I love making this S’mores Cheesecake because it turns the classic campfire treat into a rich, creamy dessert that feels special but still comforting. I layer a smooth chocolate cheesecake filling with gooey marshmallows and melted chocolate on top of a buttery graham cracker crust, then finish it with a toasted marshmallow topping that brings everything together beautifully.
Why You’ll Love This Recipe
I enjoy this recipe because it combines familiar flavors in an impressive way. I get crunch from the graham cracker crust, deep chocolate flavor from the cheesecake, and sweetness from the marshmallows all in one slice. It’s a dessert I like serving for celebrations or whenever I want something indulgent and memorable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
2 1/4 cups graham cracker crumbs
5 tablespoons granulated sugar
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
For the cheesecake filling
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, melted and slightly cooled
For the layers and topping
2 cups mini marshmallows
4 ounces chocolate bars or chocolate chips
1 1/2 cups large marshmallows for topping
Directions
I begin by preheating the oven to 325°F and lining the bottom of a 9-inch springform pan with parchment paper. I mix the graham cracker crumbs, sugar, salt, and melted butter until combined, then press the mixture firmly into the bottom of the pan. I bake the crust for 10 minutes and let it cool.
For the filling, I beat the cream cheese until smooth, then add the sugar and mix until creamy. I add the eggs one at a time, mixing gently after each addition. I blend in the sour cream and vanilla, then slowly mix in the melted chocolate until the batter is smooth.
I pour half of the cheesecake batter over the cooled crust. I sprinkle the mini marshmallows and chocolate evenly over the batter, then spread the remaining batter on top. I bake the cheesecake for 60 to 70 minutes, until the center is just slightly jiggly.
I turn off the oven and let the cheesecake cool inside with the door cracked open for about an hour. After that, I refrigerate it for at least 4 hours, preferably overnight.
Before serving, I top the cheesecake with large marshmallows and toast them until golden using the oven broiler, watching closely to prevent burning.
Servings And Timing
I usually slice this cheesecake into 12 servings.
Preparation time is about 25 minutes.
Baking time is 60 to 70 minutes.
Cooling and chilling time takes at least 5 hours.
Variations
I sometimes make a vanilla cheesecake base and rely on chocolate layers for contrast. When I want extra richness, I add chocolate chunks to the batter. I also enjoy using dark chocolate instead of semi-sweet for a deeper flavor.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. For longer storage, I freeze individual slices wrapped tightly for up to 2 months. I let frozen slices thaw in the refrigerator overnight before serving. I don’t reheat this cheesecake, as it’s best enjoyed chilled.
FAQs
Can I make this cheesecake ahead of time?
I often prepare it a day in advance because chilling overnight improves both flavor and texture.
How do I prevent cracks in the cheesecake?
I mix the batter gently and allow the cheesecake to cool gradually in the oven, which helps prevent cracking.
Can I use marshmallow fluff instead of marshmallows?
I can substitute marshmallow fluff for a smoother layer, using about 1 1/2 cups.
What kind of chocolate works best?
I prefer semi-sweet chocolate, but dark chocolate also works well for a richer taste.
Can I freeze the whole cheesecake?
I usually freeze individual slices, but the whole cheesecake can be frozen tightly wrapped for up to 2 months.
Conclusion
This S’mores Cheesecake is one of my favorite desserts to make when I want something indulgent and comforting. I love how it captures the essence of classic s’mores in a creamy, elegant form that always impresses whoever I share it with.
This S’mores Cheesecake transforms the beloved campfire treat into a rich and creamy dessert, featuring layers of chocolate cheesecake, gooey marshmallows, and a buttery graham cracker crust, all topped with toasted marshmallows.
Total Time:6 hours
Yield:12 servings
Ingredients
2 1/4 cups graham cracker crumbs
5 tablespoons granulated sugar
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, melted and slightly cooled
2 cups mini marshmallows
4 ounces chocolate bars or chocolate chips
1 1/2 cups large marshmallows for topping
Instructions
Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix graham cracker crumbs, 5 tablespoons sugar, salt, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until creamy.
Add eggs one at a time, mixing gently after each addition. Stir in sour cream and vanilla extract.
Slowly mix in melted chocolate until the batter is smooth.
Pour half of the cheesecake batter over the cooled crust. Sprinkle mini marshmallows and chocolate chips evenly over the batter.
Spread the remaining batter on top and smooth the surface.
Bake for 60 to 70 minutes, until the center is just slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door cracked open for about 1 hour.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, top with large marshmallows and broil until golden and toasted, watching closely to prevent burning.
Notes
Chilling overnight improves flavor and texture.
Mix batter gently and cool gradually to prevent cracks.
Marshmallow fluff can be used as a substitute for mini marshmallows.
Dark chocolate can be used for a deeper flavor.
Store leftovers in the fridge for up to 4 days or freeze slices for up to 2 months.
