Classic s’mores are kicked up a notch in this decadent frozen dessert.
Is it hot where you are? I live in Minnesota (and love it) but one of the things that we deal with is humidity. So while it may only be 80 degrees, it will feel like 100 because the humidity is 70%. It’s that hot, sticky, wet, drippy, uncomfortable hot that has people running for the lakes.
Because of that intense humidity, I like to try and keep our home as cool as possible. No baking allowed! I mean, for like a day or two, I kinda have to bake like 5 times a week or I start shaking. Withdrawal is no joke.
This dessert was made with special care to honor the traditional s’more as much as possible. It has a thick graham cracker crust, a rich and creamy chocolate cheesecake topped with an ooey, gooey melted marshmallow topping.
Be warned, this sweet Frozen S’mores Cheesecake is a bit messy and a lot delicious!
UPDATED:
I decided to tweak this recipe a bit and make it a new way.
I used the same crust and filling recipe above, but instead covered in marshmallow fluff and chocolate curls.
When you add the marshmallow fluff, it’s a good idea to add it to the already frozen cheesecake. This will slow down the overflow that will eventually happen.
I love how that fluff is just about to flow over the sides of this frozen cheesecake! And speaking from experience, it’s an amazing sight to behold.
I reserved a few crumbs for the top of the cheesecake as well, just for aesthetic reasons! Both versions of this cheesecake are amazingly tasty and something you will definitely want to try!
Just in case you are wondering what the MOST insane cheesecake I have ever made… THIS is it!
Frozen S’mores Cheesecake
Ingredients
Graham Cracker Crust
- 2 1/2 cups (250g) graham cracker crumbs (reserve 1-2 tablespoons for garnish if you would like)
- 1/2 cup (100g) granulated sugar
- 1/2 cup melted butter
Frozen Chocolate Cheesecake
- 1 package (8 ounces) cream cheese, softened
- 14 ounces sweetened condensed milk
- 1/2 cup (60g) unsweetened cocoa
- 1/4 cup (30g) confectioners sugar
- 8 ounces cool whip, completely thawed
- 2 -3 cups miniature marshmallows
Instructions
Crust
- If you are using graham crackers, place crackers and sugar in a food processor. Pulse to break up the crackers and then process continuously until the crackers are crushed into a fine crumb, about 30 seconds.
- Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. The mixture will be thick.
- Prepare 7-inch springform pan with baking spray and line with parchment paper.
- Press the mixture into the bottom of springform pan (you can also use an 8 or 9-inch).
- Use the bottom of a drinking glass or flat measuring cup and press the crumbs into the sides and bottom of pan. Try to make it uniform and as compact as possible. The crust will be thick.
Cheesecake
- Put the room temperature cream cheese into the bowl of a stand mixer with paddle attachment.
- Mix the cream cheese for about 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes.
- Using a spatula, scrape down the sides and then continue to mix for another minute.
- Turn off mixer and add in cocoa and sugar.
- Starting on low, increase speed to medium-high and mix until incorporated, about 1 minute.
- Remove bowl from stand mixer and fold in whipped cream by hand.
- Pour mixture into prepared graham cracker crust and place in the freezer for at least 2 hours, up to overnight. (If chilling overnight, remove cheesecake from freezer after 1 hour and secure with plastic wrap.)
- When ready to serve, remove cheesecake from the freezer. Using a sharp paring knife, run the knife between edge of the springform pan and graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall down.
- Place cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
- Place cheesecake, that is covered in marshmallows in oven that has been set to BROIL.
- Leave cheesecake in oven for 1-2 minutes, or until marshmallows start to brown and melt together.
- Remove from oven and carefully transfer cheesecake to serving plate.
- Serve immediately.
- Optional: Sprinkle cheesecake with remaining graham cracker crumbs.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I really want to grab that marshmallow on top that’s crispy and eat it! It’s hard to bake when it’s really hot, I love these frozen treats.
Um – yes the humidity is brutal here in New England as well. I am a sweaty, shiny mess at all times. So stick me and this cake in the freezer, please!
Wow! Love that I don’t need a campfire to enjoy classic s’mores. This looks incredible, Amanda!
This looks so good! 🙂
This looks like the most amazing dessert. We’ve been living in New Zealand for the last two years where s’mores aren’t really a thing, but we are moving back to CA in two weeks. I’ll definitely be getting the ingbelresiebts for this!
You mention cool whip in the ingredient list, but then in the steps, say whipped cream; is there a difference in which one you use?
Do you store it in the freezer, with the marshmallows. How is the consistency of the marshmallows if frozen?
What is the difference in the original recipe, which was a very dark chocolate in the photo, to the lighter, creamier chocolate in the updated version? Did you add melted chocolate in the original? It looks like it.
Thanks.