Try this Frozen S'mores Cheesecake recipe, or contribute your own.
- 1 can (14 oz) sweetened condensed milk
- 1 package (8 oz) cream cheese softened
- 1/2 cup (100g) granulated sugar
- 2 1/2 cups (250g) graham cracker crumbs (reserve 1-2 tablespo
- 8 tbsp. melted butter
- 1/2 cup (60g) unsweetened cocoa
- 1/4 cup (30g) confectioners sugar
- 1 container (8 oz) cool whip completely thawed
- 2-3 cups miniature marshmallows
- Carbohydrate 0.908092821670429 g
- Cholesterol 3253.99927765237 mg
- Fat 1227.59014609481 g
- Fiber 0 g
- Protein 12.8646483069977 g
- Saturated Fat 777.448534392776 g
- Serving Size 1 1 recipe (1513g)
- Sodium 8717.69108803612 mg
- Sugar 0.908092821670429 g
- Trans Fat 85.9358506907447 g
- Calories 10852 calories
Step-by-step
- If you are using graham crackers, place crackers and sugar in a food processor. Pulse to break up the crackers and then process continuously until the crackers are crushed into a fine crumb, about 30 seconds.
- Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. The mixture will be thick.
- Prepare 7-inch springform pan with baking spray and line with parchment paper.
- Press the mixture into the bottom of springform pan (you can also use an 8 or 9-inch).
- Use the bottom of a drinking glass or flat measuring cup and press the crumbs into the sides and bottom of pan. Try to make it uniform and as compact as possible. The crust will be thick.
- Put the room temperature cream cheese into the bowl of a stand mixer with paddle attachment.
- Mix the cream cheese for about 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes.
- Using a spatula, scrape down the sides and then continue to mix for another minute.
- Turn off mixer and add in cocoa and sugar.
- Starting on low, increase speed to medium-high and mix until incorporated, about 1 minute.
- Remove bowl from stand mixer and fold in whipped cream by hand.
- Pour mixture into prepared graham cracker crust and place in the freezer for at least 2 hours, up to overnight. (If chilling overnight, remove cheesecake from freezer after 1 hour and secure with plastic wrap.)
- When ready to serve, remove cheesecake from the freezer. Using a sharp paring knife, run the knife between edge of the springform pan and graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall down.
- Place cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
- Place cheesecake, that is covered in marshmallows in oven that has been set to BROIL.
- Leave cheesecake in oven for 1-2 minutes, or until marshmallows start to brown and melt together.
- Remove from oven and carefully transfer cheesecake to serving plate.
- Serve immediately.
- Optional: Sprinkle cheesecake with remaining graham cracker crumbs.
Sequencing the Crust and Filling
Managing preparation steps efficiently prevents equipment bottlenecks in the kitchen. Process the graham cracker crumbs and granulated sugar together in a food processor for thirty seconds until a uniform fine meal forms before incorporating the melted butter. Press this thick mixture firmly into a seven-inch springform pan using the flat bottom of a measuring cup to ensure the crust holds its shape during freezing. Mixing the cream cheese independently for up to one minute before adding sweetened condensed milk prevents lumps from forming in the batter.
Freezing and Unmolding Safely
Allow the assembled cheesecake to freeze for at least two hours, or up to overnight, to achieve the necessary solid structure for slicing. When chilling past one hour, wrap the surface securely in plastic to prevent freezer burn. Release the springform ring by running a sharp paring knife along the interior edge before opening the side clasp, ensuring the frozen crust remains intact on the metal base.
Broiling the Marshmallow Topping
Direct heat transforms the exterior texture rapidly, requiring close supervision. Set the oven explicitly to broil and position the marshmallow-covered cheesecake inside for one to two minutes, watching constantly until the sugar turns golden brown and the pieces fuse together. Serve immediately while the contrast between the cold filling and warm topping remains distinct. Dietary adjustments can be accommodated by swapping the standard butter for plant-based fats and utilizing certified gluten-free graham crackers without altering the structural ratios.
