No Bake S’mores Cheesecakes.
I seriously don’t even know what to say.
You know how sometimes I make a dessert and freak the heck out over it and deem it the best thing I’ve ever made?
Yeah. This is one of those.
I don’t think it’s a secret that I’m a spaz over all things s’mores. I have no idea why I love s’mores so obnoxiously much but I just DO. I LOVE THEM. Maybe it’s because they were such a special treat when I was a kid and they invoke all sorts of fun memories including bonfires and lightening bugs.
Oh, and what do you say? Fireflies? Lightening bugs? I’m certain I ask you this question every summer, but you know… I’m clueless. I don’t remember what the majority voted upon. I say lightening bugs. I’ve said lightening bugs my entire life. BUT. I want to say fireflies. Fireflies just sounds so… pretty. And romantic. And summery. And, like, enchanting warm evenings. I want to be cool and say fireflies but if I say fireflies to anyone within about thirty miles of me, they’ll be all WHAT?
These are my firefly dessert.
You know I love me some no-bake cheesecake, especially in little cups or jars. Mainly because I’m lazy. Also because it’s so easy. I don’t have to worry about my cheesecake cracking or some garbage like that. Cheesecakes can be so high maintenance, and I can totally say that because they are my all-time favorite dessert. Sure, things have been a little decadent around these parts lately but I’m just like… ah. I finished a book full of 150 pretty healthy recipes and I just neeeeeed to get this delicious stuff out.
So this is what’s going on.
We have a graham cracker crust. Obviously.
Some crazy rich milk chocolate ganache. It’s dreamy.
This darn marshmallow cheesecake, which makes me want to die. It’s… stupendous.
More crazy rich milk chocolate ganache. Swoon.
Extra graham crumbs. CRUNH CRUNCH.
Fluffy marshmallow cream on top. From a jar. Judge not.
And a toasty little marshmallow on top. Like a freaking cloud.
Is this real? It so is.
No Bake S'mores Cheesecakes
crust & topping
4 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
1/2 cup marshmallow fluff or cream
4 marshmallows, toasted and cut in half
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
1/2 cup whipped cream cheese, at room temperature
1/2 cup marshmallow fluff or cream
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract
In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.
In the bowl of your electric mixer, beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. Sprinkle extra graham crumbs on top and serve!
[adapted from these goat cheese cheesecakes]All images and text © .
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