• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

No Bake S’mores Cheesecake (Gluten Free, Dairy Free + Paleo)

★★★★★ from 2 reviews

(Last updated February 13, 2021)Cakes· Cheesecake· Chocolate· Dairy Free· Desserts· Gluten Free· No-Bake· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free

8/23
Pin3.5K
Share56
Tweet
3.5K Shares
Jump to Recipe·Print Recipe

This No Bake S’mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate “cheesecake” made with soaked cashews, and a layer of homemade toasted marshmallow on top! You’d never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

This was one of those recipes I was a little nervous to make, not because I didn’t think it would taste delicious, but because I was sure that it would never turn out looking the way I was envisioning in my head.

I imagined a dark, deeply chocolatey cheesecake layer, on top of a layer of chocolate ganache and a “graham cracker” flavored crust, with a pile of toasted marshmallow fluff on top. Each step of the way, I was doubting myself that it would turn out.

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

And then, as each step was completed, looking just the way I wanted, I breathed out a little sigh of relief. As I made the marshmallow, the final step and the one I was most worried about, I kept doubting myself. Did I add enough gelatin? Will it set up, or am I going to take off the sides of the springform pan and have the whole thing spill down the sides and fall apart?

As I wiggled off the pan and saw smooth sides and a perfect marshmallow layer, I realized I was worrying for no reason. I’ve been trying to argue against my worries lately, because usually, my worries never come to be. Instead of focusing on negative what-ifs, I’m trying to transition my thinking into channeling positive results.

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

I’ve realized that usually, when I’m worrying, instead of mitigating the possibility, I’m stoking it’s fire, and giving it the energy it needs to come to be. By ignoring possible negative outcomes, I’m able to give credence to the positive outcomes that I’m after.

Now, thankfully, all my worries didn’t come to be in this S’mores Cheesecake. Instead, it turned out spectacularly, encompassing all the glorious flavors of s’mores I was after.

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

This S’mores Cheesecake is not your typical cheesecake; instead, it’s completely gluten-free, dairy-free, refined sugar-free, and Paleo-friendly. It starts with a crust that, although completely graham cracker free, gives the flavor profile we’re after. It’s barely sweetened with dates, and loaded with cinnamon for that graham cracker flavor.

A layer of chocolate ganache is spread on top of the crust. The filling is cashew-based and turns out incredibly creamy after a long blend in a high-powered blender or food processor. It’s lightly sweetened with maple syrup and loaded up with melted dark chocolate, which gives that rich, deep chocolate flavor.

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

And finally, that glorious marshmallow topping! This is the most difficult part of the process, for sure, but it’s still relatively simple to do – you just need to be paying attention to the temperature and make sure everything is well-greased so you don’t have a sticky mess! The marshmallows are made with Vital Proteins gelatin, which is my favorite because it’s grass-fed and amaaazing for your joints, skin, hair, nails, and gut health.

Once you’ve got your marshmallow piled on top of the chocolate cheesecake, let it set, remove the ring of the springform pan, and toast the top with a kitchen torch to get it nice and toasty. Because it can’t really be s’mores without a toasted marshmallow!

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

Once it’s ready, slice it up and serve! I bet no one would EVER guess this guy is Paleo, especially with that thick layer of fluffy marshmallow. It’s s’mores heaven – I’m telling you. Hope you’ll give it a try! Enjoy :)

Want more cashew cheesecake goodness?! Check out these faves –>

  • No-Bake Lemon Cheesecake with Citrus Topping
  • Chai Cheesecake Bars
  • No-Bake Layered Blueberry Cheesecake
Facebook | Instagram | Twitter | Pinterest | Snapchat
Remember to #bakerita if you try the recipe!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.

No Bake S’mores Cheesecake (Gluten Free, Dairy Free + Paleo)


★★★★★

5 from 2 reviews

  • Author: Rachel Conners
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 12 slices 1x
Print Recipe
Pin Recipe

Description

This No Bake S’mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate “cheesecake” made with soaked cashews, and a layer of homemade toasted marshmallow on top! You’d never guess this decadent dessert is gluten-free, dairy-free, and Paleo.


Ingredients

Scale

For the crust

  • ½ cup raw pecans
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil or ghee, ghee gives a nice buttery flavor
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

For the cheesecake

  • 2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight
  • ¾ cup full-fat canned coconut milk
  • 2 tablespoons coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
  • ⅓ cup pure maple syrup
  • 6 ounces dark chocolate, divided (I used 72%)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder

For the marshmallow topping

  • ¼ cup water
  • 1 tablespoon gelatin, I use Vital Proteins
  • ¼ cup water
  • 1 cup (11 oz.) pure maple syrup
  • pinch sea salt
  • 2 teaspoons vanilla extract

Instructions

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
  3. Chopped the dark chocolate very finely. Place in a heatproof bowl; set aside. In a microwavable bowl, heat the coconut milk for 1 minute or until steaming hot. Pour over the chocolate, making sure it’s all covered, and let sit for 2 minutes to let the chocolate melt. Whisk until smooth.
  4. Measure out 1/3 cup of the melted chocolate and spread it on the crust. Place in the fridge or freezer to harden.
  5. In the same food processor or high-powered blender used for the crust (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients, including the remaining melted chocolate, and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  6. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  7. Pour the filling into the prepared pan over the chocolate. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  8. Place in the freezer to set for at least 3 hours or until completely firm before topping with the marshmallow fluff.
  9. For the marshmallows, stir together the gelatin and 1/4 cup water in the bowl of a stand mixer fitted with the whisk attachment, making sure all the gelatin is moistened.
  10. In a small saucepan, combine the other 1/4 cup water, maple syrup, and salt. Bring to a boil and cook, stirring occasionally, until mixture reaches soft ball stage on a candy thermometer, about 238-240ºF (112-115ºC).
  11. Turn the stand mixer on low and stream the hot syrup over the gelatin. Once all the syrup has been added, slowly turn the speed up to medium-high and beat until the mixture becomes lukewarm and turns white, fluffy, and stretchy. Add the vanilla extract while it’s beating. This should take about 10 minutes.
  12. Once it’s ready, pile it on top of the cheesecake (you may not use it all) and toast until brown with a kitchen torch. You can spread any extra marshmallow into a small greased pan or ice cube tray to make some extra marshmallows.
  13. Slice and serve immediately, or store in the refrigerator. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  14. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.

Notes

Prep time does not include chilling of the cheesecake between layers being added.

Because gelatin is used, this recipe is not vegan. Agar agar may be substituted for the gelatin as a vegan alternative, but I haven’t tried it so I can’t make any guarantees.

  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

This post is sponsored by Vital Proteins. Thanks for supporting the brands that support Bakerita!

This No Bake S'mores Cheesecake has a graham cracker flavored crust topped with chocolate ganache, rich chocolate "cheesecake" made with soaked cashews, and a layer of homemade toasted marshmallow on top! You'd never guess this decadent dessert is gluten-free, dairy-free, and Paleo.
Pin3.5K
Share56
Tweet
3.5K Shares

7 Comments

Subscribe for More Recipes!

« Butter Pecan Nut Butter (Gluten Free, Sugar Free + Paleo)
Paleo Chocolate Chunk Zucchini Bread »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Lucia Wright says

    August 23, 2017 at 4:46 am

    SERIOUSLY Rachel, this is stunning!! I’ve been so excited for this recipe since you posted previews on your Insta Stories. And OF COURSE it turned out, no one’s surprised here :) Pinned!

    Reply
  2. Monica says

    August 23, 2017 at 12:20 pm

    This couldn’t be any more beautiful, girl. CONGRATS on your 7 year blog-iversary ! Love, love, love :)

    Reply
    • Rachel says

      August 23, 2017 at 1:14 pm

      Thanks so much lovely lady!!! You the best :)

      Reply
  3. Luke Zimmerman says

    August 28, 2018 at 3:47 pm

    Is there any way to toast the marshmallow if you don’t have a blow torch? Thank you!

    Reply
    • Rachel says

      August 28, 2018 at 5:03 pm

      Hi Luke, usually the broiler works but in this case, I think it would melt the cheesecake underneath…you could try using a lighter but I don’t think that would be strong enough. I think the torch is the best method in this case!

      Reply
  4. Jas says

    December 27, 2018 at 4:31 pm

    I made this for Christmas Day.
    It was a huge hit!! Guests raving about it a few days later.
    I only substituted the marshmallow for my usual marshmallow recipe which is not sugar free.

    ★★★★★

    Reply
    • Rachel says

      December 28, 2018 at 10:14 am

      So thrilled it was a hit! Thanks for the feedback, Jas :)

      Reply
Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

Vegan Tempeh BLT Sandwich

Three Layer Carrot Cake with Vegan Cream Cheese Frosting, close up of the inside of the cake, with flowers on the bottom left side.

Gluten-Free Vegan Carrot Cake

15+ Vegan Pancake Recipes

Gluten-Free Vegan Vanilla Scones

15+ Vegan Cake Recipes

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

Chocolate Peanut Butter Truffles - yes please! 🍫✨ only FOUR ingredients needed for this goodness:

• pitted dates
• peanut butter (or your fave nut butter)
• coconut flour
• dark chocolate

plus a sprinkle of flaky sea salt, if you can’t help putting it on everything like me 💁🏻‍♀️ they’re SO good and the perfect snack or dessert. get the recipe from the link in my profile! https://www.bakerita.com/chocolate-peanut-butter-truffles-gluten-free-vegan/

sending lots of love to you! 😘
Sunday calls for EASY Chocolate Sweet Rolls! 🙌🍥🍫 these gluten-free and vegan rolls can be in and out of the oven in an HOUR if you’re efficient...they’re so good and super simple to make!! I love a peanut butter swirl on top 😍 get the recipe from the link in my profile: https://www.bakerita.com/gluten-free-vegan-chocolate-sweet-rolls/

sending lots of Sunday love your way, my beautiful friend! 💖🌼

PS check out my stories for the next batch of rolls coming out of my kitchen 🥰
Friday means COOKIES 🍪 these are my sourdough c Friday means COOKIES 🍪 these are my sourdough chocolate chip cookies. they are gluten free, vegan, and literally out of this WORLD good. soooo gooey. everything you want in a cookie. get the recipe from the link in my profile 🎉 https://www.bakerita.com/gluten-free-sourdough-chocolate-chip-cookies-dairy-free-vegan/

sending lots of love to you this weekend (and every day)!! 💖🌼
VEGAN TEMPEH BLT! 🥪🍅🥬 my latest favorite VEGAN TEMPEH BLT! 🥪🍅🥬 my latest favorite EASY vegan lunch or dinner. the tempeh is sliced and marinated in a smokey marinade, sautéed until crispy, and piled high on my GF sourdough with fresh tomatoes, crispy lettuce, and your favorite condiments.
 
get the recipe from the link in my profile, and enjoy!! ✨ https://www.bakerita.com/vegan-tempeh-blt-sandwich/
say hi to my favorite spring muffins: LEMON POPPYS say hi to my favorite spring muffins: LEMON POPPYSEED !! 🍋💙 they’re fluffy, gf + vegan, covered in a luscious lemon glaze, and simply irresistible. the best easy breakfast to keep on hand (even in the freezer!) for when you need a quick one.

get the recipe from the link in my profile ✨ https://www.bakerita.com/lemon-poppy-seed-muffins-gluten-free-vegan/
“This carrot cake is SO moist and flavorful. You “This carrot cake is SO moist and flavorful. You know it’s gonna be good when you can’t stop eating the batter. I had never tried cashew frosting before as a sub for cream cheese and it worked so well!” 💗🌷🎂

There is NOTHING I love more than when you guys try my recipes right when they’re posted!!! Olivia (the artist behind @shopoddcow) tried this recipe the day it was posted and that ☝🏼 is what she had to say about it. So if you don’t have your Easter dessert picked out...here’s a hint 😉

recipe is linked in my profile!! https://www.bakerita.com/gluten-free-vegan-carrot-cake/
meet our new gf + vegan CARROT CAKE 🎂🥕🌷 s meet our new gf + vegan CARROT CAKE 🎂🥕🌷 she’s so moist and delicious, made with @bobsredmill almond + oat flours, layered with a fluffy vegan cream cheese frosting, and loaded with shredded carrots and pecans. options for other mix-ins detailed in the post! perfect for your Easter celebrations 💖 or literally any other time...hope you love this one!

recipe is available from the link in my profile! https://www.bakerita.com/gluten-free-vegan-carrot-cake/
Happy Sunday from my bed! 🥳 still cuddling in b Happy Sunday from my bed! 🥳 still cuddling in bed with Hank and oh boy, the things I’d do for someone to bring me this stack of gf + vegan double chocolate pancakes with a big coffee - anyone?? ☕️🥞

recipe is in the link in my profile if you also don’t have someone to make you pancakes 😔 (or send this to someone if you do). have a wonderful Sunday my friends 😘

https://www.bakerita.com/gluten-free-vegan-double-chocolate-pancakes/

Copyright © 2021 Bakerita · Web Design by Viva la Violet