31 + a yummy s’mores dessert!

On Tuesday, we celebrated Keith’s 31st with an impromptu trip to the beach with our kiddos. This was our first time taking all three of them so we were a little nervous, but they did great and we can’t wait to go back! I wasn’t sure how Brady and Addie were going to react to the cold ocean, but they both loved it just as much as Aubrey did.



We spent a few hours there and then packed up and headed home. Keith and the kids went to his sister’s for a bit while I did some food shopping and made this amazing no-bake dessert! This is a must for any s’mores lovers in your life. Keith is obsessed with s’mores so I knew I had to make this for him!



I know it might not look incredible, but I have a few tips stored away for next time I make this so it looks a lot better (I should have listened to the recipe: use individual glass bowls. I would also suggest mini marshmallows if you don’t have a kitchen torch and have to broil them. Otherwise you get a crispy top and the middle is still cold).


No Bake S’mores Cheesecake


For the crust:
~ 1 cup graham cracker crumbs
~ 1 tbsp granulated sugar
~ 4 tbsp melted butter

For the filling:
~ 25 regular sized marshmallows
~ One 8oz package of cream cheese at room temperature
~ 1/4 c powdered sugar
~ 1/2 tsp vanilla extract
~ One 8oz container of Cool Whip, thawed

For the ganache:
~ 3oz semisweet chocolate chips
~ 3oz heavy cream

For topping:
~ 6 marshmallows, toasted (or mini marshmallows if you are using your broiler!)


  1. In a medium sized bowl, stir the graham cracker crumbs, sugar and melted butter. Divide the crumbs evenly between 6 serving dishes and press into the bottoms to form a crust. Place the dishes into the refrigerator while you prepare the filling.
  2. In a large bowl, whip the cream cheese for about 2 minutes with an electric mixer. Add in powdered sugar and vanilla and beat for an extra minute.
  3. Place 25 marshmallows in a separate large microwave safe bowl. Microwave on high for 45-60 seconds. Use a buttered spatula to stir until smooth, and then add the marshmallows to the cream cheese mixture and beat for an additional minute. Use spatula to fold in whipped topping.
  4. Spoon the cheesecake onto the graham cracker crust and place back into the refrigerator while you prep the chocolate ganache.
  5. Add chocolate to a heat-safe bowl. Bring the cream to a boil and pour over the chocolate. Let stand for 3-4 minutes and then whisk until smooth. Spoon the ganache over the cheesecake and place back into the refrigerator until you are ready to serve.
  6. Just prior to serving, top each dessert with a toasted marshmallow.

Thank you to My Baking Addiction for this amazing recipe!



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