Smores cheesecake is the perfect way to celebrate Summer. Rich chocolate cheesecake is layered on a homemade graham cracker crust and then topped with jumbo marshmallows that are toasted.
This post was originally published in June 2018 and has been updated for content.
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 smores cheesecake is a great make-ahead dessert that is perfect for the Fourth of July or your next Summer BBQ! Serve this alongside st louis ribs, buffalo chicken burgers or grill pork chops!
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🍫 Ingredients notes
- Cream cheese - I recommend using full fat cream cheese for this smores cheesecake recipe. It mixes together best and provides the best texture.
- Marshmallows - I like using jumbo marshmallows to top this smores cheesecake. Alternatively, smaller marshmallows can be used if you want a thinner topping. For a more gooey topping, marshmallow fluff can be used instead.
📋 Substitutions and Variations
- Cheesecake Bars - Make this cheesecake in an 11" x 7" baking pan and cut it into bars instead. Top the bars with mini marshmallows and toast them with a kitchen torch. I recommend greasing the pan generously and also using parchment paper to help make sure the bars come out of the pan.
- Mini Cheesecakes - Fill a muffin or cupcake tin with cupcake liners and divide graham cracker crust into them. Pre-bake the crusts at 350˚ for 5 minutes, add filling and return to the oven to bake for 15-20 minutes until set. Cool completely and top with mini marshmallows. Use a kitchen torch or the broiler in the oven to toast marshmallows before serving.
🥣 Step by step instructions
First, pulse the graham crackers in a food processor until they become crumbs, then add the melted butter and sugar and pulse till the mixture resembles wet sand. Press the mixture into the bottom of a 9" springform pan to form the crust. Bake for about 5-6 minutes until the edges just start to brown.
While the crust is baking, rinse out the food processor and add all of the ingredients for the cheesecake filling. Pulse to combine, scraping down the sides in between to make sure everything is combined. Pour the cheesecake filling on top of the pre-baked crust and return it to the oven to bake for another 40-50 minutes.
Let the smores cheesecake cool at room temperature for about 30 minutes. Then, move it to the refrigerator to chill completely. At serving time, top the cheesecake with the marshmallows and and then toast them by using a kitchen torch or placing it under the broiler in the oven for a couple of minutes.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to bring your cream cheese to room temperature before making the cheesecake. It will allow it to mix in better with the other ingredients and will help prevent lumps.
- Make sure you scrape down the sides of the bowl when making the cheesecake filling to make sure everything is well combined.
- The cheesecake is done with it is no longer shiny on top and it doesn't jiggle when you shake the pan.
- Make sure to chill the smores cheesecake completely to allow it time to set up. About 2-3 hours should work or overnight for best results.
- Leave the collar around the outside of the springform pan until serving time to help the cheesecake set properly.
⏲️ Make ahead and storage instructions
This smores cheesecake can be made up to 3 days ahead of time without the marshmallows and stored in the refrigerator covered in plastic wrap. At serving time, at the marshmallows, toast them and serve.
Smores cheesecake can be stored in the freezer for up to 1 month without the marshmallows. Make sure to cool the cheesecake completely and wrap it tightly in plastic wrap before storing.
Leftover smores cheesecake will keep in an airtight container in the refrigerator for 3-5 days.
🧁 More dessert recipes
If you loved this smores cheesecake recipe, check out these other dessert recipes that I know you will love too!
- Chocolate Whiskey Cake
- Homemade Caramel Apple Sundaes
- Strawberry Rhubarb Cheesecake Bars
- Raspberry Cannoli Cupcakes
📖 Recipe
Smores Cheesecake
Ingredients
Graham Cracker Crust
Chocolate Cheesecake
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- 2 large eggs
- 6 Tablespoons whole milk
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 24 ounces jumbo marshmallows
Instructions
Graham Cracker Crust
- Preheat oven to 350˚ and grease a 9 inch 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.
Notes
- Use full fat cream cheese for the best flavor and texture.
- Make sure to bring the cream cheese to room temperature before making the cheesecake so it mixes better and prevents lump.
- Make sure to scrape down the sides of the bowl when making the cheesecake filling to make sure everything is well combined.
- The cheesecake is done with it is no longer shiny on top and it doesn't jiggle when you shake the pan.
- Make sure to chill the cheesecake completely to allow it time to set up. About 2-3 hours should work or overnight for best results.
- Leave the collar around the outside of the springform pan until serving time to help the cheesecake set properly.
Substitutions and Variations
- Marshmallows - Smaller marshmallows can be used for a thinner topping and for a more gooey topping, marshmallow fluff can be used.
- Cheesecake Bars - Make this cheesecake in an 11" x 7" baking pan and cut it into bars instead. Top the bars with mini marshmallows and toast them with a kitchen torch. Grease the pan generously and also using parchment paper to help make sure the bars come out of the pan.
- Mini Cheesecakes - Fill a muffin or cupcake tin with cupcake liners and divide graham cracker crust into them. Pre-bake the crusts at 350˚ for 5 minutes, add filling and return to the oven to bake for 15-20 minutes until set. Cool completely and top with mini marshmallows. Use a kitchen torch or the broiler in the oven to toast marshmallows before serving.
Melissa
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
Glad you enjoyed this one!