No-Bake S’mores Cheesecake: Your Ultimate Easy Summer Dessert Recipe
When the summer heat makes the thought of firing up the oven unbearable, reach for this incredible No-Bake S’mores Cheesecake. This dreamy, indulgent dessert is destined to become your new obsession. It features layers of velvety smooth toasted marshmallow cheesecake and rich homemade hot fudge, all spooned over a crunchy graham cracker crust fortified with toasted almonds. Get ready to grab your spoon – this is a treat you won’t want to share!
For many, dessert is more than just an afterthought – it’s the grand finale, the sweet punctuation mark at the end of a satisfying meal. I wholeheartedly belong to this camp. While some might shy away from the sweeter things in life, I believe in making room for a delightful treat. Life, after all, is meant to be savored, and what better way to do so than with a slice of pure joy?
Think of it this way: would you read an entire book only to stop just before the last page? Of course not! Dessert holds a similar significance; it completes the culinary story. And when it comes to summer, finding a dessert that doesn’t require heating up your kitchen is nothing short of a culinary triumph. That’s where this No-Bake S’mores Cheesecake truly shines.
Why No-Bake? The Perfect Summer Dessert Solution
As temperatures rise, the last thing anyone wants is a hot kitchen. No-bake desserts are a lifesaver, offering all the deliciousness without the added heat. This No-Bake S’mores Cheesecake is the quintessential summer treat, embodying convenience, speed, and irresistible flavor. It’s ideal for backyard BBQs, picnics, or simply a cool evening indulgence when you crave something sweet but refuse to turn on the oven.
We only get one chance at this thing called life, so let’s make it sweet! Pass the pie, cookies, cake, and any other delectable treats you have on hand. And while we’re in this celebratory, feast-like mood, we absolutely must make time for this incredible No-Bake S’mores Cheesecake. It brings the nostalgic flavors of a campfire classic indoors, transforming them into an elegant, chilled dessert.
The S’mores Dream Reimagined as a Cheesecake
The magic of s’mores lies in the harmonious trio of crispy graham crackers, gooey toasted marshmallows, and rich chocolate. This no-bake cheesecake captures that essence and elevates it, turning a rustic campfire snack into a sophisticated dessert experience. Each component of this cheesecake is carefully crafted to deliver that familiar s’mores comfort with an added layer of decadence and creaminess.
Crafting the Perfect Layers for an Unforgettable Treat
Don’t be daunted by what might seem like a lengthy list of steps in the recipe. This dessert is far simpler to prepare than it appears. The hands-on preparation time is surprisingly brief, roughly 25 minutes from start to finish. The majority of the process involves patient waiting as it chills in the refrigerator, allowing all those delightful flavors to meld and the cheesecake to set perfectly. The minimal effort involved truly pays off with a dessert that tastes incredibly gourmet.
The Elevated Graham Cracker Crust
We begin with the foundation: a graham cracker crust. But this isn’t just any crust; it’s a jazzed-up version designed to provide both texture and a subtle counterpoint to the sweetness. By incorporating toasted almonds into the graham cracker crumb, we add a wonderful nutty depth and an extra layer of crunch. A pinch of salt is crucial here, as it balances the sweetness of the cheesecake and hot fudge layers, enhancing the overall flavor profile.
Velvety Toasted Marshmallow Cheesecake
This is arguably the star of the show – the toasted marshmallow cheesecake layer. Its smooth, creamy texture and distinct roasted marshmallow flavor are truly addictive. I confess, I found myself “testing” spoonfuls of this mixture directly from the bowl, almost forgetting its intended purpose within the cheesecake! The process involves briefly toasting marshmallows under a broiler, then blending them into a rich cream cheese base. This step infuses the cheesecake with that authentic, slightly smoky, caramelized marshmallow taste without needing a campfire. The result is a light, fluffy, and utterly irresistible filling that embodies the heart of a s’more.
Decadent Homemade Hot Fudge
And then there’s the hot fudge – oh, the hot fudge! It’s so rich, glossy, and intensely chocolatey that it’s almost “to die for.” Just like the cheesecake mixture, I couldn’t resist spooning this warm, luscious sauce directly into my mouth. The good news? The recipe is designed to yield extra fudge, and that’s no mistake. I intentionally made more, because truly, is there ever such a thing as too much hot fudge? It’s incredibly versatile and perfect for drizzling over ice cream, pancakes, or just enjoying by the spoonful. It adds a deep, bittersweet chocolate dimension that perfectly complements the sweet marshmallow cheesecake.
I managed to save one jar of that glorious hot fudge for myself and promptly shared the rest. As crazy as it sounds, it was a necessary act of self-preservation; I knew I would have devoured every last drop if left to my own devices. The recipients of this no-bake dessert were beyond thrilled. Everyone raved about it! My dad, ever the direct communicator, even sent a text message saying, “The next time you want to give away dessert, give it all to me. There is to be no sharing with others.” His playful stinginess just goes to show how truly irresistible this no-bake s’mores cheesecake is.
Tips for Success & Serving Suggestions
While the recipe is straightforward, a few tips can ensure your No-Bake S’mores Cheesecake turns out perfectly every time. When toasting marshmallows for the cheesecake batter, keep a close eye on them under the broiler; they can go from perfectly golden to burnt in a flash. For assembly, using a piping bag (with the tip snipped off) for the cheesecake mixture makes layering into jars much neater and easier. Don’t be afraid to press the graham cracker crust firmly into the bottom of the jars to create a sturdy base.
Serving this dessert in individual mason jars not only looks charming but also makes portion control and transportation a breeze. The final touch of broiled marshmallows on top, right before serving, is completely optional but highly recommended. It adds that authentic campfire char and visual appeal that screams “s’mores.” If you’re short on time or prefer a simpler presentation, the cheesecake is equally delicious without the final toasted marshmallow topping.
And remember that leftover hot fudge! It reheats beautifully in the microwave for 30 seconds to soften. Drizzle it over vanilla ice cream, stir it into your morning coffee, or simply enjoy it as a decadent dip for fruit. Its versatility is just another reason to love this recipe.
No-Bake S’mores Cheesecake
This dreamy no-bake s’mores cheesecake is an obsession waiting to happen. Layers of velvety smooth toasted marshmallow cheesecake and rich homemade hot fudge are spooned over a crunchy graham cracker crust made with toasted almonds. Perfect for summer entertaining!
Yield: 5 (8-ounce) jars
Total Time: 25 minutes (plus chilling time)
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
For the Toasted Marshmallow Cheesecake:
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 21 standard-sized marshmallows (not mini or jumbo), divided
- 1/4 cup heavy whipping cream, very cold
For the Homemade Hot Fudge:
- 1 cup heavy cream
- Pinch of sea salt
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 8 ounces milk chocolate, finely chopped
- 1 tablespoon unsalted butter, softened
- 1 teaspoon pure vanilla extract
For the Graham Cracker Crust:
- 1/2 cup toasted almonds, coarsely chopped
- 9 full sheets of graham crackers
- 1 tablespoon light brown sugar, packed
- 1/4 teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted
Directions:
Prepare the Toasted Marshmallow Cheesecake:
- In the bowl of a stand mixer fitted with the whisk attachment, add the softened cream cheese. Beat on medium speed until completely smooth and free of lumps. With the mixer on low speed, slowly pour in the sweetened condensed milk and vanilla extract. Once combined, increase the speed to medium-high and beat for 1 minute until well incorporated.
- Preheat your broiler to high. Adjust an oven rack so it’s about 12 inches from the broiler element. Line a baking sheet with a silicone mat or lightly grease it with canola oil. Place six of the standard-sized marshmallows on the prepared baking sheet, ensuring they are spaced at least 3 inches apart. Place the baking sheet under the preheated broiler and toast the marshmallows on all sides until they are dark brown and mildly charred. This happens very quickly, so watch them constantly and turn as needed. Remove from broiler and allow the toasted marshmallows to cool for just 1 minute.
- Add the cooled toasted marshmallows to the cream cheese mixture in the stand mixer. Beat on medium speed until they are thoroughly combined and no large pieces remain. With the mixer on low speed, slowly add the cold heavy cream. Turn the speed up to medium-high and beat for 1 minute, or until the cheesecake mixture becomes light, airy, and fluffy.
- Cover the cheesecake mixture and place it in the refrigerator to chill while you prepare the hot fudge.
Make the Homemade Hot Fudge:
- In a medium saucepan, combine the heavy cream, granulated sugar, cocoa powder, and a pinch of salt. Whisk these ingredients together until well combined. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Remove the saucepan from the heat immediately. Add the chopped milk chocolate, softened unsalted butter, and vanilla extract. Whisk vigorously until the chocolate is completely melted and the fudge is smooth, glossy, and uniform in consistency.
- Transfer the hot fudge to an airtight container or a mason jar. The fudge will thicken as it cools. Store in the refrigerator for up to 1 week.
Prepare the Graham Cracker Crust:
- Place the toasted almonds, graham crackers, brown sugar, and salt into the bowl of a food processor. Pulse several times until the mixture resembles a fine, uniform crumb.
- With the food processor running on low, slowly pour in the melted butter until the mixture comes together and resembles wet sand.
Assembly of the No-Bake S’mores Cheesecake Jars:
- Gather 5 (8-ounce) clean mason jars or similar serving containers.
- Place approximately 4 tablespoons of the graham cracker crust mixture into the bottom of each jar. Using the back of a spoon or a small tamper, gently but firmly press the crust into an even layer at the bottom of each jar.
- Carefully spoon or pipe about 3/4 cup of the chilled cheesecake mixture into each jar, leaving enough room at the top for a thin layer of hot fudge and optional marshmallow topping. For a cleaner look and less mess, a piping bag with the tip snipped off works wonderfully for this step.
- Top each cheesecake layer with about 2 tablespoons of the homemade hot fudge.
- Place the lids on each jar and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the cheesecake to set properly and the flavors to meld beautifully.
- Optional Marshmallow Topping for Serving: Just before you are ready to serve, preheat your broiler to high. Remove the lids from the jars and place 3 standard-sized marshmallows on top of the hot fudge layer in each jar. Transfer the jars to a baking sheet and place the sheet under the broiler. Watch very carefully as the marshmallows toast; this will happen in a matter of seconds. Toast until the marshmallows are golden brown and slightly charred to your liking. Serve immediately for the ultimate s’mores experience.
Chef’s Notes & Tips:
- The toasted marshmallows are key to that authentic s’mores flavor in the cheesecake layer. However, if you’re truly short on time or prefer a milder flavor, the cheesecake tastes just as delicious with or without the addition of toasted marshmallows. It’s totally up to you whether or not you want to make that extra effort.
- You will likely have leftover hot fudge. This is a delightful bonus! To soften it for future use, simply reheat it in the microwave for 30-second intervals, stirring until it reaches your desired consistency. It’s absolutely divine drizzled over vanilla ice cream, waffles, or even as a dip for fresh fruit.
- Ensure your cream cheese is fully softened to room temperature for a lump-free, silky smooth cheesecake batter.
- For the best results, chill the cheesecake for at least 4 hours, or even overnight. This allows the layers to set completely and the flavors to fully develop.
All images and text ©One Sweet Mess.