I honestly don’t even know where to begin.
Sometimes I make a dessert and go absolutely nuts over it, declaring it the best thing I’ve ever made. This is one of those desserts.
I’m completely obsessed with s’mores. I don’t know why I love them so much, but I do — probably because they were a special treat growing up and bring back memories of bonfires and fireflies on warm summer nights.
These are my firefly desserts.
I love no-bake cheesecake, especially when served in little jars or cups — mostly because it’s easy and low-maintenance. No cracking, no fuss, just creamy, dreamy cheesecake. After finishing a book full of healthier recipes, I needed to make something indulgent and these fit the bill perfectly.
Here’s what’s in these little s’mores cheesecakes:
- Graham cracker crust — the classic foundation.
- Rich milk chocolate ganache — silky and decadent.
- Marshmallow cheesecake filling — light, fluffy and utterly addictive.
- More ganache and extra graham crumbs for texture and flavor.
- A dollop of marshmallow cream on top and a toasted marshmallow for that campfire finish.
No Bake S’mores Cheesecakes
6 (4-ounce) cheesecakes
6 hrs
Ingredients
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
Chocolate ganache
- 4 ounces milk chocolate, chopped
- 3 tablespoons heavy cream
Marshmallow cheesecake
- 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
Instructions
-
In a small bowl, combine the melted butter and graham cracker crumbs until moistened. Press the mixture into the base of your containers (jars, ramekins, etc.) using the back of a spoon.
Prepare the ganache by placing the chopped chocolate in a bowl. Warm the heavy cream in a small saucepan over medium heat until it just begins to bubble at the edges. Pour the hot cream over the chocolate and let sit for 30 seconds, then stir until smooth. Spoon about a teaspoon of ganache over each graham crust. - In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth. Add the marshmallow fluff and mix until combined. With the mixer on low, pour in the sweetened condensed milk and vanilla, then increase to high and beat until the mixture is light and creamy. Divide the cheesecake mixture among the containers, leaving room for more ganache and marshmallow on top.
- Add another teaspoon of ganache to each cheesecake and sprinkle with extra graham crumbs if desired. Refrigerate for 4 to 6 hours to set. When ready to serve, top each cheesecake with a tablespoon of marshmallow fluff and a toasted marshmallow half. Finish with extra graham crumbs and serve chilled.
Notes
Adapted from an earlier no-bake cheesecake recipe. These are easy to assemble ahead of time and perfect for summer gatherings.
Did you make this recipe?
Share your photos on social media and tag the account you follow for more desserts. I appreciate every single one!
Make it happen.