This Campfire S’mores Cheesecake reimagines the classic campfire treat as a rich, elevated dessert. Its buttery graham cracker crust holds a creamy chocolate and marshmallow filling, finished with more marshmallows, chocolate, and graham cracker crumbs. For a fancy touch, drizzle chocolate syrup over the top!

S'mores cheesecake drizzled with chocolate placed on natural parchment paper with a slice of cheesecake partially removed.

What Makes This Dessert So Good

If you have ever longed for a nostalgic campfire-style treat with a more sophisticated edge, this s’mores cheesecake delivers. It’s extra rich and smooth, loaded with crunchy graham crackers, sticky marshmallows, and melted chocolate in every forkful.

Great for summer gatherings, holidays, or any time you want something decadent, this cheesecake brings the familiar flavors of s’mores together in one indulgent dessert!

If you love s’mores desserts as much as I do, be sure to try my S’mores Rolls and S’mores Brownies recipes!

S'mores cheesecake topped with drizzled chocolate syrup placed on a sheet of brown parchment paper with a bowl of mini marshmallows, graham crackers, chocolate, and a cake server placed around it.

What You’ll Need

Here is what I suggest for making this s’mores cheesecake. The items in the bulleted list are the key ingredients that could use a bit more explanation.

Ingredients in various size bowls labeled as graham crackers, dark chocolate, eggs, mini marshmallows, unsalted butter, vanilla extract, granulated sugar, and cream cheese on a white marbled background.

Cream Cheese. Use full-fat cream cheese in block form for the best results. My go-to brand is Philadelphia, but any brand you like will work.
Mini Marshmallows. Mini marshmallows work better than regular ones here (unless you chop the regular ones smaller), and marshmallow fluff is also used.
Dark Chocolate. Chocolate bars such as Lindt 60% Cacao work well. Milk chocolate can stand in if you prefer, though its flavor is milder.

Step-by-Step Instructions

Here is a quick walkthrough of making this homemade s’mores cheesecake. For the complete printable version, which you can view in US customary or metric units using the toggle switch, see the recipe card below.

Building the Graham Crust

Recipe Tip: Before you start, coat the sides and bottom of your springform pan with a light spray of flour-based baking spray. You can wrap the pan in heavy-duty aluminum foil now or wait until the graham cracker crust is done. Lining the bottom and sides with parchment paper is optional.

Graham cracker crumbs in a food processor on a textured white background.

Step 1. Grind the graham crackers. In a food processor, pulse the cookies into fine crumbs. Set aside 1/8 cup of the crumbs for the topping.

Graham cracker crumbs mixed together with melted butter and sugar in a food processor on a textured white background.

Step 2. Mix in the sugar and melted butter. Pulse until the texture resembles damp sand.

Graham cracker crust mixture placed on a aluminum foil wrapped springform pan on a textured white background.

Step 3. Press the crumb mixture into the springform pan. Smooth it level with a spatula, then firmly pack it down with a small measuring cup or the base of a drinking glass.

Baked graham cracker crust in a aluminum foil wrapped springform pan on a textured white background.

Step 4. Bake the crust. Bake for 8-10 minutes at 325ºF. Let the crust cool fully. If you are preparing it a day in advance, store it in the refrigerator.

Making the S’mores Cheesecake Filling

Cream cheese, granulated sugar, and vanilla extract blended together in a large glass mixing bowl on a textured white background.

Step 1. Cream the cheese, sugar, and vanilla. Blend until smooth, stopping to scrape the sides of the bowl so everything is combined.

Adding eggs to cheesecake batter in a large glass mixing bowl on a textured white background.

Step 2. Incorporate the eggs. Set the mixer to its lowest speed and add the eggs one by one, mixing just until each disappears into the batter.

Folding in mini marshmallows and chopped dark chocolate to cheesecaek batter in a large glass mixing bowl on a textured white background.

Step 3. Stir in mini marshmallows and chopped dark chocolate. Use 1 cup of mini marshmallows and 4 ounces of the chopped dark chocolate.

Unbaked s'mores cheesecake topped with mini marshmallows, chopped dark chocolate, and graham cracker crumbs in an aluminum foil wrapped springform pan on a white textured background.

Step 4. Pour the batter into the springform pan. Scatter the remaining mini marshmallows and dark chocolate over the top, along with 1/8 cup of the saved graham cracker crumbs.

Recipe Tip: To keep water out of your cheesecake during the water bath, wrap the springform pan in a slow cooker liner. I suggest the Reynolds Kitchens regular size (13 inches by 21 inches).

S'mores cheesecake topped with mini marshmallows, chopped dark chocolate, and graham cracker crumbs wrapped in aluminum foil and a slow cooker liner bag placed in a roasting pan with boiling hot water.

Step 5. Set the springform pan in the roasting pan. Pour boiling or very hot water into the roasting pan, then carefully slide it into the oven.

Baked s'mores cheesecake cooling on a wire cooling rack on a textured white background.

Step 6. Bake the cheesecake, then let it cool. Bake for one hour at 325ºF. Switch the oven off when the time is up, but leave the cheesecake inside for another 45 minutes. Let it reach room temperature, then chill overnight in the refrigerator.

S'mores cheesecake on brown parchment paper with a slice of cheesecake on its side.

Tips for Success

Follow these pro tips for a perfect s’mores cheesecake!

Avoid overmixing the batter. Blend all the ingredients well at medium-high speed before adding the eggs. Once the eggs go in (on the lowest speed, only until combined), stop mixing, since too much beating can cause cracks while it bakes.
Choose a springform pan. Cheesecakes like this one bake best in a springform pan, since the sides release easily once the cake has cooled.
Shield the cheesecake from water. I strongly suggest wrapping the outside of your springform pan in 5-6 layers of heavy-duty aluminum foil and, if you like, adding a slow cooker liner as well. Together, these keep water from the water bath from leaking into the cake while it bakes.
Don’t skip the water bath. Some cheesecakes, like my Triple Chocolate Mocha Cheesecake, don’t need one. This s’mores version does, though. The water bath keeps the cheesecake from drying out, sinking, or cracking. It acts like a little steam room inside the oven, and that moisture keeps the cake soft and moist.
Leave the oven door shut. Don’t open the door during baking, and don’t open it while the cheesecake cools inside the oven either.
For more advice on making a great cheesecake, visit my Reese’s Peanut Butter Cup Cheesecake recipe page.

Frequently Asked Questions

Can I use regular-size marshmallows instead of mini marshmallows?

You can, but cut them smaller first. Whole regular-size marshmallows would be too much for the cheesecake batter.

Do I need to use a springform pan?

I suggest a 9-inch springform pan for this recipe. It makes the cheesecake easier to remove, serve, and slice.

Can I freeze s’mores cheesecake?

Yes, you can. Make sure the cheesecake is fully chilled before freezing. You can freeze the whole cake or single slices. Wrap tightly in plastic wrap, add a layer of foil, and store in a sealed container or freezer bag. To thaw, move it to the refrigerator the day before you plan to serve it.

If you make this S’mores Cheesecake Recipe or anything else from my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!