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A decorated smores no bake chocolate cheesecake is on a blue plate on top of a red glass cake stand. Glowing fairy lights are in the background.
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No-bake Chocolate S'mores Cheesecake - Keke Kirīmi Tīhi Tiakarete

No-bake Chocolate S'mores Cheesecake with a biscuit base, filled with a light and fluffy chocolate cheesecake. Topped with a torched Italian Meringue for extra drama.
Course Dessert
Cuisine Cheesecake
Keyword best christmas dessert recipes, best christmas recipes, christmas cheesecake recipe, no-bake chocolate cheesecake nz, no-bake chocolate cheesecake recipe, no-bake salted caramel chocolate cheesecake, smores cheesecake recipe, smores cheesecake recipe nz, te reo Māori
Prep Time 45 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Servings 14

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

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.