S'mores Cheesecake (Campfire-Inspired Delight)

By Elizabeth Waterson // Aug 14, 2024 (Updated Feb 13, 2026) // 2 Comments

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This s'mores cheesecake brings campfire nostalgia right into your kitchen with a buttery graham cracker crust, a rich vanilla cheesecake filling, and a chocolate ganache topping with toasted marshmallows. Combining classic s'mores flavors with silky cheesecake texture, this dessert is both indulgent and unforgettable. The contrast of creamy cheese, deep chocolate, crunchy graham, and sweetly toasted marshmallows hits all the cozy flavor notes you crave. Perfect for gatherings, celebrations, or anytime you want a dessert that feels fun and special.

cut open s'mores cheesecake on a white plate on a light brown surface. — S’mores meets cheesecake — campfire joy in every slice.

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.

Why These Ingredients Work

Graham cracker crust: A crisp, buttery base that echoes true s'mores flavor and grounds the rich cheesecake.
Cream cheese: Provides that classic creamy cheesecake texture that balances the sweetness.
Chocolate Ganache: That thick, soft chocolate layer you need in a S'mores dessert.
Marshmallow topping: Toasted for gooey sweetness that mirrors campfire s'mores - don't skip the torch if you want that classic finish. You can use a kitchen torch or oven broiler
Vanilla: Enhance the depth of flavor.

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.

Let's Take Cheesecake to Campfire Territory

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

graham cracker crust pressed into the springform pan on a light brown surface with an orange linen. — Press the graham cracker crust crumbs into the pan and bake. Then cool.

cream cheese mixed until light and fluffy in a metal bowl on a light brown surface with an orange linen. — Beat the softened cream cheese into a light fluffy mixture.

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

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. — Add in the eggs and egg yolks one at a time and stir in. Gently fold in the mini chocolate chips and mini marshmallows.

smores cheesecake in a pan in a water bath before baking on a light brown surface with an orange linen. — Pour cheesecake batter into crust and place in a water bath and bake.

smores cheesecake covered to chill then unwrapped on a white plate on an light brown surface. — After the cheesecake has baked, cool it and chill it overnight.

chocolate ganache in a glass bowl on a light brown surface. — Make a simple chocolate ganache.

chocolate ganache spread on top of cheesecake then whipped cream piped on top on a white plate and a light brown surface. — Spread ganache on top of chilled cheesecake then add a layer of fresh whipped cream.

mini marshmallows torched to toasted on a metal pan on a light brown surface. — Toast marshmallows for the top.

close up of smores cheesecake on a white plate. — Toast marshmallows for the top.

Notes From my Test Kitchen

When ready to serve add crushed graham crackers, mini chocolate chips and mini marshmallows on top. In my testing I found adding them before will make the graham crackers soften against the whipped cream.
Use a knife dipped in hot water then wipe dry each time you slice for clean slices of cheesecake.

Check out all my cheesecake baking tips here.

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. Another dessert I like to make that I can prep ahead of time is this Cookies and Cream Ice Cream Cake.

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

★★★★★ 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 (Campfire-Inspired Delight)

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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.