With grandchildren here for their summer visit, all thoughts have turned to s’mores. Cheesecake was our plan for their mom’s birthday, so you can guess what flavor we chose!
We made a large cheesecake with a graham cracker crust, a layer of chocolate cheesecake, a layer of chocolate ganache, and a layer of marshmallow cheesecake…and then decorated around the top with whipped cream and ganache rosettes.
I totally stole this photo collage from my daughter. Thank you, Brenna!
When I say “we”, I really mean it. The girls are getting old enough to not only help, but practically take over. It’s gotten past the grit my teeth and try not to meddle stage; now I feel more like a conductor with a very talented and capable orchestra. Oh, and the beautiful blue nails in the picture? Those are 12-year old Sophie’s, not mine! (They’d be a little impractical for me in the garden.)
My daughter loved the dessert, and so did we. I especially liked the fluffy marshmallow layer, and would probably double that part of the recipe next time. There was enough room to fit it into the pan, and it deserved equal billing with the chocolate layer in my opinion.
Hints:
- I used a 10-inch springform pan. Use a 9-inch pan, if you prefer. There’s room for all of the layers, but your decorations will just be on top instead of nestled into the crumb sides.
- If you love marshmallows, you could add another handful to the melted marshmallow mixture before combining with the cream cheese.
| No-Bake S'mores Cheesecake | Print |
- CRUST:
- 2 cups finely-ground graham cracker crumbs
- ½ cup melted butter
- ¼ cup brown sugar
- CHOCOLATE CHEESECAKE:
- 1½ cups chocolate chips
- 12 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup butter, softened
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 2 cups non-dairy whipped topping
- GANACHE:
- 1 cup heavy cream
- 10 ounces good quality dark chocolate
- MARSHMALLOW CHEESECAKE:
- 6 ounces mini-marshmallows
- ⅓ cup plus 1 tablespoon heavy cream, divided
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon heavy cream
- 1 cup non-dairy whipped topping
- CRUST - baked or no-baked options given.
- Baked (my favorite method): Heat oven to 325 F. Lightly spray 10-inch springform pan with an oil/flour spray like Baker's Joy. Place pan on baking sheet.
- Combine 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup brown sugar. Press very firmly into pan, using fingers or straight sided measuring cup. Bake for 10 minutes. Move to rack to cool.
- No-bake crust: Prepare crust as described, but instead of baking, place in refrigerator for at least 1 hour before adding filling.
- CHOCOLATE CHEESECAKE LAYER:
- Melt chocolate chips in microwave-safe bowl, stirring every 15 seconds until completely melted, or in small pan over lowest heat possible, stirring often. Set aside to cool slightly.
- In a large bowl, combine 12 ounces cream cheese, ½ cup sugar, and ¼ cup softened butter. Beat well.
- Add ¼ cup cocoa powder and 1 teaspoon vanilla, and beat until combined.
- Gradually add melted chocolate, beating until incorporated.
- Gently fold in 2 cups whipped topping. Spread evenly over prepared crust. Refrigerate for at least 30 minutes.
- While the cheesecake is chilling, prepare the ganache.
- GANACHE:
- Chop the 10 ounces of dark chocolate finely and place in a small bowl.
- In a small pan, heat 1 cup cream until it bubbles around the edges...almost to a boil. Remove from heat.
- Pour half of the hot cream over the chocolate and allow it to sit without stirring for a few minutes - this will begin melting the chocolate..Stir gently.
- Re-heat the remaining cream and pour over chocolate mixture. Allow to sit a few minutes more, then stir gently until smooth.
- Pour half of the ganache over the chocolate layer in the pan and return the cheesecake to the refrigerator for at least 1 hour. Put a piece of plastic wrap over the remaining ganache and set aside, stirring occasionally.
- MARSHMALLOW CHEESECAKE LAYER:
- In a small pan on low heat, stir together 6 ounces of marshmallows and ⅓ cup cream, Remove from heat before the marshmallows are completely melted, to leave little bites of marshmallows in the cheesecake. (If you prefer a smooth layer, stir until completely melted.) Allow to cool slightly.
- In medium bowl, beat together 8 ounces cream cheese, ¼ cup powdered sugar, and 1 tablespoon cream. Add the marshmallow mixture and stir until combined.
- Fold in 1 cup of whipped topping and spread the mixture over the ganache layer in the pan.
- Chill for several hours - overnight is even better! At any point during this chilling time, you can decorate your cheesecake:
- Fill a pastry bag fitted with a large open star tip and pipe simple rosettes on a parchment lined baking sheet. Freeze for at least 1 hour.
- Decorate cheesecake with whipped cream, ganache rosettes, graham crackers, or cracker crumbs.
- Remove the springform pan ring and serve!
Press the crust into the pan very firmly.
Spread the chocolate cheesecake layer evenly.
Between the chocolate layer and this lovely marshmallow layer was a layer of ganache…but we forgot to take a photo.
Sophie, piping out pretty ganache decorations.
Sigh. My family has left, slowly working their way back to California. Things are quiet here – and I think I’m through with all things s’mores. At least until next summer!
Lorinda