Satisfy your sweet tooth with this delicious and decadent recipe for s'mores cheesecake. Follow our step-by-step instructions and photos to make this campfire classic in the comfort of your own kitchen.

cut open s'mores cheesecake on a white plate on a light brown surface.

During the summertime we mash up as many s'mores themed desserts as we can and I've got to say this S'mores cheesecake is a new favorite of mine. The vanilla bean cheesecake base has mini chocolate chips and mini marshmallows baked right into all atop a thick graham cracker crust. Then you'll top the cheesecake with a layer of chocolate ganache, fresh whipped cream, toasted marshmallows, chocolate chips, and graham cracker pieces. It's a show-stopper dessert and one I know you will love!

up close of a half eaten s'mores cheesecake slice on a white plate.

Let's get to the recipe

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Ingredients
Instructions
Tips for Success
More S'mores recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

For this cheesecake recipe you will need:

Graham Cracker Crumbs. You can crush your own or buy pre-crushed graham cracker crumbs.
Granulated Sugar. The sugar gives the crust a bit more sweetness. The sugar will loosen the thick cream cheese and sweeten the cheesecake.
Butter. The butter needs to be melted so it will mix in and bind all of the crumbs together.
Cream Cheese. The cream cheese must be very soft at room temperature but not melted. This will ensure a lump-free cheesecake!
Heavy Whipping Cream. The cream will add moisture to bake up a creamy cheesecake, make sure it is at room temperature.
Sour Cream. The sour cream is a fat moisture bomb that creates an ever so slight tang to the cheesecake but makes it thick, rich, and creamy! Make sure the sour cream is also at room temperature.
Vanilla Bean Paste. You can use vanilla extract if you don't have vanilla bean paste but I personally love the flecks you get from vanilla bean paste.
Large Eggs. You will use a combination of whole eggs and egg yolks, these help give the baked cheesecake structure. The additional egg yolks add extra richness to the cheesecake.
Mini Chocolate Chips. You will fold some chocolate chips into the cheesecake batter and sprinkle some on top of the decorated cheesecake.
Mini Marshmallows. You will fold some marshmallows into the cheesecake batter and sprinkle some on top of the decorated cheesecake.
Good Quality Chocolate. For a delicious chocolate ganache, don't skimp on the chocolate. You can use a bar that is finely chopped, or I use Callebaut Chocolate Callets. I like to use a combination of milk and dark chocolate.
Heavy Cream. The cream will melt the chocolate and turn it into that silky ganache.
Stabilized Whipped Cream Recipe. You can use store-bought whipped cream in a pinch but fresh whipped cream makes such a difference!
Kitchen Torch OR Oven Broiler. The cheesecake is topped with toasted marshmallows so to toast them you can use a kitchen torch or oven broiler.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

ingredients for smores cheesecakes in small bowls on a sheet pan.

s'mores cheesecake topping ingredients on a sheet pan on a light brown surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Lightly grease a 9-inch springform pan and set aside. Preheat oven to 325F/163C. In a food processor crush the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.

graham cracker crumbs, sugar and melted butter mixed together in a glass bowl on a light brown surface with an orange linen.

Dump the graham cracker mixture into the pan and press into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.

graham cracker crust pressed into the springform pan on a light brown surface with an orange linen.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and stir for 2 minutes at low-medium speed.

cream cheese mixed until light and fluffy in a metal bowl on a light brown surface with an orange linen.

Add heavy cream, sour cream, and vanilla bean paste mixing on low-medium speed until fully combined.

sugar added to cream cheese then sour cream, vanilla and heavy cream added in a metal bowl on a light brown surface with an orange linen.

Add in the eggs and egg yolks one at a time, and mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. Gently fold in the mini chocolate chips and mini marshmallows.

eggs added to cheesecake batter then mini chocolate chips and marshmallows added in a metal bowl on a light brown surface with an orange linen.

Pour cheesecake filling into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with aluminum foil.

smores cheesecake in a pan in a water bath before baking on a light brown surface with an orange linen.

Bake for 60 to 70 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight.

smores cheesecake covered to chill then unwrapped on a white plate on an light brown surface.

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set for 5- 10 minutes.

chocolate ganache in a glass bowl on a light brown surface.

Make whipped cream and pipe whipped cream all over the cheesecake. Chill in the refrigerator until ready to serve.

chocolate ganache spread on top of cheesecake then whipped cream piped on top on a white plate and a light brown surface.

To toast the marshmallows, You can place the mini marshmallows on a sheet pan and use a kitchen torch to toast them or put them in the oven on broil and watch carefully so they don't burn.

mini marshmallows torched to toasted on a metal pan on a light brown surface.

When ready to serve add crushed graham crackers, mini chocolate chips and mini marshmallows on top.

close up of smores cheesecake on a white plate.

Use a knife dipped in hot water then wipe dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days

This S'mores Cheesecake recipe is perfect for your next summer bbq or get together! And bonus you can make it a day or two ahead of time.

slice of s'mores cheesecake being taken from the whole cake on a white plate on an orange linen on a light brown surface.

Tips for Success

Do I need to use a water bath for the cheesecake?

For the best success I highly suggest a water bath. This helps ensure a moist, even cooking environment for the cheesecake. I utilize the method of placing the cheesecake pan in a larger cake pan in the roasting pan full of hot water. You can also wrap the cheesecake pan in aluminum foil. Alternatively, you could use a 9X13 pan filled with hot water on the bottom rack in the oven but I have found cheesecakes may still crack with that method.

Use room temperature ingredients
Weigh your ingredients
Don't over-mix the batter

Check out all my cheesecake baking tips here.

More S'mores recipes

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

S'mores Cheesecake

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Print Recipe

Total Time: 12 Hours 5 Minutes
Yield: 10-12 Servings 1x

Instructions

Crust

Lightly grease a 9-inch springform pan and set aside. Preheat oven to 325F/163C. In a food processor crush the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.
Dump the crumbs into the pan and press into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.

Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for 2 minutes at low-medium speed.
Add heavy cream, sour cream, and vanilla bean paste mixing on low-medium speed until fully combined. Add in the eggs and egg yolks one at a time, and mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. Gently fold in the mini chocolate chips and mini marshmallows. Pour into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 60 to 70 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight.

Chocolate Ganache

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set for 5- 10 minutes.

Assembly

Make whipped cream and pipe whipped cream all over the cheesecake. Chill in the refrigerator until ready to serve.
To toast the marshmallows, You can place the mini marshmallows on a sheet pan and use a kitchen torch to toast them or put them in the oven on broil watch carefully so they don't burn.
When ready to serve add crushed graham crackers, mini chocolate chips and mini marshmallows on top.
Use a knife dipped in hot water then wipe dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.