S’mores Cheesecake is a delicious combination of a buttery graham cracker crust and creamy marshmallow cheesecake filling, all topped off with gooey chocolate and toasted marshmallows.
S’mores Cheesecake
Our Smores Cheesecake takes only 30 minutes to prepare and is just as rich and creamy as any classic cheesecake recipe, but this one’s been revised to include the traditional fireside flavors without stepping foot near a flame.
Don’t worry about the springform pan or baking the cake in a water bath because I will walk you through the simple steps to create the best bite of smore cheesecake served as a slice instead of a sandwich.
While from-scratch smores cheesecake recipes may seem daunting at first, they’re really not complicated to make – there’s no reason to miss the fireside fun when indoor smores cheesecakes let you skip the stick (and the mess) and melts the marshmallows and chocolate in the oven.
Why We Love S’mores Cheesecakes
- Easy to make with my step-by-step instructions.
- Uses a handful of simple kitchen staple ingredients.
- Creamy cheesecake complements the flavor of your favorite s’more sandwich.
- Filled with the same chocolate, graham cracker, and marshmallow flavors as the traditional outdoor treat — no campfire needed.
- Perfect dessert for a dinner party, holidays, spring or summer celebrations, potlucks, or simply when you crave a slice.
S’mores Cheesecake Ingredients
- Honey graham cracker crumbs
- Granulated white sugar
- Salted butter: If you don’t have salted butter, you can use unsalted butter and add a pinch of salt to the crust mixture.
- Cream cheese
- Marshmallow creme: Be sure to use the large 13-ounce jar for this recipe or two of the smaller, 7-ounce jars.
- All-purpose flour
- Sour cream:
- Hot fudge
- Mini marshmallows
Substitutions and Additions
- Create Your Crust: You can use any type of graham cracker for the crust. If you don’t have honey graham crackers, you could try using cinnamon graham crackers or chocolate graham crackers for a slightly different flavor.
- Swap The White Sugar: Instead of granulated white sugar, you could try brown sugar or coconut sugar.
- Create Without Cream Cheese: If you don’t have cream cheese, you could try using a similar type of cheese, such as Neufchâtel cheese, which has a slightly lower fat content. Be aware that this may affect baking time and final texture.
- Substitute The Sour Cream: If you don’t have sour cream, you could try using greek yogurt or crème Fraiche as a substitute.
- Choose Your Chocolate: Instead of hot fudge, you could try using a different type of chocolate sauce or melted chocolate.
Recommended Tools
- 9 inch springform pan
- Aluminum foil
- Baking bag
- Large baking or roasting pan
- Lint-free towel
- Food processor
- Hand or stand mixer
How to Make S’mores Cheesecake
- Create The Crust: Crush the graham crackers and sugar until completely crumbled. Pour in the melted butter and pulse until a wet, sandy mixture forms. Press into the pan, pushing it up the sides with an even layer on the bottom. Bake at 350 degrees Fahrenheit for 10-12 minutes or until the crust becomes golden on the edges.
- Form The Cheesecake Filling: Beat the cream cheese until creamy and soft. Beat in the marshmallow cream until smooth and them mix in the flour. Add in the sour cream and continue beating on low to combine.
Pro Tip: Be sure to scrape the sides and bottom of the bowl as needed so that everything is evenly mixed. - Add The Eggs: In a separate bowl, mix the eggs, then beat them into the cheesecake mixture until creamy and of even consistency and color.
- Prepare The Pan: Wrap the outside of the springform pan in aluminum foil. Place the springform pan on a lint-free towel in a large baking pan and pour in the cheesecake filling.
Pro Tip: Use a baking bag, if possible, to ensure no water can get into the pan. - Make The Water Bath: Place the pan in a 325-degree oven and pour the boiling water into the larger pan until it comes up about 2 inches or halfway up the springform pan.
- Bake: Bake at 325 degrees Fahrenheit for 85-95 minutes or until the outer edges are set, and the inner circle has only a slight wobble. Turn off the oven and open the door of the oven slightly. Allow the cheesecake to cool for 60 minutes.
- Decorate The Dessert: Remove the cheesecake from the oven, the water bath, and the outside of the springform pan. Pour hot fudge onto the middle of the cheesecake and sprinkle the mini marshmallows all over the top.
Pro Tip: Release the sides by running a butter knife around the edges if necessary. - Cook The Cake: Cook at 400 degrees Fahrenheit for another 3-5 minutes or until the marshmallows are soft and puffy, and then broil until the marshmallows begin to char.
Pro Tip: Be sure to keep the oven cracked open so that you can watch the cheesecake as the marshmallows brown, or they may burn before you remove them. - Cool, Cut, And Serve: Remove the cheesecake and drizzle with hot fudge. Cool to room temperature before cutting and serving. Enjoy!
What is a Water Bath for Cheesecakes
A water bath, also known as a bain marie, is a method for baking delicate desserts. It helps create a humid environment while your cheesecake is cooking and adds extra insurance against cracking. T
he process involves placing the springform pan in a larger pan with boiling water. This will help the cheesecake bake more evenly and will also keep the cake from drying out.
While you can make a cheesecake without a water bath, you won’t get the same results.
How To Remove Cheesecake from the Springform Pan
To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly chilled and is still cold. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down. Transfer your cheesecake to the serving dish and slice.
Baked Vs No Bake Cheesecake
Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.
No bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no-bake cheesecakes, I use a whipped topping in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.
Tips For Making S’mores Cheesecake
- Do not overbake the cheesecake or it can become dry and crumbly. Be sure to check the cheesecake for doneness using the toothpick or knife test and remove it from the oven when it is set around the edges and still slightly wobbly in the center.
- Be sure to line the bottom and sides of the springform pan with aluminum foil and use a baking bag to keep the water out of the pan.
- It’s essential to allow the cheesecake to cool slowly after baking to help prevent it from cracking. After baking, turn off the oven, open the door slightly, and allow the cheesecake to cool for about an hour. Then, remove the cheesecake from the oven and let it cool to room temperature before refrigerating or slicing.
- It’s important to use room-temperature ingredients when making cheesecake to ensure that everything combines smoothly and evenly. Be sure to take the cream cheese, eggs, and other ingredients out of the refrigerator at least an hour before you start baking to allow them to come to room temperature.
How to Store S’mores Cheesecake
To Store In The Refrigerator: If you plan to eat the cheesecake within a few days, you can store it in the fridge. After the cheesecake has cooled to room temperature, cover the pan tightly with plastic wrap or aluminum foil, or transfer the cheesecake to a covered container.
To keep the cheesecake fresh, store it in the coldest part of the refrigerator, away from any sources of heat or moisture. To slice and serve the cheesecake, let it sit at room temperature for about 15-20 minutes to soften slightly before cutting.
To Store In The Freezer: If you want to store the cheesecake for longer, you can freeze it. After the cheesecake has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil and then place it in a resealable freezer bag.
To thaw the cheesecake, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can thaw the cheesecake in the microwave by microwaving it in short bursts on the defrost setting until it reaches the desired consistency again, be sure to store the cheesecake in a place where it won’t be disturbed or bumped.
You can also cut the cheesecake into slices before freezing it so that you can easily take out a single slice at a time to thaw and serve.
More cheesecake Recipes
Other Cheesecake Recipes
- Baileys Cheesecake Balls
- Lemon Cheesecake Bites
- Cherry Cheesecake Egg Rolls
- Lemon Meringue Cheesecake
- Bailey’s Cheesecake
- Chocolate Chip Cheesecake
- Chocolate Raspberry Cheesecake Delight
- Loaf Pan Cheesecake
- Air Fryer S’mores
S’mores Cheesecake
Ingredients
Crust:
- 2 sleeves honey graham crackers crushed
- ¼ cup granulated white sugar
- ¾ cup (1½ sticks) of salted butter melted
Cheesecake:
- 24 ounces (3 8-ounce) packages of cream cheese room temperature
- 13 ounces container of marshmallow creme
- ¼ cup all-purpose flour
- ½ cup sour cream
- 4 large eggs
Topping:
- ⅔ cup hot fudge room temperature and divided
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.
- Crush the graham crackers and sugar in a food processor until completely crumbled and mixed.
- Pour in the melted butter and pulse until a wet, sandy mixture forms.
- Press the crust into the prepared pan, pushing it up the sides of the pan about ½ way and being sure to keep an even layer on the bottom.
- Bake for 10-12 minutes or until the crust begins to get golden on the edges.
- Reduce the oven temperature to 325 degrees Fahrenheit, remove the crust and allow it to cool while assembling the cheesecake filling.
- To make the cheesecake, boil 4-6 cups of water in a kettle and set to the side. This will be used later to make a water bath.
- Beat the cream cheese in a large mixing bowl using a stand or hand mixer on low until creamy and soft.
- Slowly beat in the marshmallow cream until smooth and combined, about 2-3 minutes.
- Beat in the flour until incorporated.
- Add in the sour cream and continue beating on low until combined. Be sure to scrape the sides and bottom of the bowl as needed so that everything is evenly mixed.
- In a separate, smaller bowl, mix the eggs, breaking the yokes, just until combined. Do not overbeat.
- Slowly beat in the eggs using the mixer on low until the cheesecake mixture is creamy and of even consistency and color. Be sure to scrape the bottom and side of the bowl as necessary, so it combines evenly.
- Line the bottom and sides of the cooled springform pan with aluminum foil and use a baking bag, if possible, to ensure no water can get into the pan.
- Place the springform pan on a lint-free towel in a large baking pan or roasting pan, and then scoop in the cheesecake filling and spread it into an even layer.
- Tap the springform pan down onto the towel several times to release any air bubbles.
- Place the pan in the now 325-degree oven and pour the water into the baking or roasting pan until it comes up about 2 inches or halfway up the springform pan.
- Bake for 85-95 minutes or until the outer edges are set, and the inner circle has only a slight wobble.
- Turn off the oven and open the door of the oven slightly.
- Allow the cheesecake to cool for 60 minutes, remove it from the oven, and remove the springform pan from the water bath.
- Remove the outside of the springform pan, releasing the sides by running a butter knife around the edges if necessary.
- Gently scoop ⅓ cup of hot fudge onto the middle of the cheesecake.
- Sprinkle the mini marshmallows all over the top of the cheesecake, pressing them into the chocolate slightly if necessary, and keep them slightly away from the edge, so they don’t fall off as they heat.
- Place the decorated cheesecake back in the oven and turn it to 400 degrees Fahrenheit.
- Cook for another 3-5 minutes or until the marshmallows are soft and puffy, and then turn the oven to broil for 2-3 minutes or until the marshmallows are beginning to char.
- Be sure to keep the oven cracked open so that you can watch the cheesecake as the marshmallows brown, or they may burn before you remove them.
- Remove the cheesecake and drizzle with the remaining hot fudge, and then allow it to cool to room temperature, about 30-45 minutes, before cutting and serving.
Jenn’s Notes
- To Store In The Refrigerator: If you plan to eat the cheesecake within a few days, you can store it in the fridge. After the cheesecake has cooled to room temperature, cover the pan tightly with plastic wrap or aluminum foil, or transfer the cheesecake to a covered container. To keep the cheesecake fresh, store it in the coldest part of the refrigerator, away from any sources of heat or moisture. To slice and serve the cheesecake, let it sit at room temperature for about 15-20 minutes to soften slightly before cutting.
- To Store In The Freezer: If you want to store the cheesecake for longer, you can freeze it. After the cheesecake has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil and then place it in a resealable freezer bag. To thaw the cheesecake, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can thaw the cheesecake in the microwave by microwaving it in short bursts on the defrost setting until it reaches the desired consistency again, be sure to store the cheesecake in a place where it won’t be disturbed or bumped. You can also cut the cheesecake into slices before freezing it so that you can easily take out a single slice at a time to thaw and serve.
- A water bath helps to evenly distribute heat and moisture around the cheesecake as it bakes, which can help to prevent cracks and overcooking. Be sure to line the bottom and sides of the springform pan with aluminum foil and use a baking bag to keep the water out of the pan.
- It’s essential to allow the cheesecake to cool slowly after baking to help prevent it from cracking. After baking, turn off the oven, open the door slightly, and allow the cheesecake to cool for about an hour. Then, remove the cheesecake from the oven and let it cool to room temperature before refrigerating or slicing.
- It’s important to use room temperature ingredients when making cheesecake to ensure that everything combines smoothly and evenly. Be sure to take the cream cheese, eggs, and other ingredients out of the refrigerator at least an hour before you start baking to allow them to come to room temperature.
- Here are a few tips for checking the doneness of your cheesecake:
- The outer edges of the cheesecake should be set, while the inner circle should have only a slight wobble.
- You can also check the cheesecake by inserting a toothpick or knife into the center. The cheesecake is done if it comes out clean or with only a few moist crumbs.
- If the cheesecake is still jiggly in the center of the toothpick or the knife comes out with wet batter, it needs more time to bake.
- It’s important not to overcook the cheesecake, as it can become dry and crumbly. If you notice the cheesecake starting to crack or brown too much on the top, it’s a good idea to reduce the oven temperature and bake the cheesecake for a shorter amount of time.
