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Perfect No-Bake S’mores Icebox Cake: Easy 4-Layer Dessert

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This no-bake s’mores icebox cake features layers of crunchy graham crackers, rich chocolate ganache, and stabilized marshmallow cream. It’s a foolproof, make-ahead dessert that captures the campfire flavor without the oven.

Ingredients

Scale
  • 1 ½ boxes (18 full sheets) graham crackers
  • 2 cups heavy cream, divided
  • 1 ½ cups semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 jar (7 ounces) marshmallow fluff
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • Optional: flaky sea salt, mini chocolate chips, crumbled graham crackers, melted chocolate for topping

Instructions

  1. Prepare the chocolate ganache: In a medium microwave-safe bowl, combine 1 ½ cups semi-sweet chocolate chips and 1 cup heavy cream. Microwave in 30-second intervals, stirring gently after each, until chocolate is almost completely melted. Add 2 tablespoons unsalted butter and stir until smooth and glossy. Set aside to cool slightly.
  2. Make the stabilized marshmallow cream: In a large mixing bowl, beat 4 ounces softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the entire jar of marshmallow fluff and 1 teaspoon vanilla extract. Beat on medium speed until well combined and airy, about 1 minute. In a separate clean bowl, whip the remaining 1 cup heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the marshmallow-cream cheese mixtur…
  3. Assemble the cake: Line the bottom of a 9-inch springform pan with a single layer of graham crackers, breaking some to fill gaps. Spread about ⅓ of the chocolate ganache evenly over the crackers. Then spread about ⅓ of the marshmallow cream on top. Repeat layers two more times: graham crackers, ganache, marshmallow cream. End with a final layer of marshmallow cream. Drizzle any remaining ganache over the top and swirl with a toothpick for a marbled effect.
  4. Chill and set: Cover the springform pan tightly with plastic wrap. Refrigerate for at least 6 hours, but overnight is best.
  5. Serve: Run a thin knife around the edge of the pan to loosen the cake. Unclasp the springform ring and lift it off. Slice with a sharp, clean knife, wiping the blade between cuts. Serve cold.

Notes

Do not rush the chilling time; at least 6 hours is essential for clean slices. For best results, chill overnight. The cake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: no-bake s'mores icebox cake, easy s'mores dessert, no-bake dessert, icebox cake, s'mores cake, summer dessert, make-ahead dessert

Find it online: https://eliplate.com/perfect-no-bake-smores-icebox-cake-easy-4-layer-dessert/