Growing up, some of my favorite summer memories happened around a crackling fire—sticky fingers, gooey marshmallows, and the rich blend of chocolate and graham crackers pressed into a perfect s’more. Years later, those same flavors became the inspiration for this luscious S’mores Cheesecake—a dessert that’s as indulgent as it is nostalgic.
This cheesecake takes all the best parts of your favorite campfire treat and transforms them into an elegant dessert: a buttery graham cracker crust, creamy chocolate-infused cheesecake, and a toasted marshmallow topping. Whether you’re hosting a summer BBQ or craving comfort in the chill of winter, this dessert delivers cozy decadence year-round.
Why You’ll Love This S’mores Cheesecake
- Nostalgia in Every Bite: It’s like eating a giant, creamy s’more with every forkful.
- Year-Round Appeal: Perfect for summer bonfires or winter gatherings.
- Layered Flavors: Buttery crust, rich chocolate filling, and fluffy toasted marshmallows.
- Crowd-Pleasing: Beautiful presentation and easy to slice for sharing.
Ingredients You’ll Need
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
For the Chocolate Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips, melted and cooled
For the Marshmallow Topping:
- 2 cups mini marshmallows
- Optional: chocolate shavings or graham cracker crumbs for garnish
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Aluminum foil (for water bath)
- Torch or broiler (for marshmallow topping)
- Cooling rack
How to Make S’mores Cheesecake (Step-by-Step)
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, salt, and melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
2. Make the Chocolate Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and fluffy (about 2 minutes).
- Add sugar and sour cream, then mix until combined.
- Beat in eggs one at a time, followed by vanilla extract.
- Fold in the melted chocolate until fully incorporated.
- Pour the filling over the cooled crust.
3. Bake the Cheesecake
- Wrap the springform pan in aluminum foil to prevent water seepage.
- Place the pan in a larger baking dish and pour hot water into the outer pan for a water bath.
- Bake for 55–65 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Transfer to the fridge for at least 4 hours, preferably overnight.
4. Add the Marshmallow Topping
- Once chilled, remove cheesecake from the springform pan.
- Sprinkle mini marshmallows generously on top of the cheesecake.
- Use a kitchen torch to toast the marshmallows, or place the cheesecake under the broiler for 1–2 minutes—watch closely to avoid burning.
- Optional: Garnish with chocolate shavings or crushed graham crackers.
Pro Tips for the Best S’mores Cheesecake
- Room temp ingredients = creamy cheesecake. Let everything sit out for 30 minutes before mixing.
- Don’t overmix. Too much air can cause cracks.
- Cool gradually. Letting the cheesecake cool slowly prevents splitting.
- Use high-quality chocolate. It makes all the difference in flavor.
- Torch marshmallows right before serving for best texture and visual impact.
Serving Suggestions
- Summer Delight: Serve chilled with iced coffee or lemonade at your backyard BBQ.
- Winter Warmth: Pair with hot cocoa or spiced tea for a cozy fireside treat.
- Holiday Star: Dress it up with edible gold flakes or drizzle with chocolate ganache for special occasions.
- Mini Version: Use muffin tins for individual servings—perfect for parties or gifting.
Variations to Try
- Nutella Swirl: Add a few dollops of Nutella to the filling before baking and swirl with a knife.
- Peanut Butter Twist: Mix 1/4 cup peanut butter into the cheesecake filling.
- Extra Chocolatey: Add a chocolate ganache layer between the filling and marshmallows.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
Frequently Asked Questions
Can I make this ahead?
Absolutely! This cheesecake actually tastes better after chilling overnight.
How long does it keep?
Store in the refrigerator for up to 5 days. Freeze (without marshmallow topping) for up to 1 month.
What if I don’t have a torch?
Use your oven’s broiler, but watch it closely—it only takes seconds to toast the marshmallows.
Nutritional Information (per serving, approx.)
- Calories: 415
- Fat: 28g
- Carbs: 34g
- Protein: 6g
- Sugar: 23g
Final Thoughts
S’mores Cheesecake is where childhood memories meet sophisticated baking. It’s gooey, creamy, chocolatey heaven—all layered into a decadent dessert that can warm up a snowy evening or cool down a summer afternoon. No matter when or where you serve it, it’s bound to steal the show.