No Bake S’mores Cheesecake
Total Time
40 minutes + 5 hours chilling
Prep Time
40 minutes
Rating
5 out of 5 stars
(0)
Ingredients
10-12 slices
- Graham Cracker Crust
- 2 cups (220g) finely ground graham cracker crumbs (can sub with gluten free graham crackers)
- 1/4 cup (50g) light brown sugar
- 1/2 cup (110g) unsalted butter
- No Bake Cheesecake
- 16 oz full fat cream cheese, room temp
- 1 cup (120g) powdered sugar
- 4 oz white chocolate, melted
- 1 tsp vanilla extract
- Chocolate Ganache
- 4 oz semisweet chocolate, chopped
- 1/2 cup (120ml) heavy whipping cream
- Marshmallow Meringue
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
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Preparation
Step 1
Graham Cracker Crust
Step 2
Mix together all of the ingredients and press into a 9″ tart pan. Pack it firmly into the bottom and up against the sides.
Step 3
Freeze the crust while you make the cheesecake filling.
Step 4
No Bake Cheesecake
Step 5
Make sure your cream cheese is softened before starting, otherwise you’ll end up with a lumpy filling.
Step 6
Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and sugar until smooth and creamy.
Step 7
Slowly pour the white chocolate into the cream cheese as the mixer is running. Then add in the vanilla.
Step 8
Scrape down the bowl and continue to mix until smooth and combined.
Step 9
Pour into the chilled crust and spread it even.
Step 10
Chill in the refrigerator for at least 4 hours or until set. If you plan on chilling it overnight, store it in an air tight container.
Step 11
Chocolate Ganache
Step 12
Once chilled, make the chocolate topping.
Step 13
Add the chopped chocolate to a heat proof bowl and the heavy cream to a glass measuring cup.
Step 14
Heat the heavy cream in the microwave for about 1 minute or until bubbling.
Step 15
Pour the hot cream over the chocolate and let it sit for 30 seconds, then whisk to combine.
Step 16
Remove the cheesecake from the tart pan and place it on your serving tray. Pour the ganache on top and allow it to completely cover the surface and drip down the sides.
Step 17
Place the cheesecake in the refrigerator while you make the meringue.
Step 18
Marshmallow Meringue
Step 19
Add the egg whites and sugar to the heat safe bowl of a stand mixer. If you don’t have a stand mixer, you can use use any heat safe bowl.
Step 20
Place the bowl over a pot of simmering water (filling the pot about 1/3 of the way full). Make sure the bowl doesn’t touch the water and don’t let the water come to a boil. Whisk occasionally until the sugar is completely dissolved (about 10 minutes). To test, rub some of the mixture between your fingers. If you still feel sugar granules, keep it over the heat until you can no longer feel those granules.
Step 21
Transfer the bowl to the stand mixer with the whisk attachment and whip on high speed. As it turns white and opaque, add in the cream of tartar and vanilla. Keep whisking until it’s thick and glossy. To test, dunk the whisk into the bowl and pull it out. When you turn it right side up, the meringue should stand straight with a slight curl on the end (like a Dairy Queen ice cream cone).
Step 22
Dollop the meringue on top of the chilled cheesecake. Use a kitchen torch to lightly toast the top (if you don’t have one, you can omit this step).
Step 23
Now slice and enjoy!
Step 24
Save recipe for the next time?
Chef's notes
CHOCOLATE – I recommend using good quality chocolate for both the cheesecake and the meringue. It will give you the best flavor and texture. I use Ghirardelli baking squares for both.
STORAGE – Store the cheesecake in an air tight container in the refrigerator. It will keep for up to 5 days.
