No-Bake S’mores Cheesecake

No bake s'mores cheesecake - The Rowdy BakerWith grandchildren here for their summer visit, all thoughts have turned to s’mores. Cheesecake was our plan for their mom’s birthday, so you can guess what flavor we chose!

We made a large cheesecake with a graham cracker crust, a layer of chocolate cheesecake, a layer of chocolate ganache, and a layer of marshmallow cheesecake…and then decorated around the top with whipped cream and ganache rosettes.

I totally stole this photo collage from my daughter. Thank you, Brenna!

I totally stole this photo collage from my daughter. Thank you, Brenna!

 

When I say “we”, I really mean it. The girls are getting old enough to not only help, but practically take over. It’s gotten past the grit my teeth and try not to meddle stage; now I feel more like a conductor with a very talented and capable orchestra. Oh, and the beautiful blue nails in the picture? Those are 12-year old Sophie’s, not mine! (They’d be a little impractical for me in the garden.)

My daughter loved the dessert, and so did we. I especially liked the fluffy marshmallow layer, and would probably double that part of the recipe next time. There was enough room to fit it into the pan, and it deserved equal billing with the chocolate layer in my opinion.

Hints:

  • I used a 10-inch springform pan. Use a 9-inch pan, if you prefer. There’s room for all of the layers, but your decorations will just be on top instead of nestled into the crumb sides.
  • If you love marshmallows, you could add another handful to the melted marshmallow mixture before combining with the cream cheese.
No-Bake S'mores Cheesecake
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3 layers of goodness - chocolate cheesecake, ganache, and marshmallow cheesecake - make this a luscious (yet not too rich or heavy) dessert that will easily serve 10-12.
Ingredients
  • CRUST:
  • 2 cups finely-ground graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup brown sugar
  • CHOCOLATE CHEESECAKE:
  • 1½ cups chocolate chips
  • 12 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup butter, softened
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 2 cups non-dairy whipped topping
  • GANACHE:
  • 1 cup heavy cream
  • 10 ounces good quality dark chocolate
  • MARSHMALLOW CHEESECAKE:
  • 6 ounces mini-marshmallows
  • ⅓ cup plus 1 tablespoon heavy cream, divided
  • 8 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 cup non-dairy whipped topping
Instructions
  1. CRUST - baked or no-baked options given.
  2. Baked (my favorite method): Heat oven to 325 F. Lightly spray 10-inch springform pan with an oil/flour spray like Baker's Joy. Place pan on baking sheet.
  3. Combine 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup brown sugar. Press very firmly into pan, using fingers or straight sided measuring cup. Bake for 10 minutes. Move to rack to cool.
  4. No-bake crust: Prepare crust as described, but instead of baking, place in refrigerator for at least 1 hour before adding filling.
  5. CHOCOLATE CHEESECAKE LAYER:
  6. Melt chocolate chips in microwave-safe bowl, stirring every 15 seconds until completely melted, or in small pan over lowest heat possible, stirring often. Set aside to cool slightly.
  7. In a large bowl, combine 12 ounces cream cheese, ½ cup sugar, and ¼ cup softened butter. Beat well.
  8. Add ¼ cup cocoa powder and 1 teaspoon vanilla, and beat until combined.
  9. Gradually add melted chocolate, beating until incorporated.
  10. Gently fold in 2 cups whipped topping. Spread evenly over prepared crust. Refrigerate for at least 30 minutes.
  11. While the cheesecake is chilling, prepare the ganache.
  12. GANACHE:
  13. Chop the 10 ounces of dark chocolate finely and place in a small bowl.
  14. In a small pan, heat 1 cup cream until it bubbles around the edges...almost to a boil. Remove from heat.
  15. Pour half of the hot cream over the chocolate and allow it to sit without stirring for a few minutes - this will begin melting the chocolate..Stir gently.
  16. Re-heat the remaining cream and pour over chocolate mixture. Allow to sit a few minutes more, then stir gently until smooth.
  17. Pour half of the ganache over the chocolate layer in the pan and return the cheesecake to the refrigerator for at least 1 hour. Put a piece of plastic wrap over the remaining ganache and set aside, stirring occasionally.
  18. MARSHMALLOW CHEESECAKE LAYER:
  19. In a small pan on low heat, stir together 6 ounces of marshmallows and ⅓ cup cream, Remove from heat before the marshmallows are completely melted, to leave little bites of marshmallows in the cheesecake. (If you prefer a smooth layer, stir until completely melted.) Allow to cool slightly.
  20. In medium bowl, beat together 8 ounces cream cheese, ¼ cup powdered sugar, and 1 tablespoon cream. Add the marshmallow mixture and stir until combined.
  21. Fold in 1 cup of whipped topping and spread the mixture over the ganache layer in the pan.
  22. Chill for several hours - overnight is even better! At any point during this chilling time, you can decorate your cheesecake:
  23. Fill a pastry bag fitted with a large open star tip and pipe simple rosettes on a parchment lined baking sheet. Freeze for at least 1 hour.
  24. Decorate cheesecake with whipped cream, ganache rosettes, graham crackers, or cracker crumbs.
  25. Remove the springform pan ring and serve!
Press the crust into the pan very firmly.

Press the crust into the pan very firmly.

Spread the chocolate cheesecake layer evenly.

Spread the chocolate cheesecake layer evenly.

Between the chocolate layer and this lovely marshmallow layer was a layer of ganache...but we forgot to take a photo.

Between the chocolate layer and this lovely marshmallow layer was a layer of ganache…but we forgot to take a photo.

Sophie, piping out pretty ganache decorations.

Sophie, piping out pretty ganache decorations.

Sigh. My family has left, slowly working their way back to California. Things are quiet here – and I think I’m through with all things s’mores. At least until next summer!

Lorinda

 

 

 

Triple Chocolate S’mores Brownies

Triple Chocolate S'mores Brownies - The Rowdy BakerDeep, dark fudge brownies with a crumbly graham crust and chewy marshmallow topping are a dream come true for s’mores fans. They’re great for a crowd, because once the brownies have cooled down, the marshmallow turns from gooey to chewy, and won’t stick to a cover, so you can transport them easily to a picnic, potluck, or party.

I didn’t allow myself to Google s’mores brownies until I was writing this blog; sometimes it’s discouraging to see how many people have had the same exact idea!  And yes…this has been done and done and done. Sigh. But…it hasn’t been done by me before, and the idea of a brownie with a graham cracker crust really called to me. Guess I’m just jumping on the bandwagon with this one!

They’re easy to make and are hand stirred in one pot, so even I didn’t manage to make much of a mess – which was a very important criterion right now, since my kitchen is torn apart (getting a much-needed update) and I needed something to take to book club.

Trust me, when you’re washing dishes bent over the bathtub, you weigh the importance of using each bowl and utensil!Triple Chocolate S'mores Brownies from The Rowdy Baker

Makes 24 large brownies. You may notice that these probably won’t be on the “approved” list of most diets. Suck it up – they’re worth every calorie!

Triple Chocolate S'mores Brownies
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Makes 24 large, thick brownies.
Ingredients
  • GRAHAM CRUST:
  • 1¼ cups finely crushed graham crackers (9 double crackers) ...more for decorating if desired
  • ¼ cup melted butter
  • ¼ cup brown sugar
  • BROWNIES:
  • 1 cup plus 2 tablespoons butter (or 2¼ sticks)
  • 3 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • ¾ cup unsweetened cocoa
  • ½ cup special dark unsweetened cocoa
  • 1½ cups mini chocolate chips (divided)
  • 1½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups mini marshmallows
Instructions
  1. Heat oven to 350 F. Lightly grease a 9x13 baking pan and line with parchment. (The grease will hold the parchment in place.) Spray parchment with a flour/oil baking spray like Baker's Joy.
  2. Combine graham cracker crumbs with ¼ cup melted butter and brown sugar. Press evenly into prepared pan.
  3. In a large pot, melt the butter. Remove from heat and add the sugar. Stir until well combined.
  4. In a small bowl or measuring cup, beat the eggs and vanilla until frothy. Add to pot and stir well.
  5. Add both kinds of cocoa, ½ cup of mini chocolate chips, flour, soda, baking powder, and salt. Stir JUST until combined. (A few streaks of flour showing is fine.)
  6. Drop spoonfuls of dough evenly over crust and smooth gently with an offset spatula, being careful not to disturb the crust. Spread close to edges of the pan.
  7. Bake for approximately 25 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
  8. Remove from oven and place on rack. Sprinkle with remaining 1 cup of mini chocolate chips. Let the pan sit undisturbed for 5 minutes (chips will be melted - you don't need to spread them) and then top with a single layer of mini marshmallows.
  9. Broil just until the marshmallows are golden brown. DON'T walk away - this goes fast, and you don't want black marshmallows! (They're pretty tasty at a campfire, but not so much on a baked treat.)
  10. Sprinkle with additional crushed graham crackers if desired, and allow brownies to cool in the pan on a rack for at least 30 minutes. Lift out by the parchment and cut into squares. Hint: the longer you wait, the easier they are to cut. If they're sticky and gooey, run a very sharp knife in butter before cutting each row.

Combine sugar and melted butter in large pot.

Combine sugar and melted butter in large pot.

Beat eggs and vanilla together. Stir into mixture.

Beat eggs and vanilla together. Stir into mixture.

Add everything else except for the marshmallows!

Add everything else except for the marshmallows!

Drop globs of batter over crust.

Drop globs of batter over crust.

Spread evenly. (An offset spatula is your friend.)

Spread evenly. (An offset spatula is your friend.)

Pull the brownies from the oven and scatter mini chocolate chips over the top.

Pull the brownies from the oven and scatter mini chocolate chips over the top.

When chocolate is melted, add a layer of marshmallows.

When chocolate is melted, add a layer of marshmallows.

Broil just until golden. Holy crap, it happens fast. Do NOT take your eyes off of the oven!!! Add crushed crackers if you'd like.

Broil just until golden. Holy crap, it happens fast. Do NOT take your eyes off of the oven!!! Add crushed crackers if you’d like.

Once cooled, slide a very sharp knife through butter and cut into squares. The longer you wait, the easier they are to cut. Of course, mine were VERY gooey because I’m all about instant gratification.

Happy summer!

Lorinda