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No Bake S'mores Cheesecake

This No Bake S'mores Cheesecake is made with a marshmallow fluff flavored cream cheese, milk chocolate chips, and mini marshmallows and topped with chocolate syrup and toasted marshmallows.
Prep Time30 mins
Rest Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American, greek
Keyword: cheesecake, cheesecake recipes, marshmallow recipes, no bake cheesecake, no bake cheesecake recipes, smores cheesecake
Servings: 12 slices
Author: Lisa Brown

Equipment

  • You will need a brulee torch if you would like to toast the marshmallows on top.

Ingredients

For the Filling

  • 16 ounces block cream cheese Two 8 ounce blocks
  • 7 ounces marshmallow fluff
  • 1/4 cup powdered sugar
  • 1 tsp LorAnn Marshmallow Oil
  • 1 1/4 cup heavy cream
  • 2 cups mini marshmallows divided in half
  • 3/4 cup milk chocolate chips
  • chocolate fudge for drizzle

For the Crust

  • 2 1/2 cups finely crushed graham crackers
  • 2 tbsp white sugar
  • 1 stick melted butter 1/2 cup
  • 2 tbsp honey

Instructions

To make the crust

  • Combine graham cracker crumbs, white sugar, melted butter, and honey in a large bowl. Mix around to incorporate all ingredients.
  • Press crumbs again the sides of the springform pan (as high as you like) and all along the bottom.
  • Add about a cup of mini marshmallows to the bottom of the crust. Add a layer of approximately 3/4 cup of chocolate chips. Set aside for later.

To make the Filling

  • In a stand mixer with the whisk attachment, whip cold heavy cream on medium high for about 4-5 minutes until stiff peaks form. Transfer to another bowl and set aside.
  • Back in the stand mixer, whip the (room temperature) cream cheese until smooth and creamy.
  • Add Marshmallow fluff and continue to mix.
  • Add powdered sugar, marshmallow oil, and vanilla extract. Mix.
  • Gently fold in the whipped heavy cream until fully mixed.
  • Spoon into the crust on top of the marshmallows and chocolate. Mixer will be thick. Use a knife or spoon and smooth out the top. Cover and chill for about 4 hours or until fully set.
  • Remove from the refrigerator and drizzle with chocolate fudge. If desired, top with more mini marshmallows and toast with a brulee torch.
  • Serve and enjoy!