Description
This easy s’mores cheesecake recipe brings all the nostalgic campfire flavors—crunchy graham cracker crust, creamy marshmallow cheesecake, and melty chocolate—into one showstopping dessert. Perfect for parties, family gatherings, or whenever you crave a playful, comforting treat.
Ingredients
- 2 cups graham cracker crumbs (about 200g), finely crushed
- 6 tablespoons unsalted butter (85g), melted
- 1/4 cup granulated sugar (50g)
- Pinch of salt
- 24 oz cream cheese (680g), full-fat, softened
- 1 cup marshmallow fluff (about 120g)
- 3/4 cup granulated sugar (150g)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (120g)
- 1/4 cup heavy cream (60ml)
- 1 cup semi-sweet chocolate chips (170g)
- 1/2 cup heavy cream (120ml)
- 1 tablespoon salted butter (14g)
- 3 cups mini marshmallows (150g)
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8-10 minutes until lightly golden. Cool while preparing the filling.
- Reduce oven temperature to 325°F (163°C).
- In a large bowl, beat cream cheese with 3/4 cup sugar until smooth and creamy.
- Blend in marshmallow fluff and vanilla extract. Mix on low until incorporated.
- Add eggs one at a time, mixing briefly after each just until combined.
- Fold in sour cream and 1/4 cup heavy cream by hand until the batter is silky and lump-free.
- Pour the batter over the cooled crust. Tap the pan gently to release air bubbles.
- Place the pan on a baking sheet. Bake at 325°F for 60-70 minutes, until edges are set but the center wobbles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove, run a knife around the edge, cool to room temperature, then chill uncovered for at least 4 hours or overnight.
- For the ganache, heat 1/2 cup heavy cream and 1 tablespoon butter in a small saucepan until steaming. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
- Spread ganache over the chilled cheesecake. Refrigerate 15 minutes to set.
- Arrange mini marshmallows in a thick layer over the ganache. Toast with a kitchen torch or under the broiler for 1–2 minutes until golden brown. Watch closely to avoid burning.
- Let cool 10 minutes before unmolding. Slice with a hot, wet knife for clean edges.
Notes
For best results, use room temperature ingredients to avoid lumps. Don’t overmix after adding eggs. Chill the cheesecake thoroughly for clean slices. If you don’t have marshmallow fluff, melt 2 cups mini marshmallows with 2 tablespoons cream as a substitute. For gluten-free, use gluten-free graham crackers. Toast marshmallows just before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 27
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 38
- Protein: 6
Keywords: s'mores cheesecake, campfire dessert, marshmallow cheesecake, chocolate cheesecake, graham cracker crust, easy cheesecake, summer dessert, party dessert, kid-friendly dessert, potluck dessert