Smores Cheesecake Recipe

Okay, hear me out—what if s’mores and cheesecake had a baby? Yup, it’s as good as it sounds. Gooey, chocolatey, and crazy creamy.

We made this for a weekend treat, and it was gone before I even grabbed a second slice. The crust is all graham cracker goodness, the filling is rich and smooth, and the toasted marshmallows on top? Total magic.

I love how it tastes like a campfire party but way fancier. And honestly, it’s not even that hard to make. Just a few steps and boom—dessert heaven.

So yeah, let’s do it. Let’s bake this epic cheesecake together. You’re gonna love it.

Why You’ll Love This Recipe

• Gooey and Chocolatey Goodness: With layers of chocolate ganache and toasted marshmallows, this cheesecake is a dessert lover’s dream.
• No Bake Required: No need to worry about turning on the oven! This is a no-bake cheesecake, which means you can prep it ahead of time and let it set in the fridge while you do other things.
• All the Classic Smores Flavors: The graham cracker crust, rich chocolate, and toasted marshmallows combine to create that perfect, nostalgic smores experience.
• Perfect for Any Occasion: Whether you’re hosting a summer BBQ, a cozy winter dinner, or a casual weekend get-together, this cheesecake will steal the show.
• Showstopper Dessert: Not only does this dessert taste amazing, but it also looks stunning on any dessert table. A real crowd-pleaser!

Required Kitchen Tools

Before we get into the nitty-gritty of the recipe, here’s a list of tools you’ll need to prepare this delectable Smores Cheesecake:

• Springform Pan (9-inch): This is the secret to getting a beautiful cheesecake that can easily be removed from the pan.
• Food Processor or Rolling Pin: To crush the graham crackers into fine crumbs for the crust.
• Mixer (Hand or Stand): For whipping the cream cheese and heavy cream into a smooth, creamy filling.
• Large Mixing Bowls: You’ll need these for both the crust and the cheesecake filling.
• Spatula: To scrape down the sides of the mixing bowl.
• A Blow Torch (Optional): For toasting the marshmallows to perfection.
• Spoon and Knife: For spreading the ganache and serving the cheesecake.

Ingredients

Here’s everything you need to make this decadent dessert, divided into the crust, filling, and topping sections:

For the Crust:

• Digestive Biscuits: You’ll need about 2 cups of crushed digestive biscuits (graham crackers can also be used as a substitute). These will give the crust that classic smores base.
• Unsalted Butter, Melted: Butter helps bind the crumbs together and adds flavor. Use melted butter for the best texture.
• Brown Sugar: A touch of brown sugar will add a subtle caramel flavor to the crust.

For the Cheesecake Filling:

• Cream Cheese (Room Temperature): The base of the cheesecake filling. Ensure it’s soft and at room temperature so it blends smoothly.
• Granulated Sugar: To sweeten the filling just enough.
• Heavy Whipping Cream: This gives the cheesecake its signature rich, creamy texture.
• Vanilla Extract: A hint of vanilla adds depth of flavor.
• Gelatin Powder: This will help the cheesecake set perfectly, giving it the right firmness without being too heavy.

For the Smores Topping:

• Chocolate Chips: You’ll need about 1 cup of semi-sweet or milk chocolate chips to make the luscious chocolate ganache that goes on top.
• Heavy Cream (for Ganache): Combined with the chocolate, this will create a glossy, silky ganache that coats the cheesecake.
• Marshmallows: You’ll need mini marshmallows for an even and beautiful topping. If you prefer larger marshmallows, feel free to use those instead.
• Graham Cracker Crumbs (optional): To sprinkle on top for an extra touch of crunch and to emphasize the smores flavor.

Variations for Smores Cheesecake

Sometimes, I like to get creative and mix things up. Here are a few variations you can try:

• Add a Salted Caramel Drizzle: Drizzle salted caramel sauce over the chocolate ganache for a rich, sweet-salty contrast.
• Use Different Chocolate: You can swap the chocolate chips for dark chocolate, milk chocolate, or even white chocolate for a unique twist.
• Make it Gluten-Free: Use gluten-free digestive biscuits or graham crackers to make the crust if you need a gluten-free option.
• Top with Fudge: For an ultra-decadent touch, top the cheesecake with a thick layer of chocolate fudge before adding the toasted marshmallows.

Step-by-Step Instructions

Now that we have everything ready, let’s dive into the detailed steps to make this irresistible Smores Cheesecake.

1. Prepare the Crust

Start by crushing the digestive biscuits (or graham crackers) into fine crumbs. You can do this by using a food processor or placing the biscuits in a ziplock bag and crushing them with a rolling pin. Once you have the crumbs, transfer them to a mixing bowl.

Next, melt the unsalted butter in the microwave or on the stovetop. Combine the crushed biscuits, melted butter, and brown sugar in the mixing bowl, and stir until everything is evenly mixed and the crumbs are well-coated with butter.

Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to pack it tightly. This will create a sturdy base for the cheesecake.

Place the pan in the refrigerator to chill while you make the cheesecake filling. This will help the crust firm up and set.

2. Prepare the Cheesecake Filling

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy. This may take about 2-3 minutes, so don’t rush it! You want the cream cheese to be fully blended.

Next, add in the heavy whipping cream and vanilla extract. Continue to mix until everything is fully incorporated and the mixture becomes thick and creamy.

In a small bowl, dissolve the gelatin powder in a little bit of warm water (about 3 tablespoons). Allow it to sit for a minute or two to bloom. Once the gelatin has bloomed, add it to the cheesecake mixture and stir until well combined. This step helps the cheesecake set properly.

Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or overnight if possible. This allows the cheesecake to firm up and set completely.

3. Prepare the Chocolate Ganache

The ganache is the crowning glory of this Smores Cheesecake, so let’s make sure it’s smooth and decadent.

Start by placing the chocolate chips in a heatproof bowl. Then, heat the heavy cream in a small saucepan over medium heat. You don’t want it to boil, but you do want it to get hot enough that it starts to steam. Once the cream is hot, pour it over the chocolate chips and let it sit for about 1-2 minutes. This will help the chocolate melt smoothly.

After the chocolate has had a minute to melt, stir it gently with a spoon or spatula. Keep stirring until the ganache is completely smooth, shiny, and silky. If you find that the ganache is too thick, you can add a little more cream, but be careful not to make it too runny.

Allow the ganache to cool for about 10-15 minutes before pouring it over the chilled cheesecake. This cooling period ensures that the ganache doesn’t melt the cheesecake filling when it’s poured on.

4. Pour the Ganache Over the Cheesecake

Once your ganache has cooled to a thick but pourable consistency, it’s time to bring the cheesecake out of the fridge. Carefully pour the ganache over the cheesecake, making sure to spread it evenly across the top. Use a spatula if needed to smooth the ganache over the edges.

You can either let the ganache set at room temperature for a few minutes or place the cheesecake back in the fridge to allow the ganache to firm up slightly. At this stage, the cheesecake should look glossy and delicious!

5. Toast the Marshmallows

The toasted marshmallows are one of the most fun and flavorful parts of this dessert. There are a few ways to toast marshmallows for your cheesecake topping:

Option 1: Using a Kitchen Torch (Recommended for Best Results)

Using a kitchen torch is the easiest and most effective way to get that golden, crispy texture on your marshmallows. Simply spread the mini marshmallows evenly on top of the cheesecake, making sure to leave a little space between each one. Then, using a kitchen torch, carefully toast the marshmallows by moving the flame in a circular motion over the marshmallows until they’re evenly browned and lightly charred.

Be sure to keep the flame at a safe distance from the cheesecake, so the ganache doesn’t melt.

Option 2: Using the Oven

If you don’t have a kitchen torch, you can also toast the marshmallows in the oven. Set the oven to broil and place the cheesecake under the broiler for about 1-2 minutes, watching carefully the entire time to prevent the marshmallows from burning. You want them to turn golden brown and slightly puffy, but don’t let them catch fire!

6. Final Touches and Assembling the Cheesecake

Once your marshmallows are toasted to perfection, your Smores Cheesecake is almost complete! To really elevate the look and flavor, sprinkle some extra graham cracker crumbs over the top. This adds a bit of texture and emphasizes that classic smores flavor.

If you like, you can also drizzle a bit of leftover ganache over the marshmallows for a more indulgent touch. The combination of the gooey chocolate, toasted marshmallows, and crunchy graham cracker topping is truly unbeatable.

7. Refrigerate to Set

Once the ganache and marshmallow topping are in place, return the cheesecake to the fridge to let it set completely. This may take an additional 30 minutes to 1 hour, depending on how firm you want the ganache and filling to be. The longer you let it set, the easier it will be to slice and serve.

8. Slice and Serve

After your cheesecake has set, it’s time to slice into this beauty! Be sure to use a sharp knife to make clean cuts. To make sure the slices come out cleanly, you can dip the knife in warm water between cuts and wipe it off. This will prevent the sticky ganache from clinging to the knife.

Serve the cheesecake chilled, and get ready for your guests (or yourself!) to fall in love with this indulgent dessert. It’s rich, creamy, and packed with all the flavors of a campfire treat, without the mess of roasting marshmallows outside!

Storing Smores Cheesecake

How to Store Leftovers

If you’re lucky enough to have any leftovers, you can store them in an airtight container in the refrigerator. The cheesecake will stay fresh for about 3-4 days. Just be sure to cover it tightly so the graham cracker crust doesn’t lose its texture.

You can also freeze leftovers for up to 1-2 months. Simply wrap the cheesecake in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to eat it again, let it thaw overnight in the fridge before serving.

Freezing Tips:

If you plan to make this dessert ahead of time, it freezes beautifully! After assembling the cheesecake (without the marshmallow topping), freeze the cheesecake for 2-3 hours. Once the cheesecake is frozen solid, you can wrap it tightly and store it for up to a month. When you’re ready to serve, add the ganache and toasted marshmallows after thawing.

Tips for Perfect Smores Cheesecake

1. Use Room Temperature Cream Cheese

One of the most important things to keep in mind when making a no-bake cheesecake is the temperature of your ingredients, particularly the cream cheese. If your cream cheese is too cold, it won’t blend smoothly, and you’ll end up with lumps in your filling. Let the cream cheese come to room temperature before using it in the recipe. This helps it blend evenly and results in a smooth, creamy cheesecake filling.

2. Don’t Skip the Gelatin

While it might seem optional, gelatin is essential in helping the cheesecake set properly, especially when there’s no baking involved. The gelatin ensures that the cheesecake has the right texture and holds its shape once it’s sliced. If you’ve never used gelatin before, don’t worry—it’s easy! Just make sure to dissolve it properly in warm water to avoid any clumps.

3. Make Sure the Crust is Firm

A good cheesecake needs a firm, stable base, and this starts with your crust. After pressing the graham cracker crumbs into the springform pan, make sure to press them down firmly to create a solid base. This will help the crust hold up when you cut into the cheesecake. Chilling the crust in the fridge before adding the filling will also help it firm up faster.

4. Let the Cheesecake Set for Long Enough

Patience is key with no-bake cheesecakes. For the best results, make sure to let the cheesecake set in the fridge for at least 4 hours, though overnight is even better. The longer the cheesecake sits, the firmer and smoother it will be when you slice it. While it’s tempting to skip this step, trust me—it’s worth the wait.

5. Toast the Marshmallows Just Before Serving

If you want to keep that marshmallow topping fresh and perfectly toasted, don’t toast the marshmallows until just before serving. If you toast them ahead of time, they might start to melt or become too hard as they sit. Just give them a quick toast right before serving for that perfect gooey, golden-brown effect.

6. Experiment with the Ganache

While the classic chocolate ganache is delicious, you can get creative with different chocolate options. Try using dark chocolate for a more intense flavor, or white chocolate for a sweeter, milder taste. You can even add a bit of flavored liqueur, like Bailey’s or Kahlúa, to the ganache for an extra kick of flavor.

Serving Suggestions

Smores Cheesecake is delicious all on its own, but here are some fun ideas for serving it in different ways:

• Top with Berries: For a fresh contrast to the richness of the cheesecake, top it with fresh berries like strawberries or raspberries. The tartness of the fruit cuts through the sweetness of the cheesecake beautifully.
• Serve with Ice Cream: A scoop of vanilla or chocolate ice cream on the side pairs wonderfully with the creamy cheesecake and adds an extra layer of indulgence.
• Add a Drizzle of Caramel: For even more sweetness, drizzle some homemade caramel sauce or store-bought caramel over the top of the cheesecake before serving. The combination of chocolate, marshmallow, and caramel is heavenly.
• Pair with Coffee or Milk: A slice of Smores Cheesecake goes wonderfully with a warm cup of coffee or a cold glass of milk—perfect for satisfying your sweet tooth.

Nutrition Facts
Servings: 12

Amount per serving	% Daily Value*
Calories: 460
Total Fat: 30g	38%
• Saturated Fat: 17g	85%
• Trans Fat: 0g
Cholesterol: 115mg	38%
Sodium: 280mg	12%
Total Carbohydrate: 40g	15%
• Dietary Fiber: 1g	4%
• Total Sugars: 28g
• Includes 24g Added Sugars	48%
Protein: 6g
Vitamin D: 0.6mcg	3%
Calcium: 80mg	6%
Iron: 1.2mg	6%
Potassium: 130mg	2%

Conclusion

Smores Cheesecake is a dessert that truly brings together the best of all worlds. From the crunchy graham cracker crust to the smooth and creamy cheesecake filling, topped with gooey marshmallows and decadent chocolate ganache, it’s the ultimate indulgence. Whether you’re serving it at a summer party or making it for a cozy family dinner, this dessert is sure to be the star of the show.

With a few simple steps and some patience, you can create a show-stopping dessert that tastes as good as it looks. Don’t forget to experiment with different crusts, chocolate types, and toppings to make it your own! This cheesecake is as versatile as it is delicious.

Frequently Asked Questions (FAQs) About Smores Cheesecake

1. Can I use a different crust?

Absolutely! While the traditional graham cracker crust is the most common choice, you can experiment with other crusts. Digestive biscuits work great as a substitute, but you could also try a crushed Oreo crust for a chocolatey twist. For a gluten-free option, use gluten-free graham crackers or even crushed rice cereal for the crust.

2. Can I make this cheesecake ahead of time?

Yes, Smores Cheesecake is perfect for making ahead. In fact, I recommend making it a day or two in advance for the best results. The cheesecake needs time to chill and set in the fridge, and the flavors meld together beautifully after sitting overnight. Just be sure to add the toasted marshmallows and any additional toppings right before serving.

3. How do I make sure the cheesecake comes out of the springform pan?

To ensure your cheesecake comes out of the springform pan without sticking, lightly grease the sides of the pan before adding the crust. You can also line the bottom with parchment paper, which makes it much easier to lift the cheesecake out of the pan after it’s set. Be sure to carefully run a knife around the edges before releasing the springform sides.

4. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake if you want to make it in advance or store leftovers. Once fully assembled (but without the marshmallow topping), wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 1-2 months. When you’re ready to serve, thaw the cheesecake in the fridge for a few hours before adding the ganache and marshmallow topping.

5. What can I do if my ganache is too thick?

If your ganache is too thick, you can gently warm it up by placing the bowl over a pot of simmering water (double boiler method). Alternatively, you can add a little more cream to achieve the desired consistency. Make sure to stir the ganache thoroughly after adding cream to keep it smooth.

6. How do I get perfect slices?

The best way to get clean slices is to dip your knife in hot water before cutting, then wiping it off between each slice. This helps to prevent the ganache from sticking to the knife and ensures each piece looks neat. If your cheesecake is really cold and firm, you might want to let it sit at room temperature for a few minutes before slicing to make it easier to cut.