly sticky when cooled, making it impossible to cut or eat. Instead, I made homemade toasted marshmallow cream. It’s an extra step, but totally worth it for that perfect texture and flavor.
Ingredients for No-Bake S’mores Cheesecake
- Graham cracker crumbs: I usually go for classic graham crackers, but you can customize with whatever cookie crumbs you like!
- Butter: Unsalted works best, but regular salted butter is fine if that’s what you have.
- Chocolate: Choose a good-quality milk or dark chocolate that melts well. Chocolate chips work too!
- Mini marshmallows: The fluffier the better, or use regular marshmallows and chop them up.
- Light cream cheese: Stick with light for a fluffier texture, but regular is fine if you prefer.
- Cream of tartar: Helps with structure, but you can skip it if you don’t have any.
Can I still top the cheesecake with store-bought marshmallows?
Of course! Totally understandable if you don’t have the 15 extra minutes to go homemade. I recommend adding them on cold, or, if you are going to serve the entire thing within 10 minutes of toasting them, you can toast them up.
Tips for No-Bake S’mores Cheesecake
- Overnight refrigeration beats the 6-hour minimum every time for cleaner slices and a firmer set.
- If you don’t have a kitchen torch, your oven’s broiler works in a pinch – just watch it closely because it toasts fast!
- Feel free to garnish with an unreasonable amount of crushed graham crackers and chocolate chunks for good measure!
- Run a warm knife under hot water and wipe it clean between slices for the cleanest cuts through the marshmallow cream topping.
How to Store No-Bake S’mores Cheesecake
To store your s’mores cheesecake, tightly cover the pan with plastic wrap or place it in an airtight container for 3-4 days. You can also freeze your cheesecake for up to 3 months. Simply wrap individual slices in plastic wrap – perfect for satisfying a quick craving!
No-Bake S’mores Cheesecake
written by Ashley Fehr
Ingredients
- 2 ½ cups graham cracker crumbs
- ½ cup butter, melted
- ½ cup chocolate, chopped
- 1 ½ cups mini marshmallows
- 1 teaspoon vanilla, plus 1 teaspoon
- 24 oz light cream cheese, 3 packages
- 1 ¼ cup powdered icing sugar
- 1 ½ cups + 3 tbsp heavy cream, 35%
Marshmallow Cream
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
Instructions
For the Graham Cracker Crust
- 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*
For the Cheesecake Filling
- 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.
For the Marshmallow Cream
- 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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Maureen A Dunaway says
If I don’t have the little blow torch how else can I toast the top
Ashley Fehr says
You could broil it for a couple minutes
Sheila says
What type of chocolate did you use?
Ashley Fehr says
I usually use dark chocolate bars
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.
Annie says
If I made this the marshmallow cream wouldn’t even make it to the cheesecake…I’d eat it with a spoon! 🙂
Amber @ Dessert Now, Dinner Later! says
Great idea! Love that it’s no bake and the toasted marshmallow edges are the perfect touch!
Jessica @ A Kitchen Addiction says
Love how smooth and creamy this looks! You have me wanting cheesecake for dinner!
aimee @ like mother like daughter says
Oh my goodness!! This cheesecake looks divine Ashley! That homemade marshmallow on top!
marcie says
This looks like the creamiest cheesecake ever and it’s just gorgeous with that toasted marshmallow cream! Gorgeous job, Ashley!
Ashley Fehr says
Thanks Marcie!
Medha says
This cheesecake looks delicious! I love that it’s no bake 🙂
Allie | Baking a Moment says
What a gorgeous creation! I am so in love with anything s’mores & this cheesecake is no exception!
Ashley Fehr says
Thanks Allie!
Charlotte @ What Charlotte Baked says
There’s a s’mores day?! How did I not know this? But I think you’ve pretty much smashed it 🙂
I love the homemade marshmallow creme… and it’s toasted. So good.
Ashley Fehr says
THanks Charlotte! That is my favorite part!
Melanie Dueck says
That cheesecake looks flippin amazing! So incredibly smooth! Definitely on my list of desserts to make!
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!
Ashley Fehr says
Haha! It happens more often than I’d like to admit! 😉
Jesseca says
Cheesecake is totally an acceptable replacement for dinner, right? We are excited to give this one a try.
Margo says
OH my goodness, I’m really picky about my cheesecake, and this looks AMAZING!
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!
Ashley Fehr says
Thanks Kelly! I don’t often find an excuse to make homemade marshmallow cream, but I love it on this!
Gayle @ Pumpkin 'N Spice says
I am drooling over all of the smores recipes that I’ve seen today! This one is no exception…no-bake cheesecakes are my favorite! Wish I could dive right into this for breakfast!
Ashley Fehr says
Haha! I’m sure there is some way we can make this an acceptable breakfast! Thanks Gayle!