This no bake s’mores lasagna has four layers of luscious cheesecake, chocolate pudding, and a dreamy marshmallow fluff topping that sits over a graham cracker crust.
Why this recipe works
S’mores lasagna will be the best dessert on the table, if I don’t say so myself. Layers of dreamy cheesecake, chocolate pudding, and marshmallow fluff topping over a buttery graham cracker crust sort of solidifies my statement, don’t you think?
It’s dreamy and light, rich and delish, even my husband that isn’t a huge fan of sweets said this is the best dessert I’ve ever made. That has to count for something! All of this goodness came just in time for summer parties and potlucks. We hit the jackpot, friends. I didn’t think s’mores desserts could get any better than my s’mores icebox cake, but I can see it now, these two are arm wrestling for the top spot.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – Graham cracker crust is a classic for dessert lasagna. You can substitute with an Oreo crust like we use in our chocolate lasagna if preferred, but I think graham crackers are even more fitting for the s’mores theme we’ve got going on.
LAYERS – There are two main layers aside from the topping and crust- a cheesecake layer and a chocolate pudding layer. It’s easiest to use instant chocolate pudding mix for this dessert, I would not suggest cook n serve. We highly recommend placing the dessert into the freezer in between layers when assembling. I place mine in after each layer, and it’s in there long enough for me to mix up the next layer’s ingredients. This makes it much easier to spread.
TOPPING – Instead of the marshmallow fluff topping, you can spread with Cool whip and add a layer of miniature marshmallows.
How to Make S’mores Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To make the crust, run graham crackers through a food processor until they are fine crumbs.
- Stir in the melted butter with a rubber spatula until completely combined and moistened.
- Dump crumbs into a 13×9 baking dish and press evenly into the bottom. Place dessert in freezer.
Make the Filling
- In a large bowl with a mixer on medium speed, beat the cream cheese until creamy. Add in sugar and milk and mix until completely combined.
- Using a rubber spatula, fold Cool Whip into the cream cheese mixture.
- Remove pan from freezer and use an icing spatula to spread the cream cheese mixture over the crust. Place pan back into the freezer.
- To a large bowl, add the pudding mixes and milk. Beat on medium speed until it starts to thicken.
- Remove pan from freezer and use an icing spatula to spread pudding over the crust. Place pan back into the freezer.
Make The Topping
- In a large bowl with a mixer at medium speed, beat together Marshmallow Fluff and Cool Whip until well combined.
- Remove pan from freezer and use an icing spatula to spread topping over the crust. Use icing spatula to lift little swirls of topping. Place pan back into the freezer.
TIP – If you want to roast the topping with a torch, leave the dessert in the freezer for a couple hours. Because marshmallow fluff can melt quickly, it’s best for the topping to be frozen. Remove from freezer and holding torch fairly close the the topping, move back and forth over the peaks to brown it.
Add the Garnish
- Crumble 2-3 graham cracker sheets and sprinkle over browned topping. Break Hershey bar into sections and gently press into topping. Sprinkle with a couple handfuls of mini marshmallows.
- To toast the marshmallows, use a kitchen torch. Be aware that you don’t want to melt the chocolate bars, bar they will soften a little as you toast the marshmallows. This is good! It makes them easier to eat.
- Drizzle with chocolate syrup.
Frequently Asked Questions & Expert Tips
Store the dessert lasagna covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
Yes, absolutely. You can assemble the entire dessert a day or two in advance and store it, covered, in the refrigerator until ready to serve.
You can freeze this dessert for up to 4 months. Line a plate or small baking sheet with waxed paper. Cut into serving-size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces in a freezer bag or container. To thaw, remove the frozen piece from the freezer and remove the plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.
Serving Suggestions
Garnish your s’mores lasagna with mini marshmallows, chopped Hershey bars, crumbled graham crackers, and a drizzle of chocolate sauce for good measure. As mentioned above, you can simply top the lasagna with Cool Whip or homemade stabilized whipped cream if you can’t get your hands on marshmallow fluff. It’s honestly delicious either way.
Be sure to serve this beauty chilled. And forewarning – this dessert is messy! But the flavor entirely makes up for it. To help your slices come out cleaner, you can pop it in the freezer for around 30 minutes before cutting. Enjoy!
More Dessert Lasagna Recipes
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S’mores Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Crust
- 3 sleeves graham crackers 14.4 ounce box, 2.5 cups crumbs, 404g
- ¾ cup unsalted butter melted. 12 tablespoons or 6 ounces
Cheesecake Layer
- 8 ounces cream cheese softened at room temp
- ¼ cup granulated sugar
- 2 Tablespoons milk
- 8 ounces Cool Whip
Pudding Layer
- 7.8 ounces instant chocolate pudding mix two 3.4 ounce boxes
- 2 ¾ cup milk 22 ounces
Marshmallow Topping
- 7 ounces marshmallow fluff
- 8 ounces Cool Whip
Garnish
- 2 Hershey's chocolate bars
- 3 sheets graham crackers 1.5 oz, 42g
- 1 cup mini marshmallows 1.75 oz, 50g
- chocolate sauce for drizzling
Things You’ll Need
- Kitchen torch optional for browning the topping
Before You Begin
- We highly recommend placing the dessert into the freezer in between layers. I place mine in after each layer, and it’s in there long enough for me to mix up the next layer’s ingredients. This makes it easier to spread!
- Instead of the marshmallow fluff topping, you can spread with Cool whip and add a layer of miniature marshmallows.
- If you don’t have a food processor, you can put the graham crackers into a gallon zipper bag and smash them with a rolling pin. You can also buy graham cracker crumbs.
Instructions
Make the Crust
- Run graham crackers through a food processor until they are fine crumbs.3 sleeves graham crackers
- Stir in the melted butter with a rubber spatula until completely combined and moistened.3/4 cup unsalted butter
- Dump crumbs into a 13×9 baking dish and press evenly into the bottom. Place dessert in freezer.
Make the Cheesecake
- In a large bowl with mixer on medium speed, beat the cream cheese until creamy. Add in sugar and milk and mix until completely combined.8 ounces cream cheese, 1/4 cup granulated sugar, 2 Tablespoons milk
- Using a rubber spatula, fold Cool whip into the cream cheese mixture.8 ounces Cool Whip
- Remove pan from freezer and use an icing spatula to spread cream cheese mixture over the crust. Place pan back into the freezer.
Make the Pudding
- To a large bowl, add the pudding mixes and milk. Beat on medium speed until it starts to thicken.7.8 ounces instant chocolate pudding mix, 2 3/4 cup milk
- Remove pan from freezer and use an icing spatula to spread pudding over the crust. Place pan back into the freezer.
Make the Topping
- In a large bowl with mixer at medium speed beat together Marshmallow Fluff and Cool Whip until well combined.7 ounces marshmallow fluff, 8 ounces Cool Whip
- Remove pan from freezer and use an icing spatula to spread topping over the crust. Use icing spatula to lift little swirls of topping. Place pan back into the freezer.TIP: If you want to roast the topping with a torch, leave the dessert in the freezer for a couple hours. Because marshmallow fluff can melt quickly, it’s best for the topping to be frozen. Remove from freezer and holding torch fairly close the the topping, move back and forth over the peaks to brown it.
- For garnish, crumble 2-3 graham cracker sheets and sprinkle over browned topping. Break Hershey bar into sections and gently press into topping. Sprinkle with a couple handfuls of mini marshmallows.2 Hershey's chocolate bars, 3 sheets graham crackers, 1 cup mini marshmallows
- To toast the marshmallows, use a kitchen torch. Be aware that you don’t want to melt the chocolate bars, bar they will soften a little as you toast the marshmallows. This is good! It makes them easier to eat.
- Drizzle with chocolate syrup.
Expert Tips & FAQs
- Please note that the garnish measurements are estimated and garnishing is completely optional. You can use as little or as much as you want.
- If you find the crust hard to cut, you can loosen it by putting some hot tap water into a baking sheet then placing the dessert dish into that for a minute or so.
- Store the dessert lasagna covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
- You can freeze this dessert for up to 4 months. Line a plate or small baking sheet with waxed paper. Cut into serving-size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces in a freezer bag or container. To thaw, remove the frozen piece from the freezer and remove the plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.
Nutrition
Amanda Davis
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