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If you love s’mores but want a dessert that feels a little more grown-up (and doesn’t require a campfire), these S’mores Parfaits are just the thing. With layers of crushed graham crackers, a creamy no-bake cheesecake filling, rich chocolate ganache, and toasted marshmallows, they’re everything you love about s’mores, just a little fancier.
Unlike recipes that use chocolate pudding or marshmallow fluff, this version starts with a tangy cheesecake-style filling made from whipped cream cheese and Greek yogurt. It adds richness without being too heavy and balances the sweetness of the chocolate ganache and toasted marshmallows beautifully.
These easy s’mores dessert cups are perfect for summer entertaining, holidays, or anytime you want a fun twist on a classic.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CREAM CHEESE: We’ve made this recipe with both regular and reduced-fat cream cheese and found both perform well. Use whichever you prefer or have on hand. Let it soften at room temperature for 30 to 60 minutes to ensure a smooth texture.
VANILLA GREEK YOGURT: Vanilla Greek yogurt adds a nice balance of tang and sweetness to the cheesecake layer. For the best texture and flavor, stick with full-fat vanilla – plain or low-fat varieties can be too tart or thin.
BITTERSWEET CHOCOLATE: Bittersweet chocolate helps balance the cheesecake and marshmallow layers. We used Ghirardelli 60% cacao, with just a pinch of sea salt, to make the ganache. The result is a rich chocolate flavor that is not overly sweet. Although you can use chocolate chips, we recommend bar chocolate for the smoothest melt.
MARSHMALLOWS: Regular marshmallows toast best under the broiler, making them easy to prepare all at once. If you have a kitchen torch, you can use mini marshmallows instead and toast them directly on top of each parfait.
Prep Overview
How to Make S’Mores Parfaits
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Start by whipping together cream cheese, Greek yogurt, vanilla, and powdered sugar until smooth.
Next, build the parfaits: first with crushed graham crackers at the bottom, then the cheesecake mixture, followed by another sprinkle of crumbs. Refrigerate to let the filling firm up.
When you’re ready to serve, make a simple ganache by gently melting chopped chocolate with heavy cream in the microwave in short bursts, stirring in between until the chocolate is glossy and smooth. Stir in a pinch of sea salt and let it cool slightly until pourable.
Meanwhile, broil some marshmallows on a foil-lined tray (sprayed with nonstick spray) until golden on top. Watch them very closely to prevent burning – this step goes quickly!
To finish, pour the warm ganache over the chilled parfaits and crown each one with three toasted marshmallows. Serve right away for the best contrast of textures and temperatures.
More Summer Desserts to Try
If you’re in the mood for more refreshing summer desserts, we’ve got you covered. Whether you’re hosting a gathering or just want to treat yourself, these tried-and-true favorites are always a hit. Be sure to check out No-Bake Cheesecake Berry Parfaits for something quick and creamy, our classic Peach Cobbler for a warm and fruity option, and the tangy-sweet Florida Key Lime Pie, a true summer staple.
S’Mores Parfaits
Ingredients
- 8 ounces cream cheese, softened
- 3/4 cup vanilla Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 1 cup crushed graham crackers
- 1/2 cup semi or bittersweet chocolate, chopped
- 1/4 cup heavy cream
- Pinch fine sea salt
- 12 regular marshmallows
Instructions
- In a mixing bowl, beat the cream cheese, Greek yogurt, vanilla extract, and confectioners’ sugar with an electric mixer until smooth and creamy.
- Spoon about 2 tablespoons of crushed graham crackers into the bottom of each of 4 parfait glasses. Add a layer of the cheesecake mixture over the graham cracker base, then another layer of graham cracker crumbs. Cover and refrigerate for at least 1 hour to let the filling set.
- Just before serving, make the ganache. Combine the chopped chocolate and heavy cream in a microwave-safe glass bowl. Microwave on 50% power for 30 seconds, then stir. Continue heating at 50% in 10-15 second intervals, stirring after each, until the chocolate is smooth and glossy. Stir in a pinch of sea salt, and let cool until just warm and pourable.
- Line a baking sheet with aluminum foil and coat lightly with nonstick spray. Arrange the marshmallows on the sheet, leaving space in between. Broil on high for 30 to 45 seconds (depending on proximity to the broiler), watching very closely, until the tops are golden brown. Remove from the oven and let cool slightly.
- Spoon the warm ganache over each chilled parfait, then top with three toasted marshmallows. Serve immediately.
Notes
Make-Ahead Tips
You can layer the graham crackers and cheesecake filling several hours ahead or even overnight. Wait to add the ganache and toasted marshmallows until just before serving for the best texture.Make It Your Own
These parfaits are easy to customize:- Layer in small jars or shot glasses for party-ready servings.
- Add crunch with toasted nuts or crushed toffee bits.
- Use mini marshmallows or marshmallow crème if you don’t want to broil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
