Decadent S'mores Cheesecake Recipe with Graham Cracker Crust

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This S’mores cheesecake uses melted marshmallows to flavor the filling and replace the eggs found in traditional cheesecake, so only the crust needs baking.

Happy National Cheesecake Day! To celebrate, I teamed up with other bloggers to share a variety of cheesecake recipes.

From the start, I knew I wanted to create a s’mores cheesecake. Many s’mores cheesecakes are dense chocolate cakes topped with marshmallow, but I prefer a lighter approach. Chocolate cheesecakes often feel too heavy, so I focused on a marshmallow-forward filling instead of a chocolate base.

Chocolate ganache being poured onto a smores cheesecake

I tried adding marshmallow fluff to the cream cheese, but it didn’t deliver a true marshmallow flavor. Ultimately I melted real marshmallows with a little milk. Since marshmallows are mainly sugar and egg whites, I left the eggs out of the cheesecake batter. Without eggs, the filling sets in the refrigerator, so baking is only required for the crust.

A slice of smores cheesecake on a plate with a fork

A graham cracker crust is classic for this dessert and is the only part that needs the oven. Baking the crust briefly melts the sugar and butter, and as it cools the crust firms up, giving a satisfying texture.

For a 9-inch springform pan, use about 1 ½ cups of graham cracker crumbs to cover the bottom and slightly up the sides. If you prefer the crust all the way up the sides, use 2 cups of crumbs, increase the butter to 8 tablespoons and the sugar to ½ cup.

A whole smores cheesecake on a cake stand

No s’mores are complete without chocolate. A warm chocolate ganache poured over the chilled cheesecake gives a glossy, rich topping that firms up in the refrigerator. Ganache is wonderfully versatile: pourable when warm, and spreadable or pipeable once cooled.

To finish, I sliced four large marshmallows in half and set them around the edge of the cheesecake. Toasting them is an option, but fresh marshmallows are just as tempting when you’re ready to serve.

S’mores Cheesecake

Yield:
12 servings

Prep Time:
20 minutes

Cook Time:
8 minutes

Additional Time:
8 hours

Total Time:
8 hours 28 minutes

In this easy, almost-no-bake dessert, velvety marshmallow cheesecake is sandwiched between a graham cracker crust and chocolate ganache topping.

Ingredients

For the crust

1 ½ cups (6.5 oz) finely ground graham cracker crumbs
⅓ cup sugar
6 tablespoon unsalted butter, melted

For the filling

⅓ cup milk
10 oz mini marshmallows
16 oz cream cheese, at room temperature
2 tablespoon lemon juice
1 cup heavy whipping cream, whipped

For the ganache topping

½ cup heavy cream
6 oz semisweet chocolate chips

Instructions

Preheat oven to 375 degrees.
Pulse the graham cracker crumbs, sugar and melted butter in a food processor until large clumps form.
Press the mixture into the bottom and slightly up the sides of an 8- or 9-inch springform pan.
Bake for 6 to 7 minutes, then remove to a wire rack to cool.
In a large saucepan over medium-low heat, warm the milk and marshmallows, stirring frequently, until the marshmallows are melted. Set aside to cool.
Beat the cream cheese with the lemon juice until smooth. Once the marshmallow mixture has cooled, beat it into the cream cheese.
Gently fold in the whipped heavy cream.
Spoon the mixture into the baked graham cracker crust and smooth the top.
Chill the cheesecake for at least 8 hours to set.
To make the ganache, place the semisweet chocolate chips in a medium bowl.
Warm the ½ cup heavy cream just to scalding.
Pour the warm cream over the chocolate and let it sit for one minute, then stir until smooth.
Pour the ganache over the chilled cheesecake and refrigerate about 30 minutes to set the topping. Garnish with marshmallow halves if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.

Calphalon Nonstick Bakeware, Spring Form Pan, 9-inch
KitchenAid 6 Qt. Professional Bowl-Lift Stand Mixer
Wilton 3-Tier Cooling Rack for Cookies, Cakes and More

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 469Total Fat: 34gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 88mgSodium: 170mgCarbohydrates: 40gFiber: 1gSugar: 30gProtein: 5g

I am not a certified nutritionist. This nutrition information is automatically calculated and is meant as a guideline only.

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