This S’mores Cheesecake is an elevated version of the classic s’mores we all know and love! It blends together a buttery graham cracker crust with a creamy chocolate and marshmallow cheesecake filling topped with more marshmallows, chocolate, and graham cracker crumbs. For a little fancy garnish, drizzle some chocolate syrup over the top!
Why You’ll Love this Recipe
If you have ever wanted to bring a bit of nostalgia to a campfire cookout, but with an elevated twist, this s’mores cheesecake is your answer! It’s ultra-rich, creamy, and packed with graham crackers, gooey marshmallows, and melted chocolate in every bite.
Perfect for summer parties, holidays, or when you’re simply craving something indulgent, this cheesecake combines the classic flavors of s’mores into one decadent treat!
And for all of my s’mores dessert lovers out there, check out my S’mores Rolls and S’mores Brownies recipes!
Table of Contents
Ingredients
I recommend using the following ingredients to make this s’mores cheesecake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Cream Cheese. Full-fat cream cheese is recommended, and it’s best to use the blocks of cream cheese. The Philadelphia brand of cream cheese is my favorite, but feel free to use whatever brand you prefer.
- Mini Marshmallows. I recommend using mini marshmallows over regular-sized marshmallows (unless you cut them smaller) and marshmallow fluff.
- Dark Chocolate. I recommend using bars of dark chocolate, such as Lindt 60% Cacao. And though not as strong in flavor, you can use milk chocolate as a substitute.
How to Make the Recipe
Below is a brief overview of how to make this homemade s’mores cheesecake. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Graham Cracker Crust
Recipe Tip: Prep your springform pan by lightly spraying the sides and bottom with a flour-based baking spray. If you would like, you can wrap your springform pan in heavy-duty aluminum foil now or wait until after you’ve made the graham cracker crust. Adding parchment paper to the bottom and sides is optional.
Step 1. Process the graham crackers. Using a food processor, pulse the cookies into fine crumbs. Reserve 1/8 cup of the crumbs for the topping.
Step 2. Add the granulated sugar and melted butter. Pulse until the mixture has formed to a similar consistency to wet sand.
Step 3. Press the graham cracker mixture into the springform pan. I recommend using a spatula to level out the mixture, then using a small measuring cup or the bottom of a glass to press it into the pan until it’s well packed.
Step 4. Bake the graham cracker crust. Bake for 8-10 minutes at 325ºF. Cool the graham cracker crust completely. If making a day ahead, place the crust in the refrigerator.
S’mores Cheesecake Batter
Step 1. Beat the cream cheese, granulated sugar, and vanilla. Mix until well blended, scraping down the sides of the bowl to ensure all the ingredients have been incorporated.
Step 2. Add in the eggs. On your mixer’s lowest speed, add the eggs one at a time until each one is just blended.
Step 3. Fold in mini marshmallows and chopped dark chocolate. 1 cup of mini marshmallows and 4 ounces of the chopped dark chocolate.
Step 4. Transfer the s’mores cheesecake batter to the springform pan. Top with the remaining mini marshmallows, dark chocolate, and 1/8 cup of reserved graham cracker crumbs.
Recipe Tip: To prevent water from getting into your cheesecake while it bakes in the water bath, wrap the springform pan in a slow cooker liner. I recommend the Reynolds Kitchens regular size (13 inches by 21 inches).
Step 5. Place the cheesecake into the roasting pan. Fill the roasting pan with boiling water or really hot water, then carefully transfer it to the oven.
Step 6. Bake the pumpkin cheesecake, then cool. Bake for one hour at 325ºF. When done, turn the oven off, but keep the cheesecake in the oven for an additional 45 minutes. Cool down to room temperature, then refrigerate overnight.
Pin this now to find it later
Pin ItHelpful Tips
For the perfect s’mores cheesecake, follow these expert tips!
- Don’t over-mix the cheesecake batter. Ensure all the ingredients are well blended (medium-high speed recommended) before adding the eggs. Once you add them in (on the lowest speed and just until blended), you want to avoid overmixing the batter because this can lead to cracking.
- Use a springform pan. Cheesecakes, like this one, are best baked in a springform pan because the sides can easily be removed after it’s cooled.
- Protect the cheesecake. I highly recommend wrapping the sides of your springform pan in 5-6 layers of heavy-duty aluminum foil, and optionally, using a slow cooker liner. The combination of the two will prevent any water from the water bath from seeping into your cheesecake during baking.
- Don’t skip the water bath. There are cheesecake recipes, like my Triple Chocolate Mocha Cheesecake recipe, that do not require a water bath. For this particular s’mores cheesecake recipe, however, it is necessary. A water bath can prevent your cheesecake from drying out, sinking, or cracking. Having one creates a nice steam bath inside your oven, like a little sauna, and all that moisture will help keep your cheesecake nice and moist.
- Keep the oven door closed. Do not open the oven door while your cheesecake bakes, and after it’s cooling down inside the oven.
Find more helpful tips on making the best cheesecake on my Reese’s Peanut Butter Cup Cheesecake recipe page.
Recipe FAQs
You can, but I recommend cutting them into a smaller size. The regular-sized marshmallows, as they are, will be too much with the cheesecake batter.
For this recipe, I recommend using a 9-inch springform pan. Using one makes it easier to remove, plate, and slice the cheesecake.
Yes, absolutely. Before freezing, make sure the cheesecake has chilled in the refrigerator for the recommended length of time. You can either freeze the entire cheesecake or freeze individual slices. Wrap tightly in plastic wrap, then add a layer of foil, and place it in a well-sealed container or freezer bag. To thaw, place it in the refrigerator the day before.
If you tried this S’mores Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
S’mores Cheesecake
Equipment
- Slow Cooker Liner – Regular Size (optional)
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham Cracker Crumbs, about 18 full sheets (reserve 1/8 cup for topping)
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
S'mores Cheesecake Batter
- 24 oz Cream Cheese, softened and at room temperature
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3 Large Eggs, room temperature
- 2 cups Mini Marshmallows, divided (1 cup for the cheesecake filling, 1 cup for topping)
- 6 oz Chopped Dark Chocolate 60% Cacao Squares, divided (4 oz for the cheesecake filling, 2 oz for topping)
Instructions
Graham Cracker Crust
- Adjust your oven rack to the center or middle position and preheat the oven to 325ºF.
- Using a flour-based baking spray or melted butter, lightly grease a 9-inch springform pan. Cover the bottom and sides of the pan with parchment paper, then set aside.
- Using a food processor, pulverize the graham crackers into fine crumbs. Reserve 1/8 cup of crumbs for the topping. Add the granulated sugar and melted unsalted butter, and pulse until the mixture forms. It should have a consistency similar to wet sand.2 1/2 cups Graham Cracker Crumbs, 1/2 cup Unsalted Butter, 1/4 cup Granulated Sugar
- Press the graham cracker crust mixture into the bottom of the prepared springform pan, then place it in the oven and bake for 8-10 minutes at 325ºF. Remove the crust from the oven and let it cool completely.
- When cool to the touch, wrap the bottom and up the sides of the pan with 5-6 overlapping layers of heavy-duty aluminum foil, then (optional additional step) wrap the pan in a regular-size or extra-large slow cooker liner.
S'mores Cheesecake Batter
- Using your hand mixer or stand mixer, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until well blended. Scrape down the sides of the bowl as needed.24 oz Cream Cheese, 3/4 cup Granulated Sugar, 1 tsp Vanilla Extract
- Switching the mixer to its lowest speed, add in the eggs one at a time until each one is just blended with the cheesecake batter. Be careful not to overbeat the batter here as this can lead to cracks in the cheesecake.3 Large Eggs
- Fold in 1 cup of the mini marshmallows and 4 ounces of the chopped dark chocolate. Run the spatula one more time to ensure everything is well blended.2 cups Mini Marshmallows, 6 oz Chopped Dark Chocolate 60% Cacao Squares
- Pour the s'mores cheesecake mixture into the cooled graham cracker crust and top with the remaining 1 cup of mini marshmallows, 2 ounces chopped dark chocolate, and 1/8 cup graham cracker crumbs.
- Place the cheesecake into a roasting pan, open the oven door, then set it on top of the oven rack. Carefully fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan. Close the oven door, then bake for 55-60 minutes at 325ºF.
- When done, turn off the oven, but keep the oven door closed. Allow the cheesecake to cool in the water bath for 45 minutes. Do not open the oven door while it cools down.
- Remove the roasting pan from the oven (the cheesecake will still be slightly jiggly). Then, carefully remove the cheesecake and place it on two oven pads or a kitchen towel. Carefully remove the slow cooker liner (if using) and aluminum foil layers from around the springform pan. Allow the cheesecake to continue cooling at room temperature on the cooling rack.
- Once completely cooled (this can take approximately 2 1/2 to 3 hours), loosely cover the top of the cheesecake with a paper towel and aluminum foil or a plate and place it in the refrigerator to set overnight. If you are serving the cheesecake on the same day as when you baked it, allow for at least 4 hours of refrigeration time to set.
- When ready to serve, release the s'mores cheesecake from the springform pan and, if desired, drizzle some chocolate syrup on top. Leftover cheesecake can be kept tightly wrapped in plastic wrap in the refrigerator for up to a week. If storing in the freezer (will keep for up to a month), tightly wrap the slices in plastic wrap and aluminum foil, then place them in a well-sealed freezer bag or container.
Video
Notes
- If you don’t have a food processor for the graham cracker crust, you can place the graham crackers in a sealed Ziploc bag and crush them with a large serving spoon to turn them into fine crumbs. Or you can buy them already as crumbs at your local grocery store (typically in the baking aisle)!
- Between baking the graham cracker crust and the cheesecake, you can leave the oven on if you wish, or you can turn it off and reheat to 325°F when you’re ready to bake the cheesecake.
- The slow cooker liner is an optional but highly recommended step that helps prevent water from leaking into your cheesecake while it bakes in the water bath. I use the Reynolds Kitchen brand in either the regular size or extra large (depending on what is available).
- Keep your oven door closed during baking, as well as the 45-minute cool-down time in the oven.
- Recipe adapted from Kraft Recipes.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
This was hands down one of the best dessert recipes I have ever made! My family compared it to a local gourmet restaurant’s quality. I’ve always struggled making a homemade cheesecake without it cracking or appearing overbaked. I believe that the thoroughness of Jennifer’s recipe notes and video made the difference for my success!
Thank you, Lynne! I’m so glad you and your family enjoyed it!
Incredible! Cheesecake Factory Worthy 🙌 10 out of 10
Thank you so much, Jessica! I’m so happy you loved it!
Best cheesecake I have ever made!!!!!!!!
Best compliment ever! Thanks!
This was delicious! I followed the recipe to a “t”, and it came out fantastic! Not too sweet…just right! Thank you so much!
Yay! This is awesome Dana, thank you for making it!