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Incredibly delicious no bake s’mores cheesecake made with layers of crushed digestive biscuits, creamy no bake marshmallow cheesecake, chocolate ganache and toasted marshmallows. It is absolutely amazing.

No Bake S’mores Cheesecake Parfait

Incredibly delicious no bake s’mores cheesecake made with layers of crushed digestive biscuits, creamy no bake marshmallow cheesecake, chocolate ganache and toasted marshmallows. It is absolutely amazing.
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Course: Dessert
Cuisine: American
Keyword: No Bake Cheesecake
Servings: 5
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 5
Calories:

Ingredients

Crust

  • 7 digestive biscuits, crushed
  • 3 tablespoons unsalted butter, melted

For the filling

  • 360 grams (12.6 ounces) cream cheese
  • 200 grams (8 ounces) marshmallows
  • 2 tablespoons caster or granulated sugar
  • 250 ml whipping cream
  • 1 teaspoon vanilla extract

For the topping

  • 100 grams (3.5 ounces) milk or dark chocolate, chopped
  • 50 ml (1/4 cup) whipping cream
  • 9 large marshmallows

Instructions

  • In a bowl, mix together digestive biscuit crumbs and melted butter. Evenly divide the crumbs between 5 serving glasses or dishes. Chill in fridge whilst you prepare cheesecake filling.
  • Place marshmallow is a big microwave safe bowl and microwave for up to 60 second bursts until marshmallows puff up and begin to melt. Stir the marshmallows using a buttered spatula until smooth.
  • Beat together cream cheese and sugar in a bowl until smooth. Stir in melted marshmallow and beat until mixed, for about a minute
  • Whip cream in bowl of stand mixer until stiff peaks form and then gently fold into cheese mixture.
  • Pour or pipe filling onto the crusts. Cover and chill in the fridge for up to four hours or overnight.

To make the ganache

  • Place chopped chocolate and cream in a microwave safe bowl. Melt in 30 second bursts in microwave, stirring with a whisk after each time, until completed melted. Stir ganache gently with a whisk until smooth and no streaks of cream remain.
  • Leave the chocolate ganache to cool for about 10 minutes before using.
  • Spoon the chocolate ganache onto the cheesecake layers and place back into the refrigerator until you are ready to serve.
  • Before serving top with individual cheesecakes with marshmallows and toast the top with a blow torch,
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi