No-Bake S’mores Icebox Cake

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Some desserts just feel like summer—even if you’re making them in sweatpants with the A/C blasting. This No-Bake S’mores Icebox Cake is exactly that kind of treat: nostalgic, over-the-top delicious, and weirdly satisfying to assemble. It’s got all the best parts of a campfire s’more—graham crackers, melty chocolate, and gooey marshmallow—but stacked into a chilled, sliceable cake you can make ahead.

And yes… it’s a little dramatic in the best way: 14 layers of pure happiness, built from just 7 ingredients. The marshmallow meringue comes together quickly on the stovetop, the ganache is a simple 2-ingredient situation, and the graham crackers do the heavy lifting by turning soft and cakey overnight.

What Makes This Icebox Cake Special

This no-bake s’mores cake is built like a layered dream:

  • 6 layers graham crackers
  • 5 layers marshmallow creme (marshmallow meringue — including the thin base layer and the reserved topping)
  • 3 layers chocolate ganache

Even though it looks impressive, the process is very doable. The only “hard” part is waiting while it chills.

Ingredients You’ll Need

  • Three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped*
  • 1 and 1/2 cups (360ml) heavy cream
  • 6 egg whites, room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 30–36 full-sheet graham crackers (a little over 1 standard box)

*Use real chocolate bars (the kind from the baking aisle). Chocolate chips don’t melt the same way for ganache because of added stabilizers.

How to Make the Chocolate Ganache

Ganache is one of those things that feels fancy but is basically just: warm cream + chopped chocolate.

  1. Place the finely chopped chocolate in a bowl.
  2. Warm the heavy cream in a saucepan until it just starts to gently simmer—don’t let it boil hard.
  3. Pour the warm cream over the chocolate and let it sit for 2–3 minutes.
  4. Stir slowly until smooth and glossy.

Set it aside (covered) and refrigerate while you make the marshmallow layer.

Tip: Chop the chocolate into very small pieces so it melts quickly and evenly. A serrated knife works great for this.

How to Make Homemade Marshmallow Creme

This marshmallow meringue is cooked gently, then whipped into fluffy, glossy peaks. It tastes like marshmallow fluff—just fresher and dreamier.

  1. In a heatproof bowl, whisk together the egg whites, sugar, and cream of tartar.
  2. Set the bowl over a saucepan with about 2 inches of simmering water (don’t let the bowl touch the water).
  3. Whisk constantly until the sugar dissolves and the mixture thins out, about 4 minutes.
  4. Remove from heat, add the vanilla, then beat on high speed with a handheld mixer or stand mixer until stiff, glossy peaks form (about 5–6 minutes).

Why cream of tartar matters

It stabilizes the egg whites so the meringue whips properly and holds its structure.

The Graham Cracker Layers

Graham crackers are the “cake” in this icebox cake—once they chill overnight, they soften into a tender, chewy, cake-like texture. You’ll use 30–36 full sheets, breaking them as needed so they fit snugly in the pan.

Assembling the 14-Layer No-Bake S’mores Cake

You’ll layer graham crackers between marshmallow meringue and chocolate ganache, then finish with ganache on top before chilling.

Important topping note: Reserve about 1 heaping cup of the marshmallow meringue for the top. This keeps the topping fluffy and fresh, since meringue can deflate over time once exposed to air.

Toasted Marshmallow Topping

If you have a kitchen torch, this is your moment. Toasting the top makes it feel extra “real s’mores.” But even un-toasted, it still tastes like a layered s’more masterpiece.

Do not toast this cake in the oven. The whole thing will melt.

Make Ahead and Storage

This dessert is meant to be made ahead:

  • Chill time: At least 12 hours, up to 2 days
  • Ganache prep: Can be made and refrigerated up to 3 days in advance
  • Leftovers: Store in the fridge or freezer for up to 2 days (the topping may start to wilt)

No-Bake S’mores Icebox Cake Recipe

Instructions

  1. Prep the pan: Line an 8-inch or 9-inch square baking pan with parchment paper, leaving overhang on the sides for easy lifting. Set aside.
  2. Make the ganache:
    • Put chopped chocolate in a bowl.
    • Heat the cream until it begins to gently simmer (not a rapid boil).
    • Pour over the chocolate and let sit 2–3 minutes.
    • Stir until smooth. Cover and refrigerate while you make the meringue.
    • Ganache can be made up to 3 days ahead.
  3. Make the marshmallow meringue:
    • Combine egg whites, sugar, and cream of tartar in a heatproof bowl.
    • Set over simmering water (bowl should not touch the water).
    • Whisk constantly until sugar dissolves and mixture thins, about 4 minutes.
    • Remove from heat, add vanilla, then beat on high speed until stiff glossy peaks form, 5–6 minutes.
    • Remove 1 heaping cup of meringue, cover tightly, and refrigerate up to 2 days (this is for the topping).
  4. Assemble the cake:
    • Spread a very thin layer of marshmallow meringue on the bottom of the pan (just enough so the graham crackers stick).
    • Add a layer of graham crackers (break to fit).
    • Continue layering as follows, ending with chocolate ganache on top:
    Layer order:
    thin marshmallow meringue → graham crackers → marshmallow meringue → graham crackers → chocolate ganache → graham crackers → marshmallow meringue → graham crackers → chocolate ganache → graham crackers → marshmallow meringue → graham crackers → chocolate ganache
  5. Chill: Cover tightly and refrigerate for at least 12 hours and up to 2 days.
  6. Prep the topping: Remove the reserved marshmallow meringue. If it looks slightly deflated, whisk it a few times to fluff it back up.
  7. Top the cake:
    • Lift cake out using parchment overhang.
    • Peel off parchment (optional—be cautious if torching).
    • Spread marshmallow meringue on top and create swirls with a spoon.
  8. Serve:
    • Serve immediately or toast the top with a kitchen torch and serve immediately.
    • You can also loosely cover and refrigerate up to 1 hour before torching/serving.

Notes

  • Make-ahead: The cake (without the final marshmallow topping) can be assembled and chilled up to 2 days.
  • Freezing option: Freeze the assembled cake (using a smaller meringue batch for the internal layers) up to 1 month, thaw overnight in the fridge, then prepare the fresh topping before serving.
  • For non-U.S. readers: Digestive biscuits can be used instead of graham crackers (quantity may vary).