S’mores Cheesecake

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Mouthwatering and decadent, this S’mores Cheesecake recipe is made with marshmallow cream and homemade chocolate ganache. Bake the cheesecake ahead of time and top it when you’re ready to enjoy!

Love s’mores? Try our favorite S’mores Stuffed Cookies next! Or give these easy Indoor S’mores recipe a try soon.

S'mores Cheesecake slice

Why You’ll Love This S’mores Cheesecake Recipe

Many years ago I shared some mini S’more Cheesecakes here on Shugary Sweets. They are made in a cupcake tin, and the flavor is spot on!

Well, fast forward five years, and I thought it was time to use my cheesecake recipe and make a homemade S’mores Cheesecake. Here’s why you’ll love it:

  • It has a layer of gooey marshmallow cream between the cheesecake and the chocolate ganache. This was the perfect decision because it means there’s marshmallow in every bite!
  • Although, I have a few tricks on getting it to look amazing, rest assured, this is an easy cheesecake recipe. While there are a number of steps involved since there are three different components, none of them are hard.
  • This s’mores cheesecake is a crowd-pleaser—not just because it’s delicious (and oh, it is!), but also because it makes enough to serve a party.
Baked Vanilla Cheesecake with s'mores toppings

Important Ingredient Notes

  • Graham cracker crumbs – You can buy crumbs at the grocery store or blitz about 18 full-size crackers in the food processor.
  • Cream cheese – For a rich cheesecake, full-fat cream cheese is an absolute must.
  • Sour cream – This gives cheesecake its signature tang. Full-fat is best here, too.
  • Vanilla extract – Use pure vanilla extract, not imitation.
  • Vanilla bean paste – The paste is optional, but it will amp up the vanilla flavor and give your s’mores cheesecake little flecks of vanilla.
  • Marshmallow cream – Because this is spreadable, it means you’ll get marshmallow flavor throughout.
  • Milk chocolate morsels – While you can use semisweet or dark, milk chocolate has more of that classic s’mores flavor.
  • Heavy whipping cream – Key for fudgy ganache. You can’t use half-and-half or whole milk!
  • Garnishes – Mini marshmallows and a Hershey chocolate candy bar.
S'mores Cheesecake with ganache

How to Make S’mores Cheesecake

Make the Cheesecake: Follow the directions for my Vanilla Cheesecake

Add the Marshmallow: Cover the chilled cheesecake with about 1 cup of marshmallow cream, leaving 1/2-inch border around the edges. 

Pour on the Ganache: Follow my chocolate ganache recipe, then carefully pour it over the top, making sure NO marshmallow cream is showing. 

Garnish: Immediately press the mini marshmallows and pieces of chocolate bar into the top. If desired, give the marshmallow a little “toasting” using a Creme Brulee Torch.

Chill: Return the cheesecake to the refrigerator and keep chilled until you’re ready to serve it.

Tips and Tricks

  • I like using a 9-inch springform pan. This works great when making cheesecake cakes too, since my cake pans are 9-inch as well!
  • Soften the cream cheese before you get started on this s’mores cheesecake. This ensures that everything incorporates smoothly and evenly into the filling.
  • I recommend baking the cheesecake in advance and freezing it. We sliced our cheesecake while frozen to create perfect slivers.
  • Make sure you leave a border around the cheesecake when adding the marshmallow layer. It tends to “fluff” up once your pour your ganache over the top, and if the marshmallow goes all the way to the edge, it will ooze over the sides.
  • The other step to keep your s’mores cheesecake from being messy is to pour the ganache all the way to the edges. This helps “contain” the marshmallow and limit the chances of it oozing.

More Cheesecakes

Cheesecake with smores topping

More Easy Dessert Recipes

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S’mores Cheesecake

5 from 9 votes
By: Aimee
Mouthwatering and perfect, this S'mores Cheesecake recipe is made with marshmallow cream and homemade chocolate ganache. Make the cheesecake ahead of time and top it when you're ready to enjoy!
Prep Time: 45 minutes
Cook Time: 1 hour
Chill Time: 6 hours
Total Time: 7 hours 45 minutes
Servings: 12 servings



  • 2 cups graham cracker crumbs about 18 full size crackers
  • 8 Tablespoons unsalted butter melted
  • ¼ cup granulated sugar


  • 4 packages cream cheese, softened 8 ounce each
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste optional
  • 4 large eggs


  • 1 cup marshmallow cream
  • 1 cup milk chocolate morsels
  • ¼ cup heavy whipping cream
  • ½ cup mini marshmallows for garnish
  • 1 Hershey chocolate candy bar for garnish
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  • Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. Set aside. Fill broiler pan with about 1-2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 325°F.
  • To make crust, blend graham crackers in food processor until fine. Pour in melted butter and sugar, pulse several times until combined. Press crust into bottom and slightly up the sides of a 9-inch springform pan. Set aside.
  • For the filling, beat cream cheese and sugar for about 2 minutes. Add in sour cream and vanilla and beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
  • Slowly add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust and place cheesecake pan into the middle of the oven.
  • Bake 70 minutes in a 326 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan. Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6-8 hours (or overnight).
  • Top cheesecake with marshmallow cream, spreading gently to about 1/2 inch from the edges.
  • For the ganache, add chocolate morsels and heavy whipping cream to glass bowl. Microwave for 45 seconds, remove and whisk until smooth. Slowly pour over the marshmallow, and spread evenly, covering ALL the marshmallow to the edges. Top with mini marshmallows and pieces of candy bar, if desired. Store in refrigerator until ready to enjoy.


  • To make perfect slices of cheesecake, you can make steps 1-6 in advance an freeze the cheesecake. Slice while frozen. Thaw in refrigerator and continue with step 7.


Serving: 1slice, Calories: 560kcal, Carbohydrates: 52g, Protein: 7g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 162mg, Fiber: 1g, Sugar: 39g
Course: Desserts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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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 March 18, 2018

Comments & Reviews

  1. Holy moly! Talk about a rich dessert. I don’t know how, but you combined my two all time favorite desserts into one!

  2. Can I just say that I’m drooling over here!!! This looks amazing! I need to make it this Thanksgiving.

5 from 9 votes (9 ratings without comment)

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