No-Bake Frozen S'mores Cheesecake

By

I am all about easy and fun this summer. We strive to spend as much time outside as possible, but when I am inside, in front of a hot oven is the last place I want to be. That’s why this recipe is a great one: It has a really fun and eye-catching design, and it is NO-BAKE!

This dessert was made with special care to honor the traditional s’more as much as possible. It has a thick graham cracker crust, and a rich and creamy chocolate cheesecake center topped with an ooey-gooey layer of melted marshmallows.

No-Bake Frozen S’mores Cheesecake

Ingredients:

Graham Cracker Crust

2 1/2 cups (250 grams) graham cracker crumbs (reserve 1 to 2 tablespoons for garnish if you would like)

1/2 cup (100 grams) granulated sugar

8 tablespoons melted butter

Frozen Chocolate Cheesecake

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/2 cup (60 grams) unsweetened cocoa

1/4 cup (30 grams) confectioners sugar

1 container (8 ounces) Cool Whip, completely thawed

2 to 3 cups miniature marshmallows

Directions:

For the crust:

If you are using graham crackers, place crackers and sugar in a food processor. Pulse to break up the crackers and then process continuously until the crackers are crushed into a fine crumb, about 30 seconds.

Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. The mixture will be thick.

Prepare a 7-inch springform pan with baking spray and line with parchment paper.

Press the mixture into the bottom of the springform pan (you can also use an 8- or 9-inch pan).

*Use the bottom of a drinking glass or flat measuring cup to press the crumbs into the sides and bottom of pan. Try to make it uniform and as compact as possible. The crust will be thick.

For the cheesecake:

Put the room-temperature cream cheese into the bowl of a stand mixer with paddle attachment.

Mix the cream cheese for about 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes. Using a spatula, scrape down the sides and then continue to mix for another minute.

Turn off mixer, and add in cocoa and sugar. Starting on low, increase speed to medium-high and mix until incorporated, about 1 minute.

Remove bowl from stand mixer and fold in whipped cream by hand.

Pour mixture into prepared graham cracker crust and place in the freezer for at least 2 hours, up to overnight. (If chilling overnight, remove cheesecake from freezer after 1 hour and secure with plastic wrap.)

When ready to serve, remove cheesecake from the freezer. Using a sharp paring knife, run the knife between the edge of the springform pan and the graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall down.

Place cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle. Place cheesecake, which is covered in marshmallows, in oven that has been set to “broil.” Leave cheesecake in oven for 1 to 2 minutes, or until marshmallows start to brown and melt together.

Remove from oven and carefully transfer cheesecake to serving plate. Serve immediately.

Optional: Sprinkle cheesecake with remaining graham cracker crumbs.

Amanda is a wife, mom, baker and creative force behind iambaker.net. She homeschools her four children, lives in the land of 10,000 lakes and is self-appointed president of the Committee to Get Ina Garten on Twitter.

More Recipes and Ideas