No Bake S’Mores Icebox Cake

Just in time for summer entertaining, this No Bake S’Mores Icebox Cake is easy peasy and so delicious!  When kids and adults alike are in the mood for a S’Mores-type dessert, this is the one to make.  Layers of graham cracker, home-made marshmallow fluff, and chocolate ganache combine to make the ultimate cake. Chill the whole thing overnight and you’ve got an awesome party dessert.  You gotta try it!  

Let’s start by making the chocolate ganache…heat some heavy cream until it’s just simmering and then pour over chopped chocolate.  Let it sit for a few minutes and then gently stir it until the chocolate is completely melted and combined.

Cover and refrigerate the ganache until you’re ready to use it.

Next comes the marshmallow meringue.  It might seem daunting but I’m here to tell you that it’s really not.  If you have a stand mixer, you can make this.  A double boiler comes in very handy for this, but if you don’t have one, a bowl set over simmering water works just fine.  Don’t let the bowl touch the water.  This is important so that the egg whites don’t scramble.  That would not be good!

Place the egg whites, sugar and cream of tartar in a heat-proof bowl and set over simmering water.  Whisk until the sugar dissolves and then beat on high speed until stiff peaks form.

Let’s assemble this bad boy!

Begin by spreading a thin layer of the marshmallow meringue on the bottom of a baking pan.  Then top it with graham crackers, breaking some up if you need to.  Top the crackers with marshmallow meringue, more graham crackers and then chocolate ganache.  Repeat per the recipe instructions, ending with a top layer of chocolate.  Cover and refrigerate for at least 12 hours.

Remove the cake from the fridge and remove the plastic wrap from the top.  Some of the chocolate may stick to the plastic but that’s okay because we’re covering the top with marshmallow meringue.

Now, remove the cake from the pan using the parchment overhangs and remove the parchment from the bottom of the cake.

Spread the marshmallow meringue over the top, creating peaks and swirls.  If you like working with a kitchen torch, fire up the top of the meringue to look like toasted marshmallows.

Cut the cake and serve!

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Lastly, if you make No Bake S’Mores Icebox Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

No Bake S’Mores Icebox Cake

Makes: 12 servings

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour & 5 minutes plus chill time 12 hours


  • three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped
  • 1 & 1/2 cups heavy cream
  • 6 egg whites, at room temperature
  • 1 & 1/2 cups (300g) granulated sugar
  • 3/4 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 30–36 full-sheet graham crackers (a little over 1 standard box)


Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out (makes cutting and serving possible!). Set aside.

Make the Ganache:

Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Cover and refrigerate as you make the meringue. Ganache can be prepared, covered, and refrigerated for up to 3 days before using.

Make the Marshmallow Meringue:

Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5-6 minutes until stiff glossy peaks form. Remove 1 heaping cup (just eyeball it), cover tightly, and refrigerate for up to 2 days. This will be the topping.

Assemble the Cake:

If the marshmallow meringue and ganache are still slightly warm as you assemble the cake, that’s ok. Spread a super thin layer of marshmallow meringue on the bottom of the pan. It doesn’t need to be even or perfect; it’s just so the graham cracker base has something to stick to. Do the best you can with the marshmallow meringue because it’s sticky. Spread it slowly. Top with a layer of graham crackers. You’ll need to break them apart to evenly arrange them; see my photos for a visual. Top with a layer of marshmallow meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of marshmallow meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of marshmallow meringue (including the thin bottom layer), and 3 layers of chocolate ganache. The top layer will be chocolate for now. Layers listed out: super thin marshmallow meringue, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate.

Cover tightly and refrigerate for at least 12 hours and up to 2 days.

Remove reserved marshmallow meringue from the refrigerator. If it seems deflated, whip it with a fork or whisk a few times.

Remove cake from the refrigerator, then remove from the pan using the overhang on the sides. Peel off the parchment paper (or don’t—if you trust yourself torching the top without the paper lighting up!) and place onto a heat-proof serving platter or cutting board. Spread marshmallow meringue on top. Use a spoon to create peaks and swirls. Serve immediately or torch it with a kitchen torch and serve immediately or loosely cover and refrigerate for up to 1 hour before torching/serving.

Cover and store leftovers in the refrigerator or freezer for up to 2 days. Topping may begin to wilt.

Recipe by Sally’s Baking Addiction


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