The crackle of a bonfire. Crisp leaves underfoot. And the unmistakable scent of toasted marshmallows—honestly, nothing says “fall” quite like s’mores. But what if you could wrap up all that campfire nostalgia into a single, outrageously creamy dessert? That’s exactly what this irresistible s’mores cheesecake does. The first time I made it, my kitchen smelled like a mix of graham crackers and melted chocolate, and I was instantly transported back to childhood autumn evenings with sticky fingers and chocolate-smeared smiles.
I stumbled on the idea for s’mores cheesecake during a chilly October potluck. You know, those gatherings where everyone brings their “best dish” and you end up sampling a dozen different pumpkin breads? I wanted something with a twist—cozy but not predictable. So, I mashed together two favorites: classic cheesecake and gooey s’mores. The result? Layers of crunchy graham cracker crust, silky chocolate cheesecake, and a cloud of toasted marshmallow on top. It’s the kind of dessert you’ll crave all season long.
This recipe is pure comfort for anyone who loves fall flavors. It’s surprisingly easy, and you don’t need any fancy ingredients or professional skills (promise!). Whether you’re baking for a family get-together, a Friendsgiving, or just a night in with cozy socks, this s’mores cheesecake will make you the hero of dessert hour. After baking it at least five times for different gatherings, I can say—this recipe never fails. So grab your favorite sweater, preheat your oven, and let’s make some cheesecake magic together. You won’t regret it!
Why You’ll Love This S’mores Cheesecake Recipe
- Quick & Easy: No water bath needed, and prep takes less than 30 minutes. Perfect for busy weeknights or spontaneous sweet cravings.
- Simple Ingredients: You probably have most of what you need—graham crackers, cream cheese, chocolate, and mini marshmallows. No specialty shopping required.
- Ideal for Fall Gatherings: Whether it’s a Halloween party, Thanksgiving, or just a cozy family meal, this is the dessert everyone will remember.
- Crowd-Pleaser: Kids, teens, and grown-ups go wild for that toasted marshmallow topping—there’s never any leftovers!
- Unbelievably Delicious: The creamy chocolate filling paired with crunchy crust and gooey marshmallows is basically comfort food heaven.
What makes this s’mores cheesecake stand out? For starters, it’s not just another chocolate cheesecake with a few marshmallows tossed on top. I blend the cream cheese filling with real melted chocolate (not cocoa powder!), which gives it a rich, silky texture and a deep flavor. The crust is extra crunchy thanks to a little brown sugar and a pinch of salt. And the topping—oh man. I pile on marshmallows and broil until they’re golden and blistered, just like campfire s’mores.
There’s something special about serving a dessert that feels both nostalgic and new. This recipe brings out the “wow” factor at any fall gathering, but it’s also easy enough to whip up for a weeknight treat. If you’re looking for a dessert that’s comforting, stunning, and guaranteed to spark conversation (and probably second helpings), this s’mores cheesecake is it. Trust me, it’s the kind you’ll want to make again and again.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature s’mores experience. Most are pantry staples—no need to hunt down anything fancy! I group them by layer for easy prep.
For the Graham Cracker Crust:
- 2 cups (200g) graham cracker crumbs (about 14 crackers, finely crushed)
- 1/4 cup (50g) packed light brown sugar (adds caramel notes)
- 1/2 teaspoon kosher salt (balances the sweetness)
- 7 tablespoons (100g) unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 3 (8-ounce/227g each) blocks cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) sour cream, room temperature (adds tang and creaminess)
- 3 large eggs, room temperature
- 8 ounces (225g) semisweet chocolate, chopped and melted (I like Ghirardelli or Baker’s for best flavor)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For the Marshmallow Topping:
- 2 cups (100g) mini marshmallows (regular or vegan work)
Optional Garnishes:
- Extra graham cracker crumbs (for sprinkling)
- Chocolate shavings or chips
- Drizzle of chocolate or caramel sauce
Ingredient Tips: If you need a gluten-free option, swap the graham crackers for your favorite GF brand. Dairy-free? Substitute plant-based cream cheese and sour cream, and use dairy-free chocolate. I’ve tried making this with coconut yogurt as a sour cream substitute, and it’s surprisingly delicious! For the chocolate, don’t use chocolate chips—they don’t melt as smoothly as a good-quality baking bar.
Equipment Needed
You don’t need a professional kitchen for this s’mores cheesecake recipe. Here’s what you’ll need:
- 9-inch (23cm) springform pan (essential for easy release—if you don’t have one, use a deep cake pan lined with parchment)
- Mixing bowls (one large for the filling, one small for the crust)
- Hand mixer or stand mixer (makes the filling super smooth, but you can mix by hand if needed—just some elbow grease!)
- Spatula (for scraping down the sides and smoothing the top)
- Measuring cups and spoons
- Food processor or zip-top bag and rolling pin (for crushing graham crackers)
- Small saucepan (for melting chocolate—microwave works too)
- Broiler or kitchen torch (for toasting marshmallows; a broiler is easiest, but a torch gives that real campfire effect)
I’ve made this cheesecake using just a hand whisk and muscle power, and it turned out creamy (though a mixer does make life easier). For budget-friendly options, you can grab a basic springform pan at most grocery stores—just check that it seals tightly. If using a torch, store it safely and refill with butane carefully (trust me, I learned the hard way!).
Preparation Method
-
Prep the Pan:
Grease a 9-inch (23cm) springform pan. Line the bottom with parchment paper for extra insurance against sticking.
Time: 5 minutes. -
Make the Graham Cracker Crust:
Combine 2 cups (200g) graham cracker crumbs, 1/4 cup (50g) brown sugar, and 1/2 teaspoon salt in a bowl. Stir in 7 tablespoons (100g) melted butter until everything looks like wet sand.
Press the mixture firmly into the bottom of the pan—use a flat-bottomed glass for even packing.
Bake at 350°F (175°C) for 10 minutes. Cool while you prep the filling.
Troubleshooting: If the crust seems too dry, add another tablespoon of melted butter. Too wet? Sprinkle in more crumbs. -
Make the Chocolate Cheesecake Filling:
In a large bowl, beat 3 blocks (24 ounces/680g) cream cheese until smooth—about 2 minutes. Add 1 cup (200g) sugar and blend until creamy.
Mix in 1/2 cup (120ml) sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt.
Add eggs one at a time, beating well after each.
Melt 8 ounces (225g) semisweet chocolate in a double boiler or microwave (stir every 30 seconds until glossy). Cool slightly, then fold into the cream cheese mixture until fully blended. The batter should be velvety and chocolatey.
Note: Don’t overbeat once eggs are in—just mix until combined, or you’ll risk cracking.
Time: 15 minutes. -
Pour and Bake:
Pour filling over cooled crust. Smooth the top with a spatula.
Bake at 325°F (163°C) for 55-65 minutes. The edges will be set, but the center should still jiggle slightly.
Tip: If the top cracks, don’t sweat it! The marshmallow topping covers everything.
Turn off oven. Let cheesecake cool in oven with the door cracked for 1 hour (prevents cracks).
Time: 1 hour 10 minutes. -
Chill:
Transfer cheesecake to the fridge and chill at least 4 hours (overnight is ideal).
Don’t rush—chilling sets the texture.
Time: 4 hours minimum. -
Add Marshmallow Topping:
Arrange 2 cups (100g) mini marshmallows on top of chilled cheesecake.
Broil for 1-2 minutes, watching closely until golden and toasted. Or use a kitchen torch for more control.
Warning: Marshmallows burn fast! Don’t walk away.
Time: 2 minutes. -
Finish and Serve:
Let cool for 10 minutes to set the marshmallow. Remove sides of the pan.
Optional: Sprinkle extra graham cracker crumbs, chocolate shavings, or drizzle sauce before serving.
Sensory cues: The crust should smell sweet and toasty after baking. The cheesecake filling is silky, not runny. When broiling marshmallows, look for golden brown tops and soft, gooey centers. If your cheesecake feels too soft after chilling, pop it in the freezer for 30 minutes for cleaner slices.
Cooking Tips & Techniques
- Room Temperature Ingredients: Don’t skip this! Softened cream cheese and eggs create a lump-free, creamy batter. I used cold cream cheese once—never again. Lumpy city.
- Melt Chocolate Gently: Use a double boiler or microwave in short bursts. Overheated chocolate can seize and ruin the filling’s texture (been there, done that).
- Don’t Overmix: After adding eggs, mix just until combined. Overbeating adds air and causes cracks in the finished cheesecake.
- Crust Packing: Press firmly for a crisp base, but not so hard you make a brick. A flat-bottomed glass works wonders for even pressure.
- Marshmallow Topping: Watch carefully—marshmallows can go from toasted to burnt in seconds. If using a broiler, rotate the pan for even coloring.
- Chilling Is Key: Patience pays off. Cheesecake firms up and flavors meld as it chills. I’ve tried rushing it—ended up with a runny mess.
- Clean Slices: Dip your knife in hot water before each cut for neat, Instagram-worthy slices. Wipe the blade between cuts.
- Covering Cracks: Don’t panic if the top cracks. The marshmallow layer hides imperfections, and the taste is still spot-on.
Variations & Adaptations
Want to make this s’mores cheesecake fit every taste? Here are a few tried-and-true variations:
- Gluten-Free: Swap graham crackers for gluten-free cookies or GF graham crackers. The texture and flavor stay delicious.
- Dairy-Free: Use plant-based cream cheese and sour cream. Opt for vegan chocolate and marshmallows if needed—Earth Balance and Daiya are good picks.
- Seasonal Twist: Add a layer of pumpkin puree and warm spices (cinnamon, nutmeg, ginger) to the filling for a pumpkin s’mores cheesecake. So good for Thanksgiving!
- Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter into the chocolate filling and swirl with a knife before baking. It’s rich and perfect for PB lovers.
- Campfire Style: For real camp vibes, use jumbo marshmallows, cut into halves, and torch them for rustic, blistered topping.
- Nut-Free Adaptation: No nuts in the base recipe, but always check labels for cross-contamination if allergies are a concern.
I’ve personally made the pumpkin variation for a Friendsgiving, and it was a huge hit. The warm spices played so well with the chocolate and marshmallows. Don’t be afraid to experiment—this recipe is forgiving!
Serving & Storage Suggestions
Serve s’mores cheesecake slightly chilled or at cool room temperature for the creamiest texture. Slice with a hot knife for those bakery-style wedges. If you want to wow guests, pile extra toasted marshmallows on top and sprinkle with chocolate shavings.
Pair with warm drinks like coffee, chai, or hot chocolate (seriously, it’s a cozy dream). For a full dessert spread, serve with fresh berries or whipped cream on the side.
To store, cover tightly and refrigerate for up to 5 days. The marshmallow topping may soften, but the flavor only gets better. For longer storage, wrap slices individually and freeze for up to 2 months—thaw overnight in the fridge. To reheat, microwave individual slices for 10-15 seconds, or enjoy cold straight from the fridge. I find the cheesecake tastes even richer the next day!
Nutritional Information & Benefits
Estimated per serving (based on 12 slices):
- Calories: 420
- Fat: 28g
- Carbs: 38g
- Protein: 7g
- Sugar: 29g
This s’mores cheesecake is definitely a treat, but it’s packed with calcium from cream cheese and protein from eggs. If you use dark chocolate, you get a dose of antioxidants too. For gluten-free or dairy-free needs, easy swaps keep it accessible. Contains dairy, eggs, and wheat—so watch out for those allergens.
From a wellness perspective, I love that you can tweak this for lower sugar or allergy-friendly options. It’s indulgent but not over-the-top, and honestly, a small slice is super satisfying.
Conclusion
This s’mores cheesecake recipe is the kind of dessert that turns any gathering into a cozy, joyful celebration. It’s easy enough for beginners, with all the nostalgia and flavor you crave from classic s’mores—plus that creamy cheesecake twist. Whether you customize it for dietary needs or stick to the original, you’ll find yourself coming back to this recipe again and again.
Personally, it’s my go-to for fall parties and family nights. There’s just something about the toasted marshmallows and rich chocolate that brings people together (and gets everyone talking). Give it a try, and let me know how you make it your own!
If you bake this s’mores cheesecake, drop a comment, share your photos, or tag me on social—seriously, I love seeing your creations. Cozy up and enjoy every bite!
FAQs
Can I make s’mores cheesecake ahead of time?
Absolutely! Bake and chill the cheesecake up to two days in advance. Add the marshmallow topping just before serving for best texture.
What if I don’t have a springform pan?
You can use a deep cake pan lined with parchment paper. Just be careful when lifting the cheesecake out—parchment makes it easier.
How do I toast marshmallows without a broiler?
A kitchen torch works great! If you don’t have one, you can carefully toast marshmallows over a gas burner (just be quick and rotate them).
Can I freeze s’mores cheesecake?
Yes! Slice and wrap tightly, then freeze for up to two months. Thaw overnight in the refrigerator before serving. Marshmallows may soften a bit, but still taste great.
How do I keep my cheesecake from cracking?
Don’t overmix after adding eggs, and let the cheesecake cool slowly in the oven. If it cracks, cover with marshmallow topping—nobody will know!
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S’mores Cheesecake
- Total Time: 5 hours 37 minutes
- Yield: 12 servings 1x
Description
This easy s’mores cheesecake wraps up all the nostalgic campfire flavors—crunchy graham cracker crust, silky chocolate cheesecake, and gooey toasted marshmallow—into one outrageously creamy fall dessert. Perfect for cozy gatherings, it’s a crowd-pleaser that’s simple to make and guaranteed to spark conversation.
Ingredients
- 2 cups graham cracker crumbs (about 14 crackers, finely crushed)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 7 tablespoons unsalted butter, melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 8 ounces semisweet chocolate, chopped and melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups mini marshmallows
- Extra graham cracker crumbs (optional, for garnish)
- Chocolate shavings or chips (optional, for garnish)
- Drizzle of chocolate or caramel sauce (optional, for garnish)
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine graham cracker crumbs, brown sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the pan. Bake at 350°F for 10 minutes. Cool while preparing the filling.
- In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and blend until creamy.
- Mix in sour cream, vanilla, and salt.
- Add eggs one at a time, beating well after each.
- Melt semisweet chocolate in a double boiler or microwave, then cool slightly and fold into the cream cheese mixture until fully blended.
- Pour filling over cooled crust and smooth the top.
- Bake at 325°F for 55-65 minutes, until edges are set and center jiggles slightly.
- Turn off oven and let cheesecake cool in oven with the door cracked for 1 hour.
- Transfer cheesecake to the fridge and chill at least 4 hours (overnight is ideal).
- Arrange mini marshmallows on top of chilled cheesecake. Broil for 1-2 minutes, watching closely until golden and toasted, or use a kitchen torch.
- Let cool for 10 minutes to set the marshmallow. Remove sides of the pan.
- Optional: Sprinkle extra graham cracker crumbs, chocolate shavings, or drizzle sauce before serving.
Notes
Room temperature ingredients ensure a creamy, lump-free batter. Melt chocolate gently to avoid seizing. Don’t overmix after adding eggs to prevent cracks. Chill thoroughly for best texture. Marshmallows toast quickly—watch closely. For clean slices, dip knife in hot water between cuts. Gluten-free and dairy-free adaptations are easy with ingredient swaps.
- Prep Time: 25 minutes
- Cook Time: 1 hour 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 29
- Sodium: 320
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: s'mores cheesecake, fall dessert, chocolate cheesecake, marshmallow topping, graham cracker crust, easy cheesecake, cozy gatherings, autumn recipes
