Classic s’mores are kicked up a notch in this decadent frozen dessert.

Frozen Smores Cheesecake!

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.

Frozen Smores Cheesecake!

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.


Frozen Smores Cheesecake!

Be warned, this sweet Frozen S’mores Cheesecake is a bit messy and a lot delicious!


I decided to tweak this recipe a bit and make it a new way.

This is one of those no-bake treats that you MUST make!

I used the same crust and filling recipe above, but instead covered in marshmallow fluff and chocolate curls.

Delicious frozen cheesecake that is NO-BAKE!

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.

Stop you in your tracks gorgeous and DELICIOUS cheesecake!

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 Smores Cheesecake!

Frozen S’mores Cheesecake

Prep Time 30 minutes
Cook Time 2 minutes
chilling 2 hours
Total Time 32 minutes
Classic s’mores are kicked up a notch in this decadent frozen dessert!


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



  • 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.


  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Amanda, I love this ideas especially when baking is not required. I definitely need a bigger spoon and hope the weather is getting cooler.

  2. Wow lady! What a fantastic idea for a cooling dessert! Hoping it gets a bit more bearable there for you soon

  3. NYC has very similar humidity problems, so I’ve been trying to make lots of ice cream and frozen things to cope with my baking withdrawal. I see a fix coming in the form of this cheesecake!

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