This No-bake Chocolate S'mores Cheesecake is a dessert that packs a punch in both appearance and flavour. Start with a simple biscuit base, fill it with a light and creamy chocolate cheesecake and top with torched Italian meringue. Wow your guests with this showstopper.
I originally developed this recipe for Whittakers last year in celebration of Matariki. It is has a biscuit base and is filled with a kirīmi tiakarete (chocolate cream). To complete the masterpiece, layer it with merenge Itariana (Italian Meringue) and toast it deeply. The finished product looks like a beautiful campfire.
Want more recipes?
Want to try another purini (dessert) topped with Italian Meringue? Then you must try my Homemade Lemon Meringue Pie as it is truly dreamy. My Chilled Lemon and White Chocolate Cheesecake, is also popular and is like eating the most incredible lemon ice cream.
Videography and photography taken by Sarah Henderson.
S'mores No-bake Chocolate Cheesecake Ingredient Tips:
- Biscuits for the Base: I prefer oat or wheat biscuits but use whatever plain pihikete (biscuits) you like or have.
- Gelatine powder: This gives a gentle hold to the cheesecake and is essential to setting this cheesecake.
- Chocolate: I used a Dark Salted Caramel Chocolate in this recipe as it gives a deep, complex flavour but any good quality tiakarete parauri (dark chocolate) will do.
- Yogurt: Only a small amount is used here so it can be swapped for sour cream or omitted if it needs to be.
Expert Advice:
If you want the cheesecake to set slightly quicker, add the extra gelatine powder that I have added in to the recipe card.
Make sure the cream cheese is room temperature before whipping. This will only take 30 minutes to an hour on the bench. This ensures it whips smoothly and reduces the likelihood of it splitting when adding the warm chocolate mixture in to it.
Follow the steps in the order I have instructed. It may seem slightly out but I have set them out that way so the ingredients are cool enough when they are added.
If you want a stronger hold on the meringue, turn it in to marshmallow. Mix 1 teaspoon of gelatine powder and 1 tablespoon of water. Bloom for 5 minutes, then melt and cool slightly. Add it in to the meringue while you whip and add to the cheesecake. This marshmallow will hold for a few days if chilled like this.
Step by Step Instructions for this S'mores No-bake Chocolate Cheesecake:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Biscuit Layer with a Food Processor:
Add the pihikete ōti, pihikete wīti rānei (oat biscuits or wheat biscuits) into a food processor. Whizz it together just until a crumb forms.
Add the pata kua rewaina (melted butter) and pulse a couple of times until it just comes together.
Make the Biscuit Layer without a Food Processor
If you don't have a food processor, crush the pihikete (biscuits) in a mortar and pestle or in a plastic bag. Then stir the pata (butter) through the crumb.
2. Press the Crumb in to the Cake Tin:
Press the crumb firmly in to a 20 cm spring form or loose base cake tin with high sides.
Refrigerate as you make the chocolate filling.
3. Bloom the Gelatine for the Chocolate Cream:
Combine the paura tetepe (gelatine powder) and wai (cold water) in a small bowl.
Stir and then leave to bloom for 5 minutes.
4. Prepare the Chocolate:
Cut the tiakarete (chocolate) in to fine pieces and add to a medium bowl.
Add the miraka (milk) in to a small pot or heat proof bowl. Heat it until just boiling either on the stove or in the microwave.
5. Combine the Gelatine and Chocolate:
Remove the milk from the heat and immediately pour it over the chopped tiakarete (chocolate). Stir it gently until the chocolate is completely melted.
Melt the gelatine mixture for 15 seconds in the microwave or over low heat on the stove.
Then pour it into the ranunga tiakarete (chocolate mixture) and stir until smooth. If it still has lumps, microwave the mixture for 10-15 seconds. Leave it to the side to cool slightly.
6. Whip the Cream Cheese Mixture:
To a large bowl, add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla).
Whip on medium speed for 2 minutes until smooth.
7. Whip the Cream:
Add the kirīmi (cream) to a seperate, medium bowl. Whip on medium speed until you achieve stiff peaks.
Fold through the miraka tepe (yogurt) or kirīmi tepe (sour cream) just until combined.
8. Combine the Cream Cheese and Chocolate:
Add the cooled ranunga tiakarete (chocolate mixture) in to the cream cheese mixture in 4 parts. Stir gently with a whisk for 20 seconds after each addition.
9. Fold in the Whipped Cream:
Using a spatula, fold the kirīmi tāwhiuhwiu (whipped cream) in to the chocolate mixture in two parts until just combined.
Once the mixture is smooth and well incorporated, pour it into the chilled base.
10. Refrigerate:
Chill for 8 hours. If you used the extra gelatine, it will be set in 6 hours.
11. Long Chill:
This will keep well in the fridge, in a sealed container for up to 5 days at this point.
When you are ready to serve the keke tīhi (cheesecake), make the merenge Itariana (Italian meringue) up to 8 hours before serving. Any sooner than that and the meringue will begin to loose its hold.
12. Make Italian Meringue:
Make one quantity of my Italian meringue.
Turn it in to Marshmallow (optional):
If you want a stronger hold on the meringue, turn the meringue to marshmallow. Mix 1 teaspoon of gelatine powder and 1 tablespoon of water. Bloom for 5 minutes, then melt and cool slightly.
After you have added the sugar syrup and have stiff peaks on the meringue, add the gelatine mix. Whip for two minutes and add to the chilled cheesecake. This marshmallow will hold for a few days if chilled like this.
13. Decorate with Meringue:
Once you made the merenge Itariana (Italian meringue), remove the set keke tīhi tiakarete (chocolate cheesecake) from the tin. Place it on a serving plate or cake stand.
Dollop the merenge (meringue) on top of the keke tīhi tiakarete (chocolate cheesecake).
Do whatever pattern you want on top. I used a fork to create flame shapes.
14. Toast the Meringue:
Complete the look by using a chef's torch and heavily toast the merenge (meringue).
Optionally, add some edible gold leaf and 4 g paramu tauraki-tio (freeze dried plums).
15. Refrigerate:
Chill for a minimum of 2 hours or up to 8 hours.
Titiro mai (look), more
Dessert Recipes
A touch of sweet and a whole lot of aroha (love).
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No-bake Chocolate S'mores Cheesecake - Keke Kirīmi Tīhi Tiakarete
Equipment
- 1 x 19 cm or 20 cm Springform or Loose Base Cake Tin
Ingredients
The Biscuit Layer - Te Paparanga Pihikete
- 70 g pata kua rewaina (melted butter)
- 210 g pihikete ōti, wīti rānei (oat or wheat biscuits)
The Chocolate Cream - Te Kirīmi Tiakarete
- 2 teaspoon paura tetepe (gelatine powder). Note: Use 3 teaspoon of gelatine if you want it to set under 6 hours.
- 3 tablespoon (45 ml) wai mātao (cold water)
- 250 g tikarete parauri me te karamea tote (Dark Salted Caramel) or any dark chocolate .
- ⅓ C (85 ml) miraka (milk)
- 250 g kirīmi tīhi (cream cheese, room temperature)
- 1 C (165 g) puehu huka (icing sugar)
- 1 tablespoon wanira (vanilla)
- 1 C (250 ml) kirīmi (cream, pouring cream)
- ½ C (125 ml) miraka tepe (yogurt, unsweetened). This can be swapped for sour cream.
Italian Meringue - Meringue Itariana
- 3 kahu hēki (egg whites, of size 6 eggs)
- ½ teaspoon kirīmi tāta (cream of tartar)
- ¾ C (165 g) huka one (caster sugar)
- ¼ C (60 ml) wai (water)
Instructions
Make the Biscuit Layer with a Food Processor:
- Add the pihikete ōti, pihikete wīti rānei (oat biscuits or wheat biscuits) into a food processor. Whizz it together just until a crumb forms.
- Add the pata kua rewaina (melted butter) and pulse a couple of times until it just comes together.
Make the Biscuit Layer without a Food Processor
- If you don't have a food processor, crush the pihikete (biscuits) in a mortar and pestle or in a plastic bag. Then stir the pata (butter) through the crumb.
Press the Crumb in to the Cake Tin:
- Press the crumb firmly in to a 20 cm spring form or loose base cake tin with high sides. Refrigerate as you make the chocolate filling.
Bloom the Gelatine for the Chocolate Cream:
- Combine the paura tetepe (gelatine powder) and wai (cold water) in a small bowl. Stir and leave to bloom for 5 minutes.
Prepare the Chocolate:
- Cut the tiakarete (chocolate) in to fine pieces. Add to a medium bowl.
- Add the miraka (milk) in to a small pot or heat proof bowl. Heat it until just boiling either on the stove or in the microwave.
Combine the Gelatine and Chocolate:
- Remove the milk from the heat and immediately pour it over the chopped tiakarete (chocolate). Stir it gently until the chocolate is completely melted.
- Melt the gelatine mixture for 15 seconds in the microwave or over low heat on the stove. Pour it into the ranunga tiakarete (chocolate mixture) and stir until smooth. If it still has lumps, microwave the mixture for 10-15 seconds. Leave to the side to cool slightly.
Whip the Cream Cheese Mixture:
- To a large bowl, add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla). Whip on medium speed for 2 minutes until smooth.
Whip the Cream:
- Add the kirīmi (cream) to a seperate, medium bowl. Whip on medium speed until you achieve stiff peaks. Fold through the miraka tepe (yogurt) or kirīmi tepe (sour cream).
Combine the Cream Cheese and Chocolate:
- Add the cooled ranunga tiakarete (chocolate mixture) in to the cream cheese mixture in 4 parts. Stir gently with a whisk for 20 seconds after each addition.
Fold in the Whipped Cream:
- Using a spatula, fold the kirīmi tāwhiuhwiu (whipped cream) in to the chocolate mixture in two parts. Once the mixture is smooth and well incoorporated, pour it into the chilled base.
Refrigerate:
- Chill for 8 hours. If you used the extra gelatine, it will be set in 6 hours.
Long Chill:
- Note: This will keep well in the fridge, in a sealed container for up to 5 days at this point.
- When you are ready to serve the keke tīhi (cheesecake), make the merenge Itariana (Italian meringue) up to 8 hours before serving. Any sooner than that and the meringue will begin to loose its hold.
Italian Meringue - Merenge Itariana
- Make one quantity of my Italian meringue.
Turn it in to Marshmallow:
- If you want a stronger hold on the meringue, turn the meringue to marshmallow. Mix 1 teaspoon of gelatine powder and 1 tablespoon of water. Bloom for 5 minutes, then melt and cool slightly.
- After you have added the sugar syrup and have stiff peaks on the meringue, add the gelatine mix. Whip for two minutes and add to the chilled cheesecake. This marshmallow will hold for a few days if chilled like this.
Decorate with Meringue:
- Once you made the merenge Itariana (Italian meringue), remove the set keke tīhi tiakarete (chocolate cheesecake) from the tin. Place it on a serving plate or cake stand.
- Dollop the merenge (meringue) on top of the keke tīhi tiakarete (chocolate cheesecake). Do whatever pattern you want on top. I used a fork to create flame shapes.
Toast the Meringue:
- Complete the look by using a chef's torch and heavily toast the merenge (meringue). Optionally, add some edible gold leaf and 4 g paramu tauraki-tio (freeze dried plums).
Refrigerate:
- Chill for a minimum of 2 hours or up to 8 hours.
Magdalene Paul
My daughter saw a photo of this and said we had to try it! Such a fun school holidays activity and they loved eating it too!
Naomi Toilalo WhānauKai
Wow that is so wonderful to hear that you all made this together-it is such a fabulous recipe to make as a whānau. Ngā mihi, Naomi