S’mores No Bake Cheesecake
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S’mores have always been one of my favorite desserts. There’s just something about the combination of chocolate, graham crackers, and marshmallows that never gets old. This S’mores No Bake Cheesecake takes everything we love about classic campfire s’mores and turns it into a creamy, sliceable dessert that’s perfect for warm weather.
The chocolate cheesecake filling is rich without being heavy, the graham cracker crust adds the perfect crunch, and the toasted marshmallow topping ties everything together. Best of all, there’s no need to turn on the oven.
Whether you’re making dessert for a cookout, holiday weekend, birthday celebration, or simply because you’re craving s’mores, this cheesecake is always a crowd favorite.
Why You’ll Love S’mores No Bake Cheesecake
- No oven required.
- Classic s’mores flavors in cheesecake form.
- Perfect make-ahead dessert.
- Rich chocolate filling with toasted marshmallow topping.
- Great for summer entertaining.
- Easy to decorate and customize.
Ingredients Needed To Make S’mores No Bake Cheesecake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Graham Cracker Crust
- Graham cracker crumbs
- Butter
Chocolate Cheesecake Filling
- Cream cheese
- Sour cream
- Semi-sweet chocolate chips
- Powdered sugar
- Vanilla extract
Toasted Marshmallow Topping
- Egg whites
- Sugar
How To Make S’mores No Bake Cheesecake
- Prepare the Crust: Combine the graham cracker crumbs and melted butter until evenly coated. Press firmly into the bottom of an 8-inch springform pan. Place in the refrigerator while preparing the filling.
- Make the Chocolate Cheesecake Filling: Beat the cream cheese until smooth. Add the sour cream, melted chocolate, powdered sugar, and vanilla. Mix until smooth and creamy. Spread the filling evenly over the prepared crust.
- Chill: Cover and refrigerate for at least 4 hours, but overnight is best for clean slices.
- Make the Marshmallow Topping: Add the egg whites and sugar to a heat-safe bowl set over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F. Transfer to a mixing bowl and beat on high speed until stiff, glossy peaks form.
- Finish the Cheesecake: Spread or pipe the marshmallow topping over the chilled cheesecake. Toast with a kitchen torch until lightly golden. Slice and serve.
Tips For The Best S’mores No Bake Cheesecake
- Allow the cream cheese to fully soften before mixing.
- Chill overnight for the cleanest slices.
- Use full-fat cream cheese for the best texture.
- Let the melted chocolate cool slightly before mixing into the filling.
- Toast the marshmallow topping just before serving.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For best results, wait to toast the marshmallow topping until shortly before serving.
S’mores No Bake Cheesecake
Equipment
- Glass bowl
- pot (for double boiler)
Ingredients
Graham Cracker Crust
- 2 cups graham crackers (finely crushed)
- 10 tbsp butter (melted)
Chocolate Cheesecake Filling
- 24 ounces cream cheese (room temperature)
- ½ cup sour cream (room temperature)
- 1 cup milk chocolate chips or semi-sweet chocolate chips (melted)
- 1 1/2 cups powdered sugar
- 2 tsp vanilla extract
Toasted Marshmallow Meringue
- 6 egg whites
- 2 cups sugar
Instructions
Make the Crust
- Finely crush the graham crackers and mix with the melted butter until evenly coated.
- Press the mixture firmly into the bottom of an 8-inch springform pan. Place in the refrigerator while you make the filling.
Make the Chocolate Cheesecake Filling
- Add the cream cheese to a mixing bowl and beat until smooth.
- Add the sour cream, melted chocolate chips, powdered sugar, and vanilla extract. Mix until creamy and fully combined.
- Spread the cheesecake filling evenly over the prepared crust.
- Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Make the Toasted Marshmallow Meringue
- Add the egg whites and sugar to a glass bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water.
- Whisk constantly until the sugar is dissolved and the mixture reaches 160°F.
- Transfer the mixture to a mixing bowl and beat on high speed until the meringue is thick, glossy, and holds stiff peaks.
Assemble the Cheesecake
- Spread or pipe the marshmallow meringue over the chilled cheesecake.
- Toast the meringue with a kitchen torch until golden brown.
- Slice and serve.
Notes
- Use room-temperature cream cheese and sour cream so the filling mixes smoothly.
- Let the melted chocolate cool slightly before adding it to the filling.
- Chill the cheesecake for at least 4 hours, but overnight gives the cleanest slices.
- A kitchen torch gives the best toasted marshmallow finish.
- If you do not have a kitchen torch, place the cheesecake under the broiler for 30 to 60 seconds and watch closely.
- Marshmallow fluff can be used instead of homemade meringue if you want a shortcut.
- Wipe the knife between slices for cleaner cuts.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For the best look, add and toast the marshmallow topping the day you plan to serve it.Freezing
Freeze the cheesecake without the marshmallow topping for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before adding the topping.Nutrition
Commonly Asked Questions
Yes. This is a great make-ahead dessert because the cheesecake needs time to chill and set. Make the crust and filling the day before, then add and toast the marshmallow topping before serving.
Yes. Marshmallow fluff is a good shortcut if you do not want to make the meringue. Spread it over the chilled cheesecake, then toast it with a kitchen torch or broiler.
Use the oven broiler. Place the cheesecake on the top rack and broil for 30 to 60 seconds, watching the entire time. The topping browns quickly, so do not walk away.
Yes, but freeze it before adding the marshmallow topping. Wrap the cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the topping before serving.
Thank you, I love cheesecakes, and the next I make one, I will give this a go.
Kind regards
Barbara
UK 🇬🇧
I believe I saw that you prefer dairy free items. But I did not see where you substituted. Can I use coconut yogurt instead of sour cream?
Hey!
Yes, you can use coconut yogurt in place of the sour cream. I’d just use a thick unsweetened one so the filling stays nice and creamy. It may give it a slightly softer texture and a little coconut flavor depending on the brand.