With a buttery Graham cracker crust, toasted marshmallow cheesecake filling, and rich milk chocolate ganache + homemade marshmallow fluff toppings, this no-bake s’mores cheesecake is THE summertime dessert.
There is a wide variety of baked and no-bake cheesecakes on this site, and it's clear that cheesecake creations are among my and my audience's favorites! By simply typing "cheesecake" into the search bar, you can view each recipe thus far. I set out to create a summer staple cheesecake, and I knew that it had to be s’mores. Nothing says summer quite like that toasted marshmallow goodness, and that goodness is even better when it's HOMEMADE (and easier than you think!). Technically, you do cook the marshmallow fluff for a short period of time, but I still stand by the no-bake title since the cheesecake itself is only refrigerated, and you don't actually have to turn your oven on, just the stovetop. 😉 You can also use store-bought marshmallow fluff if desired, making this entirely no-fuss and no-bake. Let's make it.
What you'll need to make this no-bake s’mores cheesecake:
Graham cracker crumbs
Salted butter
Full fat cream cheese
Heavy whipping cream
Powdered sugar
Vanilla bean paste
Water
Granulated sugar
Corn syrup
5 large egg whites
Cream of tarter
The seeds from one vanilla bean
The crust:
This ultra-thick Graham cracker crust is entirely no-bake and requires only two ingredients: crushed Oreo toffee cookies and melted salted butter. Place all of your ingredients in a medium-sized bowl and gently mix with a fork. Alternatively, you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and have a texture similar to wet sand. It should also press easily into your parchment-lined 9-inch springform pan without flaking at all. Press the crust into your parchment-lined 9-inch springform pan and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
The filling
This creamy filling in this no-bake s’mores cheesecake is an offshoot of my other no-bake cheesecake on this site, including my favorite, the No-Bake Vanilla Bean Cheesecake. It is a perfect blank slate for anything you could dream up to top it with. The main difference in these no-bake cheesecakes is that you are going to omit the eggs, and the cream cheese mixture will stiffen once it is refrigerated. You will want the cream cheese and the sugar to mix well, which is why we substitute powdered sugar for granulated sugar.
I use sifted powdered sugar to ensure a smooth finish, but I recently tested it with granulated sugar and didn't even notice a difference. So, if you don't happen to have powdered sugar on hand, you can substitute it with granulated sugar. Just know that it might be a bit sweeter since powdered sugar has a much lighter texture, so start with ¼ cup less and go from there.
Begin by beating the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump-free. Add the vanilla bean paste and the toasted marshmallow flavoring. Mix. I used Amoretti’s Toasted Marshmallow Flavoring and it was a thick, syrup-like consistency and color. This naturally deepened the color of my cheesecake filling. If you use a toasted marshmallow extract instead, know that the filling color might not deepen much but the flavor with be fine!
Add the sifted sugar and mix until combined. Set aside while you whip the heavy cream.
Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains, and the cheesecake is lump-free. This should take about 1 to 2 minutes.
Pour the no-bake cheesecake into the prepared crust, smoothing the top with a spatula to ensure an even finish. Place the cheesecake in the refrigerator for 2 to 3 hours or overnight.
The homemade marshmallow fluff
In a small to medium-sized saucepan, place the water, granulated sugar, and corn syrup. Stir to combine.
Heat on medium-high (I put my numbered burner on eight) and insert a candy thermometer at this point. Do not stir again.
Place your egg whites in the standing mixer bowl. You can also use a hand mixer, but just know you will need to beat them consistently for quite some time. A standing mixer is definitely preferred for this recipe.
When the sugar syrup reaches about 200 degrees, begin whipping the egg whites until soft peaks form. This should take about 2-3 minutes.
Add your cream of tartar and whip for about 30 more seconds to combine.
The whites should finish whipping just about the time the syrup reaches 240 to 250°.
Remove the syrup from the heat, ensuring that your mixer is on low. Slowly pour the syrup into the whipped egg whites in a steady stream, being careful as the syrup is extremely hot.
When this is done, place your mixer on medium to high and continue mixing for 7-8 minutes until the marshmallow fluff is thick. Your egg whites might deflate slightly, but don't worry; if this happens, they will come back to life during the whipping process!
Add the vanilla bean seeds and continue to whip until the fluff has cooled slightly, about two more minutes. Use immediately and store any leftovers in an airtight container in the refrigerator for up to one week.
The toppings
This milk chocolate ganache, homemade marshmallow fluff, and chocolate-covered mini s’mores are the perfect toppings for this no-bake dessert.
For the ganache, place the cream in a microwave-safe bowl and heat on high for one minute. The cream should be very warm and slightly bubbly. Be cautious as it could be very hot. Add your semi-sweet chips or chunks and allow them to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms. Allow it to cool for about five minutes at room temperature. Pour the ganache over the cheesecake and smooth it to just about the edges. Place in the fridge for 10 minutes to set up.
Make the mini chocolate-covered s’mores by spreading a bit of marshmallow fluff between two chocolate-covered graham crackers. Toast the marshmallow fluff if desired, and place the little s’mores in the fridge for about 10 minutes to harden up.
Pipe the homemade marshmallow fluff onto the chilled cheesecake and toast the fluff if desired with a kitchen torch. Be cautious as an open flame can be dangerous. Add the mini s’mores to the top and sprinkle with a couple of crushed chocolate-covered graham crackers if desired. Serve immediately. Store in the refrigerator for up to four days.
The products
Here is one link to all the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the water bath liner (available in 6 inches and 9 inches – I have both and love them), as well as the piping bags and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don't personally use and love.
The dietary substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for the cheesecake base and the whipped cream.
If you loved this no-bake s’mores cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS - Try some of my other no-baked cheesecake flavors, including these favorites:
No-Bake Peanut Butter Cheesecake
Classic No-Bake Vanilla Bean Cheesecake
No-bake S’mores Cheesecake
Ingredients
For the Crust:
- 3 Cups Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 14 Tablespoons Salted Butter, melted
For the Filling:
- 24 Ounces Cream Cheese, softened to room temperature
- 2 Cups Powdered Sugar, sifted
- 1 Tablespoon Toasted Marshmallow Flavoring
- 1 Teaspoon Vanilla Bean Paste (or the seeds from one vanilla bean)
- 1 Cup Heavy Cream, whipped to stiff peaks
For the Marshmallow Fluff:
- ½ Cup Water
- 1 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 5 Large Egg Whites, room temperature
- 1 Teaspoon Cream of Tartar
- Seeds From One Vanilla Bean
For the Ganache:
- ⅓ Cup Heavy Cream
- ⅔ Cup Milk Chocolate Chips
For the Toppings:
- Mini Chocolate Covered Grahams, filling with marshmallow fluff and toasted, optional
- Marshmallow Fluff, piped and toasted, optional
Instructions
- For the crust: Place all of your ingredients in a medium-sized bowl and gently mix with a fork. Alternatively, you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and have a texture similar to wet sand. It should also press easily into your parchment-lined 9-inch springform pan without flaking at all. Press the crust into your parchment-lined 9-inch springform pan and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
- For the filling: Begin by beating the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump-free. Add the vanilla bean paste and the toasted marshmallow flavoring. Mix. Add the sifted sugar and mix until combined. Set aside while you whip the heavy cream.Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains, and the cheesecake is lump-free. This should take about 1 to 2 minutes.Pour the no-bake cheesecake into the prepared crust, smoothing the top with a spatula to ensure an even finish. Place the cheesecake in the refrigerator for 2 to 3 hours or overnight.
- For the homemade marshmallow fluff:In a small to medium-sized saucepan, place the water, granulated sugar, and corn syrup. Stir to combine.Heat on medium-high (I put my numbered burner on eight) and insert a candy thermometer at this point. Do not stir again.Place your egg whites in the standing mixer bowl. You can also use a hand mixer, but just know you will need to beat them consistently for quite some time. A standing mixer is definitely preferred for this recipe.When the sugar syrup reaches about 200 degrees, begin whipping the egg whites until soft peaks form. This should take about 2-3 minutes.Add your cream of tartar and whip for about 30 more seconds to combine.The whites should finish whipping just about the time the syrup reaches 240 to 250°.Remove the syrup from the heat, ensuring that your mixer is on low. Slowly pour the syrup into the whipped egg whites in a steady stream, being careful as the syrup is extremely hot.When this is done, place your mixer on medium to high and continue mixing for 7-8 minutes until the marshmallow fluff is thick. Your egg whites might deflate slightly, but don't worry; if this happens, they will come back to life during the whipping process!Add the vanilla bean seeds and continue to whip until the fluff has cooled slightly, about two more minutes. Use immediately and store any leftovers in an airtight container in the refrigerator for up to one week.
- For the ganache: This milk chocolate ganache, homemade marshmallow fluff, and chocolate-covered mini s’mores are the perfect toppings for this no-bake dessert.For the ganache, place the cream in a microwave-safe bowl and heat on high for one minute. The cream should be very warm and slightly bubbly. Be cautious as it could be very hot. Add your semi-sweet chips or chunks and allow them to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms. Allow it to cool for about five minutes at room temperature. Pour the ganache over the cheesecake and smooth it to just about the edges. Place in the fridge for 10 minutes to set up.
- For the toppings: Make the mini chocolate-covered s’mores by spreading a bit of marshmallow fluff between two chocolate-covered graham crackers. Toast the marshmallow fluff if desired, and place the little s’mores in the fridge for about 10 minutes to harden up.Pipe the homemade marshmallow fluff onto the chilled cheesecake and toast the fluff if desired with a kitchen torch. Be cautious as an open flame can be dangerous. Add the mini s’mores to the top and sprinkle with a couple of crushed chocolate-covered graham crackers if desired. Serve immediately. Store in the refrigerator for up to four days.
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