S’mores Cheesecake combines creamy cheesecake with a graham cracker crust, rich chocolate, and toasted marshmallow topping. This indulgent dessert is the perfect twist on the classic campfire treat.
S’mores Cheesecake is the perfect fusion of two favorite desserts. Rich, creamy cheesecake and the nostalgic flavors of classic s’mores combine into a luscious dessert. With layers of buttery graham cracker crust, silky chocolate filling, and a toasted marshmallow topping, it’s everything you love about the campfire treat in one indulgent slice.
Whether you’re baking for a special occasion or just craving something sweet and satisfying, this dessert is sure to impress. We also love to make S’mores Bars and S’mores Cookies.
For more delicious cheesecake flavor, try Butter Pecan Cheesecake, Sweet Potato Cheesecake, Honey Bun Cheesecake and Banana Cream Cheesecake. If you need individual desserts, try Mini Cheesecake Bites.
What's in this post: S’mores Cheesecake
Why We Love This
- Ultimate dessert: Combines the rich creaminess of cheesecake with the nostalgic flavors of a classic s’more.
- Layers of texture: From the crunchy graham cracker crust to the smooth chocolate filling and gooey marshmallow topping, every bite is perfectly balanced.
- Great for special occasions: This showstopping dessert is a hit at holidays, dinner parties, or summer gatherings.
- Can be made ahead: Prep it the day before and chill. Perfect for stress-free entertaining.
- Customizable: Easily adapt it with dark chocolate, mini marshmallows, or even a drizzle of Homemade Caramel Sauce for your own spin.
Ingredients
Crust
- Graham cracker crumbs: These create the classic, slightly sweet and crunchy base for the cheesecake.
- Brown sugar: Adds a rich, molasses-like sweetness that enhances the graham cracker flavor.
- Melted unsalted butter: Binds the crust together and gives it a buttery, golden finish.
- Mini chocolate chips: Melt slightly into the crust for pockets of chocolatey goodness in every bite.
- Mini marshmallows: Toast up while baking and bring in that iconic s’mores flavor and gooey texture.
Cheesecake
- Full Fat Cream cheese: The rich and creamy base that gives the cheesecake its classic smooth texture.
- Sour cream: Adds a slight tang that balances the sweetness and enhances the overall flavor.
- Granulated sugar: Sweetens the filling while keeping the texture light and velvety.
- Heavy cream: Makes the cheesecake extra smooth, creamy, and indulgent.
- Eggs: Help bind the ingredients together and give the cheesecake structure.
- Cornstarch: Provides stability and ensures a firm, sliceable texture without cracks.
- Vanilla extract: Adds warm, sweet depth to complement the chocolate and graham cracker flavors.
Topping
- Hot fudge sauce: A rich, chocolatey layer that adds indulgence and ties in the s’mores flavor perfectly.
- Mini marshmallows: Toasted on top for that gooey, golden finish that mimics classic campfire s’mores.
Step By Step Instructions
Step 1. Preheat your oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the pan including the bottom and sides with aluminum foil. This will help to protect it during the water bath.
Step 2. In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, and brown sugar with a spoon until the mixture resembles wet sand.
Step 3. Press the mixture into the springform pan so that it is even and spread halfway up the sides. Then bake for 10 minutes and allow to cool.
Step 4. After the crust has fully cooled, evenly sprinkle the mini chocolate chips and mini marshmallows over the bottom layer of the crust.
Step 5. Using an electric mixer, beat the cream cheese until light and fluffy. I like to use the bowl of an electric mixer with my stand mixer using the paddle attachment. Pause occasionally to scrape down the sides of the bowl with a rubber spatula.
Step 6. Once the cream cheese is light and fluffy, add the sugar and cornstarch, mixing until well combined. Beat in the eggs one at a time, then add the sour cream, vanilla extract, and heavy cream. Continue beating on medium speed until the mixture is smooth and fully blended.
Step 7. Pour the cheesecake filling into the springform pan. Then create a water bath by placing the springform pan in a larger pan. I like to use a larger aluminum roaster. Add warm water until it reaches about halfway up the sides of the springform pan.
Step 8. Bake the cheesecake for 85 to 95 minutes, until the edges are set and the center jiggles just slightly. The entire cheesecake shouldn’t be wobbly. If it’s still too jiggly, continue baking in 5-minute increments, checking starting at 85 minutes. When done, turn off the oven and crack the door open halfway. Let the cheesecake sit in the warm oven for 10 minutes before removing it to cool. Then allow to cool for 1 hour on the counter.
Step 9. Set the oven broiler to low. Gently warm the hot fudge sauce in the microwave for a few seconds to make it easier to pour, then spread it evenly over the top of the cheesecake.
Step 10. Pour the marshmallows evenly on top.
Step 11. Place the cheesecake under the broiler and toast the marshmallows until they turn a light golden brown, which should take about 40 seconds. Since broiler times can vary, watch carefully to avoid burning the marshmallows.
Step 12. Let the cheesecake cool completely at room temperature, then refrigerate for 4–5 hours. Once chilled, remove it from the springform pan, slice, serve, and enjoy!
Storage
Store any leftover s’mores cheesecake covered tightly in the refrigerator for up to 4-5 days. For best texture and flavor, keep it chilled until ready to serve.
You can also freeze the cheesecake for up to 2 months. Wrap it well in plastic wrap and foil before freezing. Thaw in the fridge overnight before enjoying.
Pro Tips
- Don’t skip the water bath: It helps the cheesecake bake evenly and prevents cracks from forming.
- Wrap the springform pan tightly in foil: This ensures no water seeps into the pan during baking, keeping your crust and filling intact.
- Use room temperature ingredients: Ingredients at room temp mix more smoothly, resulting in a creamier cheesecake texture.
- Avoid overmixing the batter: Overmixing adds excess air, which can cause cracks and a less smooth surface.
- Cool the cheesecake gradually: Leaving it in the oven with the door slightly open reduces temperature shock, preventing cracks.
- Run a knife around the edge before removing the pan: This prevents the cheesecake from sticking and cracking as you remove the springform ring.
- Chill thoroughly before slicing: Refrigerate the cheesecake for several hours so it firms up, making clean, perfect slices easier.
More Delicious S’mores Desserts
Try this easy and luscious recipe for S’mores Cheesecake. Please come back and leave a comment and star review once you make it.
S’Mores Cheesecake
Ingredients
For the Crust:
- 1 1/2 Cups Graham Cracker Crumbs
- 1/2 Cup Brown Sugar
- 1/2 cup Unsalted Butter Melted
- 3/4 cup Mini Chocolate Chips
- 1 Cup Mini Marshmallows
For the Cheesecake:
- 4 8 oz Cream Cheese, softened at room temperature
- 1/2 Cup Sour Cream
- 3/4 Cup Granulated Sugar
- 3/4 Cup Heavy Cream
- 2 eggs room temperature
- 2 Tablespoons Cornstarch
- 1 teaspoon Vanilla
For the Topping:
- 10 oz Hot Fudge Sauce
- 2 Cups Mini Marshmallows
Instructions
- Preheat the oven to 325 degrees F. Prepare a 9″ springform pan with non stick cooking spray. Wrap the bottom and sides of the outside of the pan in aluminum foil to prepare for the water bath later.
- In a medium size mixing bowl combine graham cracker crumbs, melted butter and brown sugar.
- Spread the mixture into the springform pan so that it is even and spread halfway up the sides.
- Bake for 10 minutes and allow to cool completely.
- Once the crust is completely cool, spread the mini chocolate chips and marshmallows on the bottom of the crust.
- Beat the cream cheese with an electric mixer until fluffy. Make sure to scrape down the sides of the bowl as needed.
- Once the cream cheese is light and fluffy, add the sugar and cornstarch and combine.
- Beat the eggs into the mixture.
- Next, add sour cream, vanilla extract and heavy cream and beat on medium speed until combined.
- Evenly spread the cheesecake batter into the springform pan.
- Create a water bath by placing the springform pan in a larger pan. I like to use a larger aluminum roaster. Add warm water until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake for 85-95 minutes. It should jiggle slightly in the middle and the edges will be set. The cheesecake should not be jiggly everywhere. If it is still jiggly, bake for another 5 minutes. I normally start checking the cheesecake at 85 minutes.
- Once the cheesecake has finished baking, turn off the oven and open the oven door halfway. Allow to stay in the oven for 10 minutes and then remove.
- Allow to cool on the counter for 1 hour.
- Turn the oven broiler on low.
- Top the cheesecake with hot fudge. I suggest melting it for a few seconds in the microwave, so it is easier to pour on the cheesecake.
- Spread the marshmallows evenly on top.
- Place the cheesecake in the oven. Allow the marshmallows to broil until lightly golden brown. This will only take about 40 seconds. Oven times vary and I suggest watching very closely as you do not want to burn your marshmallows.
- Allow to cool completely at room temperature. Place in the refrigerator for 4-5 hours.
- Remove from the springform pan. Slice, serve and enjoy!
