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 lover’s dessert.
ultimate s’mores cheesecake
If you love classic campfire s’mores, this s’mores cheesecake will become your new favorite dessert. With a buttery graham cracker crust, rich, creamy chocolate cheesecake filling, and fluffy toasted marshmallow meringue topping, this decadent cheesecake captures the nostalgic flavor of s’mores all in one amazing dessert. It’s rich, silky, and packed with marshmallow goodness. Basically, we love everything about s’mores cheesecake, making it an unforgettable centerpiece perfect for summer parties, birthdays, holidays, and more.
This s’mores cheesecake has all the flavors of summer s’mores, all transformed into one seriously amazing dessert. Every bite offers the perfect balance of buttery graham cracker crust, rich chocolate cheesecake filling, and fluffy toasted marshmallow meringue. It’s decadent, dramatic, and guaranteed to turn heads at basically any gathering.
Why you’ll love this s’mores cheesecake
There are many cheesecake recipes out there, but this s’mores cheesecake recipe is just next level. We’ve transformed the comforting, nostalgic flavor of classic s’mores into a dessert that’s at once playful and elegant.
Here’s why it’s worth adding to your dessert rotation.
All the flavors of a classic s’mores: You can taste graham cracker, chocolate, and toasted marshmallow in every bite Rich, creamy texture: The chocolate cheesecake filling is silky smooth and ultra-indulgent Featured toppings: Toasted marshmallow meringue makes this cheesecake look perfect for the bakery Perfect for entertaining: Perfect for summer parties, holidays, birthdays, and any time you want to make an impression Make-ahead friendly: Cheesecake tastes even better when chilled overnight.
If you like recipes that feel nostalgic but a little uplifting, check out all of these recipes.
Ingredients for the Best S’mores Cheesecake
This cheesecake is made with three layers, and each layer brings an important element of s’mores to the table.
For graham cracker crust
Graham cracker flour Granulated sugar Melted butter Pinch of salt
This buttery graham cracker base provides classic s’mores flavor and the perfect refreshing contrast to the creamy filling.
For chocolate cheesecake filling
Cream cheese Granulated sugar Eggs Sour cream Fresh cream Melted dark chocolate Cocoa powder Vanilla extract Salt
The combination of melted chocolate and cocoa powder creates a deep, rich chocolate cheesecake that is smooth, rich, and incredibly flavorful.
For marshmallow meringue
Egg whites Granulated sugar Cream of tartar Vanilla essence
This shiny marshmallow topping is like a homemade marshmallow cloud, and once toasted, it tastes just like marshmallows toasted around a campfire.
Tips for making the perfect cheesecake
Want a smooth bakery-style finish? These tips will make a big difference.
Use room temperature ingredients. Room temperature cream cheese mixes smoothly and prevents lumps. Do not over mix. Over-mixing can introduce air into the dough and cause it to crack while baking. Bake slowly at low temperature. The gentle heat gives the cheesecake a creamy, luscious texture. Cool gradually: Sudden temperature changes can cause cracks. Allow the cheesecake to cool slowly before cooling. Toast just before serving: For the best toasted marshmallow texture, torch the meringue just before serving.
Create advance tips
This s’mores cheesecake is the perfect make-ahead dessert.
Cheesecake base: Bake and chill up to 2 days in advance Meringue topping: Best made on the day of serving Torching: Do this just before serving for the best results
Making the cheesecake in advance actually improves the flavor and texture because the filling has time to fully set.
How to store s’mores cheesecake
Leftover cheesecake can be stored, covered, in the refrigerator for up to 4 days.
For best results, keep the cheesecake loosely covered and refrigerated. The meringue will start to go a little weird after 24 hours, but you can toast it again to refresh it before serving.
You can also freeze the cheesecake before adding the meringue topping and it will keep for up to 2 months. Thaw in the fridge overnight and toast on top before serving.
Enjoy baking, friends!
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For graham cracker crust
1 1/2 cup graham cracker crumbs
1/2 cup unsalted buttermelted
1/3 cup packed light brown sugar
1/4 teaspoon salt
For chocolate cheesecake:
3 Package of full-fat cream cheese (24 ounces), room temperature
8 ounce sour creamat room temperature
1 1/2 cup granulated sugar
1/4 cup Unsweetened Dutch processed cocoa powder
2 teaspoons instant espresso powder
4 large eggs, room temperature
1 tablespoon vanilla essence
8 ounce semi-sweet chocolatefinely chopped
For meringue topping
4 large egg white (room temperature)
1 cup granulated sugarpinch of salt
Instructions
Preheat oven to 325°F and adjust oven racks to bottom third and middle of oven. Fill a large baking dish with 2 inches of water and place on the bottom rack of the oven. Line a 9-inch cheesecake pan with parchment paper and coat the sides with cooking spray. Let’s set it aside. First, make the dough. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Use a silicone spatula to mix until it hardens and resembles wet sand. Transfer the mixture to the prepared cheesecake pan and use your fingers to press the crust into an even layer along the bottom of the pan. Then, using a measuring cup (or anything with a flat bottom), pack the dough in tightly. Set aside. Next, make the cheesecake filling. Add the chopped chocolate to a medium microwave-safe bowl. Heat in the microwave for 30 seconds, then remove and stir with a silicone spatula. Repeat in the microwave in 30 second increments, stirring in between, until the chocolate is completely melted. Let’s set it aside. In a stand mixer fitted with the paddle attachment, mix 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 the cocoa powder and espresso powder and mix on low speed until evenly mixed. Stop the mixer, scrape down the sides of the bowl, and add the eggs and vanilla extract. Beat on medium-low speed until the dough is smooth, about 45 seconds, scraping 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 completely combined. Pour the batter into the cheesecake mold and flatten it into an even layer. Place the cheesecake on the middle rack of the oven and bake for 50 to 55 minutes, until slightly puffed and set around the edges but still wobbly in the center. Turn off the oven and open the oven door slightly. Leave the cheesecake in the turned-off oven for 1 hour (this will allow the cheesecake to cool gradually and prevent it from cracking). After 1 hour, remove the cheesecake from the oven and transfer it to the refrigerator in the mold to cool completely, about 4 hours (or up to overnight). Once cool, carefully remove the springform rings from the cheesecake (they will remain on top of the springform base) and transfer to a plate. Once the cheesecake is completely cooled and ready to serve, make the meringue. In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until foamy. Continue whisking and slowly add the granulated sugar. Whisk for 3 to 5 minutes, until the meringue is no longer grainy and forms peaks when you lift the whisk. Remove the cheesecake from the mold and place it on a plate. Spread the meringue over the tart and use a spoon to create large swirls and mounds. Use a kitchen torch to toast the outside of the meringue. enjoy!
