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Smores Cheesecake Recipe Easy Toasted Marshmallow Dessert Guide

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This s’mores cheesecake combines a crunchy graham cracker crust, creamy chocolate cheesecake filling, and a fluffy toasted marshmallow whip for a nostalgic campfire-inspired dessert. It’s simple to make, crowd-pleasing, and perfect for parties or family gatherings.

Ingredients

Scale
  • 10 sheets (about 1 1/2 cups) graham crackers (honey or cinnamon)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 24 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips (or half milk/half dark)
  • 1/4 cup heavy cream
  • 3 cups marshmallows (regular or mini)
  • 1 cup heavy cream (for whipping)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Crush graham crackers into fine crumbs using a food processor or by hand. Mix crumbs, melted butter, sugar, and salt until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
  2. Melt chocolate chips with 1/4 cup heavy cream in a microwave-safe bowl (30-second bursts, stirring after each, until smooth). In a large bowl, beat softened cream cheese until creamy and lump-free. Add sugar and mix again. Blend in eggs, one at a time, scraping the sides after each addition. Mix in sour cream and vanilla extract. Pour in the melted chocolate and mix until just combined.
  3. Pour cheesecake filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 55-65 minutes, or until the center is just set but still slightly wobbly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill in the fridge for at least 4 hours, preferably overnight.
  4. Place marshmallows on a parchment-lined baking sheet. Broil for 1-2 minutes, watching closely, until golden and toasted. Let cool slightly. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add toasted marshmallows and whip again until fluffy and well combined.
  5. Remove cheesecake from pan and transfer to a serving plate. Pile marshmallow whip on top, swirling with a spatula. Optional: Use a kitchen torch or broiler to re-toast marshmallow whip for extra color. Slice and serve chilled.

Notes

For gluten-free, use certified GF graham crackers. For dairy-free, swap cream cheese and sour cream for plant-based versions and use coconut cream for the whip. Don’t overmix the filling to avoid cracks. Chill ingredients and bowls for best marshmallow whip texture. Store leftovers tightly covered in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Keywords: smores cheesecake, toasted marshmallow, chocolate cheesecake, graham cracker crust, easy dessert, campfire dessert, party dessert, summer baking, kid-friendly, make ahead

Find it online: https://jodierecipes.com/smores-cheesecake-recipe-easy-toasted-marshmallow-dessert-guide/