No Bake S'mores Cheesecake
The campfire classic in a cheesecake form. This make ahead dessert includes a graham cracker crust, decadent no bake chocolate cheesecake filling and a toasted marshmallow top.
Equipment
- 9" springform cake tin
- Kitchen blow torch
Ingredients
Ingredients for Graham Cracker Crust
- 2 cups graham cracker crumbs
- 7 tablespoon unsalted butter melted
- ¼ cup light brown sugar muscovado
Ingredients for No Bake Chocolate Cheesecake
- 11.5 oz cream cheese spreadable at room temperature
- ¼ cup crème fraîche or mascarpone cheese
- ¼ cup superfine granulated sugar or caster sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream or double cream
- ¼ cup powdered sugar or icing sugar
- ¼ cup cocoa powder
- 6.5 oz dark chocolate finely chopped (or chips)
- 4.5 oz semi sweet chocolate finely chopped (or chips)
- marshmallow fluff
Instructions
Instructions for Graham Cracker Crust
- Grease and line a springform pan with parchment paper.
- In a medium bowl mix together the graham cracker crumbs and sugar. Then add the butter until you have a coarse packable crumb.
- Pour this into the lined pan and press to form the crust. The mixture should go about 1.5"-2" up the side of the tin. Pack this in firmly with your hand.
- Place the crust in the freezer to chill while you make the filling.
Instructions for Cheesecake Filling
- Using a double boiler, melt the chocolate and set aside.
- In a small bowl mix together the powdered icing sugar and cocoa.
- In a large bowl, beat the cream and slowly add the icing sugar/cocoa mixture in a few additions. Continue beating until stiff peaks form.
- In a separate large bowl, whisk together the cream cheese, crème fraîche, caster sugar and vanilla until well combined and glossy.
- Add the melted chocolate to the cream cheese mixture and whisk through.
- Add the whipped cream to the cream cheese mixture and fold to incorporate, avoiding overmixing.
- Pour this mixture into the prepared crust and smooth.
- Place into the refrigerator to chill for at least 4 hours, or ideally overnight.
Instructions for Serving
- To serve, once thoroughly chilled, remove from the springform pan and slice the cheesecake.
- Top with a dollop of marshmallow fluff (a heaping tablespoon or two) and char this lightly with the kitchen torch.
Nutrition
Calories: 492kcalCarbohydrates: 52.7gProtein: 4.9gFat: 30.1gSaturated Fat: 18.4gCholesterol: 67mgSodium: 279mgPotassium: 155mgFiber: 2.5gSugar: 34.3gCalcium: 69mgIron: 2mg
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