Few desserts capture nostalgia quite like s’mores—gooey marshmallows, melty chocolate, and buttery graham crackers toasted over a campfire. Now imagine those same flavors reimagined into a luxurious, creamy cheesecake. This Decadent S’mores Cheesecake combines childhood fun with grown-up indulgence for the ultimate dessert experience.
With a crisp graham cracker crust, fluffy marshmallow-studded cheesecake filling, silky chocolate ganache, and toasted marshmallow topping, this cheesecake is as stunning as it is delicious. It’s the kind of dessert that turns heads at parties and has everyone asking for seconds.
Perfect for birthdays, holidays, or anytime you want to impress, this cheesecake delivers rich, gooey decadence in every bite—no campfire required.
Why You’ll Love This Recipe
- Nostalgic Flavors – Classic s’mores in cheesecake form.
- Show-Stopping Dessert – Elegant presentation for parties or gatherings.
- Make Ahead Friendly – Needs chilling, so you can prep in advance.
- Creamy & Gooey – The perfect mix of smooth cheesecake and gooey marshmallows.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- ½ cup milk chocolate chips
For the Ganache & Topping
- 1 cup milk chocolate, chopped
- ½ cup heavy cream
- 1 cup large marshmallows (or mini marshmallows)
Directions
1. Prepare the Oven & Pan
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the pan’s base. Bake for 10 minutes. Let cool.
3. Prepare the Filling
Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla, mixing until creamy. Fold in mini marshmallows and chocolate chips. Pour over cooled crust.
4. Bake the Cheesecake
Bake 45–50 minutes, until center is set. Cool at room temperature, then refrigerate at least 4 hours or overnight.
5. Make the Ganache
Heat heavy cream until simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
6. Assemble
Spread ganache over cooled cheesecake. Top with marshmallows. Torch until golden and toasty.
Storage Tips
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze (without marshmallow topping) for up to 1 month. Thaw overnight in fridge.
- Best Served: Chilled, with marshmallows toasted just before serving.
Tips for Success
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix once eggs are added—it can cause cracking.
- Chill fully before slicing for neat, firm slices.
- Use a kitchen torch for the perfect golden marshmallow topping.
Variations
- Dark Chocolate Twist – Swap milk chocolate for dark for richer flavor.
- Peanut Butter S’mores Cheesecake – Add ¼ cup peanut butter to filling.
- Mini S’mores Cheesecakes – Make in muffin tins for individual servings.
- Extra Gooey – Add a marshmallow fluff swirl into the filling.
FAQ About S’mores Cheesecake
1. Do I need a water bath?
Not for this recipe—baking low and slow plus chilling prevents cracks.
2. Can I make this without a torch?
Yes! Place marshmallows under your oven broiler for 1–2 minutes, watching closely.
3. Can I use different cookies for the crust?
Yes—try Oreos, chocolate grahams, or digestive biscuits.
4. Can I make it ahead?
Yes! It’s best when made the day before. Add ganache and marshmallows just before serving.
5. How do I get clean slices?
Use a hot, sharp knife, wiping between cuts.
Wrapping It Up
This Decadent S’mores Cheesecake is everything you love about campfire s’mores—oozy marshmallows, melty chocolate, and buttery graham crackers—elevated into a rich, creamy dessert. Whether for a special occasion or a cozy night in, this cheesecake is guaranteed to wow both kids and adults alike.
Make it once, and it just might become your go-to celebration dessert!
The Goods
Decadent S’mores Cheesecake
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Recipes
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- ½ cup milk chocolate chips
For the Ganache & Topping
- 1 cup milk chocolate chopped
- ½ cup heavy cream
- 1 cup large marshmallows or mini marshmallows
Instructions
Prepare the Oven & Pan
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the pan’s base. Bake for 10 minutes. Let cool.
Prepare the Filling
- Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla, mixing until creamy. Fold in mini marshmallows and chocolate chips. Pour over cooled crust.
Bake the Cheesecake
- Bake 45–50 minutes, until center is set. Cool at room temperature, then refrigerate at least 4 hours or overnight.
Make the Ganache
- Heat heavy cream until simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
Assemble
- Spread ganache over cooled cheesecake. Top with marshmallows. Torch until golden and toasty.
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