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No-bake S’mores Cheesecake

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. 
Course: Dessert, Snack, summer dessert
Cuisine: American
Keyword: cheesecake, ganache, marshmallow, no bake, smores
Servings: 12

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.

Notes

See blog for dietary subs on dairy and gluten.