Before the oven heats up, why not keep it cool with something even sweeter? This no-bake frozen s’mores cheesecake recipe brings the nostalgic magic of firepit nights into a creamy, frosty dessert that doesn’t ask you to turn on the stove. With a marshmallow-studded cheesecake layer, chocolate drizzle, and a buttery graham cracker crust, it’s the perfect blend of indulgence and ease. Whether you’re hosting a backyard BBQ or looking for a make-ahead treat for the weekend, this recipe has you covered. Now let me tell you where this came from—and why it’s now one of my all-time favorite summer creations.
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My Frozen S’mores Cheesecake Story
From Firepit to Freezer: A Summer Treat Reimagined
I still remember the night I came up with this no-bake frozen s’mores cheesecake recipe. It was mid-July in Vermont, and the air was thick with that kind of heat that makes you second-guess any plans involving an oven. My friends and I had just finished a lakeside picnic when someone broke out the marshmallows and graham crackers.
Now, I love s’mores, but standing over a smoky fire in 85-degree weather? Not ideal.
So later that night, back in my cozy little kitchen surrounded by mason jars and cast iron pans, I started thinking: “What if I could bottle that campfire magic into a chilled dessert?” Something sliceable, shareable, and with that unmistakable s’mores flavor combo. That was the first time I jotted down what would become this no-bake frozen s’mores cheesecake recipe.
What Makes This No-Bake Recipe a Winner
The beauty of this no-bake frozen s’mores cheesecake recipe is in its balance: sweet, but not cloying; rich, but still refreshing. The graham cracker crust gives it that authentic crunch, while the cheesecake filling—lightened with marshmallow creme—has this velvety fluffiness that holds up beautifully when frozen.
And the marshmallows on top? Toasted golden brown with a kitchen torch, they add the perfect campfire kiss without ever leaving your kitchen. It’s the kind of dessert that makes people go quiet for a moment at first bite—then ask for seconds.
There’s no complicated technique involved, and no baking means it’s nearly impossible to mess up. It’s also a great way to get kids involved, whether they’re crushing graham crackers or arranging marshmallows. Every part of this frozen cheesecake is just plain fun to make and even better to eat.
This is more than just a no-bake frozen s’mores cheesecake recipe, it’s a summer ritual, a celebration, and honestly, one of the best things I’ve ever pulled out of my freezer.
How to Make Frozen S’mores Cheesecake at Home
No-Bake Frozen S’mores Cheesecake Recipe That’ll Wow Every Crowd
No-bake frozen s’mores cheesecake with graham crust, marshmallow filling, chocolate drizzle, and toasted marshmallows.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Total Time: 6 hrs 30 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
14 graham cracker sheets
8 tbsp melted butter
2 lbs cream cheese (softened)
32 oz marshmallow creme
1 packet unflavored gelatin (2¼ tsp)
3 milk chocolate bars
3 cups mini marshmallows
Pinch of kosher salt
Instructions
1. Crush graham crackers and mix with melted butter. Press into pan and chill.
2. Bloom gelatin in cold water and microwave until dissolved.
3. Mix cream cheese, marshmallow creme, and salt. Add gelatin and mix until smooth.
4. Pour filling into crust, smooth top, and chill for 6 hours or overnight.
5. Melt chocolate, drizzle over cheesecake, and chill again.
6. Top with marshmallows and toast with kitchen torch. Let sit 15 minutes before serving.
Notes
Best served slightly thawed. Use a hot knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: no-bake frozen s’mores cheesecake recipe, summer dessert, marshmallow cheesecake
Essential Ingredients That Keep It Classic
This no-bake frozen s’mores cheesecake recipe calls for simple, supermarket staples—but when combined, they make pure magic. The crust starts with classic graham crackers, crushed into buttery, golden perfection. I recommend using about 14 sheets of graham crackers, but you can also try chocolate grahams or even digestive biscuits if you’re feeling adventurous.
For the filling, cream cheese is key—softened to room temperature for that silky blend. Marshmallow creme gives it that signature fluffiness, while a bit of unflavored gelatin adds structure so your cheesecake holds together even after freezing. Don’t skip this step!
Chocolate is the heart of any s’mores treat, so melt some milk chocolate bars for that gooey drizzle. And of course, marshmallows. I go with miniature ones because they toast beautifully and give the top that nostalgic, roasted look.
Tip: If you love how frozen desserts shine in summer, check out this frozen s’mores recipe for another version that’s just as indulgent.
Here’s a breakdown of the core ingredients:
| Ingredient | Amount |
|---|---|
| Graham crackers | 7 oz (about 14 sheets) |
| Butter (melted) | 8 tbsp (1 stick) |
| Cream cheese | 2 lbs (4 blocks) |
| Marshmallow creme | 32 oz (2 jars) |
| Mini marshmallows | 3 cups |
| Milk chocolate bars | 3 bars (1.55 oz each) |
Step-by-Step Process with Smart Shortcuts
Start by prepping a 9-inch springform pan with nonstick spray. Crush your graham crackers in a food processor, mix with melted butter, and firmly press into the pan. Chill it while you prep the filling.
Next, bloom your gelatin in cold water and heat gently until dissolved. In a large bowl, beat together the cream cheese, marshmallow creme, and a pinch of salt until completely smooth. Blend in the cooled gelatin, then pour the filling over your crust. Smooth the top, cover, and refrigerate at least 6 hours—or overnight if you’re prepping ahead.
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Once firm, melt your chocolate bars in the microwave and drizzle generously over the chilled cheesecake. Pop it back in the fridge for 15–20 minutes to set the drizzle. Then, pile on your mini marshmallows and give them a toasty finish using a kitchen torch. No torch? Slide it under the broiler for a few seconds—but watch closely!
Don’t forget to let your cheesecake sit out for 15 minutes before slicing. This helps you avoid dragging gooey marshmallows with every cut.
Looking for more summer cool-down desserts? This frozen fruit bar recipe might be your next obsession.
Tips, Variations, and Make-Ahead Magic
Make-Ahead and Freezer Tips for Busy Bakers
One of the biggest reasons I adore this no-bake frozen s’mores cheesecake recipe is how perfectly it fits into a busy schedule. You can make the entire dessert a day—or even two—before your event, and it keeps beautifully in the freezer.
Once your cheesecake is fully set, cover it tightly with plastic wrap, followed by a layer of foil. Store it in the coldest part of your freezer for up to 5 days. I don’t recommend adding the marshmallow topping until just before serving, though—marshmallows don’t love extended freezing, especially if they’ve been toasted already.
To serve, move the cheesecake from the freezer to the fridge about 30–40 minutes before slicing. This gives it enough time to soften just slightly, so you can get those clean, gorgeous slices. And if you’re a dessert planner like me, trust me: your future self will thank you for making this ahead.
Bonus tip: If you’re exploring easy frozen desserts, these popsicles from frozen fruit are a colorful and refreshing backup for any summer gathering.
Creative Twists for Every Craving
The beauty of a base like this no-bake frozen s’mores cheesecake recipe is how easily it takes on fun variations. Feeling peanut buttery? Swirl in ½ cup of creamy peanut butter into the cheesecake filling before freezing. Want a more intense chocolate vibe? Mix cocoa powder into the crust or add a layer of chocolate ganache under the marshmallows.
For a gluten-free version, simply use gluten-free graham crackers. They hold together just as well and taste just as rich. And if you want a dessert that’s easy to portion and serve, try dividing the recipe into mason jars for single-serve frozen s’mores cheesecake cups—adorable, and perfect for parties.
You could even swap the milk chocolate for dark or white chocolate to mix things up. The goal is to keep that campfire spirit alive with ingredients you love most. I’ve even added crushed pretzels on top once, and let me tell you—the salty crunch was a game changer.
If you enjoy experimenting with creamy frozen textures, try this layered frozen fruit and yogurt option too—it’s light, tangy, and endlessly adaptable.
Whichever way you spin it, one thing’s for sure: this no-bake frozen s’mores cheesecake recipe is the kind of dessert that invites creativity and always delivers.
Serving, Storage, and Sweet Pairings
How to Slice and Serve Without the Mess
Serving this no-bake frozen s’mores cheesecake recipe is all about balance—keeping the layers firm but not rock-solid, and getting through those gooey toasted marshmallows without dragging the topping everywhere.
The key? A hot knife. Run your knife under hot water, dry it quickly, then slice. Wipe and reheat between cuts for the cleanest presentation. Don’t skip letting the cheesecake sit at room temperature for about 15 minutes before serving—this slightly softens the filling while still holding its structure.
If you’re slicing for a crowd, consider cutting into squares instead of wedges—especially if you’ve made it in a rectangular dish instead of a round springform pan. It gives it a more casual, bite-sized feel.
And for an even easier summer dessert strategy, I sometimes pair this cheesecake with lighter options like these frozen fruit cups—perfect for guests who want just a little taste of something cold and sweet.
Perfect Pairings: What to Drink or Serve With It
This no-bake frozen s’mores cheesecake recipe already brings bold flavors, so the goal is to complement—not compete. A shot of espresso or a cold brew on the side makes a fantastic adult pairing. For kids, a chilled glass of milk or even a cocoa-flavored almond milk feels playful and nostalgic.
If you’re turning this into a summer celebration, go all in with a dessert board: mini chocolate bars, strawberries, graham cookies, and chocolate-dipped fruit all pair naturally with the cheesecake’s flavor profile.
Even better? Serve it alongside something tart and refreshing. Think lemon sorbet or a fresh berry salad to balance the richness. If you’re in the mood to craft more frozen goodies, these frozen fruit sorbet ideas are easy, colorful additions that round out any summer dessert table beautifully.
Whether you’re serving it solo or dressing it up with extra treats, this frozen s’mores cheesecake is the kind of dessert that steals the spotlight—and nobody ever leaves disappointed.
Frequently Asked Questions About No-Bake Frozen S’mores Cheesecake
Can I use store-bought graham cracker crust instead of homemade?
Absolutely. A pre-made crust can save time, but it may be thinner and more delicate than a homemade one. If using a store-bought crust, consider reinforcing it with a quick 10-minute chill before adding the filling.
How long should I chill the no-bake frozen s’mores cheesecake before serving?
At least 6 hours in the fridge, or overnight for best results. If you’re freezing it, allow about 30 minutes at room temperature before slicing for a perfect texture.
Can I toast the marshmallows without a kitchen torch?
Yes! Just pop the cheesecake under your oven’s broiler for 20–30 seconds. Watch it closely—those marshmallows toast fast.
Is this cheesecake recipe make-ahead friendly?
Completely. This no-bake frozen s’mores cheesecake recipe is best made the day before. Just hold off on the marshmallow topping until you’re ready to serve to keep the texture perfect.
Conclusion
If you’ve made it this far, you’re more than ready to bring this no-bake frozen s’mores cheesecake recipe to life in your own kitchen. It’s a celebration of flavor, fun, and flexibility no oven, no stress, and all the creamy, toasty magic of a summer s’mores night.
Hi, I’m Sarah Whitmore, and if you’re a fellow flavor chaser, I hope this recipe adds a little spark to your dessert table. From my Vermont kitchen to yours, welcome to a world where cheesecake and s’mores meet in the freezer and everybody comes back for seconds.