S’mores Cheesecake
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This Smores cheesecake is the ultimate summer dessert! A rich chocolate cheesecake filling gets poured on top of a buttery graham cracker crust, and after baking topped with a fluffy marshmallow topping. No water bath needed!
It’s not a secret that I’m a bit of a fan of making cheesecake. And after being told I can no longer eat gluten (yes big bummer – but I’m dealing!) I realized that cheesecakes were one of the easiest desserts to convert to gluten free. All I had to do was make sure I used gluten free graham crackers in the crust. Easy peasy! So I decided to create a cheesecake that truly captures summer.
An impressive but easy summer cheesecake. And that’s when a s’mores cheesecake was born. I started with my chocolate cheesecake as the base, but had to switch it up to a graham cracker crust of course.
And I couldn’t skip on the marshmallow. I found that using the gooey marshmallows on top didn’t really stick to the cheesecake and made it very hard to cut. So I decided to make a homemade marshmallow fluff topping using egg whites and sugar, similar to what I use on top of my S’mores cupcakes. And after one bite, I knew I had struck gold.
Marshmallow and chocolate cheesecake gold! It’s everything you love about a S’mores in a cheesecake!
Grab My Cheesecake Book Now!
Discover the joy of baking with my digital cookbook, ‘Cheesecake for All Seasons‘! This comprehensive eBook features over 50 delectable cheesecake recipes, organized by season to suit every occasion.
Each recipe comes with detailed, foolproof instructions, essential baking tips, and troubleshooting advice to ensure your cheesecakes turn out rich, creamy, and delicious every time. Whether you’re a seasoned baker or a novice, this e-book will help you create perfect, indulgent desserts all year round.
Table of contents
Why This Recipe Works
- Impressive summer dessert!
- Everything you love about a S’mores in a cheesecake.
- No water bath with hot water needed.
Ingredients Needed
- Graham cracker crumbs, about 12 graham crackers – If you don’t have any, you can use Nilla wafers or digestive biscuits.
- Granulated sugar– You can also use brown sugar.
- Unsalted butter
- Heavy cream
- Semi-sweet chocolate – I recommend a baking chocolate bar, like Ghiradelli. I haven’t tried but I Lindt bars I’ve read can be too oily and cause the cheesecake to not set. I don’t recommend chocolate chips as they contain stabilizers and won’t melt smoothly.
- Cream cheese – Use softened cream cheese. And use full-fat, block-style cream cheese for the best texture. Read my full tutorial on how to soften cream cheese.
- Eggs – Make sure they are at room temperature before you start. You will need whole eggs for the cheesecake. And you will use egg whites for the marshmallow topping. Read more here on how to seperate eggs.
- Vanilla extract
- Cream of tartar – Used to stabilize the egg whites. Read more here about what is cream of tartar.
- Cocoa powder – I prefer Dutch cocoa powder but you can also use unsweetened cocoa powder. Read here about the differences between unsweetened cocoa powder and Dutch cocoa powder.
How To Bake S’mores Cheesecake
Make the crust:
Prepare oven and pan. Position a rack in the center of the oven. Preheat the oven to 350oF (180oC).
Make the crust. In your food processor pulse the cookies together until they are fine crumbs. You can also do this in your stand mixer, or place cookies in a plastic bag and crush with a rolling pin. If doing this by hand with a rolling pin, transfer the crumbs to a mixing bowl.
Add butter and bake. Add the melted butter and mix until combined. Press the crust mixture into the bottom and about halfway up the sides of a 9-inchspringform pan. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and set aside.
Make the chocolate cheesecake batter:
Make the filling. Combine the heavy cream and chocolate in a small saucepan or in a microwave-safe bowl. Heat, stirring frequently, until the chips melt and the mixture is smooth. If doing this in the microwave, heat for 30 seconds at 50% power, stirring in between.
Beat cream cheese and sugar. In a large mixing bowl (I like to use my stand mixer with my paddle attachment) beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and beat until smooth.
You don’t want to continue to mix the cream cheese at this point or it will incorporate too much air and cause your cheesecake to crack so mix briefly.
Add eggs. Add the eggs one at a time, beating to combine. Scrape down the bowl as needed.
Add vanilla and cocoa. Stir in the vanilla, then the cocoa powder.
Add melted chocolate mixture. Add the chocolate/cream mixture, beating on low speed until thoroughly combined. Scrape the bottom and sides of the bow with a spatula; and beat to combine briefly, just until smooth.
Pour the cheesecake mixture into the crust. Place the pan on a baking sheet. Bake the cheesecake (at 350oF) for 45 to 50 minutes, until a toothpick inserted into the cake comes out clean and the internal temperature (if testing with a thermometer reads 175oF). Insert a toothpick, about an inch from the edge, not directly in the middle. The center may not look set quite yet but will continue to bake up as it cools.
Cool the cheesecake. Turn off the oven, crack the oven door open several inches, and allow the cheesecake to cool in the oven for 1 hour. Remove the cheesecake from the oven, and set it on a rack to finish cooling. You can refrigerate it to cool as well, just cover with a paper towel to prevent condensation then cover with another layer of plastic wrap or tinfoil.
Make the marshmallow topping:
Place egg whites, sugar, and cream of tartar in the heatproof large bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, or 160oF (71oC), about 3 to 5 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Remove the cheesecake from the fridge, and run a knife around the edge of the cheesecake. Remove the springform pan. Pipe or spread the frosting on top of the cooled cheesecake.
Using a kitchen torch, lightly brown the frosting. Cut and serve!
Recipe Tips
- Use the right kind of cream cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub.
- Use softened soften cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
- Cocoa powder: You can use either unsweetened or Dutch process cocoa powder. I prefer Dutch process as it gives it a richer, more chocolatey flavor.
- Wipe down bowl before whipping egg whites. You want to make sure your bowl is grease-free. Wipe the bowl down with a little vinegar or lemon juice first. If there is any grease present your egg whites won’t whip up to stiff peaks.
- Seperate eggs cold but whip at room temperature. Your eggs will seperate easier if they are cold, but will whip up to full volume at room temperature. So seperate first when you take them out of the fridge, and then let sit at room temperature for 30 minutes. Read more here about how to separate eggs.
Storage Instructions
- Storage: Keep covered in the fridge in an airtight container for up to 3 days. I like to place a paper towel over the surface, then cover with plastic wrap or tinfoil. The paper towel helps to keep condensation from forming on top of the cheesecake.
- Freezing: You can freeze a whole or slice of cheesecake for up to 3 months. Wrap well with several layers of plastic wrap (I also like to then place in a plastic bag or wrap a final time in tinfoil). Thaw overnight in the fridge before serving.
Recipe FAQs
No this is one cheesecake that doesn’t need a water bath and still comes out with a creamy cheesecake filling.
While possible, using full-fat cream cheese and sour cream contributes to the best texture and flavor.
Yes you want to use a springform pan so you can release the cheesecake and easily slice and serve.
I would use my chocolate mini cheesecakes as the base for this recipe then top with marshmallows after baking!
This is probably due to either overmixing or overbaking. If you mix on too high of a speed for too long too much air is incorporated. And if it’s overbaked it will crack as it cools.
More Recipes To Try
If you’re craving more cheesecake then be sure to try my peach cobbler cheesecake with cinnamon peaches, a brown sugar streusel and topped with cinnamon whipped cream. It’s the ultimate summer cheesecake! Or try this Toblerone cheesecake from my fellow blogger, Modest Munchies!
Or try my strawberry cheesecake recipe with a graham cracker crust and fresh strawberry topping.
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
S’mores Cheesecake
Ingredients
Crust:
- 1 ½ cups (180 g) graham cracker crumbs about 12 crackers
- ¼ cup (50 g) granulated sugar
- 5 Tablespoons (71 g) unsalted butter melted
Filling
- ½ cup (120 ml) heavy cream
- 12 ounces (340 g) semi-sweet chocolate chopped
- 3 8- ounce packages full-fat cream cheese softened room temperature
- 1 cup (200 g) granulated sugar
- 4 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons unsweetened or Dutch cocoa powder
Marshmallow topping:
- 4 large egg whites room temperature
- 1 cup (200 g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Make the crust:
- Prepare oven and pan. Position a rack in the center of the oven. Preheat the oven to 350oF (180℃).
- Make the crust. In your food processor pulse the cookies together until they are fine crumbs. You can also do this in your stand mixer, or place cookies in a plastic bag and crush with a rolling pin. If doing this by hand with a rolling pin, transfer the crumbs to a mixing bowl. Add butter and sugar and mix until combined. 1 ½ cups (180 g) graham cracker crumbs ¼ cup (50 g) granulated sugar 5 Tablespoons (71 g) unsalted butter
- Bake the crust. Press the crust mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and set aside.
Make the chocolate cheesecake:
- Make the filling. Combine the heavy cream and chocolate in a small saucepan or in a microwave-safe bowl. Heat, stirring frequently, until the chips melt and the mixture is smooth. If doing this in the microwave, heat for 30 seconds at 50% power, stirring in between. ½ cup (120 ml) heavy cream 12 ounces (340 g) semi-sweet chocolate
- Beat cream cheese and sugar. In a large mixing bowl (I like to use my stand mixer with my paddle attachment) beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and beat until smooth. You don’t want to continue to mix the cream cheese at this point or it will incorporate too much air and cause your cheesecake to crack so mix briefly. 3 8- ounce packages full-fat cream cheese 1 cup (200 g) granulated sugar
- Add eggs. Add the eggs one at a time, beating to combine. Scrape down the bowl as needed. 4 large eggs
- Add vanilla and cocoa. Stir in the vanilla, then the cocoa powder. 1 ½ teaspoons vanilla extract 2 Tablespoons unsweetened or Dutch cocoa powder
- Add melted chocolate mixture. Add the chocolate/cream mixture, beating on low speed until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula; and beat to combine briefly, just until smooth.
- Add batter into the crust. Spread batter on top of cookie crust. Mixture will be thick. Smooth into an even layer. Place the pan on a baking sheet. Bake the cake (at 350℉) for 45 to 50 minutes, until a toothpick inserted into the cake comes out clean and the internal temperature (if testing with a thermometer reads 175oF). Insert a toothpick, about an inch from the edge, not directly in the middle. The center may not look set quite yet but will continue to bake up as it cools.
- Cool the cheesecake. Turn off the oven, crack the oven door open several inches, and allow the cheesecake to cool in the oven for 1 hour. Remove the cheesecake from the oven. Cover the cheesecake and refrigerate for up to 4 hours until firm or overnight.
Make the marshmallow topping:
- Heat egg whites. Right before serving, make the topping. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, or 160oF, about 3 to 5 minutes. 4 large egg whites 1 cup (200 g) granulated sugar ¼ teaspoon cream of tartar
- Whip egg white mixture. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately. 1 teaspoon vanilla extract
- Add topping to cheesecake. Remove the cheesecake from the fridge, and run a knife around the edge of the cheesecake. Remove the springform pan. Pipe or spread the frosting on top of the cooled cheesecake. Using a kitchen torch, lightly brown the frosting. Cut and serve!
Notes
- Storage: Keep covered in the fridge in an airtight container for up to 3 days. I like to place a paper towel over the surface, then cover with plastic wrap or tinfoil. The paper towel helps to keep condensation from forming on top of the cheesecake.
- Freezing: You can freeze a whole or slice of cheesecake for up to 3 months. Wrap well with several layers of plastic wrap (I also like to then place in a plastic bag or wrap a final time in tinfoil). Thaw overnight in the fridge before serving.
- Cream Cheese: While possible, using full-fat cream cheese and sour cream contributes to the best texture and flavor.
- Semi-sweet chocolate – I recommend a baking chocolate bar, like Ghiradelli. I haven’t tried but I Lindt bars I’ve read can be too oily and cause the cheesecake to not set. I don’t recommend chocolate chips as they contain stabilizers and won’t melt smoothly.
- Graham cracker crumbs, about 12 graham crackers – If you don’t have any, you can use Nilla wafers or digestive biscuits.
This cheesecake is incredible! Very rich and it has the perfect texture. I’ll make this one again, thanks!
Thank you so much, I’m so happy you enjoyed the cheesecake’s rich texture!
Oh my, this looks so decadent – perfect to serve a crowd, and sure to be loved by all the chocolate fans!
Thank you so much! I’m glad you love the marshmallow topping on the S’mores Cheesecake!
Absolutely loved the marshmallow topping on this smores cheesecake!
Thank you! I’m so glad you loved the marshmallow topping on the S’mores Cheesecake!
Oh wow – I did not know you could make such a delicious s’mores cheesecake! It was so creamy and rich with a perfect buttery graham cracker crust!
Thank you so much! I’m delighted to hear you enjoyed the S’mores Cheesecake.