This S’mores Cheesecake is a decadent twist on the classic campfire treat. It combines a buttery graham cracker crust, a rich chocolate-infused cheesecake filling, and a toasted marshmallow topping finished with a drizzle of melted milk chocolate. Whether for a special celebration or just to satisfy your sweet tooth, this dessert brings all the nostalgic flavor of s’mores into a showstopping, creamy cheesecake.
Why You’ll Love This Recipe
Combines all the elements of s’mores in a sophisticated dessert form
Creamy and rich chocolate cheesecake filling
Toasted marshmallow topping for authentic campfire flavor
Baked in a classic graham cracker crust for the perfect crunch
Impressive yet easy to make ahead
A crowd-pleasing dessert for parties, holidays, or summer gatherings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
1 ½ cups (150 g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
For the Cheesecake Filling:
680 g (24 oz) cream cheese, at room temperature
¾ cup (150 g) granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120 ml) sour cream
115 g (4 oz) semi-sweet chocolate, melted and cooled
For the Topping:
1 ½ cups mini marshmallows
55 g (2 oz) milk chocolate, chopped (for drizzle)
Directions
Prep the Crust:
Preheat oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 minutes. Remove and let cool while you prepare the filling.
Make the Filling:
In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until incorporated.
Fold in the melted and cooled chocolate, mixing just until combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:
Bake for 45–50 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Turn off the oven and crack the door open. Let the cheesecake sit for 1 hour.
Remove from oven and cool completely at room temperature.
Refrigerate for at least 6 hours or overnight for best results.
Toast the Topping:
Once the cheesecake is fully chilled, arrange the mini marshmallows evenly over the top.
Using a kitchen torch, carefully toast the marshmallows until golden brown.
Alternative method: Place the cheesecake under a broiler for 1–2 minutes, watching closely to avoid burning.
Melt the chopped milk chocolate and drizzle over the toasted marshmallows.
Servings and timing
Servings: 12 slices
Prep time: 25 minutes
Cook time: 50 minutes
Chill time: 6 hours minimum
Total time: 7 hours 15 minutes
Variations
Double Chocolate: Add chocolate chips to the filling or crust for extra chocolatey flavor.
Salted Caramel: Drizzle caramel sauce over the marshmallows before serving for added depth.
Nutty Twist: Add chopped hazelnuts or almonds to the crust for texture.
Peanut Butter Version: Swirl in ¼ cup peanut butter to the filling before baking.
Mini Cheesecakes: Use a muffin tin with liners for individual servings—adjust baking time to 18–20 minutes.
storage/reheating
Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped for up to 2 months. To serve from frozen, thaw overnight in the refrigerator. The toasted marshmallow topping may lose texture after freezing, so it’s best added fresh if freezing ahead.
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance and chilled overnight for the best texture and flavor.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, and let the cheesecake cool gradually in the oven after baking.
Can I use a torch if I don’t have a broiler?
Yes, a kitchen torch is ideal for toasting the marshmallows evenly and safely.
What kind of chocolate is best for the filling?
Semi-sweet chocolate gives a balanced flavor, but you can use dark chocolate for a more intense result.
Can I use a store-bought graham cracker crust?
You can, though the homemade version has better texture and flavor for this recipe.
How do I know when the cheesecake is done?
The edges should be set, but the center should still jiggle slightly. It will firm up as it cools.
Can I use flavored marshmallows?
Yes, but classic mini marshmallows provide the most traditional s’mores flavor.
Is a water bath necessary?
Not required for this recipe, but it can help with even baking and preventing cracks if preferred.
Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers for the crust.
What should I serve with this cheesecake?
It’s rich and indulgent on its own, but pairs well with fresh berries or a cold glass of milk.
Conclusion
S’mores Cheesecake is a sensational dessert that transforms a beloved campfire classic into a luxurious treat. With its creamy chocolate filling, crunchy graham cracker crust, and perfectly toasted marshmallow topping, this cheesecake delivers nostalgic comfort and gourmet flair in every bite. Whether for a holiday table or summer celebration, it’s guaranteed to impress.
[tasty-recipe id=”18652″]