If you’re looking for an easy dessert that disappears at every summer gathering, this No Bake S’mores Eclair Cake is about to become your new favorite. It has all the flavors of a classic campfire s’more but without ever having to light a fire. And unlike traditional s’mores éclair cakes, this version features a rich marshmallow cheesecake filling layered with chocolate pudding and graham crackers for an extra creamy twist on the classic campfire dessert.
Whether you’re hosting a backyard BBQ, heading to a potluck, or just trying to avoid turning on the oven during the hottest months of the year, this recipe is a winner. It’s one of those no bake summer desserts that can be made the day before, making entertaining so much easier.
Why I love this S’mores Icebox Cake
- Just 10 Ingredients
- No baking required
- Great to feed a crowd
- The perfect Summer dessert for a gathering
- The kids AND adults will love it
This s’mores icebox cake is one of my favorite easy no bake desserts because it comes together with simple ingredients and lets the refrigerator do all the work. Plus I love me some s’mores flavored desserts for Summer! As it chills, the graham crackers soften into tender cake-like layers, making every bite creamy, chocolatey, and packed with that nostalgic s’mores flavor.
I made this last week for my daughters play date and their rating was a 10,000 out of 10,000 HAHA so I promise its a good one! It would even be fun to make and take to go camping to feed the family! However you serve it, this is one of those easy s’mores desserts that both kids and adults will request again and again. If you love simple make-ahead treats, this No Bake S’mores Eclair Cake deserves a spot on your dessert menu all summer long.
Looking for more easy smores desserts? Try my S’mores Rice Krispies Treats!
Ingredients Needed for this S’mores Eclair Cake with Marshmallow Cheesecake Filling
| 🍫 Graham Crackers 🍫 Instant Chocolate Pudding 🍫 Milk 🍫 Cream Cheese 🍫 Whipped Topping 🍫 Powdered Sugar Vanilla (optional) 🍫 Marshmallow Creme 🍫 Mini Marshmallows 🍫 Chocolate Frosting 🍫Hershey’s Bar (big or small) |
How to make this S’mores Eclair Cake
Step 1: Make the pudding layer. Start my combining the chocolate pudding mix with cold milk and whisk until thickened. Athen fold in half of the whipped topping. Refrigerate while you move to the next.
Step 2: Make Marshmallow cheesecake layer. Beat softened cream cheese with a mixer until fluffy and then add in the vanilla. (if using) powdered sugar, and the marshmallow creme. Mix until smooth and well combined.
Step 3: Start layering. In a 9×13 pan, lay out a single layer of graham crackers. and spread half of the chocolate pudding mixture. Making to cover all of the graham crackers. Then add another layer of graham crackers over the chocolate.
Step 4: Cheesecake layer. Next spread the entire cheesecake filling over the graham crackers. Here I sprinkled some mini marshmallows on top (you don’t have to). Then add on more layer of graham crackers.
Step 5: More pudding. Add the rest of the pudding mixture and spread.
Step 6: Final layer & frosting. Finish with the last few graham crackers face down for a smooth appearance. At this point you should have used the entire box of graham crackers. Take the lid and foil off of your chocolate frosting and pop it in the microwave for about 2503- seconds. Stir until smooth and pour over the entire top of the dessert and smooth with a spatula.
Step 7: Chill. Pop it in the refrigerator for a little bit before covering. I like to let the topping set before putting the plastic wrap over it. Then cover and let chill overnight, best 8-12 hours (or up to 24 hours).
Step 8: Add toppings. Next sprinkle on some mini marshmallows and some chopped up Hershey’s Bars. Optional stop – turn the broiler in the oven and pop the dessert in for a few QUICK minutes just to brown the marshmallows and slightly melt the chopped chocolate. This step is optional but I like the way the marshmallows taste like this. Then slice with a warm knife to get clean slices and serve and enjoy! Best within 3 days.
✨ Pro Tips/ Substitutions
- Don’t skip the chilling time, this allows the layers to mend into a delicious cake.
- Don’t have mini marshmallows? Just chop up some large ones.
- Once finished assembling, refrigerate for 20 minutes before covering so that you don’t ruin that top layer with your lid/plastic wrap.
- Want to make your own ganache for the topping? Check out my How to Make Chocolate Ganache post!
Looking for more No Bake Summer Desserts?
- Key Lime Pie Eclair Cake
- No Bake Limoncello Cheesecake Bars
- Strawberries N Cream Eclair Cake
- Easy Lemon Eclair Cake
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S’mores Eclair Cake with Marshmallow Cheesecake Filling
Ingredients
Method
- Whisk together the chocolate pudding and milk until thickened. Fold in about half of the whipped topping and refrigerate.
- Beat the cream cheese until smooth. Mix in the marshmallow creme, powdered sugar, and vanilla, then gently fold in the remaining whipped topping until light and fluffy.
- Line the bottom of a 9×13-inch baking dish with graham crackers.Spread half of the chocolate layer over the crackers.Add another layer of graham crackers.
- Spread the marshmallow cheesecake mixture evenly over the crackers and sprinkle with some mini marshmallows.Add another layer of graham crackers.Spread the remaining chocolate pudding layer on top.
- Add the remaining graham crackers on top facing down for a smooth finish. Remove the top and foil of the frosting and pop it in the microwave for about 25-30 seconds until you can stir until smooth.
- Then pour over the top of the entire desserts and spread to cover the whole surface. Add some mini marshmallows over the top. Refrigerate for a few before covering and then refrigerate overnight (up to 24 hours is fine).
- Then before serving, add some chopped chocolate bars and if desired pop it under the broiler in the oven for a few minutes (watching carefully). Or use a kitchen torch to toast the marshmallows for the classic campfire taste.
- Use a knife ran under hot water to cut to make clean slices and enjoy.
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