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There is nothing more nostalgic than a gooey campfire s’more, which inspired this S’mores No Bake Cheesecake piled high with toasted marshmallow meringue and swirls of chocolate. It is the ultimate summer treat that saves you from turning on the oven. If you want all those classic flavors in creamy cheesecake form but without the fuss, this recipe is sure to wow your guests and your taste buds.
I still remember the first time I brought this to my niece’s birthday—she has requested it every single year since and honestly I never have a single slice leftover
Ingredients
- Graham crackers finely crushed: create the perfect toasty crust just like traditional s’mores choose fresh crackers for best texture
- Butter melted: helps the crust hold together and adds rich flavor choose high quality butter for the best results
- Cream cheese room temperature: forms the creamy base for the cheesecake use blocks not whipped spread for a firm set
- Sour cream room temperature: adds tanginess and balance to the richness use full fat for best results
- Milk or semi sweet chocolate chips melted: create the chocolate layer use a good melting chocolate and melt gently to avoid seizing
- Powdered sugar: sweetens the cheesecake and makes it smooth sift before adding for no lumps
- Vanilla extract: gives that subtle warmth choose pure vanilla for optimal flavor
- Egg whites: whipped into meringue make the marshmallowy topping separate eggs while cold then let whites come to room temperature for the best volume
- Sugar: stabilizes and sweetens the meringue use fine granulated sugar so it dissolves quickly
Step-by-Step Instructions
- Prepare the Crust:
- Crush the graham crackers until very fine then mix well with the melted butter using a fork so every crumb is coated. Press this mixture into an even layer at the bottom of an eight inch springform pan packing it down firmly so your crust is sturdy. Set aside while you make the filling.
- Prepare the Cheesecake:
- Beat cream cheese in a mixing bowl on high until completely smooth and airy. Blend in sour cream followed by the melted chocolate chips make sure the chocolate is smooth and not too hot. Slowly add the powdered sugar and vanilla mixing well so the filling is creamy and lump free.
- Pour and Chill:
- Pour the chocolate cheesecake mixture over the prepared crust and smooth out the top with a spatula. Refrigerate uncovered for at least four hours or even overnight to allow the filling to set up firmly—it should not jiggle when moved.
- Make the Marshmallow Meringue:
- Combine egg whites and sugar in a glass bowl. Set this bowl over a pot of lightly simmering water making sure the bowl does not touch the water. Whisk constantly while heating until the mixture is frothy and the sugar dissolves fully reaching about one hundred sixty degrees Fahrenheit. The mixture will look glossy and thick.
- Beat the Meringue:
- Remove the bowl from heat and immediately beat on high speed for around fifteen minutes until stiff shiny peaks form and the meringue cools down. Your meringue should look like glossy marshmallow fluff that holds its shape.
- Top and Toast:
- Pipe or spoon the meringue all over the cold cheesecake swirling as much as you like. If you have a kitchen torch lightly toast the top until golden brown for that campfire vibe. Be careful not to burn the meringue.
- Serve and Enjoy:
- Release the cheesecake from the pan slice with a sharp knife wiping between cuts for clean edges. Serve chilled and watch everyone smile
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When I pull out my old blowtorch to toast the meringue my kids crowd around the kitchen and cheer for the toasty peaks. That moment always brings back campfire memories and the excitement on their faces is everything. Cream cheese is my favorite ingredient here because it gives the dessert its ultra velvety texture and stands up beautifully to the sweet toasted meringue.
Storage Tips
This cheesecake keeps well in the refrigerator for three to four days when covered loosely with plastic wrap or foil. For even longer storage slice and freeze individual portions on a tray then wrap tightly. Thaw them overnight in the refrigerator and they taste just as fresh as day one. Just do not add the marshmallow meringue until you are ready to serve because it loses volume after sitting.
Ingredient Substitutions
You can swap the graham crackers for any crunchy biscuit or cookie you like. Gluten free versions work well and chocolate cookies make it extra decadent. If you want less sweetness use bittersweet chocolate or even a dark chocolate bar instead of chips. Vegan options like plant based cream cheese and aquafaba for the meringue can be used for a fully dairy free version. I have even used sandwich cookies for the crust in a pinch.
Serving Suggestions
Top each slice with a drizzle of warm chocolate sauce extra crushed graham crackers or even a few mini chocolate bars for more of that s’mores flavor. This cheesecake is amazing with fresh summer berries on the side or a sprinkle of flaky salt for that sweet salty finish. Serve it for parties picnics or any summer night that calls for something truly special.
Roots of S’mores
The combination of graham cracker chocolate and marshmallow goes all the way back to early twentieth century cookbooks where it was called Some Mores by Girl Scouts. This cheesecake is my tribute to that American classic and every time I serve it friends start sharing their own campfire stories. It is proof these flavors are timeless.
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This s’mores cheesecake brings all the best summer flavors in every slice. Serve this at your next gathering and just watch the smiles appear.
Common Questions
- → How do I make the graham cracker crust stay firm?
Mix finely crushed graham crackers with fully melted butter, then press tightly into the pan. Chill before adding the filling to create a solid base.
- → Can I make the cheesecake ahead of time?
Yes, prepare and refrigerate for at least 4 hours or overnight to give the cheesecake time to fully set and develop flavor.
- → How do I achieve the fluffy meringue topping?
Beat the heated egg white and sugar mixture on high speed until stiff peaks form for a glossy, stable meringue ready to spread or pipe.
- → Is it safe to eat the meringue without baking?
The meringue is safe as it’s cooked to 160°F over a double boiler, ensuring the egg whites reach a safe temperature.
- → How can I toast the marshmallow topping?
Use a kitchen torch to lightly brown the marshmallow meringue after spreading it on the chilled dessert for a toasted effect.