No Bake S’mores Cheesecakes

5 from 1 vote

S'mores have moved way past the summer bonfire lately. They are like the Cool New Kid On The Block, nobody can get enough of them.

Prep Time20

Cook Time5

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 471kcal

Author: The Food Charlatan

Ingredients

Crust

4 tablespoons butter 1/2 stick, melted
2/3 cup graham cracker crumbs

Chocolate Ganache

4 ounces semisweet chocolate chips
3 tablespoons heavy cream

Cheesecake

1/2 cup whipped cream cheese at room temperature
1/2 cup marshmallow fluff about half of a 7 oz jar
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract

Topping

1/2 cup marshmallow fluff use the other half of that 7 oz jar
3 marshmallows cut in half and toasted

Instructions

In a small bowl, mix together butter and graham crumbs until moistened. Divide crumbs evenly and press into the container of your choice (like a small glass or ramekin. These are only 4 oz cheesecakes.) If you want some graham crackers for sprinkling on top, either reserve some or make a little more.
Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Remove from heat, add the chocolate chips and let it sit for about 30 seconds or a minute. Then stir it until the chocolate chips are all melted and the ganache is smooth. Add about a teaspoon of the ganache on top of each graham crust.
In the bowl of your electric mixer, beat the cream cheese on medium speed until creamy. Remove ALL of the foil from the top of your jar of marshmallow fluff, stick it in the microwave and zap it for about 8 seconds. Add half of the jar to the cream cheese beat until combined. With the mixer on low speed, pour in the sweetened condensed milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour this on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle on some graham crumbs if you want. Refrigerate 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. (I recommend doing this over a burner on your stove. They will fluff up nicely. I tried to broil mine, but that only gets one side...and then they look like deflated top hats when you take them out.) Sprinkle extra graham crumbs on top and serve!

Notes

Source: How Sweet it is

Nutrition

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