S’mores Cheesecake

Is There Anything Better Than Cheesecake Coated in Chocolate and Marshmallows?

Imagine indulging in a dessert that combines all the flavors of a classic campfire s’more while still showcasing the luscious, creamy decadence of cheesecake. This S’mores Cheesecake is the perfect treat that brings those nostalgic flavors straight to your table. Not only does it look stunning, but also it’s incredibly easy to whip up. Grab your apron, and let’s dive into this scrumptious creation!

Why Make This Recipe

First off, it’s a total crowd-pleaser! Whether you’re feeding the family or impressing guests, they’ll love this cheesecake as much as a cozy bonfire.

• Easy Cleanup: One pan and you’re done! Who wants to spend hours doing dishes?
• Kid-Friendly Fun: Get the little ones involved in the mixing and topping—it’s practically a family bonding activity (and sweet tooth satisfaction).
• Unforgettable Flavor: Creamy cheese with hints of chocolate and toasted marshmallows? Yes, please! 🍫

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1 cup mini marshmallows

Directions

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Pour the cream cheese mixture over the graham cracker crust.
6. Bake for 45-50 minutes or until the center is set.
7. Remove from the oven, let it cool, then refrigerate for at least 4 hours.
8. Melt chocolate chips and pour over the cooled cheesecake.
9. Top with mini marshmallows and broil for a minute until lightly toasted.
10. Slice and serve.

How to Make S’mores Cheesecake (Overview)

Get ready for a fun baking adventure! Start with that buttery crust while your oven warms up. Once done, whip up your cream cheese mix till it’s smooth like butter. Then pour it onto your crust and let the magic happen in the oven.

Pro tip: Don’t rush the chilling step—patience is key for the perfect cheesecake texture. Once cool, melt some chocolate and be generous with the mini marshmallows for that glorious topping. Just wait till you see those marshmallows puff up under the broiler—it’s a sight! 😍

How to Serve S’mores Cheesecake

When it comes to serving, think visuals and tastes! Slice the cheesecake into decadent wedges and drizzle it with even more melted chocolate.

• Garnish: A sprinkle of crushed graham crackers will give it that crunchy texture.
• Sides: Pair it with a scoop of vanilla ice cream to balance the richness.
• Presentation: Serve on a colorful plate and watch everyone swoon over those gorgeous layers.

How to Store S’mores Cheesecake

This cheesecake keeps well in the fridge for about 5-7 days. Just be sure to cover it tightly with plastic wrap or store in an airtight container to keep that creamy goodness intact.

Want to make ahead? Absolutely! You can chill it overnight or freeze it for up to three months. Just thaw in the fridge before serving.

Tips to Make S’mores Cheesecake

• Cream Cheese: Make sure it’s softened completely! Cold cream cheese doesn’t mix well—trust me on that.
• Eggs at Room Temp: This makes a smoother batter. Who wants lumpy cheesecake?
• No Broiling: If you’re not a fan of toasty mini marshmallows, just skip it—it’ll still taste great!

Variation

Looking for a twist? You can swap out the classic ingredients for a vegan version using cashew cream, coconut cream, or plant-based cream cheese. Also, try adding a layer of caramel sauce before the chocolate for an added treat!

FAQs

Can I make it a day before serving?
Absolutely! In fact, your cheesecake will develop deeper, richer flavors if made a day ahead.

Can I freeze S’mores Cheesecake?
Yes! Wrap it tightly and store it in the freezer for up to three months.

What can I use instead of marshmallows?
Try using marshmallow fluff or a layer of chocolate ganache if you prefer.

📌 Pin this recipe for your next cozy dinner night!

S'mores Cheesecake

Indulge in this decadent S'mores Cheesecake that captures the classic flavors of s'mores with a creamy cheesecake twist, topped with melted chocolate and toasted marshmallows.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cheesecake Crust

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 3 packages (8 oz each) cream cheese, softened Make sure it's softened completely!
• 1 cup sugar
• 3 large eggs At room temperature for a smoother batter.
• 1 teaspoon vanilla extract

Toppings

• 1 cup chocolate chips Melted for drizzling.
• 1 cup mini marshmallows Toasted if desired.

Method

 

Preparation

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Making the Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in vanilla extract.

Baking

1. Pour the cream cheese mixture over the graham cracker crust.
2. Bake for 45-50 minutes or until the center is set.
3. Remove from the oven, let it cool, then refrigerate for at least 4 hours.

Topping and Serving

1. Melt chocolate chips and pour over the cooled cheesecake.
2. Top with mini marshmallows and broil for a minute until lightly toasted.
3. Slice and serve. Optionally drizzle with more melted chocolate and sprinkle crushed graham crackers.

Notes

This cheesecake keeps well in the fridge for about 5-7 days. Cover tightly with plastic wrap or store in an airtight container to maintain its freshness. You can also make it a day ahead for deeper flavors.