For the past 2 weeks I have had the makings for S’mores sitting on my counter. I keep telling myself I am going to buy a fire pit and we are all gonna sit outside and make them the old fashioned way, but I just haven’t. Yesterday, inspired by the rapidly depleting Hershey bars on the counter and the 1 container or cream cheese (1? Why always 1??) that I had, I decided to put together a “No Bake Cheesecake S’mores” recipe.
Normally I bake cheesecake so this was a bit of a challenge to figure out. This is also my first recipe of this kind, so you may feel like you should adjust the sweetness and that is OK too. These are pretty sweet! This recipe creates 5!
No Bake Cheesecake S’mores
What you need
- 1 package of Kraft Cream Cheese
- tiny splash of vanilla extract (like a cap full)
- 1/4th cup of sweetened condensed milk (you could start at 1/8th cup and move up if you like- ours was pretty sweet)
- 1/2 tbsp lemon juice
- broken up Hershey bars (I used 2 full bars hand broken)
- Graham cracker squares
- foil or plastic wrap
First combine your Kraft Cream Cheese, condensed milk, vanilla extract and lemon- mix thoroughly. Do your best to get this smooth but do not overwhelm yourself over it. Ours still had cream cheese lumps and it was fine. You could start at 1/8th cup of the condensed milk if you prefer and mix first and then taste. Ours was pretty sweet but in a good way. You may want less depending on your taste. The mixture will be slightly runny, but should not be overly runny.
Tip: If you over pour your condensed milk you could always add more cream cheese to balance.
Spoon mixture on graham cracker squares and top with a second cracker. Wrap in foil and refrigerate for 2 hours (up to 4 hours) to solidify the no bake cheesecake mixture.
Take out and eat!! Your mixture should be firm by now!
Eat and enjoy!
