S’mores Cheesecake

Why You’ll Love This Recipe

This recipe is the ultimate upgrade to the classic s’more. You get all the familiar flavors—graham crackers, chocolate, and marshmallows—in a luscious cheesecake form that’s perfect for celebrations or cozy nights in. The texture is creamy yet sturdy, and the toasted marshmallow topping brings that unmistakable campfire aroma right into your kitchen. Best of all, you can enjoy it warm for extra gooeyness or chilled for a firmer slice.

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 (about 17 full sheet graham crackers)
5 tbsp sugar
1/8 tsp salt
10 tbsp unsalted butter, melted

For the filling
24 oz cream cheese, room temperature
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 cup sour cream
1/2 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups mini marshmallows
3 oz semi-sweet chocolate chips
5 tbsp heavy whipping cream

For the topping
45–50 large marshmallows
3 oz semi-sweet chocolate chips
5 tbsp heavy whipping cream
Graham cracker crumbs

Directions

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.

2. Combine crust ingredients in a bowl, press into the pan, and bake for 10 minutes. Let cool. Wrap the outside of the pan with aluminum foil for a water bath.

3. Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and cocoa on low speed until smooth. Add sour cream and vanilla, mixing gently. Add eggs one at a time, mixing slowly.

4. Spread mini marshmallows over the crust. Melt chocolate chips and cream together, then pour over marshmallows.

5. Spoon cheesecake batter over the marshmallows and chocolate. Place in a water bath and bake for 1 hour 20–30 minutes, until the center is set but slightly jiggly.

6. Turn off the oven, leave the cheesecake inside for 30 minutes, then crack the door for another 30 minutes. Remove from oven, cool completely, and refrigerate 5–6 hours or overnight.

7. For the topping, arrange large marshmallows on top of the chilled cheesecake. Bake at convection for 5–10 minutes until puffy, then broil for 2–3 minutes until golden.

8. Melt chocolate chips and cream, then drizzle over the cheesecake. Sprinkle with graham cracker crumbs. Serve warm for a gooey texture or cold for a firmer slice.

Servings and timing

Servings: 14 slices
Prep time: 1 hour 20 minutes
Cook time: 2 hours 30 minutes
Total time: 3 hours 50 minutes

Variations

• Mini cheesecakes: Bake in muffin tins for single-serve treats.

• White chocolate twist: Swap the semi-sweet chocolate for white chocolate.

• Extra gooey: Add a layer of hot fudge in place of ganache inside the cheesecake.

• Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds over the topping.

• Campfire flavor boost: Use smoked sea salt in the crust for a subtle smoky note.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 4–5 days.
To freeze, omit the topping, wrap the cheesecake tightly in plastic wrap, and place in an airtight container for up to 3 months. Thaw in the fridge overnight before topping.
For a warm, gooey texture, microwave slices for 10–15 seconds before serving.

FAQs

1. Can I make this cheesecake without a water bath?

Yes, but the texture may be slightly less creamy and you risk more cracks.

2. Can I use store-bought graham cracker crust?

You can, but it may not be sturdy enough to hold the filling and toppings.

3. Can I use milk chocolate instead of semi-sweet?

Yes, but the cheesecake will be sweeter.

4. Do I need to toast the marshmallows?

Toasting adds flavor and presentation, but you can skip it if preferred.

5. How do I prevent my cheesecake from cracking?

Use a water bath, avoid overmixing, and let it cool gradually in the oven.

6. Can I make this ahead of time?

Yes, the cheesecake can be made a day or two in advance and stored in the fridge.

7. What if I don’t have a springform pan?

You can use a deep cake pan lined with parchment, but removing the cheesecake will be trickier.

8. Can I add more chocolate to the filling?

Yes, but you may need to reduce the cocoa powder slightly to balance texture.

9. Is this recipe gluten-free?

Not as written, but you can use gluten-free graham crackers for the crust.

10. Can I make this without sour cream?

You can substitute full-fat Greek yogurt for a similar tang and texture.

Conclusion

This S’mores Cheesecake captures everything you love about the campfire treat in a creamy, decadent dessert. The combination of a buttery graham cracker crust, rich chocolate filling, gooey marshmallow layers, and toasted topping makes it a crowd-pleasing centerpiece for any gathering. Whether you serve it slightly warm for a melty experience or chilled for a firm slice, it’s sure to be a dessert you’ll want to make again and again.

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