I used to think making a fancy dessert required a culinary degree or some kind of kitchen wizardry. But this S’mores Homemade Cheesecake proved me wrong. It brings the campfire inside. You get that crunchy graham crust. You get the sticky marshmallow top. It’s messy in the best way. My kitchen looked like a disaster zone after I made it the first time. But tasting it made the cleanup worth it. My dog even licked a drop of chocolate off the floor. Don’t judge. Now, I know everyone looks for specific things these days. Maybe you want Healthy Cheesecake Recipes or are hunting for Vegan cheesecake recipes. I see you. I hear you. Sometimes we just want the real deal though. Full dairy. Full sugar. But hey, if you need Pumpkin Cheesecake Recipes or a High Protein Cheesecake for your gym gains, this might not be it. This is pure indulgence. This recipe is a labor of love. It’s not a Raw Vegan Cheesecake. It’s definitely not a Vegan Pumpkin Cheesecake. It is a rich, creamy, chocolatey beast. You bake it. You chill it. You eat it. The waiting is the hardest part. Truly. I stared at my fridge for hours. But one bite? You’ll forget the wait. You’ll just want another slice.

1) Key Takeaways
2) Easy S’mores Homemade Cheesecake Recipe
3) Ingredients for S’mores Homemade Cheesecake
4) How to Make S’mores Homemade Cheesecake
5) Tips for Making S’mores Homemade Cheesecake
6) Making S’mores Homemade Cheesecake Ahead of Time
7) Storing Leftover S’mores Cheesecake
8) Try these Dessert recipes next!
9) S’mores Homemade Cheesecake Recipe
10) Nutrition

1) Key Takeaways

I know what you are thinking. Can I really pull this off? Yes. You can. The most important thing here is patience. You cannot rush a cheesecake. It smells fear. If you try to hurry the cooling process, it will crack on you. I learned this the hard way. My first attempt looked like an earthquake hit it. But that is why we have toppings. Toppings hide a multitude of sins.

You might be searching for Healthy Cheesecake Recipes right now. Stop. This is not the place for calorie counting. We are using real butter. We are using heavy cream. We are using a jar of marshmallow fluff that is sticky enough to glue a car door shut. This recipe embraces excess. It is rich. It is decadent. It is worth every single calorie.

The flavor profile hits three main notes. You get the crunch from the graham cracker crust. Then comes the tangy, creamy filling. Finally, you get the smoky sweetness of toasted marshmallows. It tastes exactly like a campfire treat, but you do not have to sleep on the ground outside to eat it. That is a win in my book.

2) Easy S’mores Homemade Cheesecake Recipe

People assume Homemade Cheesecake is difficult. It really isn’t. It is just needy. It needs time. It needs a water bath. It needs to chill. But the actual steps? They are simple mixing and pouring. I usually put on a podcast and just zone out while I mix the cream cheese. It is therapeutic until you drop an egg shell in the batter. Then it is annoying.

I have tried many Vegan cheesecake recipes in my life. Some are actually quite good. But there is a distinct texture you get from real cream cheese and eggs that is hard to replicate. This recipe relies on that classic, dense texture. It is heavy in the best way possible. A small slice goes a long way. You think you want a huge piece, but three bites in, you realize you have made a mistake. A delicious mistake.

This dessert is a showstopper. I brought it to a dinner party last month. The host had made a Pumpkin Cheesecake Recipes list for fall, but this s’mores version stole the show. There is something about torching marshmallows right in front of people that gets them excited. It adds a bit of drama to dessert. We all like a little drama, right?

3) Ingredients for S’mores Homemade Cheesecake

Graham Cracker Crumbs: You need a lot of these. I usually buy the box of crumbs to save time. Smashing full sheets in a bag is fun for anger management, but it makes a mess. You want a thick crust here. It needs to hold up a heavy filling. Do not skimp on the butter or the crust will crumble when you cut it.

Cream Cheese: Get the blocks. Do not buy the whipped stuff in the tub. The whipped kind has too much air and weird stabilizers. You want full fat, brick cream cheese. Make sure it is room temperature. If it is cold, you will get lumps. Lumpy cheesecake is sad. I usually leave mine on the counter for about two hours before I start.

Marshmallow Fluff: This is the secret weapon. It goes right into the batter. It adds sweetness and that distinct marshmallow flavor without changing the texture too much. It is sticky. It will get everywhere. I once got some in my hair. I still do not know how. Just accept the mess. It washes off eventually.

Heavy Cream: You need this for both the filling and the ganache topping. It adds smoothness. Some people ask if they can use milk. No. You cannot. We need the fat content here. This is not a High Protein Cheesecake for your post workout meal. This is for your soul.

Eggs: These bind everything together. Use large eggs. Also, keep them at room temperature. Cold eggs hitting warm-ish batter can cause separation. We want a smooth emulsion. Add them one at a time. Patience is key. If you rush, you whip too much air in, and the cheesecake will puff up and then collapse.

Semi Sweet Chocolate: I prefer semi sweet over milk chocolate. The marshmallow topping is very sweet. The crust is sweet. You need the slight bitterness of darker chocolate to balance it out. If you use milk chocolate, it might be too much. It becomes a sugar bomb. The ganache creates a barrier between the cheesecake and the toasted marshmallows.

Large Marshmallows: These are for the top. You are going to burn them. Well, toast them. But let’s be honest, I usually set at least one on fire. Buy the big ones. The mini ones melt too fast under the torch. You want that nice charred skin with a gooey center.

4) How to Make S’mores Homemade Cheesecake

Step 1. Preheat your oven. Mix your graham cracker crumbs with sugar and melted butter. Press this mixture into the bottom of a springform pan. Use the bottom of a measuring cup to pack it down tight. Bake the crust for just ten minutes. This sets it so it doesn’t get soggy later.

Step 2. Beat the cream cheese and sugar. Use a stand mixer if you have one. If not, a hand mixer works, but your arm might get tired. Mix until it is perfectly smooth. Scrape the bowl down. I cannot stress this enough. Scrape the bottom. There is always a chunk of unmixed cream cheese hiding down there.

Step 3. Add the marshmallow fluff, heavy cream, and vanilla. Mix again. Now, add the eggs one by one. Mix on low speed. We are not trying to make a meringue here. We just want to incorporate the eggs. Overbeating leads to cracks. Cracks are the enemy.

Step 4. Pour the batter over your crust. Now comes the water bath. Wrap the bottom of your pan in foil. Do three layers. Water always finds a way in. Place the pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the cheesecake pan. This keeps the oven moisture high and cooks it gently.

Step 5. Bake it. It takes about an hour or a little more. The center should still wobble like Jell-O. Turn the oven off. Crack the door open. Leave the cheesecake in there for an hour. This gradual cooling prevents thermal shock. Thermal shock equals cracks.

Step 6. Chill it. Take it out of the water bath. Put it in the fridge. Leave it alone for at least six hours. Overnight is better. Do not touch it. I know you want to. Don’t.

Step 7. Make the ganache. Heat cream until it simmers. Pour it over chocolate chips. Let it sit for five minutes. Whisk it until smooth. Pour it over the cold cheesecake.

Step 8. Top with marshmallows. Get your kitchen torch. Toast the tops until they are golden brown. Watch out, they catch fire fast. If you don’t have a torch, use the broiler, but watch it like a hawk. It takes seconds to go from toasted to charcoal.

5) Tips for Making S’mores Homemade Cheesecake

Room temperature ingredients are non-negotiable. If your cream cheese is cold, it will not blend. You will end up with little white specks in your cheesecake. It looks weird and tastes grainy. Take everything out of the fridge at least two hours before you start baking.

Let’s talk about the water bath. I know it is a pain. I hate doing it too. Boiling water and heavy pans are a bad combo. But it makes a huge difference. The Homemade Cheesecake comes out creamy and flat. Without it, the edges overcook and the center sinks. Just use heavy duty foil to wrap the pan. Regular foil tears too easily.

If you do get a crack, do not panic. This is a s’mores cheesecake. We are covering the top with chocolate ganache and marshmallows. No one will ever know. It can be our little secret. I have served many cracked cheesecakes in my day. They taste exactly the same.

6) Making S’mores Homemade Cheesecake Ahead of Time

This is actually the perfect make-ahead dessert. You pretty much have to make it ahead. The cheesecake needs to set in the fridge for a long time. I usually bake it the day before I plan to serve it. This takes the stress off the day of the party.

You can make the cheesecake up to two days in advance. Keep it in the fridge in the springform pan. Do not add the toppings yet. The chocolate and marshmallows should go on the day you serve it. The marshmallows will get weird and weepy if they sit in the fridge too long.

If you are really planning ahead, you can freeze the baked cheesecake. Cool it completely. Wrap it in plastic wrap, then foil. It freezes well for a month. Thaw it in the fridge overnight before adding the toppings. It is not a Raw Vegan Cheesecake that melts if you look at it wrong; it is sturdy.

7) Storing Leftover S’mores Cheesecake

leftovers? That is optimistic. But if you do have some, keep them in the fridge. Cover the cake loosely with foil or plastic wrap. You can use toothpicks to keep the plastic from sticking to the sticky marshmallows.

It will stay good for about four or five days. The crust might get a little softer over time, but it is still delicious. I actually like eating it cold right out of the fridge for breakfast. Don’t judge me. It has eggs and cheese. That counts as breakfast food.

I would not recommend freezing it once the toppings are on. The toasted marshmallows do not freeze and thaw well. They turn into a rubbery mess. Just try to eat it all within a few days. I doubt that will be a problem.