Ultimate Smores Cheesecake

By Lily | Last modified on Feb 19, 2026

Featured in: Desserts

Imagine the cozy warmth of a campfire evening brought to life in a luscious dessert. This Ultimate Smores Cheesecake captures that nostalgic summer feel with a graham cracker crust studded with melty marshmallows and rich chocolate, all topped with creamy cheesecake and toasted marshmallows. It’s your favorite outdoor treat reimagined without needing the fire.

Perfect for backyard gatherings or whenever a sweet escape is needed, this cheesecake combines the gooey goodness of traditional s’mores with the smooth indulgence of cheesecake. The contrast of textures and flavors will keep everyone coming back for another slice!

Why You’ll Love This Recipe

Combines beloved s’mores flavors in a sophisticated cheesecake form, perfect for all seasons.
Includes a luscious graham cracker crust with melty marshmallows and chocolate chips baked inside for extra gooey texture.
Easy to prepare and bake, with a show-stopping broiled marshmallow topping that mimics a campfire toast.

Ingredients

Graham Cracker Crumbs: Finely crushed to form a buttery, crunchy base for the s’mores-inspired crust.
Brown Sugar: Adds warmth and slight molasses sweetness enhancing the graham crust flavor.
Vanilla Extract: Imparts a fragrant depth to both crust and cheesecake layers.
Butter, Melted: Binds the crust ingredients together and adds a rich, smooth texture.
Mini Chocolate Chips: Small chocolate morsels that melt slightly when baked for gooey pockets of chocolate.
Mini Marshmallows: Both mix into the crust for chewy pockets and top the cake for a toasted finish.
Cream Cheese, Softened: The creamy, smooth base of the cheesecake that delivers richness.
Sour Cream: Adds slight tang and creamy texture ensuring the cheesecake is moist and velvety.
Eggs: Provide structure and bind the cheesecake, helping it set while keeping it tender.
Heavy Cream: Enriches the cheesecake, contributing to its smooth consistency.
White Sugar: Sweetens the cheesecake filling evenly without overpowering the flavor.
Corn Starch: Stabilizes the cheesecake, preventing cracking and helping maintain creamy texture.
Hot Fudge Sauce: Spread over the cooled cheesecake to add a deep chocolate layer before toasting marshmallows.

Instructions

Preheat and Prepare Pan: Set your oven to 325°F and grease a 9-inch cake pan well with non-stick spray. This prep ensures your cheesecake won’t stick and bakes evenly.
Make the Graham Cracker Crust: Combine the graham cracker crumbs, melted butter, brown sugar, and vanilla extract in a medium bowl. Press this mixture firmly into the bottom and up the sides of your greased pan. This creates the signature crunchy and flavorful base.
Add Marshmallows and Chocolate Chips to Crust: Evenly distribute mini marshmallows and chocolate chips over the crust layer. These will melt slightly during baking, giving gooey texture inside the crust.
Prepare the Cheesecake Filling: Beat softened cream cheese until light and fluffy, which prevents lumps and ensures a smooth batter. Blend in sugar, cornstarch, and vanilla, then add eggs one at a time for structure. Lastly, fold in sour cream and heavy cream for tang and richness.
Pour and Water Bath Bake: Pour the cheesecake batter evenly over the crust. Place the cake pan inside a larger roasting pan partially filled with water (a water bath) to provide gentle, even heat and prevent cracking. Bake for 90-95 minutes until set.
Cool the Cheesecake: Leave the oven door slightly open and let the cheesecake rest for 10 minutes after baking. This gradual temperature drop prevents cracks. Then cool completely on a wire rack before topping.
Apply Hot Fudge and Marshmallow Topping: Spread warmed hot fudge sauce smoothly over the cooled cheesecake. Arrange mini marshmallows on top, then broil for 1-2 minutes until the marshmallows toast golden brown, mimicking that campfire char.
Chill and Serve: Refrigerate the cheesecake until fully set and chilled before slicing. This helps flavors meld and makes slicing neater.

You Must Know

Use softened cream cheese for a smooth, lump-free cheesecake batter.
The water bath is crucial to avoid cracks and bake the cheesecake evenly.
Broil carefully as marshmallows toast fast and can burn quickly.

Storage Tips

Keep leftover cheesecake refrigerated, covered tightly with plastic wrap or in an airtight container to maintain freshness. It will last for up to 5 days. You can also freeze individual slices wrapped well for up to 1 month.

Serving Suggestions

Serve this s’mores cheesecake chilled with a drizzle of extra hot fudge or a scoop of vanilla ice cream. Garnish with fresh berries or a sprinkle of crushed graham crackers for added texture and color.

Professional Tips

For best results, let the cream cheese soften at room temperature before mixing for a creamy batter.
Allow the cheesecake to cool gradually to prevent cracking and ensure a smooth surface.
Use mini marshmallows for topping so they brown quickly and evenly under the broiler.

FAQs

Can I use regular-sized marshmallows instead of mini?: Mini marshmallows melt and toast evenly, providing better texture. Regular sized can work but will toast unevenly and may require chopping.
Do I need a water bath for baking?: Yes, the water bath helps with even baking and prevents cracks in the cheesecake by providing gentle moisture and heat.
Can I make this dessert ahead of time?: Absolutely! Cheesecake often tastes better after resting overnight in the fridge, allowing flavors to develop.
What if I don’t have hot fudge sauce?: You can melt good quality chocolate with a splash of cream as a substitute for hot fudge to spread on top.
How do I prevent the marshmallows from burning under the broiler?: Watch the marshmallows closely and broil in short bursts of 1-2 minutes. Keep the oven door slightly open if possible to monitor.
Can I use a springform pan instead of a cake pan?: Yes, a springform pan makes removing cheesecake easier, but you still need to properly grease and use a water bath.
Is it necessary to cool the cheesecake completely before adding toppings?: Yes, allowing it to cool prevents the hot fudge from melting too much and ensures the marshmallows toast perfectly on top.