No Bake S’mores Christmas Cheesecake

Brought to you by Nuffnang and Gloria Jean’s Coffees

You’re going to love this yummy twist on a classic favourite… say hello to the most delicious S’mores Christmas Cheesecake!! Imagine a crunchy biscuit base, white chocolate cheesecake filling, topped off with gooey peppermint chocolate fudge sauce, toasted marshmallows and crushed candy canes. AMAZING!!

I can’t believe that Christmas is SO soon…. like ridiculously soon! And to say I’m excited is pretty much the understatement of the year. It’s Will’s first Christmas and so we’ve got the tree up, the house decorated with lights, Christmas books everywhere… and don’t even get me started on his newfound love of unrolling the wrapping paper rolls. It’s seriously like the North Pole around here, so don’t be surprised if I break out singing Christmas carols halfway through this post (just joking – my singing is honestly horrendous!).

Anyway, apart from the tree, lights and spending the day with our family, a big part of Christmas in our house, is of course, the food! I’m really not too fussed about the savoury stuff… just take me straight to the desserts. And by desserts, I mean cheesecake. I MUST, MUST, MUST have cheesecake on Christmas Day. And then I also MUST gorge on any leftovers in the fridge for at least 3 days. It just has to be done.

And this year, it’s all about this crazy-good S’mores Christmas Cheesecake – a no bake dessert made for the total and utter cheesecake-a-holics out there (yes, that’s me too!). This is over-the-top fabulousness at it’s very best.. and all with a cheeky Christmassy twist.

So let’s get down to basics and let me tell you about this drool worthy creation. First of all, a couple of weeks ago, Gloria Jean’s Coffees asked me to create a dessert based on their ‘Taste the Twist’ Christmas range. I know, right – easiest gig ever! So Will and I took a little break from a day of Christmas shopping to pop in and check out the range for ourselves (or I should say, myself – Will was really just there for the company!). Anyway, there’s a rich and creamy Candy Cane Mocha made with white chocolate and candy cane flavours (heck yes!)… or if the suns out, there’s also an iced Candy Cane Chiller version. YUM! Ooh and you absolutely must get one of their Candy Cane S’mores on the side (well that’s if there’s any left after my visit!).

Speaking of mine and Will’s visit, I have to tell you that the Candy Cane Chiller was exactly what I needed to calm my ‘super-flustered, too-many-people-Christmas-shopping-at-once’ self down. Note to my future self – do NOT take a 9 month old baby Christmas shopping in the weeks leading up to Christmas. Just don’t do it. Prams and bazillions of people in small shops does. not. work!! Honestly, I deserved to devour about 50 million of those yummy S’mores after all the shopping chaos! Mind you, as stressed out as I was, check out this gorgeously happy little fella – he was loving it!

Anyway, after our little taste testing session (and my gorging on S’mores), I decided that it was 100% totally necessary to create a S’mores Christmas Cheesecake. Of course! So here’s the low-down on my yummy Christmassy dessert… it has the simplest biscuit crumb base, a layer of white chocolate cheesecake (yessity, yes, YES!!), which is then covered in a rich peppermint chocolate fudge sauce… OMG start drooling NOW! And to top it all off, a layer of toasted mini marshmallows and crushed candy canes. This might also be a good time to remind you that Christmas calories don’t count, right!!!???

This really is the most delicious white chocolate and peppermint cheesecake – and it doesn’t get much more Christmassy than that! But now that I’m in a total and utter cheesecake-filled-sugar-coma, please tell me what delicious desserts you’re going to be whipping up this Christmas? Are you going to be gorging on cheesecake like me… and then sneaking off to the fridge for another little nibble at every possible chance (hehe – I certainly hope so!). xxx

PS – Gloria Jean’s Coffees Candy Cane Mocha, Chiller and S’mores are only available until Christmas, so if you’re wandering past a Gloria Jean’s Coffees this week, definitely make sure you pop in and try one…. soooooo addictively good!!

No Bake S'mores Christmas Cheesecake - Conventional Method

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Prep Time 20 minutes

Total Time 20 minutes

Servings 12

Author Bake Play Smile

Ingredients

• 250 g plain sweet biscuits I used Arnotts Marie biscuits
• 150 g butter melted
• 2 1/2 tsp gelatine dissolved in ¼ cup boiling water and then cooled
• 500 g cream cheese softened to room temperature
• ¾ cup caster sugar 170g
• 200 g white chocolate melted
• 1 cup cream 235g, lightly whipped
• 1 cup store-bought thick chocolate fudge sauce I used a jar of Hershey's hot fudge sauce from Woolworths
• 1/2 tsp peppermint extract
• 100 g mini white marshmallows
• 6 candy canes crushed
• M &M's optional, extra candy canes, chocolate stars, to decorate

Instructions

1. To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
2. Grease and line a 20cm spring-form pan with baking paper and set aside.
3. Finely crush biscuits in a food processor and place into a bowl.
4. Add the melted butter and mix until well combined.
5. Press the mixture firmly into the base of the pan and place into the fridge.
6. Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
7. Beat the cream cheese and sugar until smooth and creamy.
8. Add the cooled, dissolved gelatine to the mix and beat until well combined.
9. Fold through the melted white chocolate and the whipped cream.
10. Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon.
11. Place the cheesecake into the fridge for 4 hours or until set to the touch.
12. Mix the chocolate fudge sauce and the peppermint extract together and spoon over the top of the cheesecake.
13. Gently place the mini marshmallows around the outside of the top of the cheesecake.
14. Use a kitchen torch to lightly toast the marshmallows (if you don't have a kitchen torch, you can leave them as is).
15. Sprinkle the crushed candy canes in the centre of the cheesecake.
16. Place the cheesecake back into the fridge for at least another 4 hours (preferably overnight).
17. When you're ready to serve, gently remove the cheesecake from the springform pan (using a knife to loosen the edges) and place over your serving plate.
18. Decorate with M&Ms, extra candy canes and chocolate stars.
19. Serve.

Recipe Notes

This cheesecake was inspired by the Gloria Jean's Coffees 'Taste the Twist' Christmas drink range, showcasing flavours of candy cane and white chocolate.

No Bake S'mores Christmas Cheesecake - Thermomix Method

Print

Prep Time 20 minutes

Total Time 20 minutes

Servings 12

Author Bake Play Smile

Ingredients

• 250 g plain sweet biscuits I used Arnotts Marie biscuits
• 150 g butter melted
• 1 cup cream 235g
• 200 g white chocolate
• 2 1/2 tsp gelatine dissolved in ¼ cup boiling water and then cooled
• 500 g cream cheese softened to room temperature
• ¾ cup caster sugar 170g
• 1 cup store-bought thick chocolate fudge sauce I used a jar of Hershey's hot fudge sauce from Woolworths
• 1/2 tsp peppermint extract
• 100 g mini white marshmallows
• 6 candy canes crushed
• M &M's optional, extra candy canes, chocolate stars, to decorate

Instructions

1. To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
2. Grease and line a 20cm spring-form pan with baking paper and set aside.
3. Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1.
4. Add the biscuits and crush on Speed 10 for 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
5. Press the mixture firmly into the base of the pan and place into the fridge.
6. Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
7. Place the white chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
8. Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
9. Beat the cream cheese and sugar in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
10. Add the cooled, dissolved gelatine to the mix and mix on Speed 5 for 30 seconds.
11. Fold through the melted white chocolate and the whipped cream with the spatula.
12. Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon.
13. Place the cheesecake into the fridge for 4 hours or until set to the touch.
14. Mix the chocolate fudge sauce and the peppermint extract together and spoon over the top of the cheesecake.
15. Gently place the mini marshmallows around the outside of the top of the cheesecake.
16. Use a kitchen torch to lightly toast the marshmallows (if you don't have a kitchen torch, you can leave them as is).
17. Sprinkle the crushed candy canes in the centre of the cheesecake.
18. Place the cheesecake back into the fridge for at least another 4 hours (preferably overnight).
19. When you're ready to serve, gently remove the cheesecake from the springform pan (using a knife to loosen the edges) and place over your serving plate.
20. Decorate with M&Ms, extra candy canes and chocolate stars.
21. Serve.

Recipe Notes

This cheesecake was inspired by the Gloria Jean's Coffees 'Taste the Twist' Christmas drink range, showcasing flavours of candy cane and white chocolate.