I know — I’m a genius. What other logical conclusion could you draw from this completely amazing recipe? Cheesecake + S’mores = all new levels of awesome. But, add-in a little no bake action? Major. Basically, this no bake s’mores cheesecake is the dessert of your dreams. You’re welcome.
This week is already feeling like the longest of my life, which is a pretty bad sign considering it’s Wednesday. With half my coworkers on vacation and nearly all my emails generating “Out of Office” replies, my motivation to work is nil. I’m forced to attend to my desk and pretend that there are tasks that require my attention. What I’m really doing is browsing Pinterest for recipe ideas and wedding inspiration.
RELATED: An Oreo Cheesecake You'll Make Over And Over
Long story short, your weekend needs no bake s’mores cheesecake. A thick, buttery graham cracker crust, a silky smooth cream cheese and marshmallow filling, and a luscious Hershey’s chocolate swirl, all brought together into utter deliciousness without a second spent in the oven. How could you not love this?!
So, leave your brownies and your cookies and your oven-baked whatever for another time — no bake s’mores cheesecake is where it’s at.
15 sheets graham crackers (I used Honey Maid)
16 oz reduced fat cream cheese (I used Philadelphia)
1 cup marshmallow fluff
2 bars Hershey's chocolate
1/2 cup plain non-fat Greek yogurt
2/3 cup light butter
3 tbsp sugar
1 1/2 tsp vanilla
In food processor, grind graham crackers into crumbs before setting aside in large bowl. In another bowl, slice butter before melting in the microwave for 45 seconds. Combine butter with graham crackers, mixing thoroughly until all crumbs are damp.
Using the back of a spoon, press buttered crumbs into springform pan, distributing evenly. Place in freezer until needed.
In food processor, combine cream cheese, sugar, greek yogurt, marshmallow fluff, and vanilla, pulsing until well combined and scraping the sides as needed. Next, evenly pour mixture into crust.
In small bowl, break up Hershey's bars before microwaving until melted, around 30 seconds. Drizzle chocolate over cream cheese in a circle, then use a butter knife or chopstick to create a swirl. Set in refrigerator for six to eight hours before serving.
NEXT: These Coconut, Toffee, And Chocolate Chip Cookies Are Next-Level
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.