S’mores Cheesecake (creamy & toasty!)

by Haley // September 23, 2020 (updated November 13, 2020)

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Skip the campfire and make this s’mores cheesecake instead! Every slice is filled with toasted marshmallow flavor, a buttery graham cracker crust, and a silky chocolate topping that’s perfect for holidays, birthdays, or anytime you’re craving something sweet.

Slice of s'mores cheesecake served on a plate.

This s’mores cheesecake takes everything you love about the classic campfire dessert and turns it into an unforgettable cheesecake. It’s rich, creamy, chocolatey, and full of toasted marshmallow flavor in every bite. I especially love making it during the summer because it brings all the fun of s’mores to the table, no campfire required. Whether you’re serving it at a backyard BBQ, family gathering, or special celebration, it’s guaranteed to impress.

Table of Contents

Why You’ll Love This Recipe

Toasted marshmallow flavor. Roasting the marshmallows adds a rich, caramelized flavor that’s worth the extra few minutes.
Great for celebrations. This is the kind of dessert people remember and always ask you to bring again.
Made to prep ahead. Make it the day before, let it chill overnight, and dessert is ready when you are.
Layers of deliciousness. Creamy cheesecake, buttery graham crackers, rich chocolate, and fluffy marshmallows make every bite irresistible.

Ingredient Notes

Small bowls with eggs, graham crackers, sour cream, butter, sugar, and cream cheese.

Graham crackers: Crush them into fine crumbs so the crust holds together well. A food processor makes this quick and easy.
Butter: Melted butter binds the crust together and adds rich flavor. I recommend unsalted butter.
Sugar: A little granulated sugar sweetens the crust and the cheesecake filling.
Marshmallows: Toasting the marshmallows before mixing them into the batter gives the cheesecake its signature s’mores flavor.
Cream cheese: Use full-fat blocks of cream cheese, not the spread in a tub. Let it come to room temperature for the smoothest filling.
Sour cream: Adds a creamy texture and a slight tang that balances the sweetness.
Vanilla extract: Pure vanilla gives the cheesecake the best flavor.
Lemon juice: Just a small amount brightens the filling without making it taste like lemon.
Eggs + egg yolk: Makes the filling perfectly rich and creamy.
Semi-sweet chocolate chips: Use a good-quality chocolate for the smoothest, richest ganache.
Heavy cream: Creates a silky ganache that spreads beautifully over the chilled cheesecake.
Mini marshmallows: Sprinkle them on top for the classic s’mores look.
Graham cracker pieces: A few broken pieces on top add crunch and make the cheesecake look extra special.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Oreo crust. Replace the graham crackers with Oreos, and follow the crust recipe from my Irish cream cheesecake for the full method

Toast the topping. Use a kitchen torch to lightly toast the mini marshmallows before serving for that classic campfire look and flavor.

Make mini cheesecakes. Divide the crust and filling among a muffin pan lined with paper liners for individual cheesecakes. Follow my mini cheesecakes recipe for bake time.

How to Make a S’mores Cheesecake

Process of making the crust and filling for s'mores cheesecake.

Use a food processor to crush graham crackers until fine crumbs form. Add sugar and melted butter. Pulse a few times until combined.
Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan. Bake crust for 10 minutes.
Grease a baking sheet with butter. Arrange marshmallows on top. Bake marshmallows for 5 minutes until golden brown. Allow to cool slightly.
Beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, and lemon juice, then mix until combined. Add the eggs and egg yolk one at a time, mixing just until incorporated.

Making the filling and ganache topping for a s'mores cheesecake.

Mix in the toasted marshmallows. Scrape beaters/paddle attachment as needed. It’s okay if there are a few toasty lumps in the batter.
Pour the batter into the crust and bake in a water bath at 325°F for 60 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, let it rest for 1 hour, then chill for at least 4 hours or overnight.
Heat the heavy cream until simmering, then pour it over the chocolate chips. Let sit for 5 minutes, then stir until smooth and melted.
Pour the ganache over the chilled cheesecake and spread with an off-set spatula. Garnish with mini marshmallows and graham cracker pieces. Slice and serve.

Expert Tips

Use room temperature ingredients. Let the cream cheese, eggs, and other dairy ingredients sit out before mixing. This helps everything blend smoothly and creates a creamy, lump-free filling.

Use a kitchen scale for accuracy. Measuring ingredients by weight gives the most consistent results, especially when baking. It helps ensure the right texture every time.

Check your oven temperature. Cheesecake is sensitive to temperature, so make sure your oven is accurate. Use 350°F for baking the crust and 325°F for the cheesecake filling. An oven thermometer can help you get the best results.

Cool the cheesecake slowly. After baking, turn off the oven and let the cheesecake cool with the oven door slightly open. Then, let it come to room temperature before chilling for at least 4 hours or overnight for the best texture.

Cheesecake garnished with chocolate, mini marshmallows and graham crackers.

Make Ahead and Storage Tips

Make ahead. This cheesecake is a great dessert to prepare in advance. Make it 1–2 days before serving and keep it covered in the refrigerator until you’re ready to enjoy it. For the best texture and appearance, add the chocolate ganache topping and marshmallow garnish closer to serving time.

Storage. Store leftover cheesecake covered or in an airtight container in the refrigerator for up to 5 days.

Freezing. To freeze, wrap the cheesecake tightly in plastic wrap, then add a layer of foil to help prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The topping may not look quite as fresh after freezing, but the cheesecake will still taste delicious.

Recipe FAQ

Can I use marshmallow fluff instead of toasted marshmallows?

I recommend using toasted marshmallows for the best s’mores flavor. The toasted marshmallows add a deeper, caramelized taste that gives this cheesecake its signature flavor.

Do I have to use a water bath?

A water bath is highly recommended because it helps the cheesecake bake evenly and keeps the texture smooth and creamy. It also helps prevent the edges from baking too quickly.

Why did my cheesecake crack?

Cracks can happen if the cheesecake is overmixed, baked too long, or cooled too quickly. A water bath and slow cooling process help create a smooth cheesecake with fewer cracks.