S’mores No Bake Cheesecake

S’mores No Bake Cheesecake inspired by the infamous campfire treat. Marshmallow cream, graham cracker crust and a rich chocolate ganache, you just can’t go wrong.

My family loves roasting marshmallows then crafting them into S’mores. Such and easy and fun dessert to make for all ages.
My kids could literally eat these every night in the summer. And then one of them “suggested” I make it into a cheesecake I couldn’t resist. Such a fantastic idea. But here is the thing, I didn’t want to be by the oven in the summer heat, so I went the direction of a no bake cheesecake which was even better. And  so easy too! While I love cheesecake, I honestly can say that no bake recipes are my favorite. Cold, creamy and you can add almost any of your favorite toppings or ingredients. Like I did today using my favorite ganache, marshmallows and graham crackers. Mainly ganache.
Please note that this cheesecake is best made with regular cream cheese, the fat-free just doesn’t hold its form as well with the marshmallow cream.

No need to light up the fire for this summer treat, but you could sure reminisce about some of your favorite camping moments while enjoying a piece.

Like this recipe? Check out my No Bake S’mores Bites

No Bake S'mores Bites twitter

S’mores No Bake Cheesecake

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 16

S’mores No Bake Cheesecake

This S’mores No Bake Cheesecake layers of marshmallow, chocolate and graham cracker goodness topped with chocolate ganache; it puts a new twist on your traditional summer must have.


  • Graham Cracker Crust
  • 2 ½ packages graham crust, equal to 2 ½ cups
  • 6 tablespoons butter, melt
  • 2 tablespoons of sugar, optional
  • Chocolate Ganache
  • 1 cup heavy cream
  • ½ cup Ghirardelli 60% Cocoa Chocolate Chips
  • 1 teaspoon vanilla extract
  • Marshmallow Cheesecake
  • 2 – 8 ounce cream cheese
  • ½ cup white granulated sugar
  • 1 container Cool Whip
  • 1 - 7 ounce container marshmallow creme
  • 1 ½ cups miniature marshmallows
  • Chocolate Cheesecake
  • 1 – 8 ounce cream cheese
  • ½ cup white granulated sugar
  • 1 container Cool Whip
  • ½ cups Ghirardelli chocolate chips
  • 1 ½ teaspoons vanilla extract


Graham Cracker Crust

In a food processor add both packages and process until cookies resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together, add sugar at this point if you choose to add it. Press into the bottom of 9x13 or spring foam pan. Set in the fridge until ready to use.

Marshmallow Cheesecake

Beat cream cheese, sugar, and marshmallow crème in large bowl until smooth. Now stir in Cool Whip and miniature marshmallows until they are well combined; spread over prepared crust. Chill and set in refrigerator while you prepare chocolate cheesecake layer.

Chocolate Cheesecake

In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted, you may need to stick it back in the microwave for another 30 seconds. Set aside and cool to room temp, or cool to the touch.

Beat cream cheese, sugar, and chocolate in medium mixing bowl until smooth. Now stir in Cool Whip until mixture is well combined; spread over marshmallow layer.

Spread evenly the remaining 1 cup of graham crackers crumb on top of chocolate cheesecake layer, press in a bit so that the crumbs stick. Stick in the refrigerator while you prepare the ganache.

Chocolate Ganache

On a small sauce pan over medium heat bring heavy cream to a rolling boil. Once it has started to boil remove from heat and add chocolate chips. Let it sit for 2-3 minutes, then stir chocolate and cream together until smooth, add vanilla. Pour ½ of the ganache over the cheese cake, on top of the last graham cracker crust layer. If you want to pour it all by all means go ahead. But I like to set the rest of the ganache as a dipping for fruit and animal crackers.

Now chill until filling is firm, about 1 hour.


You can make this into a 9x13 or a 10 in round spring foam pan, like pictured.


Want some other fantastic cheesecake creations to try, check out these Dash of Sanity recipes below.

Fresh Raspberry Cheesecake

Light Fresh Raspberry Cheesecake Pin

Fudge Brownie No Bake Cheesecake

Fudge Brownie No Bake Cheesecake Pin



  1. says

    Your pictures are awesome!! I love the flame in the background! And no-bake?! Done! I’m making this on Saturday for a family cookout and I can’t wait. Maybe I’ll have to make a trial run first :) Thanks lady!

  2. Marissa says

    This looks so good! I may have to make it for tomorrow’s festivities. Most that attend our barbecues are too full for dessert, but this will definitely be one they’ll want to take home for later.

    While reading through the recipe, I noticed that your directions for the marshmallow layer indicate to “Beat cream cheese, sugar, chocolate, and marshmallow crème in large bowl until smooth”, but there’s no chocolate listed in your ingredients list for the marshmallow layer.

  3. says

    This is amazing! This would be great for any summer party…I wonder if the adults would even get any! The kids would be going crazy for it! I am so glad you linked it up with us at Foodie Fridays! I’m going to add it to my Facebook page for Sunday!

  4. says

    I love cheesecake and s’mores, and in the summer I adore anything “no bake”. I was a bit intimidated by the list of ingredients until I read the instructions. Easy Peasy.

  5. Marissa says

    We had 20 people at our 4th of July barbecue, and this was a hit with everyone that tried it. People were asking for seconds. Hubby says it’s his second favorite cheesecake, only because his favorite is traditional New York style (with no toppings or flavors).
    I made this in a disposable foil pan for convenience, using premade Graham crusts (because they were cheaper). This made enough to fill a 9x12x3 to the top plus a regular pie tin.

    Will definitely make this again!

  6. says

    Wow. Just Wow. I a,=m such a HUGE fan of anything smore’s! I just ate a smore’s sundae last night Lol. I will def be trying this!! Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.

  7. Jenna R says

    I saw this recipe on Pinterest and had to make it, I just finished assembling all the layers and it’s chilling in the fridge right now. I can’t WAIT to try it, it took a while to make all the filling but it’s worth it 😀 I will make it again for sure!!!

    • Sandra says

      You could make homemade whip cream, but that won’t hold the exact same, but if you made it from heavy whipping cream and sugar, it would be okay. xo San

  8. Linda C says

    Hi Sandra, this dessert looks fantastic and can’t wait to make it. 2 questions, what size containers of cool whip do you use and in the marshmallow cheesecake layer it says to add chocolate but I don’t see it listed in the recipe. Maybe I’m missing it?

    • Sandra says

      Linda – thanks for the questions. I used just the standard size, not the extra large size. Thanks for catching that, ignore that part. I updated the recipe. Thanks again! xo San


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