A homemade graham cracker crust topped with a no-bake chocolate cheesecake filling and homemade marshmallow fluff whipped cream. This No-Bake S'mores Cheesecake is the ultimate summer dessert!
Prep Time 5 hourshrs
Total Time 5 hourshrs
Ingredients
For the crust:
9full-sheet graham crackersor 1 and 1/4 cups graham cracker crumbs
2tablespoonsbrown sugar
6tablespoonsunsalted buttermelted
For the no-bake chocolate cheesecake:
16ouncescream cheese softened
1and 1/2 cups powdered sugar
1teaspoonvanilla extract
1and 1/2 cups semi-sweet chocolate chipsmelted and cooled*
1and 1/2 cups cold heavy whipping cream
For the marshmallow fluff whipped cream:
1/2cupmarshmallow creme(marshmallow fluff)
1/2cupcold heavy whipping cream
1/2teaspoonvanilla extract
Optional topping:
2full-sheet graham crackerscrushed
1cupmini marshmallowstoasted
1/3 - 1/2cupmini semi-sweet chocolate chips
Instructions
To make the graham cracker crust:
Spray the bottom of a 9" springform pan with nonstick cooking spray. Set aside.
Add the graham crackers to a food processor and process until you have fine crumbs. Scoop the graham cracker crumbs into a mixing bowl and mix in the brown sugar and melted butter until well combined.
Scoop the mixture into the prepared springform pan and press it down into one even layer in the bottom of the pan. Cover tightly and transfer to the refrigerator.
To make the no-bake chocolate cheesecake:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Mix in the powdered sugar and vanilla extract until well combined. Add in the cooled melted chocolate and continue mixing until fully combined. Scoop the mixture into a large mixing bowl.
Using a stand mixer with the whisk attachment, or hand-held mixer, whip the heavy whipping cream on medium speed until soft peaks form. Scoop the whipped cream into the mixing bowl with the cheesecake mixture and gently fold it in until just combined.
Remove the graham cracker crust from the refrigerator and scoop the no-bake chocolate cheesecake filling on top, making sure to spread it out into one even layer. Cover tightly and transfer back to the refrigerator for at least 4 hours to firm up.
To make the marshmallow fluff whipped cream:
Add the marshmallow fluff to a microwave safe bowl and microwave for a few seconds to warm it up. Remove from the microwave, stir well, and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, whip the heavy whipping cream on medium speed until thickened. Slowly mix in the marshmallow fluff and vanilla extract and continue mixing until soft peaks form. Refrigerate until ready to use.
Once the cheesecake has firmed up, top with the marshmallow fluff whipped cream, crushed graham crackers, toasted marshmallows, and mini chocolate chips. Refrigerate until ready to serve.
Notes
To melt the chocolate chips, add them to a microwave safe bowl and microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth. Allow to cool for a few minutes before adding to the cream cheese mixture.When making whipped cream, I prefer to put my bowl and mixing attachments in the freezer for about 10 minutes so they are nice and cold. This step is not necessary, but helps when making whipped cream.