It's all about bread this month at the Bold Baking Academy! Sign up now!
Cheesecakes, No Bake

S’more Cheesecake (No-Bake Recipe)

4.85 from 19 votes
Learn how to make a decadent no-bake S'more Cheesecake that is easy to create and perfect for summer BBQs, picnics or for any occasion!
S'more Cheesecake - No Bake easy recipe

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

Where I live in California, we are heading into the season of warm weather and getting ready for picnics and BBQs. So I thought it was good timing to show you how to make my No-Bake S’more Cheesecake. My No-Bake Cheesecakes have been a huge hit since I make an OREO one, and I have to admit that sometimes I don’t have the patience to bake a cheesecake. And, if you get great flavor from a no-bake cheesecake,  then why not?

What does a S’more Cheesecake taste like?

This chocolate cheesecake is decadent, and paired with the graham crackers and marshmallows, it is definitely Big and Bold! And if you want to learn how to make your own Homemade Marshmallows

Can imagine all the best parts of a S’more: The Chocolate, the Graham Crackers and of course the toasted marshmallows combined with the simplicity and richness of my no bake cheesecake. The cheesecake itself is rich chocolate, the crust is made of Graham crumbs and the topping is marshmallow instead of cream. Pretty genius if you ask me!

How to make Graham Cracker crumbs!

The base of this cheesecake is the Graham Cracker crust. Where mine differs from other is that it is made of my HOMEMADE Grahams. The difference is hugs, they have so much more flavor and crunch. After they are baked, I grind them into a fine crumb and mix with melted butter to from the crust. I do this with so many of my no baked pies and its is always a hit!

How to make the toasted marshmallow topping

Get ready, because this is way easier than you think. Instead of fussing around with messy store bough fluff that is runny and never toasted, I melt down mini marshmallows. I do this super simply in the microwave, they melt down in no time to the perfect consistency! Once melted I hit it with my handy kitchen blow torch, but you can do this under a grill. The result looks and tasted like an actual S’more!

How to store S’more Cheesecake?

Since my S’more Cheesecake is no-bake it is great to keep in the fridge. Cover the cheesecake loosely with plastic wrap and store it in the fridge for up to 3 days.

Watch The Recipe Video!

S'more Cheesecake (No-Bake Recipe)

4.85 from 19 votes
Learn how to make a decadent no-bake S'more Cheesecake that is easy to create and perfect for summer BBQs, picnics or for any occasion!
Author: Gemma Stafford
Servings: 10
Prep Time 30 mins
Total Time 30 mins
Learn how to make a decadent no-bake S'more Cheesecake that is easy to create and perfect for summer BBQs, picnics or for any occasion!
Author: Gemma Stafford
Servings: 10


  • For the Crust:
  • 2 ½ cup (71/2oz/213g) crushed Graham crackers (or digestives)
  • 1 /2 cup (4 oz/ 15g) butter, melted
  • For the Cheesecake:
  • 1/2 cup (4oz/115g) sugar
  • 2 cups (16oz/450g) cream cheese, room temperature
  • 2 teaspoon vanilla extract
  • 2 cups (16floz/450ml) cream
  • 1 ½ cups (9oz/255g) Chocolate, Semi-Sweet or dark
  • Marshmallow top
  • 3 cups (6oz/171g) mini marshmallows


  • To make the cheesecake base: Combine cookie crumbs with the melted butter and mix
  • Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
  • Melt the chocolate in the microwave or over a bain marie and set aside to cool.
  • Beat cream cheese, sugar in large bowl on medium speed of mixer until creamy and there are no lumps
  • Gradually add in the cream and continue whipping until really thick
  • Add a spoon full of the cheesecake into the melted chocolate a mix it in to losen up the chocolate. Then QUICKLY add the chocolate into the the rest of the cheesecake mix and continue mixing fast so the chocolate doesn’t set. You will see the chocolate mix thicken up really fast
  • spoon into your prepared in.
  • Refrigerate until firm, it will take around 4 hours. Also you can make it up to 2 days in advance.
  • Melt the marshmallows in the microwave or over the ban marie. You don’t need to mix it much, just let it melt. You don’t want to mix it and take out all of the air and volume
  • Take the cheesecake out of the tin by running a warm thin knife around the tin
  • Spread the marshmallow fluffy stuff over the top of the cheesecake
  • Note to toast: Place under a grill to toast the marshmallow quicky. You don’t want to melt the cheesecake. If you have a kitchen blowtorch feel free to use that like I did.
  • To cut the cake: Use a HOT knife to cut through the marshmallow, it is a sticky job so a knife that was in hot water really helps.

Recipe Notes

To cut the cake use a hot knife as the marshmallow is sticky and this will slice so much easier
The cheesecake freezes really well for up to 2 months.


Submit your own photos of this recipe

1 Images


most useful
newest oldest
Inline Feedbacks
View all comments
4 years ago

Hi there gemma
Was wondering if i could use your marshmallow fluff recipe and put that on top instead of melting marshmallows or buying store bought marshmallow fluff. Would that marshmallow fluff work?

4 years ago

We were fighting over the last crumbs! I love the thick crust, it’s my favorite part too 🙂

Sobia T
Sobia T
1 year ago

If done as cupcakes how many would you say it would make? 🙂

Samantha Shupe
Samantha Shupe
1 year ago

So delicious! But when I tried to cut into it the mass of marshmallow smashed the whole thing. Is there a trick to cutting this?

1 year ago

Hi Gemma,
Would like to try making this but I need an alternative for the blowtorch, if possible. I don’t quite get what you mean by place under a grill to toast the marshmallow. Do you have a clip or image for this? Thank you if you could explain this. Looking forward to more simple and tasty recipes on your channel 🙂

2 years ago

Hi Gemma…
Can v take another biscuit for the crust..coz ..this was not available in India…
.unsalted butter or salted butter…
Third can v put some other toppings..coz my kids doesn’t like marshmallows.
Plz reply me back..
Thank you…????

Roopa v
Roopa v
2 years ago

Dear ma’am
Want to try this recipe
Can u pls tell which cream cheese u r using
I stay in India
Wat to do if its not available

2 years ago

Thank you for this recipe! The cheesecake is chilling since 4 p.m. Saturday and will until Sunday, 1:30 or so.
I did a practice run on melting the marshmallows and I burned them. Could you give directions on melting those mini marshmallows, please? Thanks!

4 years ago

Hi! Wouldn’t the freshly melted marshmallows melt the cheesecake or is it going to be just fine?

5 years ago

Gemma, you’re a genius! I tasted a bit of the batter and kept on eating it that the cheesecake was a bit thin but still yummy! lol

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

Become a better, bolder baker in the Bold Baking Academy!