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This S’mores Cheesecake is full of gooey marshmallows, melty chocolate, and crunchy graham crackers all in a creamy cheesecake filling! This easy cheesecake recipe is a decadent favorite.
Let’s talk about things that make us happy. More specifically: let’s talk about what happens when you make a s’mores cheesecake.
First off, s’mores is just inherently comfort food. It reminds us of campfires, some off-tune singing of campfire songs, summertime, and spending time with family and friends. Something about melty chocolate, crunchy graham crackers, and that perfectly toasted marshmallow just works. Whoever thought of s’mores is a genius.
Combined with the luscious richness of cheesecake, it takes on a whole new delicious level. This cheesecake is rich, lemme tell you, and a little slice goes a long way. But ohmygoodness, it’s so good. It is laced with s’mores flavor through and through, and before you make it, you will need to come to terms that you’ll likely eat far more than your fair share. You won’t be able to help it.
No wrong can come from a buttery graham cracker crust, toasty marshmallows, chocolate-chip studded cheesecake, and a drizzle of hot fudge.
This is a dessert that you should make a day ahead of time, so be instinctive about tomorrow’s cravings. It’s a lesson in planning ahead. Enjoy it!
S’mores Cheesecake
Ingredients
Crust
- 2 1/2 cups graham crackers crumbs
- 1/2 cup granulated sugar
- 3/4 cups butter, melted
- 2 cups mini marshmallows
- ½ cups warmed hot fudge ice cream topping
Cheesecake
- 16 oz. cream cheese, 2 8 oz. blocks, room temperature
- 1 can, 14 oz. sweetened condensed milk
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 1 cup mini chocolate chips
- 1 cup + 1 1/2 cups mini marshmallows, divided
Topping
- 1-2 Hershey bars, broken into pieces
- 1/4 cup graham cracker crumbs
- 1/4 cup warmed hot fudge ice cream topping
Instructions
For the crust
- Preheat oven to 325°
- In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan.
- Sprinkle 2 cups of mini marshmallows evenly over crust and then drizzle warmed hot fudge sauce over marshmallows. Set aside while you prepare the cheesecake filling.
For the cheesecake
- In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla. Be careful not to overmix.
- Fold in chocolate chips and 1 cup mini marshmallows. Pour over crust.
- Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1 1/2 cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.
- Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.
- When ready to serve, garnish by sprinkling extra graham crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over.
- Keep leftovers tightly wrapped in the refrigerator.
Recipe adapted slightly from Cookies and Cups
My killer think-ahead instincts say that anything with an overload of sweet will be an overload of goodness for me. Couldn’t make it out camping before the frost hit this year, but will definitely be making a trek out to my oven with this cake in tow sometime!
This cheesecake looks amazing & I really like how you decorated the top part :-)
I´m glad I stumbled upon your blog :-)
Have a great week!
Johlene
Flavours&Frosting
I need this cheesecake in my life! Looks absolutely amazing!
Crying about it.
I tried it and its amazing. My only concern is that the marshmallows added in the cheesecake floats and gets burned. Not sure how to overcome this problem
How odd! I usually have the problem with them sinking more than floating, so I’m not sure what caused that problem.
I had the same problem with marshmallows floating to the top. But it looked pretty neat, luckily they only browned and didn’t burn!
This looks incredible. Do you think it would be doable in a 9″ pan?
Thanks Travis! It’s definitely do-able, but you might have a little bit of leftover filling!
Thanks for the reply! Maybe I’ll just put the remainder in a muffin tin. If I try it out I’ll let you know.
Thanks!
Please let us know how it goes if you try that! :)
I tried seems like it is not getting done and staying real runny, did I over mix?
Hi Kay, I’m not sure exactly what may have happened since I wasn’t in the kitchen with you! Did it end up turning out okay?
Same thing is happening to me—marshmallows floated to top. I covered with foil but hoping the cheesecake sets before the marshmallows get too dark. I also used a 9” springform instead of a 10” which has increased the baking time by 30 min.
Hi Robin – sorry you’re having trouble with the marshmallows rising! Hopefully covering with the foil helped the issue and it still turned out well.
I could stay on your site forever! Everything looks so dreamy:) Must return later after my work is done…
Thanks so much Heather!! :)
This cheesecake looks absolutely delicious!
This cheesecake sounds delicious!!!
This cheesecake is insane! Can i make ahead and freeze?
You can, but I would recommend not freezing with the marshmallows on top or they’ll get to be a weird texture! To freeze, cool the cheesecake completely and place on a baking pan and freeze, uncovered, until firm. Wrap the frozen cheesecake in heavy duty aluminum foil and seal in a freezer bag before placing back in the freezer. It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight, and add the marshmallows + toppings once it’s thawed. Use a kitchen torch to brûlée the marshmallows instead of the oven. Hope this helps!!