S'mores Cheesecake

S'mores Cheesecake - let's get that campfire started! Every bite is layered with toasted marshmallows, rich ganache, and perfectly smooth cheesecake filling. The perfect summery, extra S'mores-ey, decadent sweet treat.

You might also like S'mores Martini.

Why S'mores Cheesecake

This dessert brilliantly reimagines the classic campfire treat into a smooth, creamy cheesecake. The crunchy graham cracker crust sets a buttery, slightly sweet base. A luscious chocolate ganache layer offer that deep chocolatey flavor, while browned marshmallows add sweetness and a toasty crunch. This cheesecake is indulgent but balanced, perfect for celebrations or cozy winter evenings.

Ingredients and why you'll need them

1. Marshmallow cream: Also called marshmallow fluff or marshmallow creme. It is a key ingredient in the cheesecake filling and gives a rich marshmallow flavor and a fluffy, creamy texture.
2. Marshmallows: They have always been too sweet for me, but during the summertime, and especially by the campfire I always make an exception.
3. Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That's 2 pounds. Make sure you're buying the bricks of cream cheese and not cream cheese spread.
4. Sugar: 1 cup, which is not that much considering how many slices you will have. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet in marshmallows.
5. Heavy cream: Heavy cream yields a softer an creamier cheesecake bite and is most definitely the right choice.
6. A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake's overall flavor and vanilla is always a good idea.
7. Eggs: 4 eggs are the final ingredient. You'll beat the eggs in last, one at a time, until they are just incorporated. Do not overmix the batter once the eggs are added to prevent trapped air into the cheesecake batter, resulting in cheesecake cracking and deflating.

Plus semi-sweet chocolate (bar or chocolate chips) and vanilla.

How to make S'mores Cheesecake

Step 1: Make crust

Mix graham cracker crumbs with melted butter until well combined and press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes at 325 F, then set aside to cool.

Step 2: Make cheesecake batter

Beat the cream cheese and granulated sugar until smooth and add the marshmallow cream and vanilla extract, mixing until combined. Pour in the heavy cream and beat until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition just until combined.

Step 3. Pour the cheesecake batter over the prepared crust.

Step 4. Bake and chill

Bake for 60-70 minutes at 350 F., or until the center is slightly set but still jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove from the oven, then refrigerate for at least 4 hours or overnight.

Step 5. Make chocolate ganache

Heat heavy cream over medium heat until just simmering. Remove from heat and pour over the semi-sweet chocolate in a bowl. Stir together until smooth. 

Step 6. Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for another 30 minutes to set the ganache. Garnish with toasted marshmallows if desired. 

Equipment You'll Need

• 9 inch spring form pan: I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake. 
• Large roasting pan: For the water bath. Use the one to make turkey.

Expert Tips for Perfect Cheesecake

• Using a full fat cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks. 
• Use aluminum foil. Wrap the outside of the springform pan tightly with aluminum foil before placing it in the water bath to prevent water from seeping in.
• Use high-quality semi-sweet chocolate for the ganache, and let it cool slightly before pouring over the cheesecake to prevent melting the top layer.
• Don't overbake. The cheesecake is done when the edges are set, but the center has a slight jiggle. Over baking can lead to a dry texture.
• Cooling in the oven after baking helps prevent cracks. Avoid opening the oven door frequently during baking to maintain an even temperature.

2 Secrets to a Cheesecake That Slices Perfectly

• Press and Freeze the Crust: A crumbly crust is the #1 reason cheesecake slices fall apart at the bottom. Use a flat-bottomed measuring cup to press the graham cracker crumbs firmly against both the bottom and sides of a springform pan. Then freeze the crust for at least 15 minutes before adding the filling - this locks the butter-bound crumbs in place so the crust stays intact under the knife. Chilling the finished cheesecake also helps the filling bind to the crust so both layers slice cleanly together.
• Chill Overnight (Minimum 4 Hours): Cheesecakes need time in the fridge to fully firm up - at least 4 hours, but overnight is best. This patience pays off: the filling thickens, sets into a sliceable structure, and adheres to the crust.
• Use a Hot, Wiped Knife for Every Cut: Right before slicing, dip a long, thin, sharp knife in very hot water, then wipe the blade completely dry. The warm blade glides through the creamy filling without dragging or tearing. Crucially, wipe the knife clean between every single slice - even one swipe of filling residue causes the next cut to drag and smear. For the cleanest cuts, press straight down and lift the knife straight back up without sawing.

Bonus Tip: Use a Springform Pan

A springform pan is non-negotiable for ALL cheesecakes - unclipping the sides gives you clean, undamaged edges without having to dig the knife around the rim.

Line the bottom with parchment paper so you can slide the finished cheesecake off the base easily and plate each slice without any stress.

Do I have to use a water bath?

S'mores cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface and will also prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.

How long should I cool the cheesecake?

When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn't ideal for cheesecake, so do your best to slow down the temperature change by leaving the cheesecake inside the oven as it cools down.

After the cheesecake cools in the oven for 1 hour, place it on the counter to cool even further. After it's cool, chill it in the refrigerator for at least 4 hours or even overnight.

What can I use instead of marshmallow cream?

You can melt 2 cups of mini marshmallows with 1 tablespoon of butter in the microwave for about 30 seconds, then stir until smooth.

5. Use a Hot, Wiped Knife for Every Cut

Right before slicing, dip a long, thin, sharp knife in very hot water, then wipe the blade completely dry. The warm blade glides through the creamy filling without dragging or tearing. Crucially, wipe the knife clean between every single slice - even one swipe of filling residue causes the next cut to drag and smear. For the cleanest cuts, press straight down and lift the knife straight back up without sawing.

How do I toast marshmallows for the topping?

• Toast them in the oven, but don't walk away from the oven while toasting your marshmallows. Everyone's broilers cook differently, but in general, a broiler will toast these up FAST. They can go from white to black in seconds, so just watch them very closely. Once the marshmallows are toasted, let them cool.
• To char them slightly, use a kitchen torch or place them under the broiler for 1-2 minutes, watching closely to prevent burning.

Leftovers and storage

1. Cool the cheesecake on the counter before refrigerating.
2. Refrigerate in an airtight container for up to 4 days.
3. Freeze with springform pan: Take off the outer rim of the springform pan. Wrap the cheesecake and the pan's base tightly with several layers of plastic wrap, then cover everything in a final layer of aluminum foil.
4. Freeze without springform pan: Once the cheesecake has fully cooled, carefully run a sharp knife around the crust to loosen it from the pan bottom. Gently slide the cheesecake onto a piece of cardboard lined with parchment paper or onto a plate. Wrap it well with a few layers of plastic wrap, then add a final layer of aluminum foil.
5. Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
6. Do not freeze cheesecake with marshmallow toppings. Add toppings when ready to thaw and serve.

More delicious cheesecake recipes

• Strawberry Mini Cheesecakes
• Blueberry Crumble Cheesecake
• Peach Cobbler Cheesecake
• Creamy Blueberry Cheesecake