S’mores No Bake Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
250 g graham crackers, finely crushed
02 -
140 g unsalted butter, melted
→ Cheesecake
03 -
680 g cream cheese, at room temperature
04 -
120 g sour cream, at room temperature
05 -
170 g milk or semi-sweet chocolate chips, melted
06 -
180 g powdered sugar
07 -
2 teaspoons vanilla extract
→ Toasted Marshmallow Meringue
08 -
6 large egg whites
09 -
400 g granulated sugar
# Preparation Steps:
01 -
Mix finely crushed graham crackers with melted butter until well combined. Press the mixture firmly into the base of a 20 cm springform pan to form an even crust. Set aside.
02 -
In a mixing bowl, beat cream cheese on high speed until smooth. Add sour cream, melted chocolate, powdered sugar, and vanilla extract, mixing until the batter is fully combined and creamy.
03 -
Pour the cheesecake filling onto the prepared crust. Smooth the surface with a spatula. Refrigerate for at least 4 hours or overnight until set.
04 -
In a heatproof glass bowl, combine egg whites and sugar. Set the bowl over a pot of simmering water without letting the bowl touch the water. Whisk constantly until the mixture reaches 71°C or until sugar has dissolved and the mixture appears frothy, about 8–10 minutes. Transfer to a stand mixer and beat on high speed for 15 minutes until glossy and stiff peaks form.
05 -
Spread or pipe the marshmallow meringue evenly over the chilled cheesecake. If desired, lightly toast the meringue with a kitchen torch for a golden finish. Slice and serve.
# Additional Tips:
01 -
For optimal flavor, allow the cheesecake to set overnight in the refrigerator before adding the meringue topping.
02 -
Toasting the meringue with a kitchen torch adds a classic s’mores visual and flavor element.