S’mores Cheesecake

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This gooey marshmallow cheesecake filling sits on top of a sweet and salty graham cracker crust and gets topped with smooth hot fudge and toasted mini-marshmallows. Bring the taste of summer to your kitchen all year round!

When it comes to summer, there is one thing I’m more excited for than anything else: s’mores. Yeah, ok, sure the nice weather is good, and days spent at the beach are fine, but what really makes my summer? S’mores.

Honey touched graham crackers filled with roasty, toasty marshmallows and a perfect square (or two or three or four) of melty chocolate. What’s not to love? Seriously.

So when I started thinking of the possibility of a s’mores cheesecake recipe, the cogs in my brain started turning and I just knew this could make all my s’mores dreams come true.

I started picturing the glorious mound of toasted mini marshmallows on top, and I knew I had to get to work immediately on this cheesecake-of-my-dreams. It would be ooey gooey, melty, crunchy, sweet, chocolatey, and filled with graham cracker goodness.

I couldn’t wait another minute!

And so I present to the academy (ahem… Readers) this gorgeous, chocolatey s’mores cheesecake for your consideration. A marshmallowy adaptation of my funfetti cheesecake and topped with my rich homemade chocolate fudge sauce, this is one recipe you’re not going to want to skip.

And if you’re really into cheesecake (because who isn’t?), I have quite a few recipes for you to try your hand at.

Peach cheesecake is the perfect use of those ripe summer peaches, while pistachio cheesecake is a personal favorite. I also have recipes for cinnamon roll cheesecake, no bake cheesecake bites, and (for the upcoming fall) pumpkin swirl cheesecake sheet cake.

If you want to take a super simple shortcut, you could even opt for purchasing a box of graham cracker crumbs instead of crushing your own in a food processor.

I personally like to crush them myself, because the texture is just a bit better and less sandy, but pre-crushed crackers work fabulously as a shortcut.

A not-so-typical ingredient is marshmallow creme. This gives the filling as much of a s’mores inspired filling as the chocolate and marshmallow topping.

It’s crucial to remember that both the cream cheese and eggs need to be at room temperature. The cream cheese must be soft enough to beat, and the eggs should be the same temperature as the cream cheese in order for it to blend more uniformly.

Using room temperature ingredients will prevent excess cracking in this easy marshmallow cheesecake recipe, and ensure a smooth consistency. Because we ALL want a creamy, silky, smooth bite of cheesecake and this is the way to get it. Got it? Good.

If you don’t have time to make your own (although, let’s face it, it doesn’t take a ton of time!), you can absolutely use a good quality store bought hot fudge sauce.

If you make your own, you’ll need heavy cream, unsalted butter, brown sugar, a bit of salt, bittersweet chocolate, and unsweetened (or Dutch processed) cocoa powder.

For the final topping, you’ll need about 1 cup of mini marshmallows. A small kitchen torch lightly toasts the surface of the marshmallows and gives them a cozy, campfire feel. Highly, highly recommended.

Each of these elements is SO super simple to make, but they come together to make a showstopping summer-inspired cheesecake that is sure to wow your guests and tempt your tastebuds.

To get started, spray a 9″ springform pan with nonstick spray and set aside. It’s important to use a springform pan, as the sides lift away, making for easy access to your yummy s’mores cheesecake.

Trust me, it’s a lot easier than trying to wrestle it out of the pan!

Add your graham crackers to a food processor, and crush them until they are fine crumbs. Pour the crushed crackers into a large bowl and add the sugar and melted bowl. Stir well with a silicone spatula to combine.

Press the graham cracker crumb mixture into the bottom of your prepared pan, packing it down firmly, but not super tight.

Bake the graham cracker crust for 6-8 minutes in an oven that has been preheated to 325ºF (162ºC). You want it to be just ever so slightly golden brown.

Remove the crust from the oven and set aside to cool as you prepare the next step: the marshmallow cheesecake filling.

Beat the cream cheese on medium-high speed until smooth and creamy. This typically takes me around 2 minutes.

Add the sugar and marshmallow creme and beat again until combined, which generally takes another 2 minutes.

Reduce the mixer speed to low, then add in the heavy cream, yogurt (or sour cream), and vanilla extract. Mix on low until completely combined. Remember to keep an even, low speed, as whipping too much air into the cream cheese will create bubbles and cracks in your final cheesecake.

Add the eggs one at a time, continuing to mix on low until the eggs are just combined. You want your cheesecake batter to be smooth, creamy, and free from lumps. If there are a few lumps, smash them with the end of a wooden spoon to break them up and mix gently on low.

Fill the larger outer pan with hot water halfway up the sides of the middle pan. Then, transfer all three pans to the oven. This is a lot easier, and a lot less messy than a traditional water bath method and is one that I use with all of my cheesecake recipes.

Bake the cheesecake for 90-105 minutes. You’ll know your cheesecake is done when the internal temperature reaches a minimum of 145ºF (63ºC) and the center is just a little bit jiggly. The jiggly center shouldn’t be much bigger than 2″, and if it is, you may need to bake your cheesecake for a longer time.

Once the cheesecake is finished, you’re going to want to let it cool in the oven. To do this, open the oven door just a crack. I find the best way to do this is to wedge it with a wooden spoon or spatula. Turn the oven off and allow the cheesecake to cool for 1 hour this way.

Once the hour is up, remove from the oven and carefully lift the springform pan holding the cheesecake from the ring of other pans. Place on a cooling rack and allow to cool for 2 hours.

Once the cheesecake is completely cool, cover or wrap it tightly and allow to chill in the refrigerator for at least 6 hours, although overnight is ideal.

Warm your hot fudge sauce so it is pourable and smooth, and then pour it right on top of the cheesecake.

Use a small offset spatula or spoon to spread it evenly over the surface of the cheesecake. If you like the look, allow some to drip off the sides. Personally, I think this makes the s’mores cheesecake look extra decadent.

Sprinkle the mini marshmallows on top of the fudge, pressing them down gently to secure them in the fudge, which will hold them in place.

Use a kitchen torch to toast the marshmallows, giving them a golden, campfire-esque appearance.

Serve cheesecake right away or chill it in order to set the hot fudge layer. Both options are totally delicious and highly recommended. In fact, if you’re not serving to guests, you could do a little of both!

Freeze for up to 3 months, then thaw in the refrigerator overnight. Add the hot fudge and marshmallows, then you’re ready to serve and enjoy!

Now that you’ve enjoyed the pure decadence and serious summertime nostalgia brought on by this scrumptious s’mores cheesecake recipe, you HAVE to try some of my favorite s’mores themed goodies.