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- S’mores Cheesecake
S’mores Cheesecake
This decadent s’mores cheesecake has a buttery graham cracker crust, rich chocolate cheesecake filling, and fluffy toasted marshmallow meringue for the ultimate s’mores lovers dessert.
The Ultimate S’mores Cheesecake
If you love classic campfire s’mores, this S’mores Cheesecake is about to become your new favorite dessert. Made with a buttery graham cracker crust, a rich and creamy chocolate cheesecake filling, and topped with a fluffy toasted marshmallow meringue, this decadent cheesecake captures all the nostalgic flavors of s’mores in one stunning dessert. It’s rich, silky, and piled high with marshmallow goodness—basically everything you love about s’mores cheesecake, elevated into an unforgettable centerpiece that’s perfect for summer parties, birthdays, and holidays alike.
This S’mores Cheesecake has all the flavors of summertime s’more all transformed into one seriously stunning dessert. Every bite has the perfect balance of buttery graham cracker crust, rich chocolate cheesecake filling, and fluffy toasted marshmallow meringue. It’s decadent, dramatic, and basically guaranteed to steal the show at any gathering.
Why you’ll love this S’mores Cheesecake
There are plenty of cheesecake recipes out there, but this s’mores cheesecake recipe is truly next-level. It takes the cozy, nostalgic flavors of classic s’mores and transforms them into a dessert that feels equal parts playful and elegant.
Here’s why it deserves a spot in your dessert rotation:
- All the flavors of classic s’mores: graham crackers, chocolate, and toasted marshmallow in every bite
- Rich and creamy texture: the chocolate cheesecake filling is silky smooth and ultra luscious
- Showstopping topping: toasted marshmallow meringue makes this cheesecake look bakery-perfect
- Perfect for entertaining: ideal for summer parties, holidays, birthdays, or anytime you want to impress
- Make-ahead friendly: cheesecake is even better after chilling overnight
If you love recipes that are nostalgic but feel a little elevated, this one checks every box.
Ingredients for the best S’mores Cheesecake
This cheesecake is made in three layers, each one bringing a key s’mores component to the table.
For the graham cracker crust
- Graham cracker crumbs
- Granulated sugar
- Melted butter
- Pinch of salt
This buttery graham cracker base gives you that classic s’mores flavor and the perfect crisp contrast to the creamy filling.
For the chocolate cheesecake filling
- Cream cheese
- Granulated sugar
- Eggs
- Sour cream
- Heavy cream
- Melted dark chocolate
- Cocoa powder
- Vanilla extract
- Salt
The combination of melted chocolate and cocoa powder creates a deeply rich chocolate cheesecake that’s smooth, dense, and incredibly flavorful.
For the marshmallow meringue
- Egg whites
- Granulated sugar
- Cream of tartar
- Vanilla extract
This glossy marshmallow topping is like a homemade marshmallow cloud—and once torched, it tastes just like toasted marshmallows around the campfire.
Tips for the perfect cheesecake
Want that smooth, bakery-style finish? These tips make all the difference:
- Use room temperature ingredients: room temp cream cheese blends smoothly and prevents lumps.
- Don’t overmix: Overmixing incorporates air into the batter, which can lead to cracks while baking.
- Bake low and slow: Gentle heat gives cheesecake its creamy, luscious texture.
- Cool gradually: Rapid temperature changes can cause cracks. Let the cheesecake cool slowly before chilling.
- Torch just before serving: For the best toasted marshmallow texture, torch the meringue right before serving.
Make ahead tips
This S’mores Cheesecake is an ideal make-ahead dessert.
- Cheesecake base: bake up to 2 days in advance and keep chilled
- Meringue topping: best made the day of serving
- Torching: do this right before serving for the prettiest finish
Making the cheesecake ahead actually improves the flavor and texture because the filling has time to fully set!
How to store S’mores Cheesecake
Store leftover cheesecake covered in the refrigerator for up to 4 days.
For best results, store the cheesecake loosely covered in the fridge. The meringue starts to get a little funky after 24 hours, bur you can always torch it again before servings to refresh it.
You can also freeze the cheesecake before adding the meringue topping for up to 2 months. Thaw overnight in the fridge, then top and torch before serving.
Happy baking, my friends!
XXX
PrintS’mores Cheesecake
- Prep Time 1 hour
- Cook Time 50 minutes
- Total Time 6 hours
- Yield 20 servings
- Category Dessert
- Method Baking
- Cuisine American
S’mores Cheesecake
This decadent s’mores cheesecake has a buttery graham cracker crust, rich chocolate cheesecake filling, and fluffy toasted marshmallow meringue for the ultimate s’mores lovers dessert.
- Prep Time 1 hour
- Cook Time 50 minutes
- Total Time 6 hours
- Yield 20 servings
- Category Dessert
- Method Baking
- Cuisine American
Ingredients
For the graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup packed light brown sugar
- 1/4 teaspoon salt
For the chocolate cheesecake:
- 3 packages (24 ounces) full-fat cream cheese, at room temperature
- 8 ounces sour cream, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened Dutch processed cocoa powder
- 2 teaspoons instant espresso powder
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 8 ounces semisweet chocolate, finely chopped
For the meringue topping
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- Pinch of salt
Instructions
- Preheat the oven to 325°F and adjust the oven racks to the lower third and middle of the oven. Fill a large baking dish with 2 inches of water and place on the bottom rack of your oven. Line a 9-inch cheesecake pan with parchment paper, then grease the sides with cooking spray. Set aside.
- First, make the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar and salt. Use a silicone spatula to mix until it clumps together and resembles wet sand.
- Transfer the mixture into the prepared cheesecake pan and press the crust into an even layer along the bottom of the pan with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside.
- Next, make the cheesecake filling. Add the chopped chocolate to a medium microwave-safe bowl. Microwave for 30 seconds, then remove and use a silicone spatula to stir. Repeat, microwaving in 30 second increments and stirring between each, until the chocolate is fully melted. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 30 seconds.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the cocoa powder and espresso powder and mix on low speed until combined. Stop the mixer, scrape down the sides of the bowl, then add in the eggs and vanilla extract. Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed.
- With the mixer running on low speed, slowly pour in the melted chocolate and mix until fully combined. Pour the batter into the cheesecake pan and smooth it out to an even layer.
- Place the cheesecake in the middle rack of the oven and bake until it’s puffed up slightly and set around the edges but still wobbly in the center, 50 to 55 minutes.
- Turn off the oven and open the oven door a crack. Leave the cheesecake in the turned off oven for an hour (this allows the cheesecake to cool down gradually and helps to prevent cracks). After an hour, remove the cheesecake from the oven and transfer it, still in the pan, to the fridge to cool completely, about 4 hours (and up to overnight). Once chilled, carefully remove the springform ring from the cheesecake (it will still be on the springform base) and transfer to a serving dish.
- Once the cheesecake is fully cooled and you are ready to serve, make the meringue. In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Continue beating and slowly stream in the granulated sugar. Beat until the meringue is no longer gritty and holds stiff peaks when you lift up the whisk, 3 to 5 minutes.
- Remove the cheesecake from the pan and place it on a serving dish. Spread the meringue over the top of the tart, using a spoon to create big swirls and peaks. Use a kitchen torch to toast the exterior of the meringue. Enjoy!
- Prep Time 1 hour
- Cook Time 50 minutes
- Total Time 6 hours
- Yield 20 servings
- Category Dessert
- Method Baking
- Cuisine American
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