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S'mores Cheesecake

Section: Classic American Desserts: Timeless Treats for Every Sweet Tooth

If you crave s'mores mixed with cheesecake, you’re in for a wild treat. Chocolate, graham crust, fluffy cheesecake, and piles of toasted marshmallows, plus drizzle on warm fudge for those firepit vibes.

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iamcooker.com
Sofia Pitt sofia
Most recent update: Sun, 25 May 2025 15:57:26 GMT
Chunky slice of cheesecake packed with chocolate and marshmallow, finished with golden-topped mallows and crumbly base on a plate. Save
Chunky slice of cheesecake packed with chocolate and marshmallow, finished with golden-topped mallows and crumbly base on a plate. | iamcooker.com

Dreamy S'mores Cheesecake

I'm seriously pumped to tell you all about this. My version of S'mores Cheesecake mixes all those gooey campfire flavors into one crazy smooth creamy treat. Imagine a graham cracker base that's super buttery, a rich filling that's so silky, then all dressed up with warm chocolate and melty marshmallows on top. It looks impressive but honestly, anyone can pull it off. No fuss.

Why You’ll Totally Love This

This is like your childhood favorite but all grown up and way fancier. Each bite gives you oozy marshmallow, chocolate, and that thick creamy center. I always bring this baby to backyard parties and people are wowed. Secret? It comes together easier than it looks.

Stuff You’ll Need

  • Crust Magic: Graham cracker bits (store-bought crumbs or go wild and smash your own).
  • Buttery Goodness: Melted butter gives your base that rich taste.
  • Tasty Boost: Vanilla extract for a nice flavor pop.
  • Sweet Fun: Mini marshmallows (because it’s not s’mores without marshmallows).
  • Chocolate Fix: Semi-sweet chocolate chips—the more, the better.
  • Super Creamy: Full-fat cream cheese (soften it first, trust me).
  • Sugar Time: Plain white sugar for that sweet factor.
  • Secret Ingredient: Cornstarch so your filling stays extra smooth.
  • Hold It Together: Eggs to set everything just right.
  • Rich & Lush: Heavy cream makes it dreamy and thick.
  • Topping Joy: Warm up some fudge sauce to go all out at the end.
A creamy cheesecake on a crunchy base, loaded with gooey toasted marshmallows and melted chocolate on top.
A creamy cheesecake on a crunchy base, loaded with gooey toasted marshmallows and melted chocolate on top. | iamcooker.com

How We Pull This Off

Starting With The Crust
Turn your oven up to 325°F, coat your pan with some grease, then mash up those graham crackers with brown sugar, vanilla, and melted butter. Squish it into the pan, getting up those sides.
S'mores Treat Layer
Scatter plenty of chocolate chips and a handful of marshmallows on top of your base.
Add The Cheesecake
Mix the cream cheese 'til it's extra creamy, throw in everything else and blend until smooth, then pour it on your crust.
Into A Water Bath
Set your pan inside a bigger dish, fill that outer one halfway with hot water, bake everything for about 90 minutes. Let it hang out in the warm oven before moving it to cool off on the counter.
Time To Chill
Pop it into the fridge for at least another hour to firm up right.
Decorate Your Masterpiece
Lather on fudge sauce and pile mini marshmallows all over.
Give It Some Color
Give those marshmallows a quick blast under the broiler for toastiness, then let the whole thing set in the fridge for 4 more hours.

Tips For Total Win

Let your cream cheese come to room temp first or you’ll get lumps. Don’t whip the batter too long, we want it velvety, not puffy. Wrap your pan snug with foil before it gets cozy in a water bath—nobody wants a soggy base. Watch the marshmallows when you broil, they go from golden to burnt real quick.

How To Keep It Tasty

Slip this in the fridge covered tight and it'll stay perfect for up to five days. Freezing it? No problem—just do it without the toppings, seal it up, and it'll last three months easy. When you're ready to serve, thaw overnight then hit it with marshmallows and chocolate.

Make Yours Stand Out

If you’re feeling fancy, pour over more warm fudge or add a big dollop of whipped cream right before serving. I dig this with a mug of hot chocolate, but iced milk or coffee is awesome too. Great for birthdays, BBQs, or whenever you want to cheer someone up.

A piece of creamy dessert with layers of chocolate, graham cracker crust, and perfectly toasted marshmallows with chocolate sauce dripping down.
A piece of creamy dessert with layers of chocolate, graham cracker crust, and perfectly toasted marshmallows with chocolate sauce dripping down. | iamcooker.com

Recipe Q&A

→ What’s the point of using a water bath?

Baking it in a water bath keeps things smooth and stops cracks by holding in the moisture. That makes for a creamy cheesecake that’s just right.

→ How do I make sure water doesn’t sneak into my springform pan?

Really hug the outside of your pan with some heavy foil, pulling it up the sides. For extra safety, double up with another layer.

→ How can I tell my cheesecake’s baked through?

The outside should look set, but you still want a bit of jiggle in the center. Skip the knife—using one might mess up your cake. It'll stay firm as it cools down.

→ Is it cool to prep this ahead?

Totally! You can get it ready two or even three days before, just save the fudge drizzle and marshmallow toasting for the last minute to keep it looking sharp.

→ Why do I need to let it cool in stages?

Cooling it slowly keeps the texture silky and helps dodge those cracks. Don’t shove it straight in the fridge or you risk messing it up.

S'mores Cheesecake

Think of creamy cheesecake, chocolate chunks, graham crackers, and toasted marshmallow all brought inside. Seriously next-level dessert for anyone who loves s'mores.

Prep Duration
10 min
Cooking Period
120 min
Entire Time Required
130 min
Sofia Pitt: sofia


Difficulty: Moderate

Regional Style: American

Output: 12 Portions (1 cheesecake)

Dietary Attributes: Vegetarian

Needed Ingredients

01 1/2 cup brown sugar.
02 1/2 cup sour cream.
03 3/4 cup white sugar.
04 1 teaspoon vanilla extract.
05 3/4 cup mini chocolate chips.
06 2 teaspoons vanilla extract.
07 2 cups marshmallows.
08 10 ounces hot fudge sauce, warmed.
09 3/4 cup heavy cream.
10 5 tablespoons butter, melted.
11 1 cup marshmallows.
12 2 eggs.
13 1 1/2 cups graham cracker crumbs.
14 2 tablespoons cornstarch.
15 32 ounces cream cheese, softened.

Preparation Steps

Step 01

Set your oven to 325°F and let it heat up.

Step 02

Coat a 9-inch springform pan lightly with grease.

Step 03

Combine melted butter, graham crumbs, brown sugar, and vanilla.

Step 04

Press the mixture firmly into the pan, covering the bottom and a bit of the sides.

Step 05

Sprinkle marshmallows and chocolate chips evenly over the crust.

Step 06

Whip cream cheese until smooth. Add sugar and cornstarch, then blend in one egg at a time. Finally, stir in sour cream, vanilla, and heavy cream.

Step 07

Slowly pour the filling over the crust.

Step 08

Place the pan inside a water bath and bake for 90 to 95 minutes.

Step 09

Once baked, turn off the oven and leave the door half-open. Let it sit inside for 10 minutes, then cool on the counter for another 10. Run a knife around the edges and chill for 1 hour.

Step 10

Turn on your broiler. Layer the warm fudge and marshmallows on top and broil for 30 seconds until lightly toasted.

Step 11

Let it cool all the way, then refrigerate for at least 4 hours.

Supplementary Details

  1. A water bath keeps it creamy. Don’t stick a knife into the center. Cool it in 3 phases to avoid cracks. You can make it a few days in advance but save the toppings for when you’re ready to serve.

Necessary Tools

  • Springform pan, 9 inches.
  • A large pan for the water bath.
  • Electric beater or stand mixer.
  • Foil for wrapping the pan.

Allergen Advisory

Review each item for allergens. Consult a medical expert if unsure.
  • Includes dairy like cream cheese, sour cream, and heavy cream.
  • Contains wheat from the graham crackers.
  • Eggs are used.

Nutrient Breakdown (per serving)

This information is provided for reference and should not replace consultation with a health professional.
  • Caloric Value: 715
  • Total Fat: 44 g
  • Total Carbohydrate: 72 g
  • Proteins: 8 g