No-Bake S'mores Cheesecake

Votes: 1

Time: 7 hours 35 minutes
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Calories 767, total fat 41 G., saturated fats 22 G., proteins 9 G., carbohydrates 96 G., fiber 1 G., cholesterol 106 mg, sodium 478 mg, sugar 65 G.

This cheesecake recipe is inspired by the American camping dessert s'mores (a campfire-roasted marshmallow with a piece of chocolate sandwiched between two graham crackers). The cheesecake tastes like one giant chocolate-covered marshmallow. It sits on a no-bake crust made of crushed graham crackers. The fluffy filling is made with creamy marshmallows and cream cheese, and the cheesecake is garnished with toasted mini marshmallows, graham cracker fragments, and chocolate bars.

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:

2 heaping tablespoons of sugar
200 g graham crackers (about 14 crackers)
110 g unsalted butter, melted
1 packet (7 g) gelatin powder (about 2 and 1/4 tsp)
900 g of cream cheese, room temperature
2 packs of 450 gr. cream marshmallows
3 milk chocolate bars, 43g each, such as Hershey's
3 cups (about 110 g) mini marshmallows
Special equipment: kitchen burner

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, cream cheese, marshmallow cream, marshmallow, gelatin, milk chocolate

Cooking the dish according to the recipe:

Spray a 9-inch springform pan with cooking spray.
In a food processor, combine the sugar and 170g (12 graham cracker sheets) and process until fine crumbs form. Add the butter and pulse until the crumbs are completely moistened. Pour the mixture into the prepared pan and press firmly into the bottom. Refrigerate while you prepare the filling.

Pour 1/4 cup cold water into a small microwave-safe bowl, add the gelatin, and let sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously, until the water is very hot and the gelatin is completely dissolved, about 45 seconds total. Let cool completely to room temperature.
In a large bowl, combine the cream cheese, marshmallow cream, and a pinch of salt, then beat with a mixer until smooth. Add the cooled gelatin mixture and mix thoroughly. Spread the filling on the prepared crust, smoothing the surface with a silicone spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours or overnight.
Remove the film and place the cheesecake on a wire rack set over a baking sheet. Run a small offset spatula or knife around the edges of the cheesecake to loosen it from the sides of the pan, then open the lock and remove the outer ring. Smooth the edges of the cheesecake with a spatula or small knife.
Break 2 chocolate bars into small pieces and place in a medium bowl. Microwave in 15-second intervals, stirring occasionally, until the chocolate is completely melted, about 1 minute. Drizzle the melted chocolate over the cheesecake, then return to the refrigerator to set, about 20 minutes.
Arrange mini marshmallows on top of the cheesecake. Toast them with a kitchen propane torch, then break the remaining graham crackers and chocolate bar into large pieces and stick them vertically into the marshmallow.
Let the cheesecake set for 15 minutes (to prevent the marshmallows from being too sticky when slicing), then slice and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes / American cuisine