This no-bake Vegan S’mores Cheesecake recipe makes 3 mini cheesecakes, all layered with a graham cracker crust, a creamy cashew-based filling, vegan ganache, and toasted marshmallows. It’s s’mores without the campfire!
Why you’ll love this recipe!
S’mores, cheesecake style! I packed the same delicious, nostalgic goodness of gooey marshmallows, rich chocolate, and graham crackers into this no-bake dessert.
Double the chocolate – These mini cheesecakes are so rich and chocolatey, thanks to a creamy cocoa filling and a drizzle of ganache on top. It’s honestly hard to believe they’re vegan!
Made with healthy-ish ingredients – I wanted these cakes to taste like healthy s’mores, so I opted for natural sweeteners, a cashew-based filling, and dairy-free ingredients.
Oh, how I adore s’mores. There’s nothing better on a summer night than melted chocolate and gooey marshmallows sandwiched between graham crackers. Well, except maybe these no-bake Vegan S’mores Cheesecakes!
I wanted a dessert with the same s’mores vibe without actually needing a campfire (or an oven). This recipe makes 3 mini vegan cheesecakes, perfect for date night, sharing with a friend, or eating all to yourself.
My favorite part is the hand-toasted vegan marshmallows on top. I toasted mine with my kitchen torch, but you really don’t need one for this recipe. Plain marshmallows are just as good!
Vegan Cheesecake Ingredients
Graham crackers – For the graham cracker crust! Look for vegan-friendly graham crackers made without honey to keep this recipe vegan.
Dates – Making the graham cracker crust with pitted dates not only sweetens it but also helps it stick together. I like Medjool dates, but Deglet Noor dates also work.
Cashews – I used soaked and blended raw cashews for the base of the chocolate cheesecake filling. Do not use salted cashews, or else your cheesecakes will taste salty.
Milk – Any non-dairy milk will work, like almond, oat, or soy milk.
Dark chocolate – I chopped up a quality dairy-free dark chocolate bar for the vegan ganache.
Vegan marshmallows – The vegan marshmallows from Trader Joe’s are my favorite. Whole Foods also has mini vegan marshmallows.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Graham cracker substitute – If you can’t find vegan graham crackers, make the crust with vegan-friendly ginger cookies or vanilla wafers instead. The walnut-almond crust from my vegan cheesecake recipe will also work here.
- Gluten-free option – Make the crust with gluten-free graham crackers or ginger cookies to make this recipe gluten-free.
- Nut-free option – I only tested this with blended cashews, so I’m not sure if anything else will work as well in the filling. You could try using one or two blocks of silken tofu as a substitute, but the filling might not freeze as well.
How to Make Vegan S’mores Cheesecake
Step 1: Make the crust. Pulse the graham crackers and dates in a food processor. With the motor running, mix in the maple syrup and melted butter until combined.
Step 2: Freeze. Divide the crust mixture between 3 cake pans and press it down into an even layer. Transfer the cake pans to the freezer while you work on the filling.
Step 3: Make the filling. Add the soaked cashews and the remaining filling ingredients to a blender and blend until smooth.
Step 4: Assemble. Divide the filling between the chilled cake pans. Freeze again until the filling is solid.
Step 5: Make the ganache. Heat the milk in a small saucepan. Once it starts to bubble, pour it over the chopped chocolate in a heat-proof bowl. Let it sit for 5 minutes before stirring in the vanilla.
Step 6: Decorate and serve. Drizzle some of the ganache over each cheesecake and place toasted vegan marshmallows on top. Serve and enjoy!
Erin’s Tips and Tricks
- This recipe makes 3 mini vegan cheesecakes. You could make 2 cakes in two larger cake pans or 4 cakes in four smaller cake pans or ramekins if you’d prefer. Just keep in mind that the cakes are very filling and should be shared!
- I quick-soak my cashews with boiling water when I forget to soak them overnight. I’ll place them in a saucepan, fill the saucepan with water, and bring it to a boil. After a 10 to 15-minute simmer, the cashews will be soft and ready to blend.
- I recommend freezing the cheesecakes for at least 2 to 3 hours after pouring the filling over the crusts. You can even leave them overnight.
- Don’t stress if you don’t have a kitchen torch to toast the marshmallows (you really only need one if you’re a food professional IMO). Untoasted marshmallows are still good!
My Pro Tip
Thaw Slightly Before Serving
Struggling to eat frozen solid cheesecakes isn’t my idea of a good time, which is why I take the cakes out of the freezer at least 15 minutes before serving. This is just enough time to help them soften a bit.
Cheesecake FAQs
I don’t see why not! Try layering the cheesecake in one 12-inch springform pan instead.
Not inherently, no. The regular marshmallows at the grocery store are made with gelatin, so I recommend heading to Trader Joe’s, Whole Foods, or a health food store to find vegan marshmallows instead.
Storage
Make-ahead: The crust and filling can both be made and/or assembled in the cake pans in advance. Just keep the cakes covered and in the freezer until you’re ready to serve them.
Freezer: The cheesecakes can be frozen for up to 2 weeks. Don’t decorate them with the ganache or marshmallows until right before serving.
More Vegan Cakes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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For the crust: add the graham crackers and dates to a food processor and pulse for 30 seconds. With the motor still running, pour the maple syrup and melted butter in through the top and continue pulsing until combined.
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Grease three 4” cake pans with coconut oil or nonstick spray, then divide the crust mixture between them, using a rubber spatula or your hands to press it down. Transfer the pans to your freezer while you make the filling.
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For the filling: if you haven’t already soaked the cashews, you can boil them instead (I tend to go this route because I never remember to soak them ahead of time). Add the cashews to a small saucepan, then cover them with water and bring to a boil, Reduce heat to a simmer and simmer for 10-15 minutes, then drain the water.
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Measure out 2 cups of soaked/boiled cashews and transfer them to a high-power blender. Add all of the remaining filling ingredients to the blender, then blend for 1 minute. After a minute is up, scrape down the sides, then blend again for 30-60 seconds. The texture of the filling should resemble soft serve ice cream.
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Remove the cake pans from the freezer, then divide the filling mixture amongst them, again using a rubber spatula to smooth out the tops.
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Place the cheesecakes back into the freezer for 2-3 hours, or until they’ve solidified.
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Before serving, make the ganache: Add the chopped chocolate to a medium bowl and set aside.
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Pour the milk into a small saucepan and heat over medium-low heat. As soon as the edges start to bubble, pour the milk over the chopped chocolate and allow the mixture to sit for about 5 minutes. Then, add in the vanilla and stir everything together. The warm milk should melt the chocolate and create a nice, thick texture. If there are still chunks of chocolate, heat in the microwave for 15-20 seconds.
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Before serving, drizzle some of the ganache over each cheesecake, using the back of a spoon to smooth it out.
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Optional: add vegan-friendly marshmallows on top of each cheesecake. Enjoy!
*Calories are per serving and are an estimation
Calories: 678kcal | Carbohydrates: 80g | Protein: 13g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 806mg | Fiber: 9g | Sugar: 46g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 8mg
