S’mores Cheesecake

Jul 14

Written By Amelia

If you love classic campfire s'mores, you will LOVEEEE this decadent S'mores Cheesecake! Made with a buttery graham cracker crust, a creamy milk chocolate cheesecake filling, and a fluffy toasted marshmallow topping, it's the ultimate dessert for any occasion, but ESPECIALLY for summer.

About this S’mores Cheesecake with Toasted Marshmallow Fluff Topping

This S'mores Cheesecake takes everything you love about the classic campfire treat and transforms it into a delicious AND beautiful dessert. A crisp graham cracker crust is topped with a silky milk chocolate cheesecake before being finished with a towering layer of homemade marshmallow fluff that's toasted until beautifully golden. Every bite is creamy, chocolatey, and packed with nostalgic s'mores flavor!

Why You'll Love

Rich, creamy milk chocolate cheesecake
Thick buttery graham cracker crust
Homemade marshmallow fluff topping
Beautiful toasted marshmallow finish
Perfect make-ahead dessert
A guaranteed showstopper for summer, holidays, birthdays, and parties
Tastes just like a classic campfire s'more, but 10x better ; )

Ingredients You'll Need

Graham Cracker Crust

Graham cracker crumbs
Salted butter
Granulated sugar

Chocolate Cheesecake Filling

Cream cheese
Granulated sugar
Sour cream
Eggs
Vanilla extract
Semisweet chocolate
Kosher salt

Marshmallow Fluff Topping

Egg whites
Light corn syrup
Granulated sugar
Water
Cream of tartar
Vanilla extract
Kosher salt

How to Make

Start by baking a buttery graham cracker crust until lightly golden. Mix together the creamy milk chocolate cheesecake filling, pour it into the crust, and bake it in a water bath until just set. Allow the cheesecake to cool completely before chilling overnight. The next day, make a homemade marshmallow fluff by whipping egg whites with a hot sugar syrup until thick and glossy. Spread the marshmallow over the chilled cheesecake, create dramatic swirls, and toast it with a kitchen torch until beautifully golden before serving.

Tips for Success

Use room temperature ingredients for the smoothest cheesecake.
Avoid overmixing once the eggs are added.
Bake the cheesecake in a water bath to help prevent cracks.
The center should still jiggle when you remove it from the oven—it will continue to set as it cools.
Chill overnight for the cleanest slices.
Wipe knife clean between slices.

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Yes! The cheesecake can be made 1–2 days in advance. Add and torch the marshmallow topping the day you plan to serve it for the best presentation.

Do I need a water bath?
A water bath helps the cheesecake bake evenly and minimizes the chance of cracks, making it well worth the extra step.

Can I use milk chocolate instead of semisweet chocolate?
Absolutely. Milk chocolate will give the cheesecake an even sweeter, more classic s'mores flavor.

Can I make the marshmallow topping without a kitchen torch?
A kitchen torch gives the best results, but you can briefly place the topped cheesecake under your oven's broiler, watching it carefully to prevent burning.

How should I store leftovers?
Cover and refrigerate for up to 4 days.

What to Serve With

Fresh strawberries or raspberries
Cold brew coffee
Vanilla ice cream
A glass of cold milk
A summer/fall BBQ spread

More Recipes You'll Love

Smore's Cheesecake

Yield: 12-14

Author: Amelia is NOT a Chef

Prep time: 45 MinCook time: 1 H & 15 MInactive time: 5 HourTotal time: 7 Hour

This S'mores Cheesecake combines a buttery graham cracker crust, a rich creamy chocolate cheesecake filling, and a homemade marshmallow fluff topping that's toasted. Every bite captures the classic flavors of a campfire s'more with a silky chocolate cheesecake, fluffy marshmallow, and buttery graham cracker crust. It's an impressive dessert that's perfect for holidays, birthdays, summer gatherings, or whenever you're craving an elevated take on a nostalgic favorite.

Cook modePrevent screen from turning off

Ingredients

Graham Cracker Crust

3 cups graham cracker crumbs
¾ cup (1½ sticks) salted butter, melted
⅓ cup granulated sugar

Chocolate Cheesecake Filling

24 ounces (3 blocks) cream cheese, softened
1½ cups granulated sugar
1 cup sour cream, room temperature
4 large eggs, room temperature
1 tablespoon vanilla extract
6 ounces semisweet chocolate, melted and slightly cooled
¼ teaspoon kosher salt

Marshmallow Fluff Filling

3 large egg whites, room temperature
½ teaspoon cream of tartar
Pinch of kosher salt
2 tablespoons granulated sugar
¾ cup light corn syrup
½ cup granulated sugar
¼ cup water
2 teaspoons vanilla extract

Instructions

Cheesecake

Preheat the oven to 350°F. Grease a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty foil.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the prepared springform pan.
Bake for 10 minutes. Remove from the oven and let cool while preparing the filling. Reduce the oven temperature to 325°F.
In a large mixing bowl, beat the cream cheese until completely smooth.
Add the sugar and mix until combined.
Beat in the sour cream, vanilla, and salt.
Mix in the melted chocolate until smooth.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
Pour the filling into the cooled crust.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Bake for 65–75 minutes, or until the edges are set and the center still has a noticeable jiggle. (Mine took closer to 75–80 minutes.) Turn off the oven, crack the oven door open, and let the cheesecake rest for 1 hour.
Remove from the water bath and let cool completely. Refrigerate for at least 8 hours, preferably overnight.

Marshmallow Fluff Top

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, salt, and 2 tablespoons sugar on medium speed until foamy. Increase the speed to medium-high and beat until soft peaks form.
Meanwhile, combine the corn syrup, remaining ½ cup sugar, and water in a small saucepan. Cook over medium-high heat until the syrup reaches 248°F (firm-ball stage).
With the mixer running on medium speed, slowly pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk.
Increase the mixer speed to high and beat for 5–7 minutes, or until thick, glossy, and holding stiff peaks. Beat in the vanilla.
Pile the marshmallow fluff over the chilled cheesecake, creating dramatic swirls about 2–3 inches high. Toast with a kitchen torch until golden brown.
Garnish with graham cracker crumbs, broken graham crackers, mini Hershey's bars, or toasted mini marshmallows, if desired.
For the creamiest texture and best flavor, let the cheesecake sit at room temperature for 20–30 minutes before serving. Slice with a hot knife, wiping it clean between each cut.