This S’mores Cheesecake combines a buttery graham cracker crust with a rich chocolate cheesecake filling, gooey marshmallows, and silky chocolate ganache. Finished with toasted marshmallows and crunchy graham cracker crumbs, it brings all the classic flavors of a campfire s’more into an impressive homemade cheesecake.

The creamy chocolate cheesecake is layered with mini marshmallows and melted chocolate, creating a deliciously gooey center. A generous topping of toasted marshmallows and chocolate ganache gives every slice that nostalgic s’mores flavor.

It’s perfect for summer gatherings, birthdays, holidays, dinner parties, potlucks, family celebrations, and chocolate lovers. If you love classic s’mores and rich cheesecake, this dessert is definitely worth making.

Why Everyone Loves S’mores Cheesecake

Creamy chocolate cheesecake: Cream cheese, cocoa powder, and sour cream create a rich and smooth chocolate filling.
Buttery graham cracker crust: The classic graham cracker base adds a delicious crunch and balances the creamy filling.
Gooey marshmallow center: Mini marshmallows melt into the cheesecake for a fun s’mores-inspired texture.
Rich chocolate ganache: Melted semi-sweet chocolate and heavy cream create a smooth, glossy topping.
Toasted marshmallow topping: Golden, puffy marshmallows give the cheesecake its signature campfire appearance.
Perfect for special occasions: This impressive dessert makes a beautiful centerpiece for parties and celebrations.

Ingredients Overview

Graham cracker crumbs – Create the buttery, slightly crunchy crust and add classic s’mores flavor.
Granulated sugar – Sweetens the crust and chocolate cheesecake filling.
Salt – Balances the sweetness and enhances the other flavors.
Unsalted butter – Binds the graham cracker crumbs and adds richness to the crust.
Cream cheese – Provides the creamy, rich base of the cheesecake filling.
Unsweetened cocoa powder – Gives the cheesecake its deep chocolate flavor.
Sour cream – Adds moisture and a subtle tang that balances the chocolate.
Vanilla extract – Enhances the chocolate and creamy flavors.
Eggs – Help set the cheesecake and create its smooth, firm texture.
Mini marshmallows – Melt into the center for gooey marshmallow flavor.
Semi-sweet chocolate chips – Add rich chocolate flavor to the cheesecake and ganache.
Heavy whipping cream – Creates a smooth and creamy chocolate ganache.
Large marshmallows – Form the toasted topping and create the classic s’mores finish.
Graham cracker crumbs for topping – Add extra crunch and reinforce the s’mores flavor.

Variations

Extra Chocolate S’mores Cheesecake – Add additional chocolate chips to the filling for even more chocolate flavor.
Milk Chocolate Version – Use milk chocolate chips instead of semi-sweet chocolate for a sweeter, creamier result.
Dark Chocolate S’mores Cheesecake – Replace the semi-sweet chocolate with dark chocolate for a richer, more intense flavor.
Cookie Crust – Replace the graham cracker crust with a chocolate cookie crust for an extra chocolatey base.
Peanut Butter S’mores Cheesecake – Add a thin peanut butter swirl to the cheesecake filling before baking.
Mini S’mores Cheesecakes – Prepare individual versions using smaller springform pans or cheesecake molds.

How to Make S’mores Cheesecake

1. Prepare the Graham Cracker Crust

Preheat your oven to 325°F (163°C).

Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter.

Mix until the crumbs are evenly coated and the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of the prepared springform pan.

2. Bake the Crust

Bake the crust for approximately 10 minutes.

Remove it from the oven and set it aside to cool.

Once the crust has cooled, wrap the outside of the springform pan securely with aluminum foil. Make sure the foil reaches high enough around the sides to help prevent water from entering during the water bath.

3. Prepare the Chocolate Cheesecake Batter

Reduce the oven temperature to 300°F (148°C).

In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and well combined.

Using low speed helps reduce the amount of air incorporated into the batter, which can help minimize cracks.

Scrape down the sides of the bowl as needed.

4. Add the Sour Cream and Vanilla

Add the sour cream and vanilla extract to the cream cheese mixture.

Mix on low speed until everything is evenly incorporated and smooth.

5. Add the Eggs

Add the eggs one at a time, mixing slowly after each addition.

Scrape down the sides of the bowl as needed to make sure the batter is evenly mixed.

Avoid overmixing once the eggs have been incorporated.

6. Add the Marshmallows and Chocolate

Pour the mini marshmallows into the bottom of the cooled graham cracker crust.

Place the semi-sweet chocolate chips and heavy whipping cream in a medium microwave-safe bowl.

Heat in 20-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth.

Pour the melted chocolate mixture evenly over the marshmallows.

7. Add the Cheesecake Batter

Pour the chocolate cheesecake batter evenly over the marshmallows and melted chocolate.

Spoon the batter gently across the surface to help prevent the marshmallows and chocolate underneath from shifting too much.

Smooth the top gently if needed.

8. Prepare the Water Bath

Place the springform pan inside a larger oven-safe pan.

Carefully add enough warm water to the larger pan to reach approximately halfway up the sides of the springform pan.

Make sure the water does not rise above the top edge of the aluminum foil.

The water bath provides a gentle, moist baking environment that helps the cheesecake bake evenly.

9. Bake the Cheesecake

Bake the cheesecake for approximately 1 hour 20 minutes to 1 hour 30 minutes.

The center should be set around the edges but still have a gentle jiggle.

Avoid opening the oven repeatedly during baking, as sudden temperature changes can affect the cheesecake.

10. Cool the Cheesecake Gradually

Turn off the oven and leave the door closed for 30 minutes.

The cheesecake will continue cooking gently while beginning to cool.

After 30 minutes, crack the oven door open and allow the cheesecake to continue cooling for another 30 minutes.

This gradual cooling process helps reduce the risk of cracks.

11. Chill the Cheesecake

Remove the cheesecake from the oven and carefully remove it from the water bath.

Refrigerate the cheesecake until completely firm, approximately 5–6 hours or overnight.

For the best texture, overnight chilling is recommended.

12. Prepare the Marshmallow Topping

Once the cheesecake is completely chilled and firm, remove the sides of the springform pan.

Place the cheesecake on an oven-safe platter or baking sheet.

Arrange the large marshmallows upright across the top of the cheesecake.

Leave a little space around the outer edge so the marshmallows have room to puff without spreading too far over the sides.

13. Toast the Marshmallows

Place the cheesecake in the oven using the convection bake setting for approximately 5–10 minutes, or until the marshmallows become puffy.

Switch the oven to broil and broil for approximately 2–3 minutes, watching closely, until the marshmallows become golden brown.

Remove the cheesecake from the oven and allow it to cool slightly.

14. Make the Chocolate Ganache

While the cheesecake cools, place the remaining semi-sweet chocolate chips and heavy whipping cream in a microwave-safe bowl.

Heat in 20-second intervals, stirring between each interval, until completely melted and smooth.

15. Decorate and Serve

Move the cheesecake to a serving plate.

Drizzle the melted chocolate ganache over the toasted marshmallow topping.

Sprinkle graham cracker crumbs over the top.

The cheesecake can be served warm or cold, but serving it slightly warm gives it an especially delicious s’mores-inspired texture. The inside becomes softer and more chocolatey while the cheesecake still holds its structure.

Pro Tips and Cooking Secrets

Use low mixer speed. Mixing the cheesecake batter on low speed helps prevent excess air from being incorporated, which can contribute to cracks.

Don’t skip the water bath. The water bath creates a gentle baking environment and helps the cheesecake bake evenly while maintaining a creamy texture.

Cool the cheesecake gradually. Leaving the cheesecake in the turned-off oven before opening the door helps reduce sudden temperature changes and minimizes cracking.

Watch the marshmallows closely. Marshmallows can brown quickly under the broiler, so keep a close eye on them during the final few minutes.

Serving Suggestions

Serve slightly warm – Warm individual slices for 10–15 seconds in the microwave for a gooey s’mores experience.
Add extra graham crumbs – Sprinkle additional graham cracker crumbs over each slice before serving.
Pair with coffee – Rich chocolate and toasted marshmallow flavors pair beautifully with coffee or espresso.
Serve chilled – Refrigerated slices have a firmer cheesecake texture while still offering plenty of chocolate and marshmallow flavor.

How to Store S’mores Cheesecake

Store the cheesecake covered in an airtight container in the refrigerator.

For the best quality, enjoy it within 4–5 days.

If possible, keep the cheesecake well covered to prevent it from absorbing refrigerator odors and to maintain its creamy texture.

Can You Freeze S’mores Cheesecake?

Yes. For the best results, freeze the cheesecake without the topping.

Place the fully set cheesecake on a cardboard round, wrap it tightly in plastic wrap, and place it in an airtight container or freezer bag.

Freeze for up to 3 months.

Thaw the cheesecake in the refrigerator overnight before adding the marshmallow and chocolate topping.

Make-Ahead Tips

This cheesecake is an excellent make-ahead dessert because it needs several hours of chilling.

Prepare and bake the cheesecake, then refrigerate it for 5–6 hours or overnight. Add the marshmallow topping, toast it, and drizzle with chocolate shortly before serving.

For longer-term preparation, freeze the cheesecake without the topping and finish it after thawing.

S’mores Cheesecake FAQs

Why does S’mores Cheesecake need a water bath?

The water bath creates a moist, gentle baking environment that helps the cheesecake cook evenly and reduces the risk of cracks.

How do I know when the cheesecake is done?

The cheesecake should be set around the edges while the center remains slightly jiggly. The provided recipe recommends baking for approximately 1 hour 20 minutes to 1 hour 30 minutes.

Why did my cheesecake crack?

Cracks can develop from overmixing, sudden temperature changes, or overbaking. Mixing on low speed and cooling the cheesecake gradually can help reduce the risk.

Can I make S’mores Cheesecake ahead of time?

Yes. The cheesecake can be refrigerated for 5–6 hours or overnight before adding the topping, making it a convenient dessert for parties and celebrations.

How long does S’mores Cheesecake last in the refrigerator?

Store the covered cheesecake in the refrigerator and enjoy it within 4–5 days.

Can I freeze S’mores Cheesecake?

Yes. Freeze the fully set cheesecake without the topping for up to 3 months. Thaw it overnight in the refrigerator before decorating and serving.

Can I serve S’mores Cheesecake warm?

Yes. The provided recipe notes that the cheesecake can be served warm or cold. For a softer, gooier texture, warm individual slices in the microwave for approximately 10–15 seconds.

How should I toast the marshmallow topping?

First use convection bake for 5–10 minutes until the marshmallows become puffy, then switch to broil for approximately 2–3 minutes until golden. Watch the marshmallows closely because they can brown quickly.

S’mores Cheesecake

angela

This decadent S’mores Cheesecake features a buttery graham cracker crust, rich chocolate cheesecake filling layered with mini marshmallows and chocolate, and a toasted marshmallow topping finished with chocolate drizzle and graham cracker crumbs.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 slices

Calories 518 kcal

Equipment

9-inch springform pan
small bowl
large bowl
medium sized bowl
larger pan Used for the water bath.
oven safe platter
baking sheet

Ingredients

2 1/4 cups graham cracker crumbs (about 17 full sheet graham crackers)
302 grams graham cracker crumbs
5 tbsp sugar
65 grams sugar
1/8 tsp salt
10 tbsp unsalted butter, melted
140 grams unsalted butter, melted
24 oz cream cheese, room temperature
1 cup sugar
207 grams sugar
3/4 cup natural unsweetened cocoa powder
85 grams natural unsweetened cocoa powder
1 cup sour cream
230 grams sour cream
1/2 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups mini marshmallows
78 grams mini marshmallows
3 oz semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
5 tbsp heavy whipping cream
75 ml heavy whipping cream
45-50 large marshmallows, for topping
3 oz semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
5 tbsp heavy whipping cream
75 ml heavy whipping cream
graham cracker crumbs

Instructions

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
Reduce oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract and mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
Pour the mini marshmallows into the bottom of the crust.
Add the chocolate chips and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth. Pour the chocolate mixture evenly over the marshmallows.
Pour the cheesecake batter evenly over the marshmallows and chocolate. To help the marshmallows and chocolate not move around and adjust too much, spoon the batter evenly over the top.
Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 20-30 minutes. The center should be set, but still jiggly.
Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
When the cheesecake is chilled and firm, remove it from the springform pan and set on an oven safe platter. You could leave it on the bottom of the springform pan or place it on a baking sheet. You mainly need to remove the sides of the pan and loosen the cheesecake from the bottom so it’ll remove easily later.
Place the marshmallows upright on top of the cheesecake, covering it fully but leaving some space around the outer edge for the marshmallows to puff up and out or they’ll spread too much and fall down the sides of the cheesecake.
Place the cheesecake in the oven on convection bake for 5-10 minutes or until the marshmallows are puffy, then switch to broil for 2-3 minutes or until golden.
Remove the cheesecake from the oven and set aside to cool.
While it cools, add the chocolate chips for the topping and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth.
Move the cheesecake to a serving plate, then drizzle with the melted chocolate. Sprinkle on some graham cracker crumbs.
The cheesecake can be served warm or cold, but I personally love the smores feel of it when it’s slightly warm after being toasted. The cheesecake won’t be hot throughout, but it’ll be just warm enough without losing its structure. The chocolate and marshmallows from the inside of the cheesecake will also be more melty this way.
Store the cheesecake covered in the fridge. Cheesecake is best if eaten within 4-5 days.

Notes

Makes 12-14 slices. The original version of this recipe used 1/2 cup hot fudge topping in place of chocolate ganache in the cheesecake filling.

To Store: Store cheesecake in an airtight container in the fridge and enjoy within 4-5 days.

To Freeze: Leave off topping and place the fully set cheesecake on a cardboard round. Wrap tightly in plastic wrap and freeze in an airtight container or storage bag for up to 3 months. Thaw in the fridge overnight before adding the topping and enjoying.

To warm slices, heat in the microwave for 10-15 seconds before serving.

Keyword chocolate cheesecake, graham cracker crust, marshmallow cheesecake, s’mores cheesecake