Smores No Bake Cheesecake Recipe

So you’re craving that campfire nostalgia but don’t want to deal with actual fire, graham cracker crumbs everywhere, or pretending you enjoy being outdoors? Yeah, I get it. Enter the s’mores no bake cheesecake—basically the adult, sophisticated cousin of the campfire classic, except this one doesn’t require you to leave your kitchen or risk burning your marshmallows into charcoal nuggets. This dessert is creamy, dreamy, and honestly? It’s the kind of thing that makes people think you’re way more put-together than you actually are. And the best part? No oven required. Just a fridge, some patience (the hardest ingredient), and the willingness to devour something ridiculously delicious.

Why This Recipe is Awesome

Let me paint you a picture: it’s summer, you promised to bring dessert, and you forgot until approximately three hours before the party. Panic mode? Nope. This s’mores no bake cheesecake is your new best friend. It’s literally idiot-proof—I managed to make it without setting anything on fire or crying, which is saying something.

First off, there’s no baking involved. Zero. Zilch. Nada. You don’t have to turn on your oven and heat up your entire house like some kind of medieval torture chamber. The fridge does all the work while you binge-watch your favorite show and pretend you’re being productive.

Second, it’s got all those nostalgic s’mores vibes without the sticky fingers and inevitable mosquito bites. Chocolate? Check. Graham crackers? Double check. Marshmallows? Oh, you bet. But instead of juggling flaming sticks like some kind of fire-breathing circus act, you’re just layering ingredients like the culinary genius you are.

Third—and this is important—it looks fancy. Like, people-will-ask-for-the-recipe fancy. But between you and me? It’s embarrassingly easy. Shh, don’t tell anyone. Let them think you slaved away for hours. You’ve earned those compliments.

Ingredients You’ll Need

Alright, let’s talk shopping list. Nothing crazy here, I promise. You can find all this stuff at your regular grocery store, probably in the same aisle where you impulse-buy those fancy chips you don’t need.

For the Crust:

• 2 cups graham cracker crumbs (about 16-18 crackers—or just buy the pre-crushed kind and save yourself the therapy)
• 1/4 cup granulated sugar
• 1/2 cup melted butter (real butter, people—this isn’t the time to cheap out)

For the Cheesecake Filling:

• 16 oz cream cheese, softened (that’s two blocks, and yes, room temperature matters—we’ll get to that)
• 1 cup powdered sugar (aka confectioners’ sugar, aka the fluffy stuff)
• 1 teaspoon vanilla extract (the good stuff, not that fake nonsense)
• 1 1/2 cups heavy whipping cream, cold (this is where the magic happens)
• 1 cup mini marshmallows (or regular ones chopped up if you’re feeling rebellious)

For the Toppings:

• 1 cup chocolate chips or chocolate chunks (milk, dark, whatever makes your heart happy)
• 1 cup mini marshmallows (for topping)
• Graham cracker pieces for garnish
• Optional: chocolate syrup for drizzling, because why not go full-on indulgent?

Step-by-Step Instructions

Ready? Let’s do this. Roll up those sleeves (or don’t, I’m not your boss).

1. Make the crust. Grab a 9-inch springform pan—if you don’t have one, a regular pie dish works too, you’ll just need to get creative with the serving. Mix those graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press it firmly into the bottom of your pan. Really press it—this isn’t the time to be gentle. Pop it in the fridge while you work on the filling. Easy, right?
2. Beat the cream cheese. In a large bowl (stand mixer is ideal, but hand mixer works too), beat that softened cream cheese until it’s smooth and fluffy, about 2-3 minutes. If your cream cheese is cold and chunky, you’re going to have lumps, and nobody wants lumpy cheesecake. Patience, grasshopper.
3. Add sugar and vanilla. Mix in the powdered sugar and vanilla extract until everything’s combined and looking gorgeous. Scrape down the sides of the bowl because there’s always some hiding there, plotting against your smooth texture.
4. Whip the cream. In a separate bowl, whip that cold heavy cream until stiff peaks form. This means when you lift the beater, the cream stands up like it’s ready to fight. Don’t over-whip or you’ll end up with butter, and that’s a different recipe entirely.
5. Fold it all together. Gently fold the whipped cream into the cream cheese mixture. Use a spatula and be gentle—we’re folding, not stirring aggressively like you’re making scrambled eggs. You want to keep it light and airy. Once combined, fold in those mini marshmallows and most of your chocolate chips (save some for topping).
6. Assemble the masterpiece. Pour the filling over your chilled crust and spread it evenly. Sprinkle the remaining chocolate chips, mini marshmallows, and graham cracker pieces on top. If you’re feeling extra, drizzle some chocolate syrup over everything. Go wild. This is your moment.
7. Chill and wait. Cover it with plastic wrap and stick it in the fridge for at least 4-6 hours, or overnight if you have the self-control. This is the hardest part because it smells amazing and you’ll want to eat it immediately. Resist. Let it set properly. Trust me.
8. Serve and accept praise. When you’re ready to serve, remove from the springform pan (or just serve from the pie dish like the rebel you are), slice, and watch people’s faces light up. You did that. Be proud.

Common Mistakes to Avoid

Look, we all mess up sometimes. Here’s how to not be that person:

Using cold cream cheese. This is the number one rookie mistake. Cold cream cheese = lumpy filling = sad cheesecake. Let it sit on the counter for at least 30 minutes before you start. FYI, you can’t really fix lumps once they’re there, so just plan ahead.

Over-mixing after adding whipped cream. You’ll deflate all that beautiful airiness you worked so hard to create. Fold gently like you’re tucking in a sleepy baby. Soft hands, people.

Not pressing the crust firmly enough. If your crust is loose, it’ll fall apart when you cut it, and you’ll end up with a messy plate situation. Press like you mean it.

Skipping the chill time. I know you’re excited, but this isn’t ice cream—you can’t just eat it immediately. It needs time to set up properly. Cutting it too early means you’ll have cheesecake soup. Delicious? Sure. Pretty? Absolutely not.

Using low-fat ingredients. This is a cheesecake, not a salad. Don’t try to make it “healthy” with reduced-fat cream cheese or Cool Whip. Just… don’t. Live a little. You can have a salad tomorrow.

Alternatives & Substitutions

Not everyone has the same pantry situation or dietary needs, so here are some swaps that actually work:

Graham crackers → Digestive biscuits or vanilla wafers. Honestly, any crunchy cookie works for the crust. Oreos would be insane (in a good way). Just crush ’em up and go for it.

Heavy cream → Full-fat coconut cream. If you’re dairy-free, chilled coconut cream whips up similarly. It’ll have a slight coconut flavor, but IMO that’s not a bad thing with chocolate and marshmallows.

Cream cheese → Dairy-free cream cheese. There are some decent vegan cream cheese options out there now. Kite Hill and Miyoko’s are solid choices. The texture won’t be exactly the same, but it’ll still be delicious.

Mini marshmallows → Regular marshmallows. Just chop them up with kitchen scissors. No big deal. Or go full fancy with gourmet marshmallows if you’re feeling bougie.

Chocolate chips → Chocolate bars. Chop up your favorite chocolate bar. Hershey’s for that authentic s’mores vibe, or go dark chocolate if you like pretending you’re sophisticated.

Can’t find a springform pan? Use a regular 9×9 dish or pie pan. You’ll just need to cut squares or slices directly from it. Works perfectly fine, just maybe not as Instagram-worthy.

FAQs

Can I make this ahead of time?

Absolutely! In fact, this dessert actually improves after sitting overnight. The flavors meld together, and it gets even creamier. You can make it up to 2 days ahead and keep it covered in the fridge. Perfect for party planning when you’re not trying to do seventeen things at once.

Do I really need to soften the cream cheese?

Yes. Yes, you do. Unless you enjoy arm workouts and lumpy filling, let that cream cheese come to room temperature. It’s non-negotiable. Think of it as the foundation of your cheesecake house—you don’t build on frozen ground.

Can I freeze this cheesecake?

Technically yes, but I wouldn’t recommend it. The texture changes when you freeze and thaw no-bake cheesecakes—the marshmallows get weird, and the whipped cream can become grainy. If you must freeze it, wrap it really well and expect slightly different results. Better to just make it when you need it.

What if I don’t have a mixer?

You can absolutely make this by hand, it’ll just require some elbow grease. Use a whisk for the whipped cream (get ready for an arm workout), and beat the cream cheese with a wooden spoon until smooth. Takes longer, but it works. Our grandmothers did it this way and they turned out fine.

Can I toast the marshmallows on top?

Oh, you fancy, huh? Yes, you totally can! Use a kitchen torch to toast the marshmallows on top right before serving. It adds that authentic campfire vibe and looks super impressive. Just don’t set off your smoke alarm. Speaking from experience here.

How long does this last in the fridge?

Covered properly, about 3-4 days. But let’s be real—it’s probably not going to last that long. This thing disappears fast. If somehow you have leftovers, just keep it covered with plastic wrap or in an airtight container.

Can I add more chocolate?

Is that even a question? Of course you can! Drizzle more chocolate sauce, add an extra layer of chocolate chips, melt chocolate and swirl it through the filling—go nuts. There’s no chocolate police coming to arrest you for excess deliciousness.

Final Thoughts

There you have it—your ticket to dessert fame without breaking a sweat (or turning on your oven). This s’mores no bake cheesecake is the perfect combination of nostalgic and impressive, easy and delicious. It’s the dessert equivalent of a warm hug, except you get to eat it, which is arguably better.

Whether you’re making this for a summer barbecue, a random Tuesday night, or just because you deserve something awesome, it’s guaranteed to be a hit. The best part? When people ask how you made it and you casually say, “Oh, I just threw it together,” you’ll sound like a total pro. Let them think it was complicated. You’ve earned those bragging rights.

Now go forth and create this masterpiece. Your fridge is waiting, and so is that sweet, sweet victory of pulling off an impressive dessert with minimal effort. You’ve got this. And honestly? You’re going to want to make this again and again. Fair warning: it’s addictive.

Happy chilling (literally), and enjoy every single creamy, chocolatey, marshmallowy bite!