No-Bake Frozen S'mores Cheesecake

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6 - 8

This luxurious dessert is infused with the flavors of the traditional American s'more: a thick crust of crushed and pressed graham crackers houses a delicate chocolate cheesecake topped with toasted marshmallows. The best part is that it's no-bake. The cheesecake is set in the freezer, then sprinkled with mini marshmallows just before serving, and then toasted for a few minutes in the oven on broiler mode. If desired, you can sprinkle crushed graham crackers on top. The perfect dessert for summer holidays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Graham cracker crust

2.5 cups (250 g) chopped graham crackers (Set aside 1-2 tablespoons for garnish if desired)
0.5 tbsp. (100 gr.) granulated sugar
110 g butter, melted
Cooking spray
Special equipment: springform baking dish with a diameter of 17.5 cm (diameters of 20 cm and 22 cm are also suitable)

Frozen Chocolate Cheesecake

1 package (220 g) of cream cheese, room temperature
1 can (400 g) of condensed milk with sugar
0.5 cup (60 g) unsweetened cocoa powder
1/4 cup (30 g) powdered sugar
1 package (220g) frozen whipped topping with milk substitute, completely thawed*
2-3 cups mini marshmallows

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, condensed milk, powdered sugar, cream cheese, cocoa, marshmallow, cream

Cooking the dish according to the recipe:

Graham cracker crustPlace the graham crackers and sugar in a food processor and pulse to break up the graham crackers, then pulse continuously until fine crumbs form, about 30 seconds. Using a rubber spatula, fold the crushed graham crackers into the melted butter until smooth (the mixture will be thick).
Spray a springform pan with cooking spray and line it with parchment paper. Spread the graham cracker mixture evenly over the bottom of the pan. Press the mixture against the sides and bottom of the pan using the bottom of a measuring cup to create a thick, dense, and uniform crust.

Frozen Chocolate CheesecakePlace the cream cheese mixture in the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese mixture for 30 seconds to 1 minute. Gradually add the condensed milk and continue beating on medium-high speed for about 2 minutes. Use a spatula to scrape down the sides of the bowl and continue beating for another minute. Turn off the mixer and fold in the cocoa powder and powdered sugar.
Turn on the mixer and mix, starting at low speed, then increase the speed to medium and mix until the cocoa and powdered sugar are fully incorporated, about 1 minute. Remove the bowl from the stand and fold the whipped topping into the mixture with a spatula.
Spread the filling on the prepared graham cracker crust and freeze for at least 2 hours or overnight. If freezing overnight, remove the cheesecake after 1 hour, cover it with plastic wrap, and then return it to the freezer.
When ready to serve, preheat the oven to broil. Remove the cheesecake from the freezer and run a sharp knife between the cake and the side of the pan. Open the pan lock and remove the ring.
Place the cheesecake on a baking sheet and top with marshmallows, piling them toward the center.

Place the cheesecake in the oven and broil until the marshmallows begin to darken and melt, 1 to 2 minutes. Carefully transfer the cheesecake to a serving platter. Sprinkle the cheesecake with the remaining crushed graham crackers, if desired. Serve immediately.

Note

This imitation whipped cream* is produced in America under the Kraft Heinz brand and is called whipped topping. It's used as a dessert filling and in some no-bake pie recipes as a semi-finished product or ingredient that doesn't require physical whipping and can retain its texture for a long time without melting.

Author of the recipe - Amanda Rettke is a bakery owner and cake decorator, award-winning food writer, and creator of original surprise cake techniques.

Categories:

recipe / Grill in the oven / Food processor / Cold dishes / Summer dishes / Desserts / Sweet pies, tarts and casseroles / / / American cuisine