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4.85 from 19 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

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!

Course: Dessert
Cuisine: American
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.

Watch the Recipe Video!

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.