S’mores Cheesecake Recipe – Easy Campfire-Inspired Dessert You’ll Love

Posted on September 29, 2025

You know that magic moment when you’re huddled around a crackling campfire, the night air cool on your face, and someone hands you a gooey, chocolate-streaked s’more? That’s exactly what this s’mores cheesecake recipe brings to your kitchen—no tent or fire pit required. The first time I made this, it was honestly because I was craving summer nostalgia in the middle of January. I wanted something that screamed “cozy,” but had that wow-factor for family gatherings (and, let’s face it, for my Pinterest feed too).

What I love about this irresistible s’mores cheesecake delight is how it layers all the best parts of the traditional campfire treat—crunchy graham cracker crust, creamy marshmallow-kissed cheesecake, and pools of melty chocolate—all in one epic dessert. It’s decadent, yes, but also surprisingly easy to pull off. After testing a few versions (some with burnt marshmallows, a couple with runny middles), I landed on this version, which has become a staple for birthdays, potlucks, and honestly, even a random Tuesday night. It’s perfect for anyone who wants a showstopper dessert that’s both comforting and a little bit playful. Whether you’re baking with kids, impressing your friends, or just treating yourself, this s’mores cheesecake recipe is pure, unfiltered joy. Trust me, your inner kid will thank you—and your adult self will be pretty happy too.

Why You’ll Love This S’mores Cheesecake Recipe

All the Campfire Flavors—No Smoke Required: You get that classic combo of graham crackers, chocolate, and toasted marshmallow in every single bite. It’s like summer vacation, but you don’t have to smell like bonfire for days.
Easy, But Looks Impressive: Seriously, this s’mores cheesecake recipe is way easier than it looks. The layered effect? So much wow for so little effort. I’ve made this for bake sales and family reunions, and people always think I slaved away all day.
Perfect for Any Occasion: Birthdays, holidays, last-minute gatherings, or just because you want to treat yourself. Cheesecake is always a crowd-pleaser, but this one brings an extra bit of fun (and nostalgia) to the table.
Kid-Approved, Adult-Adored: My niece (who is the pickiest eater ever) asked for seconds—enough said. But the adults? They were fighting over the last slice. It’s rich, but not too sweet, and has just enough crunch.
Customizable and Forgiving: Forgot to buy a torch for the marshmallow topping? No problem—your broiler works just fine. Don’t want to bake the crust? I’ve got tips for that too. This recipe is flexible and ready for your personal touch.

What really sets my s’mores cheesecake apart? For starters, I blend marshmallow fluff right into the creamy filling for that signature flavor. And I never skip the step of broiling (or torching) the marshmallow topping until it’s golden and just a bit smoky. That technique took a few tries to get right—trust me, there’s a difference between gently toasted and full-on charred! The chocolate ganache layer is silky but firm enough that you get a clean slice every time. It’s these little tweaks that make this recipe not just another cheesecake, but the one you’ll be proud to post on Instagram and serve at every party. If you want a dessert that’s both comforting and a total showstopper, you’ve just found it.

What Ingredients You Will Need

This s’mores cheesecake recipe uses simple, familiar ingredients, but the way they come together is what makes it special. Most of what you need is probably already in your pantry, and I promise, you don’t need any hard-to-find specialty items.

For the Graham Cracker Crust:
- Graham cracker crumbs – 2 cups (about 200g), crushed finely
- Unsalted butter – 6 tablespoons (85g), melted (adds richness and helps the crust hold together)
- Granulated sugar – 1/4 cup (50g)
- A pinch of salt (balances the sweetness and brings out the graham flavor)
For the Cheesecake Filling:
- Cream cheese – 24 oz (680g), full-fat, softened (I like Philadelphia for the creamiest texture)
- Marshmallow fluff – 1 cup (about 120g; gives that signature s’mores flavor)
- Granulated sugar – 3/4 cup (150g)
- Large eggs – 3, room temperature
- Vanilla extract – 2 teaspoons (pure vanilla is best)
- Sour cream – 1/2 cup (120g; makes the filling extra smooth and tangy)
- Heavy cream – 1/4 cup (60ml; adds a little extra silkiness)
For the Chocolate Ganache Layer:
- Semi-sweet chocolate chips – 1 cup (170g; Ghirardelli or Guittard are my go-tos)
- Heavy cream – 1/2 cup (120ml)
- Salted butter – 1 tablespoon (14g; just a touch for shine and smoothness)
For the Toasted Marshmallow Topping:
- Mini marshmallows – about 3 cups (150g; enough to cover the cheesecake generously)

Optional Add-ins and Variations:

Milk chocolate chips for a classic s’mores vibe
Chocolate graham crackers for a twist on the crust
Swap sour cream for Greek yogurt if you want a bit more tang
Use gluten-free graham crackers for a gluten-free version

If you want to keep things dairy-free, sub in vegan cream cheese and coconut cream (though the texture will be a bit softer). And if you’re out of marshmallow fluff, you can melt mini marshmallows with a splash of cream as a quick fix. Trust me, this recipe is forgiving—just keep the ratios close and you’ll be golden.

Equipment Needed

9-inch (23cm) springform pan: The classic tool for cheesecakes—it makes unmolding a breeze. If you don’t have one, a deep cake pan will work, but lining it with parchment is a must.
Mixing bowls: At least two: one for the crust and one for the filling. I like glass because you can see if everything is fully mixed.
Electric mixer: Stand or handheld. If you’re feeling strong, a sturdy whisk can work, but cream cheese really does best with a mixer.
Spatula: For scraping the bowl and smoothing the top.
Measuring cups and spoons: Accuracy matters for cheesecake!
Small saucepan: For making the chocolate ganache.
Baking sheet: To catch any drips—trust me, you don’t want to clean burnt butter off your oven floor.
Blow torch or broiler: For toasting the marshmallow topping. I’ve used both; the broiler is a bit more unpredictable but totally works.

Honestly, I’ve made this cheesecake with a $5 hand mixer and a thrift-store pan. The only tool I treat carefully is my springform—it’s worth wiping down by hand instead of throwing it in the dishwasher so it lasts. If you’re starting out, don’t stress: you don’t need fancy gear to make this s’mores cheesecake recipe work its magic.

How to Make S’mores Cheesecake: Step-by-Step Preparation Method

Prepare the Graham Cracker Crust (10 minutes):
- Preheat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment for easy removal.
- In a bowl, combine 2 cups (200g) graham cracker crumbs, 1/4 cup (50g) sugar, and a pinch of salt. Stir in 6 tablespoons (85g) melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of your pan. Use a flat-bottomed glass for even compression.
- Bake for 8-10 minutes, until fragrant and lightly golden. Cool while you prep the filling.
Make the Marshmallow Cheesecake Filling (15 minutes):
- In a large bowl, beat 24 oz (680g) cream cheese with 3/4 cup (150g) sugar until smooth and creamy, scraping down the sides as needed.
- Blend in 1 cup (120g) marshmallow fluff and 2 teaspoons vanilla extract. Mix on low until fully incorporated.
- Add 3 eggs, one at a time, mixing briefly after each. Don’t overmix—just until the yellow streaks disappear.
- Fold in 1/2 cup (120g) sour cream and 1/4 cup (60ml) heavy cream by hand. The batter should be silky and lump-free.
- Pour the batter over the cooled crust. Tap the pan gently to release air bubbles.
Tip: If you see lumps, it’s likely the cream cheese wasn’t soft enough. Microwave it in 10-second bursts next time.
Bake the Cheesecake (60-70 minutes):
- Place the pan on a baking sheet to catch drips. Bake at 325°F (163°C) for 60-70 minutes, until the edges are set but the center wobbles slightly when jiggled.
- If the top is browning too fast, tent loosely with foil. Don’t worry about small cracks—they’ll be covered later!
Warning: Resist the urge to open the oven often—sudden temperature changes can cause cracks.
Cool and Chill (at least 4 hours, overnight is best):
- Turn off the oven and crack the door. Let the cheesecake cool for 1 hour inside.
- Remove and run a knife around the edge to loosen. Cool to room temp, then chill uncovered for at least 4 hours (overnight gives the best texture).
Prepare the Chocolate Ganache (10 minutes):
- Heat 1/2 cup (120ml) heavy cream and 1 tablespoon (14g) butter in a small saucepan until just steaming.
- Pour over 1 cup (170g) chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
- Spread the ganache over the chilled cheesecake in an even layer. Refrigerate 15 minutes to set.
Add the Toasted Marshmallow Topping (5 minutes + cooling):
- Arrange mini marshmallows in a thick layer over the ganache.
- For a classic toasted look, use a kitchen torch to brown the tops. Or, pop under the broiler for 1–2 minutes, watching closely—marshmallows go from pale to charred in seconds!
- Let cool 10 minutes before unmolding. Slice with a hot, wet knife for clean edges.

Personal tip: If you’re short on time, you can freeze the cheesecake for 1 hour instead of a full chill. The texture will be a bit firmer but still dreamy!

Cooking Tips & Techniques for the Perfect S’mores Cheesecake

Room Temperature Ingredients Are Key: Cold cream cheese or eggs will create lumps in your batter. Leave everything out for an hour before you start. I learned this the hard way—lumpy cheesecake isn’t pretty.
Don’t Overmix: Once you add the eggs, mix just until combined. Overbeating adds air, which can cause the cheesecake to puff and then sink or crack.
Bake Low and Slow: Cheesecakes love gentle heat. I always use 325°F (163°C) and check at 60 minutes. If it’s too jiggly in the center, give it 5-10 more minutes.
Water Bath Optional: Some recipes call for a water bath, but honestly, I skip it for this s’mores cheesecake. The marshmallow and ganache cover any cracks, and the texture is still silky.
Broiler vs Torch: Both work for toasting marshmallows, but keep an eye out—marshmallows burn fast! I once left mine under the broiler and came back to a blackened top (oops). Stand by and rotate for even browning.
Chill Time Matters: The longer you chill, the cleaner your slices. If you’re impatient (like me), try freezing it for a bit, but nothing beats an overnight rest.
Cutting Clean Slices: Dip your knife in hot water and wipe between cuts. This trick makes every piece look bakery-worthy.

My biggest lesson? Don’t stress about perfection. Even my “flawed” s’mores cheesecakes have disappeared faster than I could snap a picture. It’s that combo of flavors—no one cares about a tiny crack when there’s toasted marshmallow and chocolate involved!

Variations & Adaptations

Gluten-Free S’mores Cheesecake: Just swap the graham crackers for a gluten-free brand (I love Pamela’s). The rest is naturally gluten-free!
Peanut Butter S’mores Cheesecake: Swirl 1/2 cup (125g) creamy peanut butter into the cheesecake batter before baking, or add a layer on top of the crust. So good if you’re a Reese’s fan.
Salted Caramel S’mores Cheesecake: Drizzle salted caramel sauce between the ganache and marshmallow layers, or add a little to the top before serving. I tried this once for my cousin’s birthday—there were zero leftovers.
Dairy-Free Adaptation: Use vegan cream cheese, coconut cream, and plant-based butter. Melt vegan marshmallows for the topping. The texture is a little lighter, but still delicious.
Chocolate Lover’s Version: Use chocolate graham crackers and dark chocolate for a richer flavor profile.

One time I made a version with crushed pretzels in the crust for a salty crunch—it was a hit with my friends who love that sweet-salty combo. Play around with what you love—this s’mores cheesecake recipe is ready for your spin!

Serving & Storage Suggestions

This s’mores cheesecake is at its absolute best served slightly chilled or at cool room temperature—just enough to keep the structure, but soft enough for the ganache and marshmallow to melt on your tongue. For a Pinterest-worthy presentation, slice with a hot, wet knife and wipe between cuts for those flawless edges.

Serving Suggestions:
- Pair with a hot cup of coffee, a tall glass of milk, or even a cold brew for a grown-up twist.
- Dress up each slice with extra chocolate shavings, a drizzle of caramel, or a sprinkle of crushed graham crackers.
- Great as the centerpiece for summer parties, BBQs, or cozy holiday gatherings.
Storage Tips:
- Cover leftovers tightly and refrigerate for up to 5 days. The flavors meld and get even better after a day or two.
- To freeze, wrap slices individually in plastic wrap and foil. Thaw overnight in the fridge. The marshmallow topping may get a little sticky but is still delicious.
- For best texture, let chilled cheesecake sit at room temp for 15-20 minutes before serving.

Pro tip: If the marshmallow topping gets a little soggy in the fridge, give it a quick toast under the broiler before serving—it perks right up and tastes freshly made!

Nutritional Information & Benefits

Each slice of s’mores cheesecake (based on 12 servings) is approximately:

Calories: 420
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 38g
Protein: 6g
Sugar: 27g

This dessert definitely leans into the “treat yourself” category, but here’s the thing: you’re getting a good dose of calcium from the cream cheese and a bit of protein too. For those watching allergens, it contains dairy, eggs, and gluten (unless you use the gluten-free variation). It’s peanut-free unless you add that swirl! My philosophy? Indulge mindfully, enjoy every bite, and remember that a special dessert like this is as much about memories as nutrition.

Conclusion

If you’re looking to bring a little campfire magic indoors—or just want a dessert that’s guaranteed to get rave reviews—this irresistible s’mores cheesecake delight is the one to try. It’s rich and creamy, with layers of flavor and texture that keep every bite interesting. You can totally make it your own, whether you go classic, add a peanut butter swirl, or sprinkle on some sea salt. I’ve baked this recipe more times than I can count, and it never fails to make people smile (and ask for seconds).

So go ahead—give this s’mores cheesecake recipe a spin, and let your creativity run wild. I’d love to hear how you make it yours! Leave a comment below, share your photos, or tag me if you post it on Pinterest or Instagram. Happy baking, and may every slice bring you a little bit of that campfire joy, no matter the season!

FAQs About S’mores Cheesecake Delight

Can I make s’mores cheesecake ahead of time?

Absolutely! This s’mores cheesecake is even better after chilling overnight. Just add the marshmallow topping and toast right before serving for the best texture.

What if I don’t have marshmallow fluff?

No worries—just melt 2 cups of mini marshmallows with 2 tablespoons of cream over low heat, then cool slightly before adding to the batter. Works in a pinch!

Can I freeze s’mores cheesecake?

Yes, you can. Slice and wrap individual pieces tightly before freezing. Thaw in the fridge overnight, and give the marshmallow topping a quick broil if needed.

How do I prevent my cheesecake from cracking?

Use room temperature ingredients, avoid overmixing, and bake at a low temperature. Even if it cracks, the topping covers it up beautifully—so don’t stress.

Is it possible to make this recipe gluten-free?

Definitely! Substitute gluten-free graham crackers for the crust, and make sure your marshmallows and chocolate are gluten-free as well. The rest of the recipe stays the same.