Oh my goodness, you guys—this S’mores Cheesecake is everything. Imagine the gooey, toasty magic of classic s’mores, but swirled into the creamiest, dreamiest cheesecake you’ve ever tasted. I first made this for a summer potluck, and let me tell you, it disappeared faster than marshmallows at a bonfire! The graham cracker crust? Perfectly crunchy. The filling? Silky smooth with that nostalgic marshmallow sweetness. And that hot fudge drizzle? *Chef’s kiss.* Whether you’re craving a showstopper dessert or just want to treat yourself (no judgment here), this recipe is your new best friend. Trust me—one bite, and you’ll be hooked.
Why You’ll Love This S’mores Cheesecake
This isn’t just any cheesecake—it’s a campfire classic reinvented! Here’s why it’ll become your go-to dessert:
- Nostalgic flavor bomb: That perfect trio of graham crackers, marshmallow, and chocolate? It’s all here, but creamier and even more indulgent than the original.
- Foolproof texture: The water bath method gives you that velvety-smooth center without cracks (no fancy skills required!).
- Total showstopper: Golden-toasted marshmallows and glossy fudge drizzle make it look straight from a bakery case.
- Secretly simple: If you can mix ingredients and turn on an oven, you’re already halfway there—promise!
My neighbor literally licked her plate clean last time I made this. Need I say more?
S’mores Cheesecake Ingredients
Gather these goodies—they’re the dream team for this dessert! I’ve grouped them so you can tackle each layer like a pro:
- For the crust: 2 sleeves honey graham crackers (about 2 cups crushed), ¼ cup granulated sugar, and ¾ cup (1½ sticks) melted salted butter—trust me, salted butter balances the sweetness perfectly!
- For the filling: 24 oz (3 blocks) cream cheese at room temperature (this is non-negotiable for smoothness!), 13 oz marshmallow creme, ¼ cup all-purpose flour (the secret stabilizer), ½ cup sour cream, and 4 large eggs (also room temp—cold eggs make the batter lumpy).
- For the topping: ⅔ cup hot fudge (divided), and 2 cups mini marshmallows (the more, the merrier!).
Ingredient Notes & Substitutions
No honey graham crackers? Regular ones work fine just add ½ tsp cinnamon to mimic that cozy flavor. For gluten-free folks, swap in GF grahams (I like Pamela’s brand). Dairy-free? Use plant-based cream cheese and butter, but avoid coconut-based sour cream it can make the filling grainy. Marshmallow creme is ideal, but in a pinch, melt 2 cups mini marshmallows with 1 tbsp corn syrup. And please, please don’t skip the room-temperature ingredients! Cold cream cheese = lumpy disaster. Learned that the hard way when I was 19 and ruined Holiday . You’re welcome.
How to Make S’mores Cheesecake
Alright, let’s dive in! This recipe is easier than you think just follow these steps, and you’ll have a dessert that’ll make everyone think you’re a pastry pro. Promise!
Preparing the Graham Cracker Crust
First, crush those graham crackers into fine crumbs (I use a food processor, but a zip-top bag and rolling pin work too). Mix in the sugar, then drizzle the melted butter while pulsing until it looks like wet sand. Press it into your springform pan, starting from the center and working up the sides use a measuring cup to really pack it in evenly. You want it firm enough to hold its shape but not so tight it becomes a brick. Bake it for 10-12 minutes until it smells like heaven and the edges turn golden. Let it cool while you tackle the filling.
Mixing the Cheesecake Filling
Now, beat the room-temperature cream cheese until it’s completely smooth—no lumps allowed! Scrape down the bowl sides often; those sneaky lumps hide there. Slowly add the marshmallow creme, mixing until fluffy. Sprinkle in the flour, then the sour cream, mixing just until combined. Lightly whisk the eggs in a separate bowl (this prevents overmixing), then add them one at a time, beating just until each disappears. The batter should be silky and pour like heavy cream. If it’s lumpy, give it another quick mix, but don’t overdo it—too much air causes cracks.
Baking and Topping the S’mores Cheesecake
Wrap your springform pan in foil (trust me, leaks are tragic), then place it in a roasting pan. Pour in the batter, then carefully add boiling water to the roasting pan until it reaches halfway up the cheesecake pan. Bake at 325°F for 85-95 minutes—the edges should be set, but the center will still jiggle slightly. Turn off the oven, crack the door, and let it cool slowly for an hour. This prevents cracks! Once cooled, spread half the hot fudge, pile on the marshmallows, and broil for 2-3 minutes MAX—stand guard like a marshmallow sentinel, or they’ll burn. Drizzle the rest of the fudge, then let it chill completely before slicing. Patience pays off here!
Tips for the Perfect S’mores Cheesecake
After making this cheesecake more times than I can count (my waistline is judging me), here are my golden rules:
- Chill out: Let it cool completely, then refrigerate for at least 4 hours before slicing—cold cheesecake cuts cleaner than a hot knife through butter.
- Double-wrap that pan: Use heavy-duty foil or two layers of regular foil to prevent water bath leaks. Nothing worse than soggy crust!
- Broil like a hawk: Marshmallows go from golden to charcoal in seconds. Stand by the oven door and don’t blink!
- Room temp is key: Cold ingredients = lumpy batter. Take everything out 2 hours before baking—your future self will thank you.
- Slice with a hot knife: Run your knife under hot water and wipe between cuts for Instagram-worthy slices every time.
Follow these, and you’ll have a cheesecake that’s as pretty as it is delicious—no stress cracks allowed!
Serving and Storing S’mores Cheesecake
Oh, the fun part—digging in! I love serving this cheesecake with extra hot fudge drizzle and maybe a sprinkle of crushed graham crackers for crunch. For parties, I’ll even torch the marshmallows again right before serving for that fresh-toasted look. Keep leftovers covered in the fridge for up to 3 days (if it lasts that long!). To freeze, wrap slices tightly in plastic wrap, then foil—they’ll stay perfect for a month. Thaw overnight in the fridge, then let sit at room temp for 30 minutes before serving. Pro tip: Cold cheesecake tastes even richer!
S’mores Cheesecake Nutritional Information
Just so you know, these numbers can vary depending on your exact ingredients—but here’s the general breakdown per slice (based on 12 servings):
- Calories: 450
- Fat: 25g (15g saturated)
- Carbs: 50g (35g sugar, 1g fiber)
- Protein: 6g
It’s dessert, not health food—but oh boy, is it worth every bite!
S’mores Cheesecake FAQs
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
- Can I use jarred marshmallow fluff? Absolutely! It’s the same as marshmallow creme—just give it a good stir first to loosen it up.
- How do I prevent cracks? Room temp ingredients, no overmixing, and that slow cool-down in the oven are your best friends. Cracks taste the same, though—promise!
- Can I make it ahead? Totally! Bake it 1-2 days early, but wait to add the marshmallows until right before serving so they stay fluffy.
- Why salted butter? It balances the sweetness perfectly—but if you only have unsalted, just add a pinch of salt to the crust mixture.
- Help! My marshmallows burned! Broil on the middle rack, not too close to the heat, and watch them like a hawk—they brown FAST!
Still stumped? Drop me a comment—I’m happy to help troubleshoot!
Share Your S’mores Cheesecake Experience
Made this recipe? I’d love to hear how it turned out! Snap a pic or drop a note below—your kitchen victories make my day. Also, check out more inspiration on Pinterest.
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Heavenly S’mores Cheesecake Recipe You’ll Crave
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious S’mores Cheesecake combining the classic flavors of s’mores with a creamy cheesecake base.
Ingredients
- 2 sleeves honey graham crackers, crushed
- ¼ cup granulated white sugar
- ¾ cup (1½ sticks) salted butter, melted
- 24 ounces (3 8-ounce packages) cream cheese, room temperature
- 13 ounces marshmallow creme
- ¼ cup all-purpose flour
- ½ cup sour cream
- 4 large eggs
- ⅔ cup hot fudge, room temperature and divided
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F and assemble a 9-inch springform pan.
- Crush graham crackers and sugar in a food processor until crumbled.
- Add melted butter and pulse until mixture is wet and sandy.
- Press crust into the pan, pushing halfway up the sides and keeping an even layer on the bottom.
- Bake for 10-12 minutes until edges are golden.
- Reduce oven to 325°F and let crust cool.
- Boil 4-6 cups of water for a water bath.
- Beat cream cheese until creamy.
- Slowly mix in marshmallow creme until smooth.
- Add flour and mix until incorporated.
- Mix in sour cream, scraping sides as needed.
- Whisk eggs lightly in a separate bowl.
- Slowly beat eggs into cheesecake mixture until smooth.
- Line pan with foil and place on a towel in a roasting pan.
- Pour filling into crust and tap to remove air bubbles.
- Bake in water bath for 85-95 minutes until edges are set.
- Turn off oven, crack door, and let cool for 60 minutes.
- Remove from water bath and release springform pan.
- Spread ⅓ cup hot fudge on top.
- Sprinkle marshmallows over cheesecake.
- Return to oven at 400°F for 3-5 minutes until marshmallows puff.
- Broil for 2-3 minutes until marshmallows brown.
- Drizzle remaining hot fudge and cool before serving.
Notes
- Use room-temperature ingredients for smoother mixing.
- Watch marshmallows closely while broiling to prevent burning.
- Cool cheesecake completely before slicing for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg