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No-Bake S’mores Dessert Cups – Easy, Layered, and Crowd-Pleasing

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Graham cracker crumbs: About 2 cups (or crush whole graham crackers).
  • Unsalted butter: 6 tablespoons, melted.
  • Granulated sugar: 2 tablespoons (for the crust).
  • Semi-sweet chocolate chips or chopped chocolate: 1 1/2 cups.
  • Heavy cream: 3/4 cup (for the chocolate ganache layer).
  • Cream cheese: 8 ounces, softened.
  • Powdered sugar: 1/2 cup (for the chocolate cream layer).
  • Vanilla extract: 1 teaspoon.
  • Mini marshmallows: 3–4 cups.
  • Marshmallow creme (optional): 1/2 cup, for extra marshmallow flavor in the topping.
  • Salt: A pinch, to balance sweetness.
  • Extra graham crumbs or chocolate shavings: For garnish.
  • Disposable or reusable clear cups: 8 to 10 small cups (6–8 ounces each).

Method
 

  1. Make the graham cracker base: In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture feels like damp sand. Spoon 2–3 tablespoons into each cup and press down firmly with the back of a spoon. Chill while you prepare the filling.
  2. Prepare the chocolate ganache: Warm heavy cream until steaming (microwave or stovetop). Pour over the chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
  3. Whip the chocolate cream layer: Beat softened cream cheese with powdered sugar and vanilla until smooth. Add half of the cooled ganache and beat until combined and fluffy. This gives you a silky, not-too-sweet middle layer.
  4. Layer the cups: Spoon or pipe a layer of the chocolate cream over the chilled graham crust. Add a thin layer of remaining ganache on top for a rich chocolate ribbon. Tap cups gently to settle the layers.
  5. Top with marshmallow: Pile mini marshmallows generously over each cup. For extra stretch and classic flavor, fold marshmallow creme into the mini marshmallows before topping. Press lightly so they stay put.
  6. Chill to set: Refrigerate for at least 1–2 hours. The crust firms up, the chocolate layers thicken, and the flavors meld.
  7. Optional toast: Right before serving, lightly toast the marshmallow tops with a kitchen torch for that campfire look and flavor. If you don’t have a torch, skip this step or broil very briefly in an oven-safe dish, not individual plastic cups.
  8. Finish and serve: Sprinkle with extra graham crumbs, chocolate shavings, or a tiny pinch of flaky salt. Serve chilled or slightly cool. They’re rich, so small portions go a long way.