Decadent Baked S’mores Cheesecake brings together the best of both worlds: that irresistible gooey delight of camping-outside-on-a-summer-night s’mores and the rich, velvety satisfaction of a classic cheesecake. From the moment you begin pressing that buttery graham cracker crust into your springform pan, you can almost taste the nostalgia of toasted marshmallows melting on a crackling campfire. Each bite feels like a celebration—crisp, sweet, and indulgently creamy all at once. Whether you’re baking for a birthday, a backyard barbecue, or just because you deserve a treat, this dessert has “show-stopper” written all over it. With mini marshmallows nestled on the crust, a smooth cream cheese filling swirled with dark chocolate, and a final marbled flourish of marshmallow fluff, you’ll be serving up smiles (and maybe a few happy sighs) every time.
This is definitely an intermediate-level dessert, so you’ll want to set aside about 30 minutes for prep, 1 hour for baking, and at least 5 hours of resting time in the fridge—though overnight chilling is ideal for that perfect slice. At roughly 600 calories per slice, it’s an indulgence to be savored. When you pull it from the fridge, you’ll see a golden edge framing a slightly jiggly center, promising that signature cheesecake creaminess. Then comes the fun part: drizzling on melted dark chocolate, pouring a luscious chocolate ganache made from heavy cream and chocolate chips, and lovingly swirling on pools of marshmallow fluff for that classic campfire vibe. Get your spatula ready and let’s dive into the world of s’mores meets cheesecake!
KEY INGREDIENTS IN DECADENT BAKED S’MORES CHEESECAKE
Every unforgettable dessert starts with top-notch ingredients. Here’s what you’ll need to create layers of flavor and texture that harmonize perfectly from crust to topping.
- Graham cracker crumbs
These create the classic crunchy base reminiscent of campfire s’mores. Their sweet, slightly honeyed bite provides the perfect foil for creamy cheesecake.
- Unsalted butter
When melted and mixed with the crumbs, butter binds the crust into a sturdy, yet tender foundation. Using unsalted lets you control overall sweetness.
- Granulated sugar
Incorporated both into the crust and the cheesecake batter, sugar not only sweetens but helps achieve that lovely tender crumb and silky filling.
- Miniature marshmallows
Scattered over the crust, these little clouds toast up to golden perfection, adding chewy pockets that evoke pure childhood nostalgia.
- Cream cheese
The star of the show, softened cream cheese creates that rich, velvety middle layer. Its tang balances the sweetness of chocolate and marshmallows.
- Vanilla extract
A splash of vanilla cut through the richness, enhancing flavors and providing subtle warmth throughout the cheesecake.
- Eggs
Beaten in one at a time, eggs lend structure and stability so your cheesecake sets just right with a smooth, slightly jiggle-worthy center.
- Sour cream
Stirred into the batter for extra creaminess, sour cream adds a gentle tang and helps prevent cracks during baking.
- Dark chocolate
Melted and poured over the chilled cheesecake, dark chocolate introduces deep, slightly bitter notes that complement sweet marshmallow layers.
- Heavy cream
Heated and mixed with chocolate chips for a ganache, heavy cream brings a glossy finish and pillowy texture to the chocolate topping.
- Chocolate chips
Combined with warm cream, semi-sweet or bittersweet chips create that decadent ganache layer that oozes luxury.
- Marshmallow fluff or cream
Swirled through the ganache, marshmallow fluff makes whimsical, cloud-like patterns and reinforces that s’mores magic.
HOW TO MAKE DECADENT BAKED S’MORES CHEESECAKE
Let’s transform these ingredients into a show-stopping dessert. Follow each step carefully for best results, and don’t rush that resting time—it’s key to perfect texture.
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the texture resembles wet sand, ensuring the crumbs hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Sprinkle the crust layer with miniature marshmallows, then place the pan in the oven for about 5 minutes. This brief bake lets the marshmallows lightly toast and puff just enough to become golden. Remove carefully and set aside.
4. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract on medium speed. Keep going until the mixture is smooth and creamy, scraping down the sides as needed.
5. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until you have a silky, lump-free batter.
6. Pour the cream cheese mixture over the toasted marshmallow layer, then gently tap the pan on your countertop to release any air bubbles. Use a spatula to smooth the top.
7. Bake for 50–55 minutes or until the edges are set and the center still has a slight jiggle when nudged.
8. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracks. Then remove and chill in the refrigerator for at least 4 hours or, ideally, overnight.
9. Once fully chilled, pour the melted dark chocolate over the top of the cheesecake, tilting the pan to spread it into an even layer.
10. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat, then stir in the chocolate chips until the ganache is smooth and glossy. Let it cool slightly before pouring over the dark chocolate layer.
11. Drop dollops of marshmallow fluff over the ganache, then use a knife or skewer to gently swirl for a marbled effect.
12. Return the cheesecake to the refrigerator and chill for at least 1 more hour before slicing and serving.
SERVING SUGGESTIONS FOR DECADENT BAKED S’MORES CHEESECAKE
When it’s time to share this masterpiece, presentation and pairing can elevate every bite into a memory. Whether you’re hosting a cozy dinner or celebrating a special moment, these ideas will have everyone asking for seconds.
- Garnish with extra toasted marshmallows
Skewer a few mini marshmallows and lightly toast them with a kitchen torch right before serving. Place them along the edge of each slice for a whimsical, campfire-inspired look.
- Drizzle with chocolate and caramel sauces
Warm up additional chocolate or caramel sauce and artfully zigzag it over each plate. The contrast of sauces against the pale cheesecake creates visual drama and extra flavor layers.
- Serve with fresh berries
Bright, tart berries like raspberries or strawberries cut through the richness. Arrange a small cluster beside each slice for a refreshing pop of color and acidity.
- Offer chilled coffee or milk pairings
A tall glass of cold milk or a perfectly pulled espresso balances sweetness and cleanses the palate between bites. Provide both options so guests can choose their favorite.
HOW TO STORE DECADENT BAKED S’MORES CHEESECAKE
Proper storage goes a long way toward preserving that dreamy texture and flavor. Follow these tips to keep your cheesecake tasting just-baked fresh for as long as possible.
- Refrigerate whole
After slicing, cover the cheesecake (or pan, if uncut) tightly with plastic wrap or aluminum foil. Store on the middle shelf of your refrigerator for up to 4 days to maintain creaminess and prevent the crust from getting soggy.
- Wrap individual slices
For quick snack access, wrap each slice in parchment paper, then seal in an airtight container or zip-top bag. This method safeguards against moisture loss and flavor transfer for up to 3 days.
- Freeze for long-term storage
Freeze whole cheesecake or individual slices by wrapping well in plastic, then in foil, and placing it in a freezer-safe container. Thaw overnight in the fridge before serving; frozen slices can last up to 2 months.
- Avoid temperature swings
Keep the cheesecake in a consistent, cool environment. Opening the fridge frequently can cause condensation, which may lead to a grainy texture or soggy crust.
CONCLUSION
This Decadent Baked S’mores Cheesecake has taken us on a journey through layers of buttery graham crust, toasted marshmallow clouds, velvety cheesecake filling, and luscious chocolate ganache swirled with marshmallow fluff. We’ve covered everything from gathering the key ingredients—like cream cheese, sour cream, and dark chocolate—to mastering each technique, from creating a perfect wet-sand crust to gently swirling that signature marbled topping. With a total commitment of about 30 minutes for prep, 1 hour for baking, and at least 5 hours of chilling time, you’ll end up with a stunning dessert that feels tailor-made for celebrations big and small. This is truly the ultimate fusion of rich cheesecake and gooey s’mores, delivering an indulgent treat that’s as fun to make as it is to eat.
Feel free to print and save this article for your recipe collection, or tuck it away for the next time you need a show-stopping dessert. You can also scroll down to find a helpful FAQ below. If you give this cheesecake a whirl or have any questions on timing, technique, or ingredient swaps, leave a comment and let me know how it goes. I’m here to help you nail every step—from that golden toasted marshmallow crunch to the first heavenly forkful of creamy, chocolate-swirled magic. Happy baking, and can’t wait to hear about your s’mores cheesecake adventures!
Decadent Baked S’mores Cheesecake
Description
This baked s'mores cheesecake layers a buttery graham cracker crust, creamy chocolate filling, and toasted marshmallows, delivering a deliciously indulgent treat.
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
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Sprinkle the crust evenly with miniature marshmallows. Place the pan in the oven for 5 minutes, allowing the marshmallows to lightly toast. Remove and set aside.
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In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
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Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until the mixture is smooth.
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Pour the cream cheese mixture over the toasted marshmallow layer in the pan. Smooth the top with a spatula.
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Bake in preheated oven for 50-55 minutes or until the center is set but still slightly jiggly.
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Turn off the oven and crack the door open slightly, letting the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 4 hours or overnight for best results.
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Once cooled, pour the melted dark chocolate over the cheesecake, spreading it evenly.
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In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth. Allow to cool for a few minutes before pouring over the cheesecake in an even layer.
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Gently swirl the marshmallow fluff or cream over the chocolate layer to create a marbled effect.
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Chill the cheesecake in the refrigerator for an additional hour before serving.
Note
- Allow the cheesecake to fully set in the refrigerator; it's important for flavor and texture.
- Using a sharp knife soaked in hot water will help make clean cuts when serving.
- For an added crunch, try adding nuts to the crust mixture.
- Adjust the sweetness by choosing milk chocolate instead of dark chocolate if preferred.
