Fourth of July is just around the corner and I wanted to make sure I posted this recipe just in time. This decadent S'mores Chocolate Cheesecake is rich, chocolatey and topped with toasted fluffy marshmallows. It's the perfect Summer dessert and would make a great addition for all of your Fourth of July celebrations.
I feel like S'mores are the ultimate Summer dessert so I just had to make this recipe as an ode to the classic. There is something special about the combination of creamy chocolate, toasted marshmallows, and crunchy graham crackers. It reminds me of everything Summer. Pool days, late Summer nights, bonfires and hanging out with family and friends.
This dessert is a nice make ahead recipe that works well for bringing to a get-together or if you are having guests over to your home. When it comes to the Fourth of July, we love spending time outside, going to parades and watching fireworks. The last thing I want to be doing is spending a ton of time cooking and baking. You can make the cheesecake the day before, then last minute, add the marshmallows to the top and toast them. Making this ahead of time allows for a stress-free party and more time having fun!
Smores Cheesecake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 Servings 1x
- Diet: Vegetarian
Description
What better way to celebrate Summer than with this decadent smores cheesecake. Rich chocolate cheesecake is layered on a homemade graham cracker crust and then topped with jumbo marshmallows that are toasted. This delicious dessert is reminiscent of an old classic that is perfect for the Fourth of July or your next Summer BBQ!
Ingredients
Graham Cracker Crust
- 1 sleeve graham crackers, 9 sheets
- ⅓ cup granulated sugar
- 5 tablespoons unsalted butter, melted
Chocolate Cheesecake
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2 large whole eggs
- 6 Tablespoons whole milk
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 24 ounce bag jumbo marshmallows
Instructions
Graham Cracker Crust
- Preheat oven to 350˚ and grease a 9" spring form pan with butter or baking spray.
- Place graham crackers and sugar in a food processor and pulse until crackers have turned into crumbs. Add in melted butter and continue to pulse until the mixture resembles wet sand.
- Press graham cracker mixture into the bottom of the prepared pan to form the crust.
- Prebake the crust in the preheated oven for 5-7 minutes until the edges just start to turn brown.
Chocolate Cheesecake
- While the crust is cooking, rinse out the food processor and combine all of the ingredients for the cheesecake into it. Pulse the ingredients until they are combined. Scrape down the edges of the food processor and pulse a few more times to make sure everything is well incorporated.
- Pour the cheesecake mixture over the prebaked crust and return to the oven to bake an additional 40-45 minutes until the top of the cheesecake is no longer shiny and the mixture does not jiggle when you slightly shake the pan.
- Allow the cheesecake to cool for 30 minutes at room temperature and then place it in the fridge to completely chill, about 2-3 hours or overnight for best results.
- For serving time, top the chilled cheesecake with the jumbo marshmallows and toast the tops of the marshmallows with a kitchen torch or under the oven broiler until the marshmallows are toasted on top.
- Remove the ring from the springform pan and slice and serve.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: chocolate, cheesecake, marshmallow, graham cracker, smores, summer
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Melissa says
Smores in cheesecake form? Yes please! I hate when cheesecake is grainy but this was smooth, chocolatey perfection. I will say it is a little messy to eat, but that is what makes a smores so nostalgic and addictive--some gooey chocolately marshmallowy goodness!
★★★★★
Amanda says
Glad you enjoyed this one!