No-bake S’mores Cheesecake {Icebox cake}
Gooey. Toasted. Chocolatey. No campfire needed! My No-bake S’mores Cheesecake is an icebox cake that has layers of graham crackers, maple-sweetened cheesecake, rich chocolate, and toasted mini marshmallows. Let the cheesecake set in the fridge and you get a delicious, easily transportable treat that tastes just like a beach bonfire!
I love this No-bake S’mores Cheesecake because it is easy to make-ahead of time and perfect for sharing! After a night in the fridge, the graham crackers soften into cake-like layers, the cheesecake layer sets, and every bite tastes like an ooey-gooey s’more. You can assemble my No-bake S’mores Cheesecake into whatever container you have on hand, whether it’s a plastic lidded container or a glass baking dish.
The Little Joys Inside This Bake
- Toasted mini marshmallows for that classic s’mores flavour.
- Softened, cake-like, graham cracker layers.
- Creamy cheesecake sweetened with maple syrup.
- Layers of decadent chocolate ganache.
- Extra chocolate pieces tucked between the layers.
- A make-ahead dessert that is easy to pack, chill, and share.
Everything You Need for No-Bake S’mores Cheesecake {Icebox Cake}
Cheesecake Layer
Cream Cheese: Softened cream cheese gives the filling its tangy cheesecake flavour and creamy texture.
Maple Syrup: Maple syrup gently sweetens the cheesecake layer and adds a warm, cozy flavour that works beautifully with the graham crackers and chocolate.
Heavy Cream: Cold 35% heavy cream whips into the cream cheese mixture, making the cheesecake layer light, fluffy, and spreadable.
Vanilla Bean Paste or Vanilla Extract: Vanilla adds warmth and rounds out the cheesecake flavour.
Chocolate Ganache
Chocolate Chips: Milk chocolate gives this cake a classic sweet s’mores flavour, while semi-sweet chocolate makes it a little richer and less sweet. Either works beautifully.
Heavy Cream: Hot heavy cream melts the chocolate chips into a smooth, thick chocolate ganache.
Assembly
Graham Crackers: Graham crackers create the soft cake-like layers once the dessert chills.
Mini Marshmallows: Toasted mini marshmallows bring the campfire flavour. You can torch them before adding, or torch them carefully in the serving dish if your dish is heat-safe.
Chopped Chocolate: Optional, but lovely. A little chopped milk or dark chocolate adds texture and extra chocolate flavour between the layers or on top.
Before You Start: FAQ
What is an icebox cake?
An icebox cake is a no-bake dessert made by layering cookies or crackers with cream, pudding, or filling, then chilling it until the layers soften. In this recipe, the graham crackers absorb moisture from the cheesecake cream and ganache, turning into soft, sliceable cake-like layers.
Can I make this No-Bake S’mores Cheesecake Icebox Cake ahead of time?
Yes! This cake is best made ahead because it needs time to chill and set. I recommend chilling it overnight, but a minimum of 6 hours will work.
Can I bring this icebox cake to the beach?
Absolutely and please keep it cold! Assemble it in a lidded container or cover it tightly, then pack it in a cooler with ice packs. Since it contains cream cheese and whipped cream, keep it chilled until serving.
Can I use milk chocolate or semi-sweet chocolate?
Both work well. Milk chocolate gives the cake a sweeter, more classic s’mores flavour. Semi-sweet chocolate gives it a richer chocolate flavour and helps balance the sweetness of the marshmallows.
Do I need to toast the marshmallows?
I highly recommend it! Toasting the marshmallows gives this cake its s’mores flavour. If you are assembling the cake in a plastic container, toast the marshmallows separately before adding them.
Can I make this without a kitchen torch?
You can toast the mini marshmallows on a foil-lined baking sheet under the broiler for a short time, then add them to the cake. Watch them closely because marshmallows go from golden to burnt very quickly.
Mindful Moments
- Watch the chocolate chips slowly melt into the warm cream.
- Notice the gentle drizzle of maple syrup as it wraps around the cream cheese.
- Smell the marshmallows toasting to golden brown.
- Scoop into the chilled cake and notice how the crisp crackers have softened into tender layers.
Tips for the Best S’mores Cheesecake Icebox Cake
- Use softened cream cheese so the cheesecake layer mixes smoothly.
- Use cold heavy cream for the cheesecake filling so it whips easily.
- Let the ganache cool slightly before layering so it is thick but still spreadable.
- Toast the marshmallows before adding them if you are using a plastic container.
- Chill the cake for at least 6 hours, but overnight is best.
- Use a lidded container if you plan to transport this cake.
- For cleaner slices, chill overnight and use a sharp knife. For a more relaxed beach-style dessert, scoop and serve.
How to Make No-Bake S’mores Cheesecake:
Prepare Your Dish
Set aside an 8-inch square glass baking dish, a large rectangular plastic container, or a similarly sized container that is convenient for transporting.
Roughly chop your chocolate (optional).
Make the Cheesecake Layer
In a large bowl, mix together the softened cream cheese, maple syrup, and vanilla bean paste or vanilla extract until smooth. Add the cold heavy cream.
Whip until the mixture is smooth, fluffy, and holds stiff peaks. Set aside.
Make the Chocolate Ganache
Add the chocolate chips to a small heat-safe bowl.
Heat the heavy cream until hot, then pour it over the chocolate chips.
Cover and let sit for 5 minutes.
Gently stir until the mixture becomes smooth, thick, and glossy.
Let the ganache cool slightly before assembling. It should be spreadable but not hot.
Assemble the Icebox Cake
Spread a thin layer of the cheesecake mixture on the bottom of your baking dish or container.
Add a layer of graham crackers, breaking pieces as needed to fully cover the surface.
Spread about one-third of the chocolate ganache over the graham crackers. Sprinkle with chopped chocolate, if using.
Spread about one-third of the cheesecake mixture over the ganache.
Add a layer of toasted mini marshmallows.
Repeat with another layer of graham crackers, ganache, chopped chocolate, cheesecake mixture, and toasted marshmallows.
Add a final layer of graham crackers, the remaining ganache, the remaining cheesecake mixture, and extra toasted marshmallows on top. Finish with chopped chocolate and broken graham cracker pieces, if desired.
Cover the dish tightly with plastic wrap or a lid.
Refrigerate overnight, or for a minimum of 6 hours.
Serve and Enjoy
Serve cold and enjoy the layers of creamy cheesecake filling, soft graham crackers, chocolate ganache, and toasted marshmallows.
Storage & Make-Ahead Tips
- Store the icebox cake covered in the refrigerator for up to 3 days.
- For the best texture, make it the night before serving.
- If bringing it to the beach or a summer gathering, transport it in a cooler with ice packs.
- Keep chilled until ready to serve.
- This cake is best served cold.
No-Bake S’mores Cheesecake {Icebox cake}
Ingredients
Cheesecake Layer
- 8 oz Cream Cheese Softened
- 1/3 cup Maple Syrup
- 1 cup Heavy Cream (3.5% m.f. hot
- 1 tsp Vanilla bean paste or vanilla extract
Chocolate Ganache
- 1 package Milk or Semi-sweet chocolate chips
- 1 cup Heavy Cream (35% m.f.)
Assembly
- 2-3 sleeves Graham Crackers
- 1/2 bag Mini Marshmallows
- 1/2 cup Chopped Chocolate (milk and/or dark chocolate) optional
Instructions
- Set aside an 8"x8" glass baking tray, a large rectangular plastic container, or whatever shape container you have on hand (and that is convenient for transporting).
- In a large bowl, mix together cream cheese, vanilla, and maple syrup. Add heavy cream. Mix until mixture is smooth and forms stiff peaks. Set aside.
- In a small bowl, combine hot heavy cream with chocolate chips (note: heavy cream can be heated in the microwave). Cover and let sit for 5 minutes. Gently stir the mixture until it becomes a homogenous, thick, chocolate ganache.
Assembly
- Add a thin layer of the cream mixture to the bottom of a 8"x 8" baking dish (or similar sized dish).
- Next, top cream layer with graham crackers until surface is fully covered.
- Add a third of your chocolate ganache to the top of your graham cracker layer.
- Sprinkle chopped chocolate on top, if desired.
- Add half of your cheesecake mixture.
- Add toasted marshmallows (either torched before adding or torched in your baking/serving tray.
- Repeat process 2 more times. Additional marshmallows, chocolate and graham cracker pieces can be placed on top of the entire thing.
- Cover baking dish with plastic wrap and let sit overnight (minimum 6 hours).
- Scoop/cut, and enjoy!
Notes
- This is an easy make ahead dessert!
- Chilling this dessert overnight allows the graham crackers to absorb the cream and develop deliciously soft and flavourful icebox cake!
- This dessert will be soft and easily eaten with a spoon, like a pudding!
- If you’re short on time, this dessert can be chilled for 6 hours.
- If not using a 8″x8″ baking dish, remember that the smaller the container you use, the taller the resulting Icebox cake!
- In the refrigerator, this No-Bake S’mores Cheesecake lasts for up to 7 days.
- Enjoy!
