Post by @sarahsweets017

S’MORES upside-down cheesecake… WOW 😍🔥 And yes… this whole thing is NO-BAKE 🤎🤍 Buttery graham crust, rich chocolate cheesecake, marshmallow creme, and homemade milk chocolate fudge packed in the center Crust • 3 sleeves graham crackers (about 27 full sheets) • 13 tbsp unsalted butter, melted Hot Fudge • ¾ cup heavy cream • ½ cup light brown sugar • ¼ cup cocoa powder • ½ cup milk chocolate chips • 2 tbsp butter • 1 tsp vanilla • Pinch of salt Chocolate Cheesecake • 24 oz cream cheese, room temperature • 8 oz mascarpone, room temperature • 1½ cups powdered sugar • 1½ tsp vanilla • ⅓ cup cocoa powder • ¾ cup milk chocolate chips, melted and cooled • 1 cup heavy cream, room temperature • ½ cup powdered sugar Center • 2 cups marshmallow creme • All of the cooled fudge Directions 1. Make the fudge first. Heat cream, brown sugar, and cocoa over medium-low until smooth. Let gently bubble 1 minute, remove from heat, then stir in chocolate chips, butter, vanilla, and salt. Press plastic wrap directly onto the surface and chill until thickened. 2. Grease and parchment-line a 9-inch springform pan. Crush grahams, mix with butter, and press firmly across the bottom and up the sides. Freeze. 3. Beat cream cheese until fluffy. Mix in mascarpone just until combined, then powdered sugar, vanilla, cocoa, and melted chocolate. 4. Whip the heavy cream with ½ cup powdered sugar to stiff peaks, then fold into the cheesecake. 5. Add about ⅔ of the cheesecake to the crust and make a deep well. Freeze about 15 minutes if needed to help it hold. 6. Fill with marshmallow creme, then all the cooled fudge. Cover with the remaining cheesecake and smooth. 7. Cover the entire cheesecake tightly with plastic wrap and refrigerate overnight. 8. Flip, remove the pan and parchment, and dig in! Make sure all cold ingredients are room temperature before mixing. Jesus loves you s’more than you know 🤎🤍 #smores #cheesecake #nobakedessert #dessertrecipe #sarahsweets