Bonfire Night No Bake Smores Cheesecake

Cheesecake might not be the first thing that comes to mind when you’re thinking of something to have next to the bonfire, while Smores are definitely something I – and my kids – consider fire-side snacks. I wanted to make something that says ‘smores’, aka chocolate, marshmallows and crackers, but without having to depend on proximity to a public fire to make. Those manning a public bonfire don’t normally allow kids to roast their marshmallows – health and safety and all that, so Bonfire Night Smores Cheesecake in individual jars is my alternative. And while cheesecake might be more of a summery dessert, not even snow is going to stop me enjoying a no-bake cheesecake.

Smores Cheesecake

We decided to decorate our jars with Bostik Glitter Pens to make fireworks, to add to the finished product and once they were dried, we started on our no bake cheesecake. Smores Cheesecake

One thing to note in this Smores Recipe is that – normally – you’d add butter to the cracker layer to form the base, but I decided there was enough fat in this recipe that, since we’re not trying to make a base that needs to movable (to a plate) I didn’t add any butter. If you’re going to make it in a cake tin, add 75g soft butter to the 250g digestive biscuits.


Bonfire Night Smores Cheesecakes
Prep time
Cook time
Total time
Use smaller jars - roughly 200 - 250ml jars.
Recipe type: Dessert
Serves: 6
  • 250g Digestive Biscuits
  • 75g Soft Butter (if using. See above)
  • 400g + 90g Double Cream
  • 500g Cream Cheese (at room temperature)
  • 100g Icing Sugar
  • 1 tsp Vanilla Extract/Essence
  • 250g Chocolate
  • Mini Marshmallows to decorate
For the base
  1. Add the biscuits(and butter if using) to the Thermomix® bowl and mix. (30 seconds speed 5)
  2. Spoon into the bottom of your jars.
For the cheesecake
  1. Insert the butterfly and whip the double cream to stiff peaks. Keep an eye on it so it doesn't turn to butter. Add the cream cheese, icing sugar and vanilla essence and mix gently till combined. (speed 2, 30 seconds).
  2. Spoon into the jars. (Or fill a piping bag and squeeze in. I think this leaves a nicer twirled finish and makes less mess, but it's optional)
For the ganache
  1. Break the chocolate into pieces and blitz in a food processor (10 seconds/speed 8)
  2. Add in the cream. Cook for 2 minutes/speed 5/50C
  3. Scrape down sides and cook for a further 1 minute/speed 4/temperature 50.
  4. Leave to cool for a few minutes, but this will set fairly quickly. You don't want to add it too hot so it melts the cheesecake, but not so cold that it starts to set. Pour over the cheesecakes.
  5. Add mini marshmallows and use a culinary torch or lighter to brown the marshmallows a little. Leave to set for about 30 minutes, but I prefer eating it the next day.



Bonfire Night Cheesecake

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