Easy to make no bake smores cheesecake features layers of decadent buttery crust, rich chocolate ganache, airy marshmallow cheesecake filling and a second layer of chocolate ganache. One bite and you’re in love!
Happy National Cheesecake Day!!
Cheesecake Day is one of the top 5 days I celebrate every year, along with my birthday, my daughter and husband’s birthday, Christmas day and National Chocolate Day.
Yes, I know, there are 6 days, but cheesecake day and chocolate day are equally important so they both share the 5th spot. Any chocolate and cheesecake lover will agree with me.
And what better way to celebrate this day than a slice of this mouth-watering no bake smores cheesecake?
Smores is one of my favorite summer flavors and I love creating new twists on the classic. After sharing with you a smores iced coffee, rice krispies smores bars, smore brownies and smores coffee cake it was time for a smores cheesecake!
And not just any cheesecake, but a no bake smores cheesecake featuring layers of graham crackers, chocolate ganache, marshmallow cheesecake and another layer of chocolate ganache.
Finish your cheesecake with some crushed graham crackers crumbs, mini marshmallows, and broken milk chocolate and you got a show stopper dessert!
I love baking cheesecake, but now and then I keep my oven off and whip up a no-bake version. Both versions require a little bit of patience.
In this post, I shared with you my tips and tricks for a successful baked cheesecake, and today you’ll learn the tricks for a successful no-bake cheesecake.
As you probably know, in most of the baked cheesecakes, I prefer the crust to be made from graham crackers and butter.
When it comes to a no-bake cheesecake, sugar is required. Not to sweeten the crust, but to act like a glue and hold the crust in place.
To make sure the crust won’t fall apart, I spread a thin layer of chocolate ganache (milk chocolate and International Delight chocolate coffee creamer) before adding the marshmallow filling. You can find the same technique in this no bake pie.
For the filling, you’ll need cream cheese, marshmallow fluff, and whipped cream.
I love whipping my own cream and the best homemade whipped cream starts with a chilled bowl, whisk, and heavy cream. Almost all the time, I place the bowl and whisk in the freezer for at least 30 minutes before whipping up by cream. It yields to the fluffiest, creaminess cream ever!!! Don’t skip this step when a recipe calls for homemade whipped cream!
Once you have your filling and poured into the pan, refrigerate the cheesecake for a couple of hours or overnight. This will ensure clean slices without the cheesecake collapsing in the center.
For the finishing touches, another layer of chocolate ganache is poured over, sprinkle some graham crackers crumbs, scatter some mini marshmallows and broken milk chocolate on top.
Refrigerate until the chocolate ganache is set before slicing.
If you’re wondering how does it taste, well, you’ll be begging for s’more!
Fluffy and light marshmallow filling, two layers of silky smooth chocolate and butter graham crust. Layers of happiness!
I love that the marshmallow filling is not overly sweet, you can barely taste the tanginess of the cream cheese and pairs perfectly with the milk chocolate ganache.
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Roxana
Yields 9-12 slices
Easy to make no bake smores cheesecake features layers of decadent buttery crust, rich chocolate ganache, airy marshmallow cheesecake filling and a second layer of chocolate ganache. One bite and you're in love!
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 1 cup graham crackers crumbs
- 4 tablespoons butter, melted
- 2 tablespoons sugar
- 4 Hershey's milk chocolate bars (1.55 oz each)
- 1/4 cup International Delight Hersheys® chocolate caramel coffee creamer
- 8 ounces cream cheese, room temperature
- 7 ounces marshmallow fluff
- 1 1/4 cups heavy whipping cream
- 4 Hershey's milk chocolate bars (1.55 oz each)
- 1/4 cup International Delight Hersheys® chocolate caramel coffee creamer
- graham crackers crumbs
- mini marshmallows
- 1 Hershey's milk chocolate bar broken into pieces
Instructions
- Place one mixing bowl and the whisk in the fridge/freezer until needed.
- in a bowl combine the graham crackers crumbs with the melted butter and sugar.
- With your fingers, press the mixture on the bottom of a 8inch round pan with removable bottom . Set aside.
- In a microwave safe bowl, add 1/4 cup International Delight Hersheys® chocolate caramel coffee creamer and 4 bars of chocolate broken into pieces. Microwave for 30 seconds, remove from the microwave and stir to combine.
- Pour the chocolate ganache over the crust.
- Refrigerate while making the cheesecake filling.
- In a mixing bowl add the cream cheese. With the paddle attachment on, beat on low speed until light and creamy.
- Stir in the marshmallow fluff and beat to combine.
- Remove the mixing bowl and whisk from the fridge/freezer.
- Add the heavy cream and whisk until firm peaks form.
- Gently fold the whipped cream into the cheesecake filling.
- Pour over the first layer of chocolate ganache, cover with plastic wrap and refrigerate for a couple of hours (6-8 hours), or overnight.
- Once the cheesecake filling is set, make the second layer of chocolate ganache and pour over the cheesecake.
- Finish the cheesecake with a sprinkle of graham crackers crumbs, mini marshmallows and milk chocolate pieces.
- Chill until the second layer of ganache is set, about 20-30 minutes.
- With a sharp knife, slice the cheesecake.
- For clean slices, clean the knife after each cut.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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