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.
It blends together a buttery graham cracker crust with a creamy chocolate and marshmallow cheesecake filling topped with more marshmallows, chocolate, and graham cracker crumbs.
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. 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.
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.
New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream is added to the recipe to keep it creamy. Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings.
They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.
Traditional, Basque, New York, Vegan, No Bake – There are so many different types of cheesecakes, each with their own unique set of ingredients and methods, but what exactly makes them different?
Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%.
Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.
What Can I Substitute For Heavy Cream? You can combine whole milk with butter or margarine, mix half-and-half with melted butter, or go dairy-free with olive oil and soy milk. Cornstarch and milk make a low-fat alternative, while milk and Greek yogurt add much more richness to the recipe!
I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)
Is Cheesecake a pie? When baked in a pie pan, like in this recipe, a cheesecake could be considered a pie. What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.
All of the meals are made to order with great care and fresh ingredients. Although The Cheesecake Factory may get some flack for being a chain restaurant, there's no denying that the food is made with the utmost care and quality.
Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.
To make a digestive cheesecake base, you'll need 250g of digestives and 125g of unsalted butter. First place your digestive biscuits into a food processor until they are finely crushed. Then mix in your melted unsalted butter and process until it's well combined.
A s'more (alternatively spelled as smore) is a confection consisting of toasted marshmallow and chocolate sandwiched between two pieces of graham cracker. S'mores are popular in the United States and Canada, and traditionally cooked over a campfire.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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