S’mores Cheesecake
S’mores Cheesecake
If you love the classic combination of graham crackers, chocolate, and toasted marshmallows, this S’mores Cheesecake is going to become one of your favorite desserts. It has everything you love about traditional campfire s’mores, transformed into a rich, creamy baked cheesecake.
A buttery graham cracker crust is topped with a silky chocolate cheesecake made with cocoa powder and mini chocolate chips, then baked low and slow in a water bath for the creamiest texture possible. Once chilled, it’s finished with a thick layer of toasted marshmallows for that signature gooey, golden-brown s’mores topping.
It’s the perfect dessert for summer parties, birthdays, holidays, family gatherings, or anytime you’re craving a decadent chocolate cheesecake.
Why You’ll Love This Recipe
- Rich and creamy baked chocolate cheesecake
- Classic s’mores flavors in every bite
- Toasted marshmallow topping
- Smooth texture thanks to the water bath
- Perfect make-ahead dessert
- Great for holidays, birthdays, and summer entertaining
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
Chocolate Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 cup mini semi-sweet chocolate chips
Topping
- 4 cups miniature marshmallows
How to Make S’mores Cheesecake
Step 1: Prepare the Crust
Preheat the oven to 325°F.
Mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then allow the crust to cool while preparing the filling.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the cream cheese until smooth.
Add the sugar and continue mixing until creamy.
Mix in the sour cream and vanilla extract.
Beat in the eggs one at a time, mixing on low speed just until combined.
Sift in the cocoa powder and mix until incorporated.
Fold in the mini chocolate chips.
Step 3: Bake
Pour the cheesecake filling over the prepared crust.
Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil.
Place the cheesecake into a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake for approximately 45 minutes, or until the edges are set and the center still has a slight jiggle.
Turn the oven off, crack the oven door open slightly, and allow the cheesecake to cool in the oven for one hour.
Remove from the water bath and refrigerate for at least 6 hours, preferably overnight.
Step 4: Toast the Marshmallows
Spread the miniature marshmallows evenly across the top of the chilled cheesecake.
Use a kitchen torch to toast the marshmallows until golden brown.
If you don’t have a kitchen torch, place the cheesecake under the oven broiler for 30 to 60 seconds, watching carefully so the marshmallows don’t burn.
Slice and serve.
Tips for the Best Cheesecake
- Start with room-temperature cream cheese for the smoothest filling.
- Mix on low speed after adding the eggs to avoid incorporating excess air.
- A water bath helps prevent cracks and creates an ultra-creamy texture.
- Chill overnight for the cleanest slices and best flavor.
- Toast the marshmallows just before serving for the prettiest presentation.
Variations
Extra Chocolate
Drizzle the finished cheesecake with warm chocolate ganache.
Crunchy Topping
Sprinkle crushed graham crackers over the toasted marshmallows.
Campfire Style
Add broken Hershey’s chocolate bars between the toasted marshmallows.
Mini Cheesecakes
Bake the cheesecake mixture in a muffin tin lined with paper liners for individual servings.
Storage
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Do I have to use a water bath?
While you can bake a cheesecake without one, a water bath creates a much creamier texture and helps prevent cracking.
Can I use milk chocolate chips?
Yes. Milk chocolate chips will make the cheesecake sweeter, while semi-sweet chocolate gives it a richer chocolate flavor.
Can I toast the marshmallows ahead of time?
For the best appearance, toast the marshmallows shortly before serving.
Can I freeze this cheesecake?
Absolutely. Wrap individual slices tightly and freeze for up to two months.
More Cheesecake Recipes You’ll Love
- Red Velvet Cheesecake Cake
- Monster Cookie Cheesecake
- Caramel Corn Cheesecake
- Lemon Meringue Cheesecake
- Cherry Cheesecake Ice Cream
- Red Velvet Mousse Cheesecake
Notes
- Bake in a water bath for the creamiest texture.
- Chill overnight for the cleanest slices.
- Toast the marshmallows immediately before serving.
- Store covered in the refrigerator for up to 5 days.
Jennie’s Thoughts
I have a weakness for just about anything s’mores, so turning those classic campfire flavors into a cheesecake felt like a no-brainer. The creamy chocolate filling, buttery graham cracker crust, and gooey toasted marshmallows make every bite taste like summer around the campfire—but in an extra decadent dessert.
One of my favorite parts is watching the marshmallows toast until they’re perfectly golden and slightly gooey. It instantly takes me back to roasting marshmallows as a kid, except this version is even better because it’s sitting on top of a rich chocolate cheesecake.
If you’re making this for a party or holiday, I recommend toasting the marshmallows just before serving. Everyone always comments on how beautiful it looks, and that toasted marshmallow flavor really takes it over the top.
I hope this cheesecake becomes one of those recipes your family asks for again and again. If you make it, I’d love to hear what you think in the comments. Happy baking!
