Description
This S’mores Cheesecake combines everything you love about classic s’mores—graham crackers, chocolate, and toasted marshmallows—into one creamy, dreamy dessert! With a buttery graham cracker crust, rich chocolate cheesecake, and a gooey toasted marshmallow topping, this is the ultimate indulgence.
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp butter, melted
Chocolate Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 ½ cups semi-sweet chocolate chips, melted
- 2 tbsp cocoa powder
Topping:
- 1 ½ cups mini marshmallows
- ½ cup chocolate chips
- 2 tbsp heavy cream
- 1 graham cracker, crushed (for garnish)
Instructions
1️⃣ Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
2️⃣ Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, vanilla extract, and cocoa powder, mixing well.
- Beat in eggs, one at a time, until just combined.
- Stir in melted chocolate chips and mix until smooth.
3️⃣ Bake the Cheesecake:
- Pour the batter over the crust and smooth the top.
- Bake for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes.
- Refrigerate for at least 4 hours (or overnight) for best results.
4️⃣ Add the S’mores Topping:
- Preheat your oven broiler to high.
- Sprinkle mini marshmallows on top of the cheesecake and broil for 1-2 minutes until golden brown.
- In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
- Drizzle over the toasted marshmallows and garnish with crushed graham crackers.
5️⃣ Serve & Enjoy:
- Slice and serve your gooey, chocolatey, and creamy S’mores Cheesecake!
Notes
✔️ For a No-Bake Version: Use a no-bake chocolate cheesecake filling and chill instead of baking.
✔️ Make Ahead: This cheesecake tastes even better the next day!
✔️ Storage: Keep refrigerated for up to 5 days, or freeze for up to 2 months (without the marshmallow topping).
- Prep Time: 20 minutes
Nutrition
- Calories: 480 kcal
- Carbohydrates: 55g
- Protein: 7g