Easy No-Bake S’mores Icebox Cake
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If you’re craving s’mores but don’t want to build a campfire, or are looking for an effortless summer dessert, this easy, no-bake S’mores Icebox Cake is your answer! A one-pan, no-bake dessert that’s perfect for summer and a treat everyone loves!
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Why You’ll Love This No-Bake S’mores Icebox Cake
Just like our Summer Berries Icebox Cake, this s’more icebox cake is a hallmark of the season—an effortless, fuss-free dessert with minimal effort and delicious chocolaty s’mores flavors. We’re skipping the meringue for a simpler, no-fuss whipped topping and marshmallow fluff filling! Here’s why we love this dessert:
- No oven required!
- Ready in minutes (plus chill time).
- Kids love it, adults adore it.
- Perfect for potlucks, BBQs, or a simple weeknight treat.
- All the classic s’mores flavor, without the sticky mess of a campfire.
- Made with readily available ingredients.
There’s something about summer that absolutely requires s’mores, whether in the form of a s’mores cookie or mini s’mores cookie cups. This icebox cake skips the baking, but not the delicious flavors!
Ingredients
This dessert recipe requires only 5 ingredients, including the ingredients for the marshmallow creme and ganache, which you may already have on hand.
- Graham crackers
- Whipped topping (You can use homemade whipped cream or Cool Whip, thawed)
- Marshmallow fluff (or crème)
- Chocolate bars (milk chocolate is traditional, but I’m using a mix of both dark and milk. It’s important to use quality chocolate as it’s the flavor of the cake!)
- Heavy cream to create a delicious ganache chocolate filling
- Topping: Marshmallows, chopped chocolate, graham cracker crumbs
12 Layer No Bake S’mores Cake
This easy s’mores cake has layers of graham crackers, chocolate ganache, and a marshmallow fluff whipped cream. It’s finished with a layer of toasted marshmallows. And that’s it.
- 6 layers of graham crackers
- 4 layers of marshmallow creme
- 2 layers of chocolate ganache
How to Make
Step 1: Prepare the pan. Line a loaf pan or square baking dish with parchment paper or plastic wrap for easy lifting.
Step 2: Make the ganache. Chop pieces of quality chocolate and place them in a bowl. Heat heavy cream in a small saucepan until scalding (not boiling). Pour over the chocolate and let sit for 2-3 minutes. Gently stir until combined and the chocolate has melted. Cover and refrigerate.
Step 3: Make the marshmallow filling. Gently fold together the thawed whipped topping and marshmallow fluff until just combined. Don’t overmix.
Step 3: Layer the cake.
- Start with a thin layer of marshmallow cream on the bottom of the pan.
- Layer graham crackers over the cream in a single layer, filling in gaps as needed.
- Spread 1/4 of the marshmallow cream evenly over the crackers.
- Add a layer of graham crackers over the marshmallow cream.
- Top with half of the chocolate ganache.
- Layer graham crackers over the top of the chocolate.
- Repeat this layering 2-3 more times (until the pan is full) and finish with a final layer of marshmallow cream for the topping.
Step 4: Chill. Cover tightly with plastic wrap and refrigerate for at least 8 hours, but preferably overnight, to allow the crackers to soften and the cake to set.
Step 5: Garnish and Serve. Just before serving, slice into squares. Optionally, top with a few marshmallows, a quick broil or torch for toasted marshmallows, or a drizzle of chocolate sauce.
How to Make Chocolate Ganache
Did you know you only need 2 ingredients to make velvety, rich chocolate ganache? That’s one of the reasons I love making Chocolate Ganache Mini Tarts!
Heat the heavy cream until warm and steamy to make an easy ganache, then pour it over the chopped chocolate. Let it sit for a few minutes and then stir. It will appear very liquid but comes together as you stir. Refrigerate until ready to assemble the icebox cake.
The key is to use pure chocolate. Quality chocolate is key to ganache. Look for 4-ounce chocolate bars, often in the baking aisle. Baker’s, Ghirardelli, Nestle Toll House, or Lindt bars are delicious. You can always use your favorite locally made chocolate bar, too. Chocolate chips are not recommended because they contain stabilizers that prevent them from melting smoothly. Save them for your favorite cookies!
Graham Cracker Layers
The graham crackers are the structure of the entire cake. You need a little over 1 standard box, about 30-36 graham crackers. There are 6 layers of graham crackers, so about 5-6 graham crackers are used for each layer. As the cake sets up in the refrigerator, the graham crackers soften. They’re chewy and tender, not crunchy in the slightest! Remember my berry icebox cake? Just like that.
A layer of graham crackers lies between each layer of either marshmallow creme or chocolate ganache. You’ll finish with a layer of chocolate ganache before refrigerating for at least 12 hours and up to 2 days. This is the best make-ahead cake for the summertime because it literally needs to be made ahead.
Toasted Marshmallow Topping
Of course, the topping is purely optional, but it hints at summer, campfires, and ooey-gooey marshmallows. I’ve topped this icebox cake with full-size marshmallows that you can toast in the oven, with a kitchen torch, or roast over the fire. Mini marshmallows, toasted in the oven, work equally well.
Pro Tips for Success:
While this cake is effortless to make, using high-quality chocolate is key to that irresistible s’mores flavor! Graham crackers are also key to the cake’s structure, giving it stability between the soft layers. In this easy recipe
- Don’t overmix the filling: Gently fold the whipped topping and marshmallow fluff to maintain airiness.
- Chill time is key: This is crucial for the crackers to soften and the cake to set properly. Don’t rush it!
- Graham cracker layers are essential: The cake has six graham layers, which give it the stability it needs when slicing and serving. We’ve swapped a whipped topping for the traditional meringue filling for easy preparation. The texture will be softer, but the graham crackers give it structure. Don’t skip these layers.
- For easy slicing: Dip your knife in hot water and wipe clean between cuts.
- Storage: Store leftovers tightly covered in the refrigerator for up to 3-4 days.
Variations
- Add a sprinkle of chocolate chips or mini chocolate candies to the layers.
- Drizzle with caramel sauce.
- Try different types of chocolate (I’m using a combination of milk and dark).
- Crush some graham crackers for a crumb topping.
Frequently Asked Questions
Yes! In fact, this dessert needs to be made ahead. It needs at least 12 hours to chill (overnight is even better), which allows the layers to set and the graham crackers to soften into a cake-like texture.
Once assembled, the icebox cake can be stored in the refrigerator for up to 3–4 days. Just be sure to cover it well with plastic wrap or an airtight lid to keep it fresh.
Absolutely. While store-bought whipped topping keeps things simple and stable, homemade whipped cream works beautifully too. Just keep in mind that homemade whipped cream may soften a bit faster than whipped topping when stored.
Traditional versions often use a meringue topping that requires whipping egg whites and sometimes even torching. This version skips all that—using marshmallow fluff and whipped topping for a sweet, fluffy, no-fuss finish. No special equipment or technique needed.
Yes, you can freeze it! Cover it tightly and freeze for up to 1 month. Let it thaw in the refrigerator for a few hours before serving. It also makes a delicious frozen treat if served straight from the freezer in slices.
More No-Bake Dessert Recipes to Also Try
- No Bake Chocolate Peanut Butter Bars
- 3 Ingredient No-Bake Chocolate Pie
- Easy No-Bake Cheesecake
- 10 Minute No Bake Lemon Pie
These easy no-bake desserts are perfect when the weather is warm, and the last thing you want to do is turn on the oven. For more ideas, see all our no-bake dessert recipes.
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Easy No-Bake S’mores Icebox Cake Recipe
Ingredients
- 18-20 graham crackers sheets
- 2 (4-oz) chocolate bars or 2 cups chocolate chips
- 1 cup heavy whipping cream
- 8 oz whipped topping thawed
- 7 ounces marshmallow fluff
- Optional Garnish: graham crackers and chocolate chunks
Equipment
Instructions
- Line an 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan (or a square baking pan) with parchment paper, leaving an overhang on the sides to lift the cake out. This makes slicing and serving easy! Set aside.
Make the Ganache
- Place chopped chocolate in a bowl. Heat the heavy cream in a small saucepan until it begins to gently simmer. Pour over the chocolate and let sit for 2-3 minutes. Slowly stir together until combined and the chocolate has melted. Cover and refrigerate until set and spreadable while preparing the cake.
Make the Marshmallow Cream Filling
- In a large bowl, combine the whipped topping and marshmallow fluff.
Layer the Cake
- Spread a thin layer on the bottom of the prepared pan. This helps anchor the crackers. Top with a single layer of graham crackers. You will need to break them apart in some places to arrange them evenly. Spread 1/4 of the marshmallow cream evenly over the crackers. Add a layer of graham crackers over the cream and top the crackers with half of the chocolate ganache. Repeat this layer 2-3 more times (or until the pan is filled) and end with the final layer of marshmallow cream.
- Cover and refrigerate for at least 12 hours or overnight. You can also freeze the ice box cake for about 1 ½ hours, allowing the graham crackers to be more crisp and easily sliced when serving.
- Before serving, garnish with additional graham cracker crumbs, chocolate chunks and mini marshmallows, if desired.
Video
Notes
- Graham Crackers: The number of crackers you will need depends on the pan size you are using. For an 8 1/2 x 4 1/2 inch loaf pan (which I’m using here), you will need 18-20 crackers. You will need more for a square pan or a larger loaf pan. Plan on about three sleeves of whole sheet crackers.
- Whipped Cream: You can use whipped topping or homemade whipped cream. I prefer the flavor of fresh whipped cream, but Cool Whip’s convenience is hard to beat.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This icebox cake is SO fun to make— I love serving it for fun treats with almost zero effort. The key is really great chocolate. The ganache elevates the dessert to scrumptious status immediately. For that reason, I always opt for chocolate bars instead of chocolate chips!