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No Bake S’mores Tart Recipe
Prep Time
4 hrs 35 mins
Cook Time
0 mins
Total Time
4 hrs 35 mins
This No Bake S’mores Tart recipe is a layer of graham cracker crumbs, a layer of chocolate ganache, a layer of marshmallow cream cheese filling, and a layer of homemade whipped cream. Chocolate chips and graham cracker crumbs complete this easy s’mores chocolate tart that’s perfect for the end of summer!
Course: Dessert
Cuisine: American
Keyword: No Bake S'mores Tart
Servings: 8 -10 slices
Author: Michelle
Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 6 Tbsp butter, melted
Chocolate Ganache
  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
Marshmallow Filling
  • 4 oz cream cheese, softened to room temperature
  • 4 oz marshmallow fluff (a little more than half a 7oz jar of marshmallow fluff)
  • 1 cup mini marshmallows
  • Mini chocolate chips
  • graham cracker crumbs
  • marshmallows
Whipped Cream
  1. With a hand mixer of standing mixer, whip heavy cream on medium speed until soft peaks form. Add in powdered sugar and vanilla extract. Whip until the whipped cream is thick and stiff peaks have formed. Set aside.
Graham Cracker Crust
  1. Mix graham cracker crumbs and butter together.
  2. Press the crust into a 9” tart pan (alternately, you can use a 9” pie dish). Set aside.
  1. Heat 1/2 cup of heavy whipping cream until just below a boil (either on the stove or in the microwave; if using the microwave, heat in 30-second increments).
  2. Pour cream over chocolate chips and allow the mixture to sit for 4-5 minutes, then whisk the mixture until everything is combined and the chocolate is smooth.
  3. Pour the chocolate ganache over the bottom of the crust and spread in a smooth layer. Place the tart in the fridge for 10 minutes, giving the ganache a chance to firm a bit.
Marshmallow Filling
  1. While the ganache is firming up, mix the marshmallow cream and cream cheese together until well combined.
  2. Add in the mini marshmallows and mix until combined.
  3. Take 1/2 cup of the prepared whipped cream (saving the remaining whipped cream for the top of the pie) and gently fold it into the marshmallow cream filling.

  4. Once combined, take the tart out of the fridge and top with the marshmallow filling, spreading the filling in an even layer over the ganache.
  5. Top with remaining whipped cream and sprinkle with graham cracker crumbs and chocolate chips, if desired.
  6. Refrigerate 4 hours, or until ready to serve.
  7. *If you want to add toasted marshmallows on top, line a baking sheet with a silicone baking mat. Place large marshmallows on the mat (you can broil as many as you wanand broil on high in your oven, for 1-2 minutes. Keep an eye on the marshmallows, as they broil quickly.
  8. *Once they are toasted to your liking, allow them to cool 1-2 minutes before using a metal spatula to transfer them to your pie.