I fell in love with No-Bake S’mores Lasagna the first time I layered silky chocolate, toasted marshmallow, and crunchy graham crumbs in a 9×13-inch pan and let it set overnight. This dessert tastes like a campfire in every forkful but is simple enough to make on a weeknight — I’ve tested it multiple times for party crowds and quiet family nights alike. If you enjoy layered no-bake desserts, my s’mores lasagna is a fun cousin to the best no-bake Christmas Oreo lasagna and uses many of the same assembly tricks.
Why Make This Recipe
- Crowd-pleasing flavor: it combines toasted marshmallow, chocolate ganache, and graham-cracker crunch for familiar, addictive tastes.
- No oven needed: perfect for hot weather or when you want dessert ready with minimal active work.
- Make-ahead convenience: you can assemble it a day ahead and it improves after resting in the fridge.
- Great for celebrations: easy to scale up for potlucks, birthdays, or backyard parties.
- Personal insight: I love this recipe because it delivers a toasted-s’mores experience without the smoke—plus kids adore the layers and adults appreciate the texture contrast.
Recipe Overview
Prep time: 20–30 minutes active; Chill time: 4 hours to overnight; Total time: 4–12 hours.
Servings: 12 (9×13-inch pan); Difficulty: Easy.
Method: No-bake, layered assembly that sets in the refrigerator. For reference on layering technique in similar desserts, I borrow ideas from a classic no-bake Christmas Oreo lasagna.
My Experience Making This Recipe
When I first tested this dish, marshmallow topping wept slightly after toasting; I adjusted by torching just before serving and chilling well beforehand. Over several trials I found a stable cream layer using whipped heavy cream and softened cream cheese holds the chocolate and marshmallow layers beautifully.
How to Make No-Bake S’mores Lasagna
You’ll start with a graham-cracker crust pressed into a 9×13-inch pan, then layer a creamy chocolate filling, a whipped cream or cream-cheese layer, and top with marshmallows or marshmallow fluff. Key techniques are pressing the crust firmly (use the bottom of a measuring cup for even compaction), tempering the ganache so it’s pourable but not hot, and chilling the assembled pan at 35–40°F (2–4°C) for at least 4 hours to set. For the toasted finish, use a kitchen torch for 30–90 seconds or briefly broil for 45–90 seconds, watching closely so marshmallows caramelize but don’t burn.
Expert Tips for Success
- Use a 9×13-inch pan lined with parchment and overhang for easy removal; this prevents jagged slices and makes serving tidy.
- Make a stable chocolate layer: melt 10–12 ounces (280–340 g) semi-sweet chocolate with 1 1/2 cups (360 ml) heavy cream, whisk to a glossy ganache, then cool to 95–100°F (35–38°C) before pouring.
- Stabilize whipped layers by folding 8 oz (225 g) softened cream cheese into 1 1/2 cups (360 ml) whipped heavy cream; this stops separation and gives clean slices.
- Toast marshmallows with a handheld torch for best control; if using a broiler, preheat to high and keep the rack 6–8 inches from the element, broiling only 45–90 seconds.
- Choose quality chocolate (minimum 55% cacao) and fresh marshmallows; stale crackers or chocolate with lots of additives can make texture flat.
In my tests I also learned that cleanup is easier if you chill the pan until fully set before attempting slices.
How to Serve No-Bake S’mores Lasagna
- Serve chilled or slightly softened: pull from fridge 10–20 minutes before slicing for cleaner cuts.
- Presentation tip: dust with finely grated chocolate or chopped toasted graham cracker crumbs just before serving for contrast.
- Pair with coffee, cold milk, or a light dessert wine like Moscato for adults.
- If you want another no-bake layered dessert idea for a different occasion, try this best crockpot ravioli lasagna recipe for a savory dinner contrast when planning your menu.
Storage and Reheating Guide
Store covered in the refrigerator for 3–4 days in an airtight container or kept in the original pan wrapped tightly with plastic wrap and foil to prevent fridge odors. For longer storage, freeze slices wrapped individually in plastic and foil; freeze up to 1 month. To thaw, move frozen slices to the refrigerator overnight, then bring to room temperature 15–30 minutes before serving to soften without melting. Avoid microwaving whole slices — it can make the crust soggy and the marshmallow runny; if you must warm gently, use a 300°F (150°C) oven for 6–8 minutes on low heat, watching closely.
Recipe Variations
- Gluten-free: swap regular graham crackers for certified gluten-free graham crumbs or gluten-free digestive biscuits; press with 6 tbsp (85 g) melted butter as usual.
- Dairy-free: use coconut cream whipped with a stabilizer (1–2 tsp powdered sugar) and dairy-free chocolate for ganache; use dairy-free margarine in the crust. Expect a slightly different mouthfeel.
- Peanut-butter s’mores: swirl 1/2 cup (120 g) creamy peanut butter into the chocolate layer for a nutty twist.
- Mini versions: make in an 8×8-inch pan for 8 servings or in a muffin tin for individual mini lasagnas; adjust chilling time to 2–3 hours for minis. For more compact no-bake cookie ideas, see these 4-ingredient no-bake Christmas crunch cookies.
Nutritional Highlights
- This is an indulgent dessert high in calories and saturated fat, so treat it as an occasional sweet treat.
- It provides quick energy from sugars and carbs, and moderate protein if you include cream cheese or dairy.
- Allergen info: contains wheat (graham crackers), dairy, and soy (in many chocolates); always check labels and substitute as needed for allergies. Consider portions of 1/12th of the pan for reasonable serving sizes.
Troubleshooting Common Issues
- Soggy crust: press crumbs firmly and use just enough melted butter (about 6 tbsp / 85 g for a 9×13) so the crust binds but isn’t oily; chill crust 10–15 minutes before layering.
- Runny layers: ensure ganache cools to 95–100°F before pouring; if your whipped layer separates, re-whip briefly with 1 tsp powdered sugar as a stabilizer.
- Marshmallow weeping: torch marshmallows just before serving and avoid covering the pan tightly while the top is warm; allow any residual steam to escape.
Frequently Asked Questions
Q: Can I make this ahead for a party the next day?
A: Yes. Assemble and chill for at least 4 hours, but preferably overnight for best texture. Keep covered in the refrigerator and torch marshmallows just before serving for a fresh toasted look.
Q: Can I skip the cream cheese in the whipped layer?
A: You can, but cream cheese stabilizes the layer and helps with clean slices. If you prefer a lighter option, use a stabilized whipped cream by adding 1 tbsp powdered sugar and 1 tsp gelatin (bloom gelatin in 2 tbsp cold water, dissolve over low heat) to 1 1/2 cups heavy cream.
Q: What’s the easiest way to slice neat pieces?
A: Chill the pan well, run a sharp knife under hot water, dry it, then slice with a single confident stroke, wiping the knife between cuts. For restaurant-clean edges, line the pan with parchment overhang and lift the whole slab out before cutting.
Q: How do I get a perfect toasted top without a torch?
A: Use the oven broiler on high and place the pan on the top rack 6–8 inches from the element for 45–90 seconds. Watch continuously and rotate the pan if your broiler has hot spots to avoid burning.
No-Bake S’mores Lasagna
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful layered no-bake dessert combining chocolate, marshmallows, and graham crackers for a campfire-inspired treat.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 10–12 oz (280–340 g) semi-sweet chocolate
- 1 1/2 cups (360 ml) heavy cream, divided
- 8 oz (225 g) cream cheese, softened
- 3 cups mini marshmallows or marshmallow fluff
- 1/4 cup (50 g) granulated sugar (optional for stabilization)
Instructions
- Mix graham cracker crumbs with melted butter and press firmly into a lined 9×13-inch pan.
- In a saucepan, melt chocolate with 1 cup of heavy cream over low heat to create ganache; cool slightly.
- Whip remaining 1/2 cup heavy cream and blend in softened cream cheese until smooth.
- Layer the mixture of chocolate ganache, cream cheese layer, and then top with marshmallows.
- Chill in the refrigerator for at least 4 hours or overnight until set.
- Just before serving, toast the marshmallow topping using a kitchen torch or broiler for a few seconds.
Notes
Serve chilled or slightly softened, and pair with coffee or dessert wine for adults. Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg