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S'more Cheesecake - No Bake easy recipe

S’more Cheesecake (No-Bake Recipe)

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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.


4.5 from 2 votes
S'more, Cheesecake, S'mores Cheesecake, No-Bake Recipe, Recipes, Gemma Stafford, Bigger Bolder Baking
S'more Cheesecake (No-Bake Recipe)
Prep Time
30 mins
Total Time
30 mins
Servings: 10
Author: Gemma Stafford
  • 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
  1. To make the cheesecake base: Combine cookie crumbs with the melted butter and mix
  2. Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
  3. Melt the chocolate in the microwave or over a bain marie and set aside to cool.
  4. Beat cream cheese, sugar in large bowl on medium speed of mixer until creamy and there are no lumps
  5. Gradually add in the cream and continue whipping until really thick
  6. 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
  7. spoon into your prepared in.
  8. Refrigerate until firm, it will take around 4 hours. Also you can make it up to 2 days in advance.
  9. 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
  10. Take the cheesecake out of the tin by running a warm thin knife around the tin
  11. Spread the marshmallow fluffy stuff over the top of the cheesecake
  12. 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.
  13. 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.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Saima on June 28, 2019 at 7:41 pm

    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…????

    • Gemma Stafford on June 30, 2019 at 3:51 am

      Hi Samia,
      1. It does not matter which butter you use, whatever is easy for you, I tend to use salted butter all the time as it is what I grew up with.
      2. You can use whatever cookie you have to hand, generally a wholewheat cookie works really well, so a digestive cookie/biscuit can work really well. Gingernut too, lotus cookies, shortbread cookies or a mix of the above.
      3. You can leave out the marshmallow, this is a traditional combination here in the US, but you can make it as you wish.
      I hope your family enjoy this recipe,
      Gemma 🙂

  2. Roopa v on May 29, 2019 at 6:43 pm

    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

    • Gemma Stafford on May 30, 2019 at 1:51 am


      I use philadelphia cream cheese. However I do have a recipe for making your own


  3. VickiD on February 2, 2019 at 10:49 pm

    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!

    • Gemma Stafford on February 3, 2019 at 1:13 am

      Hi Vicki,
      Melting marshmallow does not take much time in the microwave, it is a matter of keeping an eye on it.
      Melting over simmering water in a bowl, similarly, easy to do. You just need it to become soft in order the spread it on the cheesecake.
      Then it is again watching it, under a broiler/grill it is really fast, do not walk away from it.
      Remember you really do not want to heat the cheesecake, barely toast the marshmallow. A kitchen blow torch is a useful tool if you are doing this on a regular basis.
      I hope this is of help,
      Gemma 🙂

  4. Ruqaiyah on June 6, 2017 at 9:47 am

    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?

    • Gemma Stafford on June 6, 2017 at 6:00 pm


      oh yeah that will work great. Just note it spreads a little so don’t spread it all the way to the edge 🙂

  5. rogeeii on February 6, 2017 at 7:56 pm

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

    • Gemma Stafford on February 7, 2017 at 10:29 am

      Do not over-melt, it will be just fine,
      Gemma 🙂

  6. sbishnoi88 on January 26, 2017 at 9:43 pm

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

    • Gemma Stafford on January 27, 2017 at 2:30 am

      Haha! great, I am happy to hear this,
      Gemma 🙂

  7. Jane on October 7, 2016 at 11:48 am

    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

    • Gemma Stafford on October 7, 2016 at 11:51 am

      Hi Jane,
      I am wondering why it was thin? i hope it was edible!
      Gemma 🙂

  8. Sharika tasnim on September 18, 2016 at 10:46 am

    Hey Gemma aunty this is one of my recipes what I did……..mash graham crackers and twix together and make a base then I mixed cream cheese cream and condensed milk together and mix apple and raspberries in that and make a filling then I made a thick custard only the powder and milk and I frozen it it came as an custard jello I covered this with that like a fondant just on the top I decorated it with cream rossaits and buiscit crumbs I named it jello custard chhesecake I also made it but I forgot to send you I just wanted to share with you please let me know if you like this creative recipe of mine

    • Gemma Stafford on September 19, 2016 at 1:17 am

      Hi Sharika, this sounds like an amazing flavor bomb! I do hope your family enjoyed it, it sounds like it was fit for a feast! Gemma 🙂

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