This S’mores Cheesecake is a luxurious take on the classic campfire treat. A buttery graham cracker crust holds a rich, velvety cheesecake filled with chopped dark chocolate and mini marshmallows, then finished with extra marshmallows, chocolate, and a sprinkle of graham cracker crumbs. For a polished touch, drizzle chocolate syrup over the top before serving.
Why You’ll Love this Recipe
This s’mores cheesecake brings nostalgia to the table with an elevated twist. It’s ultra-rich and creamy, layered with buttery graham cracker flavor, gooey marshmallows, and melted dark chocolate in every bite. It’s perfect for summer gatherings, holiday desserts, or any time you want a show-stopping sweet.
Table of Contents
- Ingredients
- How to Make the Recipe
- Helpful Tips
- Recipe FAQs
- S’mores Cheesecake Recipe
- More Cheesecake Recipes!
Ingredients
Use the ingredients below for the best results. A few items are noted with extra guidance.
- Cream Cheese. Use full-fat cream cheese from blocks for optimal texture. Bring it to room temperature before mixing.
- Mini Marshmallows. Mini marshmallows are best for even distribution; if using regular marshmallows, chop them into small pieces.
- Dark Chocolate. Bars or squares of dark chocolate (around 60% cacao) lend depth; milk chocolate can be used if preferred.
How to Make the Recipe
Below is a concise overview of the method. Follow each section for a successful cheesecake, and refrigerate the finished cake overnight for the best texture.
Graham Cracker Crust
Recipe Tip: Lightly spray a 9-inch springform pan with a flour-based baking spray. Wrapping the pan in heavy-duty foil or adding parchment to the bottom and sides helps protect the cake during the water bath.
Step 1. Pulse graham crackers in a food processor until fine crumbs form. Reserve 1/8 cup for the topping.
Step 2. Add granulated sugar and melted butter; pulse until the mixture resembles wet sand.
Step 3. Press the mixture firmly into the bottom of the prepared springform pan and smooth the surface.
Step 4. Bake at 325ºF for 8–10 minutes, then cool completely. If preparing ahead, refrigerate the cooled crust.
S’mores Cheesecake Batter
Step 1. Beat cream cheese, granulated sugar, and vanilla on medium-high until smooth, scraping the bowl as needed.
Step 2. With the mixer on low, add eggs one at a time, mixing just until combined to avoid incorporating excess air.
Step 3. Fold in 1 cup mini marshmallows and 4 oz chopped dark chocolate until evenly distributed.
Step 4. Pour the batter into the cooled crust. Top with the remaining 1 cup mini marshmallows, 2 oz chopped dark chocolate, and the reserved graham cracker crumbs (1/8 cup).
Recipe Tip: Wrap the springform pan in multiple layers of heavy-duty aluminum foil or use a slow cooker liner to prevent water seepage during the water bath.
Step 5. Set the wrapped pan in a roasting pan and carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Step 6. Bake at 325ºF for about 55–60 minutes. When finished, turn the oven off and leave the cheesecake in the closed oven for 45 minutes to cool gradually. Remove, unwrap, and cool to room temperature, then refrigerate overnight to set.
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Helpful Tips
Follow these tips for a flawless s’mores cheesecake.
- Don’t over-mix the batter. Combine ingredients thoroughly before adding eggs. When adding eggs, mix on low and stop as soon as they’re incorporated to avoid cracks.
- Use a springform pan. A 9-inch springform pan makes it much easier to release, slice, and serve the cheesecake.
- Protect the pan during the water bath. Wrap the pan in 5–6 layers of heavy-duty foil and consider a slow cooker liner to guard against leaks.
- Use a water bath. The water bath creates a humid environment that helps prevent the cheesecake from drying, cracking, or sinking.
- Keep the oven closed while cooling. Do not open the oven during the bake or the 45-minute in-oven cool down.
Recipe FAQs
Yes, but chop them into smaller pieces so they distribute evenly and don’t overwhelm the batter.
A 9-inch springform pan is recommended because it makes unmolding and slicing much easier.
Yes. Chill the cheesecake first, then wrap the whole cake or individual slices tightly in plastic wrap and foil. Freeze in an airtight container. Thaw in the refrigerator overnight before serving.
If you make this S’mores Cheesecake, please leave a star rating and share your feedback in the comments. Enjoy!
S’mores Cheesecake
Equipment
- 9-inch Springform Pan
- Roasting Pan
- Spatulas
- Parchment Paper
- Baking Spray
- Heavy-Duty Aluminum Foil
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham Cracker Crumbs (about 18 sheets), reserve 1/8 cup for topping
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
S’mores Cheesecake Batter
- 24 oz Cream Cheese, softened and at room temperature
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3 Large Eggs, room temperature
- 2 cups Mini Marshmallows, divided (1 cup for filling, 1 cup for topping)
- 6 oz Chopped Dark Chocolate (60% cacao), divided (4 oz for filling, 2 oz for topping)
Instructions
Graham Cracker Crust
- Preheat oven to 325ºF and position the rack in the center.
- Lightly grease a 9-inch springform pan and line the bottom and sides with parchment if desired.
- Pulse graham crackers into fine crumbs, reserving 1/8 cup for the topping. Combine crumbs with sugar and melted butter until the texture resembles wet sand.
- Press the mixture into the pan and bake 8–10 minutes. Cool completely, then wrap the outside of the pan in heavy-duty foil.
S’mores Cheesecake Batter
- Beat cream cheese, sugar, and vanilla on medium-high until smooth, scraping the bowl as needed.
- On low speed, add eggs one at a time until just combined. Avoid overbeating.
- Fold in 1 cup mini marshmallows and 4 oz chopped dark chocolate.
- Pour the batter into the cooled crust. Top with remaining marshmallows, 2 oz chopped chocolate, and reserved crumbs.
- Place the wrapped springform in a roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform.
- Bake at 325ºF for 55–60 minutes. Turn the oven off and keep the cheesecake inside, with the door closed, for 45 minutes to cool gradually.
- Remove from the water bath, unwrap, and cool to room temperature. Refrigerate loosely covered overnight (or at least 4 hours) to set.
- Before serving, release from the pan and, if desired, drizzle with chocolate syrup. Store leftovers tightly wrapped in the refrigerator for up to a week or freeze slices for up to a month.
Video
Notes
- If you don’t have a food processor, place graham crackers in a sealed bag and crush them with a rolling pin or sturdy spoon.
- The slow cooker liner is optional but helpful to prevent water from seeping into the pan during the water bath.
- Keep the oven door closed during the bake and the 45-minute in-oven cooling period to avoid cracks.
- Nutritional and adaptation notes are estimates and may vary based on ingredients used.
Nutrition
Calories: 399 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 27 g | Saturated Fat: 15 g
Nutritional information is an estimate and will vary based on the specific ingredients used.
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