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Close up of a slice of no bake s'mores cheesecake with a toasted marshmallow topping. A fork full taken off and sat down in front on the plate.

No Bake S'mores Cheesecake

Liz Mincin
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.
5 from 2 votes
Prep Time 30 mins
Cook Time 0 mins
Chilling 8 hrs
Course Dessert
Cuisine American
Servings 12 people


  • 9" springform cake tin
  • Kitchen blow torch


Ingredients for Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 7 tablespoon unsalted butter, melted
  • ¼ cup light brown muscovado sugar

Ingredients for No Bake Chocolate Cheesecake

  • 11.5 oz cream cheese spreadable at room temperature
  • ¼ cup crème fraîche
  • ¼ cup white caster sugar
  • 1 teaspoon vanilla
  • 1 cup heavy double cream
  • ¼ cup powdered 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 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.
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