YIELD: 8 (depending on jar/ramekin size)
TIME: 30 minutes

No Bake S’mores Cheesecake

4 oz bittersweet baking chocolate
2 containers Kite Hill Plain Cream Cheese
2 Tablespoons high-fat cocoa powder (not dutch process)
1 1/3 cups powdered sugar
2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, rough chop
12-16 graham crackers
2 cups vegan mini marshmallows
Step 1.
In a microwave safe bowl, melt the 4oz of baking chocolate (30 second increments, stirring after each). Let cool for about 5-10 minutes.
Step 2.
Meanwhile, with a stand mixer or hand mixer, beat cream cheese for about 1 minute until smooth. Scrape sides.
Step 3.
Add the cocoa powder, powdered sugar, and vanilla. Beat on low, increasing to medium until fully combined. Scrape sides.
Step 4.
Add slightly cooled melted chocolate and beat on med-low until fully combined. Scrap sides and beat for a few additional seconds.
Step 5.
Stir in chopped chocolate chips by hand.
Step 6.
Crumble 1 graham cracker into jar or ramekin. Top with about 2 tablespoons of chocolate mixture and gently smooth out in jar.
Step 7.
Repeat 1 additional graham cracker and chocolate layer. The chocolate mixture will be harder to spread around on the graham crackers but do so gently and it should spread pretty well.
Step 8.
If using a 4-5 inch mini skillet (or baking dish), you’ll need to use more graham crackers and chocolate mixture.
Step 9.
Top with marshmallows. Broil on 2nd highest oven rack position (watching very closely with oven door cracked) or brûlée top to desired char.

This recipe uses:

Kite Hill Cream Cheese

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