No Bake S'Mores Cheesecake

No-Bake S'Mores Cheesecakr

That's right. Those are letter-shaped Graham crackers. I got them at Ikea, oddly enough. Paired with Milka chocolates, makes this a very European cheesecake! Inspired by the American phenomenon s'mores. The cheesecake consists of a cookie base, no-bake cream cheese filling and a marshmallow fluff topping. Added with chocolate and cookie bits on top.

This cheesecake is a stroke of genius, because it combines all of those delicious ingredients you can't get enough of. Really the ultimate dessert! And because it's a no-bake cheesecake, the filling isn't too heavy to eat after a hefty dinner. But then again. don't be fooled by thinking it's a light on calories kind of dessert!

Taste: 5 out of 5.
Consistency: 4 out of 5.
Overall appeal: 4.5 out of 5.

No-Bake S'Mores Cheesecakr

No-Bake S'Mores Cheesecake: inspired by Nigella's cherry cheesecake.

- 1 ¼  cups graham cracker crumbs
- 3/4 stick (75g) soft unsalted butter
- ½ teaspoon vanilla extract
- 1 cup double cream
- 10 ounces (300g) cream cheese at room temperature
- ½ cup confectionars' sugar
- 12 Hershey's chocolate mini bars

- Blitz the biscuits in a food processor (I don't own food processor, so I used a blender which worked really well) until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
- Press this mixture into a 8-inch (20cm) springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
- Lightly whip the double cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
- In the meanwhile you can make the marshmallow fluff frosting, see recipe below.
- Top the marshmallow fluff on the cheesecake base and decorate cheesecake with chocolate bits.

Marshmallow Frosting:

- 2 large egg whites
- ½ cup sugar
- 3 tbsp water
- ½ tbsp light corn syrup
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract

- In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
- Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes.
- Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 4 minutes.
- Reduce the mixer to low and add the vanilla. Continue beating until the frosting is completely smooth, about 2 minutes more. Use right away. Toast them with a creme brulee torch if desired.

By the way, happy Easter!
This was my Easter table at home.

Easter Table

I'm just going to throw this question out there... does anyone know a good widget to put on a blog/website
to make recipes print easier? Thanks!!!


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