Nothing says summer quite like making s’mores on the campfire. The fire crackles, the smell of toasted marshmallows that fills the air, and the laughs from watching those mallows unexpectedly catch on fire permeate the otherwise quiet night.
There’s a little je ne sais quoi about the combination of a plump and perfectly golden toasted marshmallow, melted dark chocolate, and classic graham squares. Perhaps it’s the nostalgia of childhood, perhaps it’s the act of bonding with friends over s’mores. Whatever it may be, this no-bake s’mores cheesecake is a rich and dreamy version of the summertime treat that can be made without having to gather firewood.
Classic graham crackers are used to make a sweet, crispy crust, while a velvety dark chocolate cheesecake is the centrepiece. The cake is then finished with a torched meringue topping, a spin on what one might consider the pièce de résistance of a good s’mores treat; the classic plump marshmallow.
ingredients
Graham Crust
Chocolate Cheesecake Filling
Meringue Topping
directions
For the Graham Crust: Using a rolling pin or food processor, crush graham cracker squares into a fine crumb. Transfer graham crumbs into a bowl. Add in pinch of salt and toss.
Add melted butter to mixture and mix until crumbs are evenly coated.
Press graham mixture into a parchment-lined 8-inch spring form pan.
For the Chocolate Cheesecake Filling: Place chopped dark chocolate into a stainless steel or glass bowl. Place the bowl over a saucepan of simmering water. The bottom of the bowl should not be touching the water. Stir chocolate until it has fully melted. Remove from heat and set aside.
In a large bowl, whip the heavy whipping cream until stiff peaks form, about 1 minute. Set aside.
In a separate bowl, beat cream cheese with sugar and butter with a mixer on medium speed until creamy.
Gradually add melted chocolate, beating on low speed, until well combined.
With a rubber spatula, fold in prepared whipped cream until well combined. Spoon into prepared crust and chill until firm.
For the Meringue Topping: Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine.
Fill a medium saucepan with a few inches of water and place over medium heat. Place the mixing bowl on top of the saucepan to create a double boiler.
Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch. Once warm, transfer the bowl back to the mixer.
With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add salt and vanilla and mix until combined.
Fill meringue in pastry bag with piping tip. Pipe meringue onto chilled cheesecake.
Using a kitchen torch, toast the meringue top.
Slice and enjoy!
