This S’mores Cheesecake takes everything you love about classic campfire s’mores and builds it into a rich, creamy baked cheesecake. You get a buttery graham cracker crust, silky chocolate cheesecake filling, and a gooey toasted marshmallow topping.

Every slice has the best textures: crunchy graham, smooth chocolate, and soft, melty marshmallow with a toasty top. It’s a showstopper dessert for birthdays, holidays, potlucks, or any time you want a nostalgic treat in an elegant form.

Why You’ll Love This S’mores Cheesecake

  • All the s’mores flavors in one slice – Graham, chocolate, and toasted marshmallow.
  • Creamy baked cheesecake – Smooth, rich, and not overly sweet.
  • Beautiful presentation – Toasted marshmallow topping looks impressive but is easy.
  • Make-ahead friendly – Cheesecake needs chilling, so it’s perfect to prep in advance.
  • Crowd-pleasing – Familiar flavors everyone knows and loves.

Ingredients

For the Graham Crust

  • 2 cups (about 200 g) graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 8 tbsp (115 g) unsalted butter, melted

For the Chocolate Cheesecake Filling

  • 24 oz (675 g) full-fat cream cheese, softened (3 x 8 oz blocks)
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/2 cup (120 ml) sour cream, room temperature
  • 1/2 cup (120 ml) heavy cream, room temperature
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 200 g (about 7 oz) semi-sweet or dark chocolate, melted and slightly cooled

For the S’mores Topping

  • 2–3 cups mini marshmallows
  • 1–2 graham crackers, roughly crushed (for garnish)
  • 50–75 g chocolate chunks or chips (optional, for sprinkling)

How to Make S’mores Cheesecake

1) Prep the pan and oven

Preheat your oven to 160°C (325°F).

Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan tightly in a double layer of heavy-duty aluminum foil to protect it for a water bath (bain-marie).

Tip: The foil helps prevent water from leaking into the cheesecake and keeps the crust crisp.

2) Make the graham cracker crust

In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.

Press the mixture firmly into the bottom of the prepared springform pan (and slightly up the sides if you like). Use the bottom of a glass or measuring cup to pack it tightly.

Bake the crust for 8–10 minutes, then let it cool slightly while you prepare the filling.

3) Make the chocolate cheesecake filling

In a large mixing bowl (or stand mixer with paddle attachment), beat the softened cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides as needed.

Add granulated sugar and brown sugar; beat until creamy and well combined.

Mix in sour cream, heavy cream, vanilla, and salt until smooth.

Add the eggs one at a time, mixing on low speed just until incorporated after each addition (don’t overbeat once the eggs go in).

Finally, pour in the melted, cooled chocolate and gently mix until the batter is evenly chocolatey and smooth.

Tip: Ensure the chocolate is warm, not hot, so it doesn’t seize or cook the eggs.

4) Assemble and bake in a water bath

Pour the chocolate cheesecake batter over the pre-baked crust in the springform pan. Smooth the top with a spatula.

Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.

Bake at 160°C (325°F) for 55–70 minutes, or until the edges are set and the center still has a slight wobble (it will continue to set as it cools).

Turn off the oven, crack the door open, and let the cheesecake sit inside for 30–45 minutes to slowly cool.

5) Chill completely

Remove the cheesecake from the water bath and discard the foil. Run a thin knife around the edge to loosen it from the sides of the pan.

Let it cool to room temperature on a wire rack, then cover and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.

Tip: The longer chill time gives you cleaner slices and better flavor.

6) Add the s’mores topping (and toast!)

Once the cheesecake is fully chilled and set, preheat your oven’s broiler (or use a kitchen torch).

Sprinkle mini marshmallows in an even layer over the top of the cheesecake. Add crushed graham crackers and chocolate chunks on top if using.

Place the cheesecake (still in the springform pan, with the ring removed if you like) on a baking sheet. Broil for 1–3 minutes, watching very closely, until the marshmallows puff and turn golden brown in spots.

Alternatively, use a kitchen torch to toast the marshmallows evenly without using the broiler.

Let cool a few minutes before slicing so the topping can settle.

Serving Suggestions

  • Serve slices with extra graham crumbs and chocolate shavings sprinkled on the plate.
  • Drizzle with warm chocolate sauce for an extra decadent touch.
  • Pair with coffee, hot chocolate, or cold milk to balance the richness.
  • Serve slightly chilled with the marshmallow topping just warmed or at room temperature.

Cook’s Tips

  • Room temperature ingredients: Cream cheese, eggs, sour cream, and heavy cream should be at room temp to avoid lumps.
  • Avoid overmixing: Once eggs are added, mix on low just until combined to keep the texture creamy and prevent cracking.
  • Water bath: Helps the cheesecake bake gently and evenly, reducing the risk of cracks.
  • Toasting marshmallows: Watch very closely under the broiler—they go from golden to burnt very fast.
  • Clean slices: Use a hot knife (dip in warm water and wipe dry between cuts) for neat presentation.

Variations & Add-Ins

  • Extra chocolate layer: Spread a thin layer of melted chocolate or chocolate ganache over the cooled cheesecake before adding marshmallows.
  • Swirl effect: Reserve some plain cheesecake batter and swirl it into the chocolate filling for a marbled look.
  • Peanut butter s’mores cheesecake: Swirl in a bit of warmed peanut butter or add peanut butter chips.
  • No-bake version: Use a similar crust and topping, but a no-bake cheesecake filling (set with gelatin or whipped cream) for a simpler version.
  • Mini cheesecakes: Make individual s’mores cheesecakes in a muffin tin with cupcake liners and adjust baking time.

Storage & FAQ

  • Storage: Keep the cheesecake covered in the fridge for up to 4–5 days. The marshmallow topping is best within the first 1–2 days.
  • Freezing: Freeze the cheesecake (without marshmallow topping) tightly wrapped for up to 1–2 months. Thaw in the fridge overnight, then add and toast marshmallows before serving.
  • Can I skip the water bath? You can, but it increases the chance of cracks. A pan of hot water on a lower rack can be a partial alternative.
  • Cracked top? Don’t stress—marshmallows will cover small imperfections.
  • Too soft? Chill longer. Cheesecake firms up as it cools; overnight is ideal.

S’mores Cheesecake gives you everything you love about campfire treats in an elegant, make-ahead dessert: buttery graham crust, creamy chocolate cheesecake filling, and toasted marshmallow topping. It slices beautifully, tastes nostalgic and indulgent, and is guaranteed to be a hit at any gathering.

S’mores Cheesecake – Creamy, Toasty & Campfire-Inspired

S’mores Cheesecake – Creamy, Toasty & Campfire-Inspired
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Servings: 12
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A rich, creamy S’mores Cheesecake with a buttery graham cracker crust, silky chocolate cheesecake filling, and a gooey toasted marshmallow topping. All the flavors of a classic campfire s’more in an impressive, make-ahead dessert.

S’mores Cheesecake – Creamy, Toasty & Campfire-Inspired
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Graham Crust:
  • 2 cups (about 200 g) graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 8 tbsp (115 g) unsalted butter, melted
  • For the Chocolate Cheesecake Filling:
  • 24 oz (675 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/2 cup (120 ml) sour cream, room temperature
  • 1/2 cup (120 ml) heavy cream, room temperature
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 200 g (about 7 oz) semi-sweet or dark chocolate, melted and slightly cooled
  • For the S’mores Topping:
  • 2–3 cups mini marshmallows
  • 1–2 graham crackers, roughly crushed (for garnish)
  • 50–75 g chocolate chunks or chips (optional)

Instructions

  1. 1. Prepare pan and oven
  2. 2. Preheat oven to 160°C (325°F).
  3. 3. Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside tightly in foil.
  4. 4. Make the crust
  5. 5. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly moistened.
  6. 6. Press firmly into the bottom of the pan.
  7. 7. Bake for 8–10 minutes, then set aside to cool slightly.
  8. 8. Make the cheesecake filling
  9. 9. Beat softened cream cheese until smooth.
  10. 10. Add granulated sugar and brown sugar; beat until creamy.
  11. 11. Mix in sour cream, heavy cream, vanilla, and salt until smooth.
  12. 12. Add eggs one at a time, mixing on low just until combined after each.
  13. 13. Pour in melted, cooled chocolate and mix until fully incorporated.
  14. 14. Bake in a water bath
  15. 15. Pour the filling over the crust and smooth the top.
  16. 16. Place the pan in a large roasting pan and pour hot water around it until halfway up the sides.
  17. 17. Bake for 55–70 minutes, until edges are set and center has a slight wobble.
  18. 18. Turn off oven, crack door, and let cheesecake sit inside for 30–45 minutes.
  19. 19. Cool and chill
  20. 20. Remove from water bath and foil.
  21. 21. Run a knife around the edge to loosen, then cool to room temperature.
  22. 22. Cover and chill in the fridge for at least 4 hours, or overnight.
  23. 23. Add and toast the topping
  24. 24. Once fully chilled, scatter mini marshmallows over the top, plus crushed graham crackers and chocolate chunks if using.
  25. 25. Place under a preheated broiler for 1–3 minutes, watching closely, until marshmallows are puffed and golden brown.
  26. 26. Or use a kitchen torch to toast marshmallows evenly.
  27. 27. Let stand a few minutes before slicing.
  28. 28. Slice and serve
  29. 29. Remove the springform ring, slice with a warm, clean knife, and serve with extra graham crumbs and chocolate if desired.

Notes

Use room-temperature dairy and eggs for the smoothest filling.
A water bath helps prevent cracks; if you skip it, place a pan of hot water on the lower rack.
If the top cracks, don’t worry—the marshmallow topping hides imperfections.
For firmer slices, chill overnight before topping and serving.
Toast marshmallows just before serving or a few hours ahead; they may soften in the fridge over time.

Nutrition

Calories: ~480–520
Protein: ~8–10 g
Total Fat: ~32–36 g
Carbohydrates: ~45–50 g
Fiber: ~1–2 g