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

Scale

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)

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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.