S’mores No Bake Cheesecake
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Oh, this S’mores No Bake Cheesecake is a total game-changer for dessert lovers like me! It’s perfect for when you want something that feels indulgent without having to turn on the oven. I love making this for summer gatherings or just as a sweet treat on a lazy afternoon. The creamy cheesecake filling, combined with the buttery graham cracker crust and topped with that dreamy toasted marshmallow meringue, really makes it a standout. It takes about 30 minutes to whip up the filling and crust, then you just chill it for a few hours. If you’re feeling extra adventurous, you can even use a kitchen torch to get that gorgeous toasted finish on the meringue. Trust me, every bite is like a mini campfire experience without the mess!
Why You’ll Love S’mores No Bake Cheesecake
- No-Bake Convenience: This cheesecake is perfect for those days when you want a delicious dessert but don’t want to heat up the kitchen.
- Ultimate S’mores Flavor: With a graham cracker crust, chocolate filling, and toasted marshmallow topping, it’s like having s’mores in cheesecake form!
- Make-Ahead Delight: You can prepare this dessert in advance, making it a great option for stress-free entertaining or just having a sweet treat ready when you are.
- Indulgent and Creamy: The combination of creamy cheesecake and rich chocolate is incredibly satisfying, perfect for anyone with a sweet tooth.
- Fun Presentation: The toasted marshmallow meringue on top not only tastes amazing but also adds a fun, campfire-inspired touch to your dessert.
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 crackers
- Butter
- Cream cheese
- Sour cream
- Milk or semi-sweet chocolate chips
- Powdered sugar
- Vanilla extract
- Egg whites
- Sugar
Substitutions + Alternatives
Can I use regular graham crackers?
Yes, I use gluten-free graham crackers, but you can use regular if you like!
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
How To Make S’mores No Bake Cheesecake
- Prepare the Crust: Mix finely crushed graham crackers with melted butter. Press this mixture into the bottom of an 8″ springform pan and set aside.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Mix in sour cream, melted chocolate chips, powdered sugar, and vanilla extract until well combined. Pour this mixture over the crust in the pan.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Prepare the Meringue: Combine egg whites and sugar in a glass bowl over a pot of simmering water. Whisk until frothy and the sugar is dissolved (about 8-10 minutes). Transfer to a mixing bowl and beat until fluffy and stiff peaks form (about 15 minutes).
- Assemble the Cheesecake: Spread or pipe the meringue over the chilled cheesecake. Optionally, use a kitchen torch to lightly toast the meringue for a golden finish.
- Serve and Enjoy: Slice the cheesecake, serve, and enjoy!
Commonly Asked Questions
How long does the cheesecake need to chill?
The cheesecake should chill in the refrigerator for at least 4 hours, but overnight is best to let it fully set and develop its flavors.
Do I have to make the meringue?
Nope! You can use marshmallow fluff instead if you’re not a fan of meringue or don’t feel like making it!
Can I make the cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance and keep it in the fridge until you’re ready to serve.
What can I use if I don’t have a kitchen torch for the meringue?
If you don’t have a kitchen torch, you can use your oven’s broiler to toast the meringue. Just be sure to watch it closely to avoid burning.
What if I don’t have time to make the meringue topping?
No Problem! You can use Marshmallow Fluff instead.
How do I store leftovers?
Store any leftover cheesecake in the refrigerator, covered tightly. It should stay fresh for up to a week.
Can I use a different type of chocolate for the cheesecake filling?
Yes, you can use milk chocolate or white chocolate if you prefer a different flavor. Just melt it and mix it into the filling as you would with semi-sweet chocolate.
S’mores No Bake Cheesecake
Equipment
- Glass bowl
- pot (for double boiler)
Ingredients
Crust Ingredients
- 2 cups graham crackers finely crushed
- 10 tbsp butter melted
Cheesecake Ingredients
- 24 oz cream cheese room temperature
- ½ cup sour cream room temperature
- 1 cup milk or semi-sweet chocolate chips melted
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
Toasted Marshmallow Meringue Ingredients
- 6 egg whites
- 2 cups sugar
Instructions
Prepare the Crust
- Finely crush the graham crackers and mix with melted butter.
- Press the mixture into the bottom of an 8″ springform pan to form an even crust. Set aside.
Prepare the Cheesecake
- In a mixing bowl, beat the cream cheese on high until smooth.
- Mix in the sour cream, melted chocolate chips, powdered sugar, and vanilla extract until smooth and well combined.
- Pour the cheesecake mixture over the prepared crust in the springform pan.
Chill the Cheesecake
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
Prepare the Toasted Marshmallow Meringue
- In a glass bowl, combine egg whites and sugar.
- Create a double boiler by placing the glass bowl over a pot of simmering water (make sure the water doesn’t touch the bowl).
- Whisk the mixture continuously until it becomes frothy and reaches about 160°F (71°C) or until the sugar is fully dissolved (about 8-10 minutes).
- Transfer the mixture to a mixing bowl and beat on high speed for approximately 15 minutes until the meringue is fluffy, silky, and holds stiff peaks.
Assemble the Cheesecake
- Pipe or spread the marshmallow meringue over the chilled cheesecake.
- Optionally, use a kitchen torch to lightly toast the meringue for a golden finish.
Serve and Enjoy
- Slice the cheesecake, serve and enjoy!!
Notes
- Make sure you always allow your cream cheese to come to room temperature. This will allow you to easily mix it while keeping it lump free.
- You can use marshmallow fluff instead of meringue for the topping.
Nutrition
Wrapping up with this S’mores No Bake Cheesecake, I can’t get over how effortless and indulgent it is. It’s the perfect sweet treat to impress friends or simply satisfy a dessert craving without turning on the oven. Trust me, once you’ve tried this, you’ll be dreaming of it long after the last bite! Enjoy every gooey, chocolatey, marshmallowy moment!
