No Bake S’mores Cheesecake is easy to make with creamy chocolate filling, chocolate ganache, a graham cracker crust and toasted marshmallows on top!
Today is National Cheesecake Day and all of your favorite food bloggers are sharing cheesecake recipes today!
When I was trying to decide what kind of cheesecake to make I decided to do a no bake cheesecake.And I had so much fun with s’mores week that I continued the fun by making a No Bake S’mores Cheesecake. This cheesecake has so many things I love.
First of all, even though there is a lot of steps it is a recipe anyone can make. Then, there’s all of the chocolate. It’s creamy with a delicious graham cracker crust and the toasted marshmallows really top it all off!
S’mores Cheesecake Recipe
Step One:
Start by mixing together graham cracker crumbs, sugar, and melted butter. Press on the bottom of a springform pan and up the sides.
Chill in the freezer for at least 10 minutes OR Bake at 325 degrees for 10 minutes.
Cut into slices and enjoy the creamy, smooth chocolate with the graham cracker crust and toasted marshmallows on top. What an amazing way to eat s’mores!
No Bake S’mores Cheesecake Recipe
Yield: 12
Prep Time: 1 hour
Cook Time: 1 minute
Total Time: 1 hour1 minute
No Bake S'mores Cheesecake is easy to make with creamy chocolate filling, chocolate ganache, a graham cracker crust and toasted marshmallows on top!
Mix together graham cracker crumbs, sugar and melted butter.
Press on the bottom of a 9 inch springform pan and up the sides.
Chill in the freezer for at least 10 minutes OR Bake at 325 degrees for 10 minutes.
No Bake Chocolate Cheesecake:
Heat the semi-sweet chocolate chips in the microwave for 45 seconds. Stir and continue heating for 15 second intervals, stirring in between, until smooth. Set aside to cool.
Beat softened cream cheese.
Add the melted semi-sweet chocolate, cocoa powder, powdered sugar and whipped topping. Beat until smooth.
Spread in pan over the crust and place in the fridge for at least 1 hour.
Chocolate Ganache:
Heat heavy whipping cream in the microwave until it starts to boil.
Pour over semi-sweet chocolate chips.
Let them sit for 3 minutes and then stir until smooth.
Place in the fridge and allow it to cool for about 30 minutes.
Spread over the chocolate cheesecake and return it to the fridge to set.
Toasted Marshmallow Topping:
Top the cheesecake with mini marshmallows.
Turn the broiler on high and toast the marshmallows for 30-60 seconds. Watch carefully because they toast REALLY fast! If you prefer not to use your oven, toast the marshmallows with a kitchen torch used to make creme brulee.
Overmixing may lead to cracks and a grainy texture
With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).
One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.
The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
Over mixing a cheesecake filling incorporates too much air, which the heavy base can't hold. That may make if rise and fall and change the texture. The bigger issue, I think, is the water in the cream cheese comes out and that makes for a grainy texture and possibly wet, broken cake filling.
You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.
Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!
To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling. Now, when we venture into the territory of no-bake cheesecakes, the plot thickens.
Generally speaking they only take 8–12 hours to set in the fridge, so making it the night before is always preferable. I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer.
Adding richness and a smooth texture, the proteins in the eggs set up during the gentle baking process, solidifying the dense network of dairy and sugar into a sliceable whole. Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well.
Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.
You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients. If you wanted something sharp to act as a foil then you could always serve the cheesecake with a sauce made from slightly sharp berries, such as raspberries or blackberries.
You want to start with room temperature cream cheese. This way you will be able to blend your ingredients very easily without overmixing. When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed.
Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!
Resolving lumpy cheesecake batter isn't easy. I can't promise that you'll turn your lumpy batter into a velvet, silk mixture, but, let's give it a go! Firstly, don't over-whisk the batter as this can cause more problems and make the batter even lumpier.
There's a fine line between perfectly cooked and overcooked, and every unnecessary minute in the oven makes a difference. Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.