No-Bake S’mores Cheesecake
When it’s too hot to even think about firing up the oven, you make No-Bake S’mores Cheesecake. This dreamy dessert is an obsession waiting to happen. Layers of velvety smooth toasted marshmallow cheesecake and homemade hot fudge get spooned over a graham cracker crust made with toasted almonds. Get your spoon ready, folks!
While there are some people roaming the Earth that poo-poo dessert, I am not–and will never be–located in that category of the human race. If anything, I’m the complete opposite–dessert always comes first. Well, maybe not first, but I always make sure I have enough room to end a meal with something sweet.
Do you read an entire book just to stop at the last page without finishing it? My point exactly. Dessert is just as important as the rest of the meal, if not more important.
As far as I know we only get once chance at this thing called life, so please pass the pie, cookies, cake, and any other sweet treats you have handy.
While we’re in feast mode, we might as well chow down on this No-Bake S’more’s Cheesecake.
Don’t get discouraged when you make your way down to the recipe and see glimpse the long list of steps. It looks more daunting than it really is. The recipe takes about 25 minutes from start to finish to prepare and a few hours in the refrigerator to chill.
What little effort involved is definitely worth it.
I have a feeling you’re going to fall in love with the toasted marshmallow cheesecake layer. I was scooping it out of the bowl and into my mouth uncontrollably before I remembered that the mixture serves a purpose. The graham cracker crust is a jazzed up version of the original. I added toasted almonds and an extra pinch of salt to help contrast the sweetness of the cheesecake hot fudge layers.
Oh, and the hot fudge–it’s too die for. I also took to spooning it directly in my mouth. The good news is there’s extra. That’s no mistake; I made extra on purpose, because hot fudge is never a bad thing and there’s an infinite amount of ways in which you can use it–say, ice cream?
I kept 1 jar for myself and quickly got rid of the rest. I realize that sounds crazy, but I would have eaten every last jar by myself. So, basically, I saved myself from becoming a diabetic. I received so much praise from the recipients of this no-bake dessert. Everyone loved it to pieces. My dad sent me this text, “The next time you want to give away dessert, give it all to me. There is to be no sharing with others.” Stingy much?
No-Bake S'mores Cheesecake
This dreamy dessert is an obsession waiting to happen. Layers of velvety smooth toasted marshmallow cheesecake and homemade hot fudge get spooned over a graham cracker crust made with toasted almonds.
Yield: 5 (8-ounce) jars
Total Time: 25 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 21 marshmallows (not mini or jumbo), divided
- 1/4 cup heavy whipping cream
- 1 cup heavy cream
- pinch of salt
- 1/3 cup granulated sugar
- 1/4 cup cocoa powder
- 8 ounces milk chocolate, chopped
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
Graham Cracker Crust:
- 1/2 cup toasted almonds
- 9 graham crackers
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Add cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat until smooth. With the mixer on low, slowly add the sweetened condensed milk and vanilla extract. Turn the speed up to medium-high and beat for 1 minute.
- Preheat the broiler to high. Position the grate 12-inches from the broiler. Line a baking sheet with a silicone mat or lightly grease with canola oil. Place six marshmallows on the baking sheet, spacing them at lest 3 inches apart. Place them under the broiler and toast on all sides until they’re dark brown and mildly charred. Be sure to watch them very carefully, as they toast quickly. Allow the marshmallows to cool for 1 minute.
- Add the toasted marshmallows to the bowl with the cream cheese. Beat on medium until thoroughly combined. With the mixer on low, slowly add the heavy cream. Turn the speed up to medium-high and beat for one minute, or until the mixture is light and fluffy.
- Place the mixture in the refrigerator to chill while you make the hot fudge.
- Add heavy cream, sugar, cocoa, and salt to a saucepan; stir to combine. Bring the mixture to a boil over medium heat.
- Remove from the heat and whisk in the chocolate, butter, and vanilla until smooth.
- Transfer the fudge to an airtight container or mason jar. The fudge will stay fresh for up to 1 week in the refrigerator.
Graham Cracker Crust:
- Place almonds, graham crackers, salt, and brown sugar in the bowl a food processor. Pulse until the mixture resembles a fine crumb.
- Slowly pour in the melted butter until the mixture looks like wet sand.
- Gather 5 (8-ounce) mason jars.
- Place 4 tablespoons of the graham cracker crust in each jar. Using the back of the spoon, gently press the crust into the bottom of the jar.
- Add about 3/4 cup of the cheesecake mixture to each jar, leaving enough room for a thin layer of fudge. I found that using a piping bag with the tip snipped off a lot easier and a lot less messy.
- Top the cheesecake mixture with 2 tablespoons of hot fudge. Place the lids on each jar and refrigerate for at least 4 hours.
- Before you’re ready to serve (and this is totally optional), preheat the broiler to high. Remove the lid from the jars and place 3 marshmallows on top of the hot fudge. Transfer the jars to a baking sheet and place the sheet under the broiler until the marshmallows are toasted. Serve immediately.
- The cheesecake tastes just a delicious with or without the addition of the toasted marshmallows, so it’s totally up to you whether or not you want to make the extra effort.
- There will be leftover hot fudge. Reheat in the microwave for 30 seconds to soften. It’s great over ice cream.