S mores Cheesecake takes everything you love about the classic campfire treat and transforms it into a showstopping dessert. With a buttery graham cracker crust, marshmallow-infused cream cheese filling, rich chocolate ganache, and a toasted marshmallow topping, this cheesecake brings together all the best elements of s’mores—no fire pit required. It’s creamy, decadent, and guaranteed to be a hit at any gathering.

S mores Cheesecake

Why You’ll Love This Recipe

Ultimate s’mores upgrade – All the flavors of the campfire treat in cheesecake form.
Marshmallow magic – Marshmallow cream in the filling brings an extra layer of sweetness and nostalgia.
Chocolate ganache topping – Smooth and rich, it takes the flavor over the top.
Perfect crust – Crunchy, buttery graham cracker base that holds everything together.
Toasted topping – Marshmallows on top give it that classic charred flavor and visual appeal.
Make-ahead friendly – Best chilled overnight, making it great for planning ahead.
Crowd-pleaser – A guaranteed favorite at parties, potlucks, or celebrations.
Smooth and creamy texture – Classic cheesecake consistency with a fun twist.
No fancy equipment needed – Just a springform pan and roasting pan for the water bath.
Balanced sweetness – Rich but not overpowering, thanks to the creamy filling and dark ganache.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

2 cups graham cracker crumbs
5 tablespoons butter, melted

Cream Cheese Filling:

32 oz cream cheese, softened
1 cup granulated sugar
8 oz marshmallow cream
2 teaspoons vanilla extract
1/2 cup heavy cream
4 eggs

Ganache:

1 cup semi-sweet chocolate
1/2 cup heavy cream

Topping:

Toasted marshmallows (for garnish)

Directions

Make the Crust:

Preheat oven to 325°F.
In a bowl, mix graham cracker crumbs with melted butter until fully combined.
Press mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes. Remove from oven and let cool.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Add marshmallow cream and vanilla extract; mix until combined.
Pour in heavy cream and beat until fully incorporated.
Add eggs one at a time, mixing on low speed after each just until combined.
Pour the filling over the cooled crust.

Bake the Cheesecake:

Place the springform pan into a large roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath.
Bake for 60–70 minutes, or until the center is slightly set but still jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.

Make the Ganache:

In a small saucepan, heat 1/2 cup heavy cream until just simmering.
Pour over the semi-sweet chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth.
Pour ganache over chilled cheesecake and spread evenly.
Refrigerate for 30 minutes to set.

Garnish:

Top with toasted marshmallows just before serving. Toast with a kitchen torch or under the broiler briefly.

Servings and timing

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes (plus chilling time)

Variations

Mini cheesecakes: Use a muffin tin for individual servings.
No-bake version: Use a no-bake cheesecake base and set in the fridge.
Chocolate crust: Swap graham crackers for crushed chocolate cookies.
Extra gooey: Swirl additional marshmallow cream into the batter before baking.
Peanut butter twist: Add a layer of peanut butter ganache under the chocolate topping.
Gluten-free: Use gluten-free graham crackers for the crust.
Double chocolate: Add cocoa powder to the filling for extra chocolate flavor.
Nutty crunch: Add crushed peanuts or almonds to the crust.
Salted caramel: Drizzle caramel over the ganache for a sweet-salty combo.
Flavored marshmallows: Use flavored or colored marshmallows for fun holiday versions.

Storage/Reheating

Refrigerator: Store tightly covered for up to 5 days.
Freezer: Freeze cheesecake (without marshmallow topping) for up to 1 month. Thaw overnight in the fridge.
Reheating: Not needed—serve chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after chilling overnight, making it a perfect make-ahead dessert.

What is the purpose of the water bath?

A water bath helps prevent cracks and ensures even baking by keeping the oven environment moist.

Can I use marshmallows in the filling instead of marshmallow cream?

Marshmallow cream blends better and provides a smoother texture, but melted marshmallows can be used in a pinch.

Do I need a springform pan?

Yes, a springform pan makes it easier to remove the cheesecake without damaging the sides.

How do I toast the marshmallows?

Use a kitchen torch for best results, or place the cheesecake under the broiler briefly—watch closely to avoid burning.

Can I skip the ganache?

Yes, but the ganache adds a rich chocolate layer that complements the marshmallow filling.

What’s the best chocolate to use for ganache?

Semi-sweet chocolate is ideal, but dark or milk chocolate can be used based on preference.

Can I make this recipe gluten-free?

Yes, just use gluten-free graham crackers for the crust.

How do I know when the cheesecake is done?

The center should be slightly jiggly when shaken; it will set fully during cooling.

Can I decorate it with more than just marshmallows?

Absolutely—add chocolate shavings, graham cracker crumbs, or a drizzle of caramel or chocolate sauce.

Conclusion

S’mores Cheesecake is everything you love about the nostalgic campfire treat, elevated into a rich and creamy dessert that’s perfect for any celebration. With layers of graham cracker, marshmallow-infused filling, silky ganache, and toasted marshmallows, this cheesecake is a true crowd-pleaser. Whether you’re serving it at a summer gathering or cozy holiday dinner, it’s sure to light up the table—no fire required.