S’more Cheesecakes

Next time you are craving S’mores, try making these individual S’more Cheesecakes! All the flavor of a S’mores with no campfire needed!

S'mores Cheesecakes: individual cheesecakes topped with chocolate ganache, marshmallow frosting and Hersheys!

Why this Recipe Works

Baking cheesecake is something I love to do. Although, I try not to do it very often. I tend to eat more than my share, cheesecake leaves me weak in the knees!

Today’s recipe is perfect when you’re looking for that delicious S’mores flavor. With a graham cracker crust and chocolate cheesecake filling, you’re almost there!

The chocolate ganache was just an added bonus. You need that melty-gooey chocolate when eating a s’more.

S'mores Cheesecakes: individual cheesecakes topped with chocolate ganache, marshmallow frosting and Hersheys!

These S’more cheesecakes are topped with a marshmallow frosting (OF COURSE) and an extra Hershey bar, you know, for garnish purposes!

If you’re looking for a treat to bring to your next potluck, these cheesecakes are the answer! Or if you’re looking to fit better in those fat pants, this cheesecake is the answer. What?

S'mores Cheesecakes: individual cheesecakes topped with chocolate ganache, marshmallow frosting and Hersheys!

s'more cupcakes
Yield: 24

S'more Cheesecakes

Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes

Next time you are craving S'mores, try making these individual S'more Cheesecakes! All the flavor of a S'mores with no campfire needed!



  • 9 honey graham crackers (whole)
  • 2 Tbsp granulated sugar
  • 6 Tbsp unsalted butter, melted


  • 2 pkg (8oz) PHILADELPHIA cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 Tbsp dark chocolate unsweetened cocoa powder


  • 2 cup milk chocolate morsels
  • 1/2 cup heavy cream


  • 1/4 cup unsalted butter, softened
  • 1 cup marshmallow cream (Fluff)
  • 2 1/2 cup powdered sugar
  • 2 Tbsp milk
  • 2 chocolate bars (1.55oz each, Hersheys)


    1. In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
    2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
    3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
    4. Spoon about 1-2 Tbsp of ganache over each cooled cheesecake.
    5. For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Refrigerate for at least two hours for best flavor.
    6. Store in refrigerator for 3 days. ENJOY.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 60mgCarbohydrates: 36gFiber: 1gSugar: 30gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 7, 2013

Comments & Reviews

  1. I am thinking about doing these for my wedding. If I were to make the cheesecake and bake them ahead of time, would I be able to freeze them? I will decorate them a day before the wedding, but I don’t want to have to bake them as well. Do you know if they will still taste the same and how long I could keep them in the freezer?

    1. You can. Just make sure they are completely airtight so no frost gets on them! I try not to freeze my cheesecakes for more than 1-2 weeks.

    1. These are ready in about an hour and a half. The Three days in fridge is how long you can store after baking. ENJOY.

  2. These do not just look good but taste good too!!! I made these on a whim to take with me to a friend’s house. They received rave reviews from the kids and the adults. DELICIOUS!

  3. This is really awesome combo, cheesecake,cupcakes and S’more, all in one.I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  4. Cheesecake is my absolute favorite dessert and I’m always looking to try different kinds. This one just made the list! 😀

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