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No Bake S’mores Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (for ganache preparation and marshmallow melting)
  • Total Time: 20 minutes
  • Yield: 6 individual servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No Bake S’mores Cheesecake combines the classic campfire flavors of marshmallows, chocolate, and graham crackers into a creamy, easy-to-make dessert that requires no oven time. Perfect for summer gatherings or any cozy occasion, each individual serving features a crunchy graham cracker crust, fluffy marshmallow-infused cheesecake filling, rich chocolate ganache, and a toasted giant marshmallow topping.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 4 tablespoons butter, melted

Cheesecake Filling

  • 25 Campfire® Regular Marshmallows
  • 8 ounces cream cheese, room temperature
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounce container frozen whipped topping (Cool Whip or TruWhip), thawed

Chocolate Ganache

  • 3 ounces semisweet chocolate, chopped
  • 3 ounces heavy cream

Topping

  • 6 Campfire® Giant Roasters marshmallows, toasted

Instructions

  1. Prepare the crust: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until combined. Evenly divide this crumb mixture among six individual serving dishes. Press firmly into the bottoms to form an even crust layer. Place the dishes in the refrigerator to chill as you prepare the filling.
  2. Make the melted marshmallow base: Place 25 regular marshmallows into a large, deep microwave-safe bowl. Microwave on high for 45 to 60 seconds until marshmallows puff up and begin melting. Use a buttered spatula to stir the marshmallows gently until smooth and fully melted. Set aside to cool slightly.
  3. Mix the cheesecake filling: In a large mixing bowl, use an electric mixer to whip the cream cheese for approximately 2 minutes until smooth and creamy. Add confectioners’ sugar and vanilla extract, then continue beating for an additional minute. Add the melted marshmallow mixture and beat again for one more minute to combine. Finally, fold in the thawed whipped topping using a rubber spatula until the filling is fully incorporated and fluffy.
  4. Assemble the cheesecake layers: Spoon or pipe the cheesecake filling onto the prepared graham cracker crusts in the serving dishes. Smooth the tops and return the dishes to the refrigerator to chill while you prepare the ganache.
  5. Prepare the chocolate ganache: Place the chopped semisweet chocolate in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium-high heat just until it reaches a boil. Pour the hot cream over the chocolate and let stand for 5 minutes to melt. Whisk thoroughly until the ganache is smooth and glossy. Spoon the ganache evenly over the cheesecake filling in each serving dish. Place back into the refrigerator until ready to serve.
  6. Toast the giant marshmallows and serve: Just before serving, toast one Campfire® Giant Roaster marshmallow per cheesecake until golden and slightly caramelized. Top each individual cheesecake with a toasted marshmallow. Serve immediately and enjoy the delicious combination of textures and flavors.

Notes

  • Ensure cream cheese is at room temperature for a smooth filling without lumps.
  • If you do not have a microwave, you can melt the marshmallows in a double boiler gently on the stovetop.
  • To toast the giant marshmallows, use a kitchen torch or quickly toast over an open flame carefully.
  • These cheesecakes are best served chilled but consumed within 24 hours for optimal freshness.
  • The recipe can be made ahead except for the final toasting step, which is best done just before serving.

Find it online: https://evelynscooking.com/no-bake-smores-cheesecake-recipe/