Introduction

This S’mores Cheesecake is the perfect indulgence for chocolate and marshmallow lovers. Combining a creamy cocoa-infused cheesecake with gooey marshmallows and a crunchy graham cracker crust, it delivers a nostalgic campfire treat in an elegant dessert form.

A slice of chocolate dessert on a white plate with a crumbly golden brown base layer, topped by a thick, smooth, dark chocolate mousse layer. Above this is a fluffy white marshmallow-like layer, slightly melting on the sides, drizzled with dark chocolate sauce in a zigzag pattern and sprinkled with crushed crumbs. Around the slice on the plate are scattered crumbs and dark chocolate bits. In the background, a glass bowl with white marshmallows and a larger portion of the dessert are visible, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
5 tbsp (65g) sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted
24 oz cream cheese, room temperature
1 cup (207g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
1 cup (230g) sour cream
1/2 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups (78g) mini marshmallows
3 oz (about ½ cup) semi-sweet chocolate chips
5 tbsp (75ml) heavy whipping cream
45–50 large marshmallows, for topping
3 oz (about ½ cup) semi-sweet chocolate chips (for topping)
5 tbsp (75ml) heavy whipping cream (for topping)
Graham cracker crumbs (for sprinkling)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a small bowl, mix graham cracker crumbs, 5 tbsp sugar, salt, and melted butter. Press this mixture into the bottom and about halfway up the sides of the springform pan to form the crust.
Step 3: Bake the crust for 10 minutes, then set it aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath later on.
Step 4: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1 cup sugar, and cocoa powder on low speed until smooth and well combined. Scrape down the bowl sides as needed.
Step 5: Mix in sour cream and vanilla extract on low speed until blended. Add eggs one at a time, mixing slowly after each to combine. Scrape the bowl sides to incorporate all ingredients evenly.
Step 6: Spread mini marshmallows evenly over the cooled crust.
Step 7: In a medium bowl, combine 3 oz chocolate chips and 5 tbsp heavy whipping cream. Heat in 20-second intervals, stirring between, until the mixture is smooth and melted. Pour this chocolate mixture over the mini marshmallows in the crust.
Step 8: Carefully spoon the cheesecake batter evenly over the marshmallows and chocolate mixture, ensuring they stay in place without shifting too much.
Step 9: Place the springform pan inside a larger, deep pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, making sure the water doesn’t reach above the aluminum foil.
Step 10: Bake for 1 hour and 20–30 minutes. The center should be set but still slightly jiggly.
Step 11: Turn off the oven and close the door. Let the cheesecake rest inside for 30 minutes, allowing it to continue cooking gently while cooling.
Step 12: Crack the oven door open and leave the cheesecake inside for another 30 minutes to cool slowly, which helps prevent cracking.
Step 13: Remove the cheesecake from the oven and water bath, unwrap it, and refrigerate for 5–6 hours or overnight until firm.
Step 14: When chilled, remove the sides of the springform pan. Place the cheesecake on an oven-safe platter or baking sheet, keeping the bottom on for easier handling.
Step 15: Arrange 45–50 large marshmallows upright on top of the cheesecake, leaving some space near the edges to allow marshmallows to puff up without spilling over the sides.
Step 16: Bake the cheesecake on convection bake for 5–10 minutes until marshmallows puff up, then switch to broil for 2–3 minutes until they turn golden brown.
Step 17: Remove from oven and let cool.
Step 18: Heat the topping chocolate chips and heavy whipping cream in 20-second intervals, stirring until smooth and melted.
Step 19: Move the cheesecake onto a serving plate. Drizzle the melted chocolate over the top and sprinkle with graham cracker crumbs.
Step 20: Serve your S’mores Cheesecake slightly warm to enjoy the melty chocolate and marshmallows inside, or chilled, according to your preference.

Tips & Variations

Use room temperature ingredients, especially the cream cheese and eggs, to ensure a smooth, crack-free cheesecake.
For a deeper chocolate flavor, try using Dutch-processed cocoa powder instead of natural unsweetened cocoa powder.
To avoid marshmallow overflow, leave a small margin around the edges when placing marshmallows on top.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your taste.

Storage

Store the cheesecake covered in the refrigerator. It will keep well for 4 to 5 days. For best texture, serve it slightly warmed after toasting the marshmallows, but it can also be enjoyed cold. Reheat gently if desired, avoiding overheating to maintain the cheesecake’s structure.

How to Serve

The image shows a rich dessert with three clear layers in a round shape. The bottom layer is a light brown crumbly crust made from crushed biscuits. Above it is a thick, smooth dark brown chocolate layer that looks dense and creamy. The top layer consists of toasted golden marshmallows arranged side by side, covering the entire surface. This marshmallow layer has a slightly puffy texture, and dark chocolate is drizzled over the marshmallows in a crisscross pattern, adding dark glossy streaks. Some crumbs and chocolate drips are scattered around the base, and the dessert sits on a round metal tray placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake benefits from chilling overnight to set properly. Prepare it a day in advance and add the toasted marshmallow topping just before serving for the freshest presentation.

How do I prevent cracks on the cheesecake surface?

Mix the batter on low speed to minimize air incorporated. Baking in a water bath and cooling the cheesecake slowly inside the turned-off oven also helps prevent cracking.