Smores Cheesecake

This is a no-bake cheesecake that turns every childhood campfire memory into a chilled spring-form dessert. Graham cracker crust, a filling of cream cheese blended with real melted milk chocolate bars, a sprinkle of chopped chocolate on top, and a cloud of marshmallow-studded whipped topping to finish.

Milk chocolate bars (Hershey’s are the traditional choice here) give this cheesecake its s’mores identity. Do not substitute dark chocolate. That slightly waxy, milky sweetness is what makes this unmistakably campfire-flavored. Melt them gently; milk chocolate scorches faster than dark.

Room-temperature cream cheese is the make-or-break. Cold cream cheese will not blend smoothly with melted chocolate and you get little cream cheese lumps in the filling. Leave it on the counter for at least an hour, or soften carefully in the microwave in 10-second bursts.

The marshmallow topping goes on cold, not broiled. For the toasted-marshmallow effect, hit the assembled top with a kitchen torch right before serving.

Press the crust firmly up the sides of the spring form so you get the classic cheesecake silhouette with crust-to-crust ratio in every slice.

Pro Tips

• Use full-fat brick cream cheese, not whipped or spreadable. Whipped has added air and will not set firm.
• Chill for at least 4 hours, ideally overnight. The filling needs time to set enough to slice cleanly.
• Slice with a hot, dry knife. Run under hot water, dry, slice, repeat between cuts for magazine-pretty wedges.
• Store covered in the fridge for up to 3 days. Marshmallows can get a little stiff after day two but still taste great.

Variations

• Drizzle with chocolate syrup or caramel right before serving for extra drama.
• Add a layer of peanut butter between the crust and filling for a s’mores-meets-Reese’s twist.
• Swap mini marshmallows in the topping for marshmallow fluff folded into the whipped topping for a smoother cloud.