Get ready to fall in love with the Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe, a dreamy dessert that brings together the nostalgic flavors of s’mores in a creamy, luscious cheesecake — all without turning on the oven or using any dairy! This recipe combines a crunchy graham cracker crust, a velvety coconut cream cheese filling, and a rich chocolate ganache topped with toasted mini marshmallows. Whether you’re craving a summer treat or a cozy indulgence any time of year, this cheesecake hits every note with ease and elegance.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that each play a special role in building the perfect flavor and texture. From the crunchy crumbly crust to the silky smooth filling and that irresistibly glossy chocolate topping, every item helps to bring your Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe to life.
- 2 cups graham cracker crumbs: Choose dairy-free to maintain the recipe’s integrity and provide the classic s’mores base texture.
- ¼ cup coconut oil, melted: Helps bind the crust with a gentle hint of tropical richness.
- 3 tablespoons maple syrup or honey: Adds natural sweetness and a touch of moisture to the crust.
- 16 oz dairy-free cream cheese (softened): Creates that creamy, tangy cheesecake filling without any dairy.
- 1 cup coconut cream (chilled): Adds luscious creaminess and richness to the filling with a subtle coconut flavor.
- ½ cup powdered sugar: Sweetens the filling while keeping it smooth and silky.
- 1 teaspoon vanilla extract: Infuses the filling with warm, comforting notes.
- Pinch of salt: Balances the sweetness and enhances flavors overall.
- 1 cup dairy-free chocolate chips: The star ingredient for a decadent ganache topping.
- 2 tablespoons coconut oil (for smoothness): Ensures the chocolate ganache is perfectly glossy and pourable.
- ½ cup mini marshmallows (dairy-free): Provides that gooey, nostalgic s’mores finish on top.
How to Make Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe
Step 1: Prepare the Crust
Start by pulsing the graham cracker crumbs in a food processor until they’re finely ground. Mix in the melted coconut oil and maple syrup, combining everything until the crumbs hold together like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer that will form the sturdy, crunchy base of your cheesecake. Pop it in the fridge to chill while you prepare the filling—that chilling step is key to setting the crust.
Step 2: Whip Up the Cheesecake Filling
In a large bowl, beat together the softened dairy-free cream cheese, chilled coconut cream, powdered sugar, vanilla extract, and a pinch of salt until the mixture is luxuriously smooth and creamy. The coconut cream adds incredible richness and body, making this filling satisfyingly thick yet light. Pour your filling over the chilled crust and smooth it out with a spatula. Return the pan to the fridge for at least four hours to allow the filling to fully set. This no-bake step creates that perfect firm but creamy texture everyone adores.
Step 3: Create the Chocolate Ganache
Gently melt the dairy-free chocolate chips and coconut oil together over low heat, stirring continuously until the ganache is silky and glossy. This luscious topping will bring a deep chocolate flavor that perfectly complements the sweetness of the cheesecake and the graham crust. Pour the warm ganache evenly over the chilled cheesecake filling and let it cool slightly before moving on to the next step.
Step 4: Add the Marshmallow Topping
Sprinkle the mini dairy-free marshmallows generously over the cooled chocolate ganache. Their pillowy sweetness brings back that beloved authentic s’mores feeling. Place the cheesecake back in the fridge for another 30 minutes to let the marshmallows soften slightly and the ganache firm up just enough to hold everything in place.
Step 5: Slice and Enjoy!
Once your cheesecake is fully set with all its layers, carefully slice and serve this dreamy no-bake dessert. Each bite delivers a delightful combination of crunchy, creamy, chocolatey, and marshmallow notes that perfectly embody the spirit of s’mores in a dairy-free, fuss-free cheesecake form.
How to Serve Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe
Garnishes
For an extra touch of flair, consider dusting your cheesecake with a little cocoa powder or cinnamon. Toasted coconut flakes sprinkled on top add a lovely crunch and boost the tropical element from the coconut cream. If you want to go all out, lightly torch the marshmallows for that golden-brown, melty finish that mimics campfire s’mores perfectly.
Side Dishes
This cheesecake pairs beautifully with fresh berries like raspberries or strawberries, which balance the richness with their bright tartness. A scoop of dairy-free vanilla ice cream on the side can also elevate this dessert into a truly indulgent treat perfect for celebrations or sweet endings to a cozy meal.
Creative Ways to Present
Try serving individual portions in clear dessert cups layered with extra graham cracker crumbs and fruit for a pretty parfait-style presentation. Alternatively, use mini springform pans to create individual cheesecakes that are as charming as they are delicious for parties or get-togethers. This recipe is a crowd-pleaser that lets you get creative without any stress.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly covered with plastic wrap or stored in an airtight container and kept in the refrigerator. It will stay fresh and delicious for up to 4 days, allowing you to enjoy the delightful creamy layers a little at a time.
Freezing
If you want to keep this Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe for longer, it freezes beautifully. Wrap it well in plastic wrap and then foil to prevent freezer burn. When you’re ready to indulge, thaw it overnight in the fridge and enjoy as if freshly made.
Reheating
This dessert is best enjoyed chilled, so no reheating is necessary. If you want to soften the texture slightly, just leave it at room temperature for 15 to 20 minutes before serving. That way, the flavors and creamy consistency shine through perfectly.
FAQs
Can I use another sweetener besides maple syrup or honey?
Absolutely! Agave syrup or brown rice syrup can be great alternatives—just choose a liquid sweetener that complements the flavors without overpowering them.
What kind of dairy-free cream cheese works best?
Look for brands made from almonds, cashews, or coconut that have a smooth texture and mild flavor. Softened cream cheese will blend seamlessly into the filling, ensuring a creamy cheesecake every time.
Can I substitute the coconut cream with another non-dairy option?
Coconut cream is ideal for its richness and stability, but you can also experiment with thick cashew cream if you want a slightly different flavor profile. Just make sure it’s well-chilled and thick enough to hold the filling together.
Is it necessary to use a springform pan?
Using a springform pan makes removing your cheesecake easier and cleaner, but you can also use a regular round pan lined with parchment paper for a less traditional option.
Can I toast the marshmallows before adding them?
Definitely! Toasting the marshmallows gives that authentic campfire flavor and a caramelized texture. Just watch them closely with a kitchen torch or under the broiler for a few seconds before placing them on the cheesecake.
Final Thoughts
This Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe is one of those magical desserts that brings smiles and warm memories with every bite. Simple to make and utterly delicious, it’s a perfect treat to share with friends or enjoy as a sweet personal indulgence. I can’t wait for you to try it and discover how wonderfully easy it is to make a dairy-free cheesecake that tastes like pure s’mores bliss!
Print
Ultimate No-Bake Dairy-Free S’mores Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Ultimate No-Bake Dairy-Free S’mores Cheesecake combines the classic flavors of s’mores into a creamy, easy-to-make dessert that’s completely dairy-free. Featuring a crunchy graham cracker crust, a luscious coconut cream and dairy-free cream cheese filling, topped with smooth dairy-free chocolate ganache and mini marshmallows, this recipe is perfect for those seeking a decadent treat without baking.
Ingredients
Crust
- 2 cups graham cracker crumbs (ensure they’re dairy-free)
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup or honey
Filling
- 16 oz dairy-free cream cheese (softened)
- 1 cup coconut cream (chilled)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Ganache & Topping
- 1 cup dairy-free chocolate chips
- 2 tablespoons coconut oil (for smoothness)
- ½ cup mini marshmallows (dairy-free)
Instructions
- Prepare the crust: In a food processor, pulse the graham crackers into fine crumbs. Add melted coconut oil and maple syrup, then mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator to set while you prepare the filling.
- Make the filling: Using a mixer, beat the dairy-free cream cheese, chilled coconut cream, powdered sugar, vanilla extract, and a pinch of salt until the mixture is smooth and creamy without any lumps. Pour this filling evenly over the chilled crust and refrigerate for at least 4 hours until it firms up nicely.
- Prepare the ganache: Gently melt the dairy-free chocolate chips together with 2 tablespoons of coconut oil over low heat, stirring constantly to combine into a smooth ganache. Pour this evenly over the set cheesecake and allow it to cool slightly but not harden completely.
- Add the marshmallow topping: Sprinkle the dairy-free mini marshmallows evenly over the slightly cooled ganache layer. Return the cheesecake to the refrigerator for an additional 30 minutes to allow the ganache and marshmallow topping to set.
- Serve: Once fully set, remove the cheesecake from the springform pan, slice into 8 to 10 servings, and enjoy this rich, creamy, and indulgent no-bake dessert.
Notes
- Ensure all ingredients, especially graham crackers, chocolate chips, and marshmallows, are dairy-free to keep the recipe fully vegan-friendly.
- Chilling times are essential for the cheesecake to set properly; avoid rushing this step.
- For a firmer crust, press the crust mixture tightly and chill adequately before adding the filling.
- Maple syrup can be substituted with honey if not strictly vegan.
- This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
