The Best No-Bake S’mores Cheesecake Recipe: Creamy, Chocolatey, & Effortlessly Delicious
Imagine the classic campfire treat transformed into a luscious, no-fuss dessert perfect for any occasion. This incredible No-Bake S’mores Cheesecake features a buttery, homemade graham cracker crust, a rich and velvety no-bake chocolate cheesecake filling, and is crowned with light-as-air marshmallow fluff whipped cream. It’s truly the ultimate summer dessert that brings all the nostalgic flavors of s’mores without ever needing to turn on your oven!
I’ve developed a profound obsession with no-bake desserts, and honestly, I don’t see it ending anytime soon! Living in Arkansas means experiencing intensely hot and humid summers. For about three to four months each year, I make every effort to avoid using my oven as much as possible. It’s a survival strategy, really. On a lighter note, during these months, I also completely give up on trying to style my hair. I admit, I’m incredibly envious of anyone living in areas blessed with low humidity – so, so jealous!
To keep the kitchen cool and comfortable, my husband, Josh, and I rely heavily on our grill for dinners throughout the summer. And when it comes to dessert, no-bake recipes, especially no-bake cheesecakes, become my absolute best friends. They’re a game-changer for satisfying sweet cravings without contributing to the indoor heat.
Why No-Bake Cheesecakes Are Your Summer Dessert Hero
No-bake cheesecakes are more than just a convenience; they offer a unique delightful experience, especially when the weather heats up. The primary advantage, of course, is avoiding the oven, which keeps your kitchen cool and your energy bills down. But beyond that, they often boast a lighter, silkier texture compared to their baked counterparts. This makes them incredibly refreshing and perfect for a warm evening. The preparation is typically straightforward, often requiring just a few simple steps and minimal equipment, making them accessible even for novice bakers. Plus, the chilling time allows the flavors to meld beautifully, resulting in a dessert that tastes even better when made ahead. For busy summer days or impromptu gatherings, a no-bake cheesecake is a stress-free option that consistently impresses.
Crafting the Perfect Graham Cracker Crust
Let’s dive into the specifics of this spectacular no-bake cheesecake, starting with its foundation: a simple yet irresistible homemade graham cracker crust. This crust requires only three basic ingredients, making it incredibly easy to prepare. You’ll simply combine crushed graham crackers with a touch of brown sugar for added depth and melted unsalted butter to bind it all together. While some no-bake cheesecake recipes might suggest baking the crust for a few minutes to crisp it up, I’ve found it’s entirely unnecessary for this particular recipe. When used with a no-bake filling, the unbaked crust holds its shape beautifully and provides the perfect balance of tender crumb and buttery flavor. It sets up wonderfully in the refrigerator, offering a sturdy base for the creamy filling without any extra heat.
The Star: Decadent No-Bake Chocolate Cheesecake Filling
Layered atop that delightful graham cracker base is the star of the show: a luxurious no-bake chocolate cheesecake filling. This filling is nothing short of extraordinary – intensely rich, wonderfully creamy, and bursting with deep chocolate flavor. To achieve this luscious chocolatey goodness, I opted for semi-sweet chocolate chips, a pantry staple I always have on hand. If you’ve ever checked out my homemade magic shell recipe, you’ll understand my affinity for keeping a generous supply of chocolate chips! The process involves gently melting the chocolate chips in the microwave until smooth, then allowing them to cool slightly before incorporating them into the velvety cream cheese mixture. The addition of homemade whipped cream into the filling itself elevates its texture, making it unbelievably light and airy while ensuring it sets perfectly.
Cloud-Like Marshmallow Fluff Whipped Cream Topping
And what would a S’mores cheesecake be without that iconic marshmallow element? We’re taking it to the next level with a homemade marshmallow fluff whipped cream topping. This billowy, sweet topping is the perfect complement to the rich chocolate cheesecake. A crucial tip for achieving a perfectly smooth and lump-free marshmallow whipped cream: gently warm the marshmallow fluff in the microwave for just a few seconds. This makes it more pliable and easier to incorporate. The first time I attempted this, I simply added cold fluff to cold whipped cream, resulting in an unfortunately lumpy texture. A quick warm-up and a good stir ensure the fluff blends seamlessly into the whipped cream, preventing any unwanted lumps and creating a beautifully smooth, airy, and stable topping. Just be careful not to overheat it; a short burst is all you need!
The Ultimate S’mores Garnish: Toasted Marshmallows and More
To truly complete the S’mores experience, I like to finish this cheesecake with an array of classic toppings. A sprinkle of crushed graham crackers adds a lovely textural contrast and reinforces the crust’s flavor. For that authentic campfire aroma and taste, I top it off with toasted marshmallows and a scattering of mini chocolate chips. My husband usually handles the marshmallow toasting with a kitchen blow torch – it’s quick, easy, and gives them that perfect golden-brown, slightly charred finish. Once cooled, these toasted marshmallows are simply placed on top. If you don’t have a blow torch, or just prefer to keep things even simpler, you can absolutely skip the toasting step and add plain mini marshmallows directly to the top of the cheesecake. The combination of textures and flavors creates an unforgettable dessert that captures the essence of S’mores in every bite.
No-Bake S’mores Cheesecake
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
For the crust:
- 9 full-sheet graham crackers or 1 and 1/4 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter melted
For the no-bake chocolate cheesecake:
- 16 ounces cream cheese softened
- 1 and 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups semi-sweet chocolate chips melted and cooled*
- 1 and 1/2 cups cold heavy whipping cream
For the marshmallow fluff whipped cream:
- 1/2 cup marshmallow creme (marshmallow fluff)
- 1/2 cup cold heavy whipping cream
- 1/2 teaspoon vanilla extract
Optional topping:
- 2 full-sheet graham crackers crushed
- 1 cup mini marshmallows toasted
- 1/3 – 1/2 cup mini semi-sweet chocolate chips
Instructions
To make the graham cracker crust:
-
Lightly spray the bottom of a 9-inch springform pan with nonstick cooking spray. This will help prevent sticking and ensure easy removal of the cheesecake. Set the prepared pan aside.
-
In a food processor, add the full-sheet graham crackers and process them until they form fine, even crumbs. Alternatively, if you don’t have a food processor, you can crush them in a sturdy plastic bag using a rolling pin. Transfer the graham cracker crumbs to a medium mixing bowl. Add the brown sugar and pour in the melted butter. Mix thoroughly until all ingredients are well combined and the crumbs are evenly moistened.
-
Carefully scoop the crumb mixture into the prepared springform pan. Use the bottom of a glass or your hands to firmly press the mixture down into one even layer across the bottom of the pan. This creates a compact and stable crust. Cover the pan tightly with plastic wrap and transfer it to the refrigerator to chill and firm up while you prepare the filling.
To make the no-bake chocolate cheesecake:
-
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand-held mixer), beat the softened cream cheese on medium speed until it is completely smooth and free of lumps. Add the powdered sugar and vanilla extract, continuing to mix until these are fully incorporated and the mixture is well combined. Gradually add the cooled melted chocolate, mixing until it’s evenly distributed and the cheesecake mixture is a uniform chocolate color. Scoop this mixture into a separate large mixing bowl.
-
Clean the stand mixer bowl and whisk attachment thoroughly, or use a clean large mixing bowl with a hand-held mixer. Pour the cold heavy whipping cream into the bowl. Whip the cream on medium-high speed until soft peaks begin to form, indicating it’s light and fluffy. Gently scoop this freshly whipped cream into the mixing bowl containing the chocolate cheesecake mixture. Carefully fold the whipped cream into the cheesecake mixture using a spatula, just until it’s combined and no streaks of white cream remain. Overmixing will deflate the whipped cream.
-
Retrieve the chilled graham cracker crust from the refrigerator. Spoon the no-bake chocolate cheesecake filling evenly over the crust, spreading it out to create a smooth, level layer. Cover the springform pan tightly with plastic wrap once more and transfer it back to the refrigerator. Allow the cheesecake to chill for a minimum of 4 hours, or ideally overnight, to ensure it firms up properly and develops its rich texture.
To make the marshmallow fluff whipped cream:
-
Place the marshmallow fluff into a microwave-safe bowl. Microwave it for just a few seconds (e.g., 5-10 seconds) to slightly warm it up. This makes it more pliable and easier to work with. Remove from the microwave, stir the fluff thoroughly until it’s smooth, and then set it aside to cool slightly.
-
In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand-held mixer), whip the cold heavy whipping cream on medium speed until it begins to thicken. Once thickened, slowly stream in the slightly cooled marshmallow fluff and add the vanilla extract. Continue mixing on medium-high speed until soft peaks form and the whipped cream is light and airy. Refrigerate this marshmallow fluff whipped cream until you are ready to use it.
- Once the cheesecake has completely firmed up after chilling, remove it from the springform pan. Generously top it with the prepared marshmallow fluff whipped cream. For an authentic s’mores finish, sprinkle crushed graham crackers, artfully arrange toasted mini marshmallows, and scatter mini chocolate chips over the top. Serve immediately or refrigerate until ready to enjoy.
Notes
For the best results when making whipped cream, I highly recommend placing your mixing bowl and whisk attachments in the freezer for about 10-15 minutes before you begin whipping. This simple step helps keep everything extra cold, which encourages the cream to whip up faster and achieve beautiful, stable peaks. While not strictly necessary, it’s a chef’s trick for foolproof whipped cream.
This No-Bake S’mores Cheesecake can be stored covered in the refrigerator for up to 3-4 days. For the freshest look, add the optional toppings just before serving.
Expert Tips for No-Bake Cheesecake Success
- Room Temperature Cream Cheese: Ensure your cream cheese is truly softened to room temperature. This is essential for a smooth, lump-free filling that blends easily with other ingredients.
- Chilling Time is Key: Don’t rush the chilling process! A minimum of 4 hours, and preferably overnight, allows the cheesecake to firm up properly, preventing it from being too soft or runny when sliced.
- Cold Whipping Cream and Equipment: For the fluffiest whipped cream (both in the filling and for the topping), make sure your heavy whipping cream is very cold. Chilling your mixing bowl and whisk attachment for 10-15 minutes in the freezer before whipping can also significantly help.
- Gently Fold in Whipped Cream: When combining the whipped cream with the chocolate cheesecake mixture, use a gentle folding motion. This helps maintain the airiness of the whipped cream, contributing to the light and creamy texture of the final cheesecake.
- Prevent Lumps in Marshmallow Fluff: As mentioned, microwaving the marshmallow fluff for a few seconds until it’s slightly warm and more liquid-like, then stirring thoroughly, is crucial before adding it to your whipped cream. This prevents frustrating lumps.
- Storage: Store the cheesecake covered in the refrigerator. While it’s best enjoyed within 2-3 days, it can last up to 4 days. If you’ve added toasted marshmallows, they are best enjoyed fresh as they can become chewy over time in the fridge.
Looking for more effortless no-bake dessert inspiration? Check out these other fantastic recipes!
No-Bake Strawberry and Vanilla Bean Cheesecake is a wonderfully fresh and fruity option, perfect for a lighter sweet treat.
For the cookie lovers, our No-Bake Oreo Cheesecake delivers a classic, crowd-pleasing flavor that’s always a hit.
