Irresistible 12 oz S’mores Cheesecake That Steals Hearts

By:

Christina R. Jones

July 12, 2025

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Remember that magical feeling of sitting around a campfire, roasting marshmallows until they’re perfectly golden, then smooshing them between graham crackers with a square of chocolate? That’s exactly the nostalgia I wanted to capture when I created this S’mores Cheesecake recipe. After countless summer nights making s’mores with my kids (and more than a few sticky fingers), I knew I had to find a way to turn those flavors into a showstopping dessert.

This isn’t just any cheesecake – it’s everything you love about classic s’mores, but in creamy, dreamy cheesecake form. The graham cracker crust gives that familiar crunch, the chocolate filling is rich but not overpowering, and that toasted marshmallow topping? Pure campfire magic. What makes this recipe extra special is how the flavors meld together after chilling – just like how s’mores taste better when the chocolate gets slightly melted. Trust me, one bite and you’ll be transported right back to those summer nights under the stars.

S’mores Cheesecake - detail 1

Why You’ll Love This S’mores Cheesecake

Oh my gosh, where do I even start? This cheesecake is like summer vacation in dessert form. Here’s why it’s about to become your new favorite:

Creamy dreamy texture: That perfect cheesecake smoothness meets the nostalgic crunch of graham crackers – it’s the best of both worlds!
Campfire in every bite: The chocolate filling isn’t just chocolate – it’s that melty, gets-everywhere goodness you remember from childhood s’mores.
Showstopper alert: That golden, toasty marshmallow top makes everyone go “Wow!” before they even take a bite.
Play with it: More chocolate? Swirl in peanut butter? Extra marshmallows? This recipe is your playground – make it your own!

Seriously, this dessert disappears faster than marshmallows at a bonfire. You’ve been warned!

Ingredients for S’mores Cheesecake

Alright, let’s gather all the good stuff you’ll need to make this dreamy dessert! I’m super picky about ingredients because they make all the difference between a “good” cheesecake and an “oh my gosh I need the recipe NOW” cheesecake. Here’s exactly what you’ll need:

2 cups graham cracker crumbs (about 16 full sheets – I always use honey-flavored for that authentic s’mores taste)
1/2 cup melted butter (unsalted and cooled slightly – trust me, you don’t want it piping hot when it hits those crumbs)
1/4 cup sugar (just regular granulated – this helps the crust get that perfect crisp texture)
24 oz cream cheese (three 8-oz blocks, softened at room temperature for at least 2 hours – no cheating with the microwave!)
1 cup sugar (same granulated kind – this sweetens the filling just right without overpowering)
1 tsp vanilla extract (the real stuff, not imitation – it makes a huge difference in flavor)
3 large eggs (room temperature, please! Cold eggs can make your batter lumpy)
1/2 cup sour cream (full-fat for creaminess – this is what gives that luscious mouthfeel)
1 cup semi-sweet chocolate chips, melted (I like Ghirardelli, but use your favorite – just make sure to melt them slowly so they don’t burn)
2 cups mini marshmallows (these toast up beautifully – regular-sized ones work too but won’t give that even golden coverage)

See? Nothing too fancy, just quality ingredients treated right. And hey – if you’re feeling extra, keep some extra graham crackers and chocolate squares on hand for garnish. Your guests will love it!

Equipment You’ll Need

Listen, I’m all about using what you’ve got, but these tools will make your S’mores Cheesecake adventure so much easier:

9-inch springform pan – That removable ring is a lifesaver when serving! If you don’t have one, a deep pie dish works in a pinch.
Electric mixer – A hand mixer or stand mixer both work great for that silky smooth filling.
Mixing bowls – One for crust, one for filling, and maybe an extra for melting chocolate (I always make extra dishes somehow).
Silicone spatula – For scraping every last bit of that delicious batter into the pan.
Oven – Obvious, but make sure yours holds temperature well – cheesecakes are picky!

Bonus items: A roasting pan for the water bath (or just a larger baking pan), aluminum foil if you’re paranoid about leaks like me, and a kitchen torch if you want to get fancy with those marshmallows!

How to Make S’mores Cheesecake

Okay, let’s get to the fun part – making this dreamy dessert come to life! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t worry, I’ve made all the mistakes so you don’t have to!

Step 1: Graham Cracker Crust

First things first – that perfect graham cracker base! Here’s how to get it just right:

Mix your graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Now, here’s my secret – don’t just dump it in the pan! Sprinkle about half the mixture evenly across the bottom of your springform pan first. Use the bottom of a measuring cup or glass to press it down firmly (I mean really get in there – you want it compact). Add the rest of the crumbs and press again until it’s smooth and even all over.

Pop it in your preheated 325°F oven for exactly 10 minutes – no more, no less. This gives it that perfect crunch without burning. Let it cool completely before adding the filling (about 15 minutes). I know it’s tempting to rush, but a warm crust will make your filling slide right off!

Step 2: Cheesecake Filling

Now for the creamy magic! In your mixing bowl, beat the cream cheese until it’s completely smooth – no lumps allowed! This usually takes about 2 minutes on medium speed. Add the sugar and vanilla and beat another minute until fluffy.

Here’s where patience pays off – add the eggs one at a time, mixing just until each disappears into the batter. Overmixing at this stage invites cracks, so resist the urge to go crazy with the mixer! Stir in the sour cream by hand with a spatula until just combined.

For the chocolate – melt it slowly (I do 30-second bursts in the microwave, stirring in between). Let it cool slightly so it doesn’t cook the eggs when you add it. Gently fold it into the batter until you get this beautiful, uniform chocolatey goodness. Pour it over your cooled crust and smooth the top.

Step 3: Baking and Topping

Here’s where the real cheesecake magic happens! Place your springform pan inside a larger baking dish and fill the outer dish with about an inch of hot water (this water bath is your insurance policy against cracks). Bake for 50-60 minutes – you’ll know it’s done when the edges look set but the center still has a slight jiggle (like Jell-O, not liquid).

Turn off the oven, crack the door, and let the cheesecake cool gradually inside for about an hour. This slow cooling helps prevent sinking and cracking. Once it’s room temperature, chill it for at least 4 hours (overnight is even better!).

When you’re ready to serve, arrange the mini marshmallows on top – get creative with patterns if you want! Broil for just 1-2 minutes, watching constantly (they go from golden to burnt in seconds!). Let it cool slightly before slicing into that gooey, chocolaty masterpiece!

Tips for the Perfect S’mores Cheesecake

Okay, let me share all the little tricks I’ve learned through my many (many!) cheesecake trials! First – patience is key. I know it’s tempting to dig in right away, but letting it chill overnight makes ALL the difference. That extra time lets the flavors mellow and the texture set up perfectly – think velvety smooth instead of pudding-like.

When it’s finally time to slice, run a thin knife under hot water and dry it between each cut. This gives you those clean, picture-perfect slices without dragging marshmallows everywhere. For the topping, here’s my golden rule – rotate the pan halfway through broiling! Marshmallows toast unevenly, so turning ensures everyone gets that perfect golden-brown color without any burnt spots.

One last secret? If your marshmallows start browning too fast, pop the cheesecake in the freezer for 5 minutes before broiling again. Works like a charm!

Variations and Substitutions

You know what I love about this recipe? It’s like a blank canvas for your s’mores dreams! If you’re feeling adventurous, try swapping the graham crackers for gluten-free ones – they work just as well for the crust. More of a dark chocolate person? Go ahead and use 70% cacao chips instead of semi-sweet (just reduce the sugar by a tablespoon or two).

For my vegan friends, coconut cream cheese and flax eggs make a surprisingly good substitute – the texture won’t be quite as dense, but the flavor still shines. My favorite twist? Swirling in a big spoonful of peanut butter right before baking. It creates these gorgeous ribbons that taste like a peanut butter cup married a s’more. Heaven!

Serving and Storing S’mores Cheesecake

Here’s how to keep your cheesecake looking and tasting its best! For picture-perfect slices, run your knife under hot water and wipe it dry between each cut – the heat glides right through those sticky marshmallows. Leftovers? Just pop them in an airtight container (I press parchment paper against the cut sides to prevent drying out). It’ll stay fresh in the fridge for up to 5 days, though good luck keeping it around that long! To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap, then foil. Thaw overnight in the fridge when those s’mores cravings hit again!

S’mores Cheesecake FAQs

I get asked these questions ALL the time when I serve this cheesecake – so let me save you some trial and error with my hard-earned wisdom!

Can I use jarred marshmallow fluff instead of mini marshmallows?

Absolutely! Fluff gives a smoother, more uniform topping. Spread it in an even layer before broiling – just watch it closely as it browns faster than marshmallows. I sometimes add both – fluff first, then scatter a few marshmallows on top for extra texture!

Help! How do I prevent cracks in my cheesecake?

Oh honey, I’ve been there! Three foolproof tricks: 1) Always use a water bath – that gentle heat prevents sudden temperature shocks. 2) Don’t overmix the batter after adding eggs (this incorporates too much air). 3) Let it cool slowly in the turned-off oven. If a small crack still appears? More marshmallows will cover it right up!

Can I make this ahead of time?

You’re speaking my language! This cheesecake actually tastes BETTER after chilling overnight. Bake it up to 2 days before serving – just wait to add the marshmallow topping until right before you’re ready to wow your guests. The flavors have time to meld into s’mores perfection!

What’s the best way to toast the marshmallows?

My brother (a campfire pro) taught me this – use your oven’s broiler but keep the door slightly ajar. This lets you watch like a hawk while preventing the dreaded burnt-marshmallow-smoke-alarm situation! Rotate the pan halfway through for even browning. For serious control freaks like me, a kitchen torch works wonders!

Can I freeze leftovers?

Oh yes! Freeze individual slices wrapped in plastic then foil for up to 3 months. Thaw overnight in the fridge – the texture stays creamy, though the marshmallows lose their crispness. My solution? A quick toast under the broiler brings them right back to life!

Nutrition Information

Okay, let’s be real – we’re not eating cheesecake for the health benefits, but here’s the scoop on what you’re indulging in! (Because knowledge is power, right?) These numbers are per slice if you cut the cake into 12 generous portions:

Calories: About 450 (worth every single one!)
Fat: 28g (mostly from that luscious cream cheese and butter)
Saturated Fat: 16g (hey, that’s what makes it creamy!)
Carbs: 45g (thank the graham crackers and marshmallows for that)
Sugar: 32g (it IS dessert after all!)
Protein: 7g (eggs and cream cheese pulling their weight)

Just remember: Nutritional values are estimates and will vary based on the specific ingredients you use and how big you slice those pieces (no judgment here!). If you’re watching certain nutrients, you can always use reduced-fat cream cheese or sugar substitutes – though I promise the original version tastes like a hug for your taste buds!

Share Your S’mores Cheesecake Creation!

Okay, I’ve shared all my secrets – now I want to see YOUR masterpiece! Did you add a special twist? Maybe some crushed cookies in the crust or a sprinkle of sea salt on top? Snap a photo and tag me – I live for seeing your creative takes on this recipe!

Leave a comment below telling me about your cheesecake adventure (did it turn out perfectly? Any funny kitchen mishaps?). Your ratings and feedback help other bakers too – that little star rating means the world to me! And hey, if you’ve got questions, ask away – I read every single comment and love chatting cheesecake.

Most importantly – enjoy every messy, gooey, chocolaty bite. That’s what baking memories are made of!