No Bake S'mores Christmas Cheesecake
This S'mores Christmas Cheesecake is a delicious twist on a classic favourite. It's absolutely decadent with a crunchy biscuit base, white chocolate cheesecake filling, then topped with peppermint chocolate fudge sauce, toasted marshmallows and crushed candy canes. It's the perfect no-bake Christmas dessert!
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Servings: 12 serves
Calories: 574kcal
Equipment
- Food processor or Thermomix
- Beaters, stand-mixer or Thermomix
Ingredients
- 250 g plain sweet biscuits like Arnotts Marie biscuits
- 150 g butter melted
- 2 ½ 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 chocolate fudge sauce I used a jar of Hershey's hot fudge sauce from Woolworths
- ½ tsp peppermint extract
- 100 g mini white marshmallows
- 6 candy canes crushed
- M&Ms extra candy canes, chocolate stars, optional, to decorate
Instructions
Conventional Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line a 20cm spring-form pan with baking paper and set aside.
- Finely crush biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese and sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted white chocolate and the whipped cream.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge for 4 hours or until set to the touch.
- Mix the chocolate fudge sauce and the peppermint extract together and spoon over the top of the cheesecake.
- Gently place the mini marshmallows around the outside of the top of the cheesecake.
- Use a kitchen torch to lightly toast the marshmallows (if you don't have a kitchen torch, you can leave them as is).
- Sprinkle the crushed candy canes in the centre of the cheesecake.
- Place the cheesecake back into the fridge for at least another 4 hours (preferably overnight).
- When you're ready to serve, gently remove the cheesecake from the springform pan (using a knife to loosen the edges) and place on your serving plate.
- Decorate with M&Ms, extra candy canes and chocolate stars. Serve.
Thermomix Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. Grease and line a 20cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined. Press the mixture firmly into the base of the pan and place into the fridge.
- 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.
- Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese and sugar in a clean and dry TM bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5. Fold through the melted white chocolate and the whipped cream with the spatula. Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge for 4 hours or until set to the touch.
- Mix the chocolate fudge sauce and the peppermint extract together and spoon over the top of the cheesecake.
- Gently place the mini marshmallows around the outside of the top of the cheesecake.
- Use a kitchen torch to lightly toast the marshmallows (if you don't have a kitchen torch, you can leave them as is).
- Sprinkle the crushed candy canes in the centre of the cheesecake.
- Place the cheesecake back into the fridge for at least another 4 hours (preferably overnight).
- When you're ready to serve, gently remove the cheesecake from the springform pan (using a knife to loosen the edges) and place on your serving plate.
- Decorate with M&Ms, extra candy canes and chocolate stars. Serve.
Notes
How do I store my S'mores Christmas Cheesecake?
Your cheesecake can be kept in the fridge for up to 1 week. You can also seal it in an airtight container or bag and keep frozen 1-2 months.
What are s'mores?
S'mores first originated in the United States in the 1920s. Their first mention was in a Girl Scouts (the American version of Girl Guides) handbook. They are usually made with a marshmallow toasted over a fire and a slice of chocolate bar between two graham crackers.
What kind of biscuits should I use for the crust?
You can use Arnotts Marie biscuits, as I did, or any other plain biscuit you like. You can also use graham crackers for a more traditional s'mores flavor.
Why do my ingredients need to be room temperature?
The cream cheese, especially, needs to soften a little before mixing, otherwise the mixture may be lumpy and harder to combine well.
Nutrition
Calories: 574kcal | Carbohydrates: 45g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 108mg | Sodium: 356mg | Potassium: 144mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1185IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 0.8mg