S’mores Cheesecake Recipe: Gooey Chocolate & Graham Cracker Delight

S’mores Cheesecake – Creamy chocolate cheesecake on a buttery graham cracker crust, finished with a homemade toasted marshmallow fluff.

S’mores and cheesecake together make a decadent, crowd-pleasing dessert. This recipe layers a crisp, buttery graham cracker crust with a rich chocolate cheesecake filling, then finishes with a light, glossy marshmallow fluff that you toast for that classic s’mores flavor. It’s ideal for holiday gatherings, summer parties, or any time you want an impressive dessert.

If you love s’mores desserts, try these other recipes from my collection.

• Smores Blondies With Homemade Marshmallow Fluff
• Spring Inspired S’mores Strawberry Cake
• Tasty Graham Cracker S’mores Cake

Why You’ll Love This Recipe:

• Classic Flavors, New Twist: The mash-up of s’mores and cheesecake combines nostalgia with a creamy modern dessert.
• Perfect for Sharing: A visually striking and delicious dessert that’s great for parties and celebrations.
• Simple Ingredients: Made from everyday pantry staples like graham crackers, cream cheese, and chocolate.

Ingredients – S’mores Cheesecake

Below are the main ingredients used in this S’mores Cheesecake. For exact amounts and the full ingredient list, see the recipe card further down.

• Graham cracker crumbs
• Unsalted butter
• Heavy cream
• Dark chocolate
• Full-fat cream cheese – room temperature for a silky smooth batter
• Egg whites – room temperature for easier whipping, though cold will work with more time
• Light Karo syrup
• Vanilla extract

STEP BY STEP – Graham Cracker Crust

A quick guide to building the crust. Follow the full recipe card for exact measurements and timings.

1. Preheat the oven: Set oven to 325°F. Prepare a 9-inch springform pan with cooking spray and wrap the outside bottom in aluminum foil to protect from water during the water bath.
2. Mix the crust: Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until evenly moistened.
3. Form the crust: Press the crumb mixture into the bottom of the springform pan, pressing up halfway on the sides for structure.
4. Bake the crust: Bake for about 14 minutes. Remove and let cool while you prepare the filling.

STEP BY STEP – Cheesecake Batter

1. Prepare the water bath: Keep oven at 325°F. Fill a larger roasting pan with hot water to just under halfway and set aside; this creates a gentle baking environment.
2. Melt the chocolate: Heat heavy cream in a microwave-safe bowl until hot and bubbly (about 1 minute). Add chocolate and let sit 2–3 minutes, then stir until smooth. Reheat briefly if needed.
3. Beat the cream cheese: Beat room-temperature cream cheese until smooth and fluffy (about 2 minutes) using a mixer with a paddle attachment.
4. Add sugar and eggs: With mixer on low, gradually add sugar. Add egg yolk and whole eggs and mix just until incorporated, scraping the bowl as needed.
5. Combine: Fold in melted chocolate and cream, salt, vanilla, and cornstarch until smooth. Avoid overmixing to keep air bubbles minimal.
6. Fill the pan: Pour batter into the prepared crust and smooth the top.
7. Bake: Place the springform pan into the water bath and bake 60–65 minutes, until the center has a gentle jiggle and the edges are set. Cool on the counter for an hour, then chill at least 4 hours or overnight.

STEP BY STEP – Marshmallow Fluff

1. Whisk the egg whites: In a stand mixer bowl, whisk egg whites with a pinch of salt until frothy on low speed.
2. Make the sugar syrup: In a small saucepan, combine sugar, corn syrup, water, and vanilla. Heat over medium until the sugar dissolves, about 3–5 minutes.
3. Temper into the egg whites: With the mixer on medium-high, slowly pour the hot syrup down the side of the mixing bowl to avoid cooking the whites. Pour steadily for about 2 minutes.
4. Beat to stiff peaks: After adding all syrup, increase mixer speed to high and beat about 5 minutes until the mixture is glossy and holds stiff peaks.

ASSEMBLY

1. Spread the fluff: Gently spread the marshmallow fluff over the chilled cheesecake.
2. Toast the top: Use a kitchen torch to carefully toast the fluff until it is lightly browned and caramelized for that authentic s’mores finish.

Tips And Tricks – S’mores Cheesecake

• Room Temperature Ingredients: Use room-temperature cream cheese and eggs for a smooth batter free of lumps.
• Water Bath: Baking in a water bath reduces cracking and ensures an even texture.
• Slow Pouring: Pour the hot sugar syrup slowly into the whipping whites to avoid scrambling.
• Avoid Overworking: Mix just until combined to prevent excess air that can cause cracks.
• Foil the Pan: Wrap the outside of the springform pan with foil to keep water out of the crust during the water bath.
• Slow Cooling: Cool the cheesecake gradually: turn off the oven and crack the door for an hour before removing to room temperature, then chill to finish setting.
• Chill Time: Refrigerate at least 4 hours or overnight for best texture and flavor development.
• Toasting Fluff: Keep the torch moving and toast until lightly browned for a beautiful finish without burning.

Recommended Tools:

• 9-inch springform pan
• Stand mixer or handheld electric mixer
• Small saucepan
• Kitchen torch
• Food processor for graham crumbs (optional)

FAQs – S’mores Cheesecake

Can I make this cheesecake ahead of time? Yes — bake and chill the cheesecake a day in advance. Add and toast the marshmallow fluff just before serving for the best texture.

Can I use milk chocolate instead of dark chocolate? Absolutely. Use the chocolate you prefer; milk chocolate will make a sweeter, milder filling.

How do I store leftover cheesecake? Refrigerate leftovers in an airtight container for up to 3 days. If freezing, omit the marshmallow fluff, wrap the cheesecake tightly in plastic wrap and foil, and freeze up to 1 month. Thaw in the refrigerator overnight before adding the fluff.

Can I freeze this S’mores Cheesecake? Yes — freeze without the marshmallow fluff for up to 1 month. Thaw fully in the fridge before topping and serving.

Storing and Freezing

Store leftover S’mores Cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cheesecake (without marshmallow fluff) wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator overnight before finishing and serving.

Enjoy this S’mores Cheesecake — a nostalgic twist on two favorite treats. Happy baking!

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If you enjoyed this recipe, please leave a review and comment. Your feedback is appreciated.

Recipe

S’mores Cheesecake

Molly Murphy

Creamy chocolate cheesecake with a buttery graham cracker crust topped with homemade toasted marshmallow fluff.

Ingredients

For the Graham Cracker Crust:

• 2 ½ cups graham cracker crumbs fine crumb
• ¼ cup granulated sugar
• 10 tablespoons unsalted butter melted

For the Cheesecake Filling:

• ⅓ cup heavy whipping cream
• 10 ounces dark chocolate melted and cooled
• 32 ounces full-fat cream cheese 4 blocks, room temperature
• ¾ cup granulated sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 2 tablespoons cornstarch

For the Marshmallow Fluff:

• Note: A 7-ounce jar of marshmallow fluff can be used instead of making your own.
• 2 egg whites room temperature
• Pinch of salt
• 3 tablespoons granulated sugar
• ½ cup light Karo syrup
• 2 tablespoons water
• 1 teaspoon vanilla extract

Instructions

For the Graham Cracker Crust:

• Preheat oven to 325°F. Spray a 9-inch springform pan and wrap the outside bottom with foil to prevent water from entering during the water bath. Set aside.
• Combine graham cracker crumbs and granulated sugar in a medium bowl.
• Add melted butter and mix until evenly moistened.
• Press crumbs into the bottom and halfway up the sides of the springform pan.
• Bake crust for 14 minutes. Cool while preparing filling.

For the Cheesecake Batter:

• Keep oven at 325°F. Fill a roasting pan with hot water to just under halfway and set aside for the water bath.
• Heat cream until hot and bubbly in a microwave-safe bowl, add chocolate, let sit, then stir until smooth. Reheat briefly if needed.
• Beat room-temperature cream cheese until smooth and creamy.
• With mixer on low, gradually add sugar, then add egg yolk and whole eggs and mix until combined. Scrape the bowl.
• Fold in melted chocolate/cream mixture, salt, vanilla, and cornstarch until smooth without overmixing.
• Pour batter into crust and smooth the top.
• Place the springform pan in the water bath and bake 60–65 minutes, until center jiggles slightly and edges are set. Cool one hour, then refrigerate at least 4 hours to set.

For the Marshmallow Fluff:

• Whisk egg whites and salt in a stand mixer until frothy on low speed.
• Meanwhile, heat sugar, corn syrup, water, and vanilla in a small saucepan until sugar dissolves.
• With mixer on medium-high, slowly pour hot syrup down the bowl’s rim to temper the whites without scrambling.
• Beat on high about 5 minutes until very stiff and shiny.

Assembly:

• Spread the marshmallow fluff over the chilled cheesecake.
• Carefully toast the fluff with a kitchen torch until lightly browned.