Description
This decadent S’mores Cheesecake combines the classic campfire flavors of graham crackers, marshmallows, and chocolate with a creamy cheesecake twist. Featuring a graham cracker crust, rich chocolate and marshmallow-flavored cheesecake layers, topped with a smooth chocolate ganache and garnished with marshmallows, graham crackers, and chocolate bars, this no-bake cheesecake is a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbles
- ½ cup melted butter
- ¼ cup granulated sugar
Cheesecake Filling
- 3 (8-ounce) blocks cream cheese, softened
- 16 oz cool whip, thawed
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup granulated sugar (divided as ¼ cup for crust and ¼ cup for filling)
- ¼ cup cocoa powder
- 1 cup marshmallow fluff
- 1 cup Nutella
Chocolate Topping
- 8-ounce semi-sweet chocolate chips
- 1 cup heavy cream
Garnish
- Chocolate bars
- Marshmallows
- Graham crackers
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbles with ¼ cup granulated sugar, then add melted butter. Mix thoroughly until the graham cracker mixture is fully saturated.
- Set the crust: Firmly press the crust mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper. Place the pan into the refrigerator to chill while preparing the filling.
- Mix cream cheese base: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and well combined using a mixer.
- Add cool whip: Fold the thawed cool whip into the cream cheese mixture until the texture is creamy and smooth.
- Divide mixture and flavor: Split the cheesecake mixture evenly into two bowls. In one bowl, mix in cocoa powder and ¼ cup granulated sugar until smooth for the chocolate layer. In the other bowl, mix in marshmallow fluff for the marshmallow layer.
- Layer chocolate cheesecake: Remove springform pan from refrigerator and spread the chocolate cheesecake mixture evenly across the crust.
- Swirl Nutella: Spoon or pipe Nutella over the chocolate layer and gently swirl it in. Refrigerate the cheesecake for about 10 minutes until the Nutella firms up.
- Add marshmallow layer: Spread the marshmallow cheesecake mixture evenly over the Nutella layer. Refrigerate for at least 1 hour to set the layers.
- Make chocolate ganache: In a microwave-safe bowl, heat heavy cream in 1-minute increments until hot but not boiling. Stir in chocolate chips until fully melted and smooth, adjusting cream quantity to achieve a pourable but thick consistency.
- Coat cheesecake with ganache: Remove cheesecake from the springform pan, place on a wire rack over a baking sheet, and pour the chocolate ganache over the top and sides until completely coated. Return to the refrigerator for a few minutes to let the ganache firm up.
- Garnish and serve: Top the cheesecake with marshmallows, graham crackers, and chocolate bars. Slice into 10 servings and serve chilled.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Chilling times are important to help the layers set properly, so do not skip refrigeration steps.
- You can toast marshmallows lightly for extra flavor in the garnish if desired.
- For easier slicing, dip your knife in hot water and wipe between cuts.
- This cheesecake is best served chilled but not frozen.
