No-Bake S'more Cheesecake
Supremely creamy chocolate cheesecake and rich chocolate ganache nestled in a crisp graham cracker crust and finished with a fluffy crown of toasted Swiss meringue!
Ingredients
Graham Cracker Crust:
- 1 ¾ cups graham cracker crumbs (about 10 whole crackers)
- 6 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 7 Tablespoons butter, melted
Chocolate Ganache:
- 6 ounces milk chocolate, chips or chopped
- ½ cup heavy cream
Chocolate Filling:
- 4 ounces milk chocolate, chips or chopped
- 4 ounces semi-sweet chocolate, chips or chopped
- 1 ½ cups heavy cream, divided
- ¼ teaspoon instant espresso powder
- 24 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
Swiss Meringue:
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ cup water
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla
To Decorate:
- Teddy Grahams or graham crackers
- Hershey chocolate segments
Instructions
Make the Crust:
- Preheat the oven to 350ºF. Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan and bake for 10 minutes. Remove from oven and allow to cool completely.
Make the Ganache:
- Place the chocolate into a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes. Remove the plastic wrap and stir until smooth. Pour the ganache into the crust, smoothing out evenly. Place in the freezer to allow ganache to firm and set up.
Make the Filling:
- Place both chocolates into a medium bowl. Pour 1/2 cup of the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes. Remove the plastic wrap, add the espresso powder, and stir until smooth. Set aside.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and keep in the refrigerator.
- Switch whisk attachment out for the paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, vanilla and salt, and continue beating until incorporated. Add the melted chocolate-cream mixture, beating until combined. Fold in the whipped cream until just combined.
- Pour filling into the crust, smoothing the surface with an offset spatula or a butterknife. Cover and refrigerate for at least 8 hours, preferably overnight.
Make the Meringue:
- Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment (or use a large mixing bowl and a beater), and whisk on high speed until stiff peaks form.
- Pour the sugar and water into a small saucepan, and cook over medium heat, without stirring, until it reaches 240ºF. This usually takes about 5 to 6 minutes from the time it begins to boil. Immediately pour the hot sugar syrup in a slow, steady stream into the egg whites, with the mixer running on medium speed; try to avoid hitting the whisk.
- Once all the sugar syrup has been added, add the cream of tartar and vanilla. Continue beating the meringue on high speed for 7 to 10 minutes, or until it’s cooled to room temperature and glossy peaks form.
- Transfer the meringue to a piping bag fitted with a large star tip. Pipe the meringue on top of the cheesecake. Use a kitchen torch to toast the meringue. Decorate with Teddy Grahams and Hershey chocolates.