Smores Cheesecake

Trust me when I tell you that you want to make this Smores Cheesecake. The combination of thick and creamy chocolate cheesecake, melty toasted marshmallows and graham cracker crust is totally to die for and the perfect summer dessert!

Plus, get pumped because this week is S’mores Week!! A bunch of wonderful bloggers will be bringing you s’mores inspired desserts all week long!

S'mores Cheesecake
S'mores Cheesecake

So it rained here a good bit of the weekend. It finally stopped Sunday, but it stayed wet and dark and cloudy even when the rain stopped. Fortunately it wasn’t also cold.

But all that rain meant indoor activities which meant a lot of chillaxin’ on the couch and checking out stuff on Netflix.

S'mores Cheesecake

Saturday morning, the hubs slept in. I didn’t. I don’t seem to be able to do that anymore and it makes me sad. Between my inability to be able to sleep late and my back still bothering me, I was up early.

So I baked and watched Dirty Dancing. :) A serious classic. I’ve been watching it since I can’t even remember when. I was 3 when it came out and I may have been watching it since then.

Since I was so young when I started watching it, I had no idea of all the stuff that was going on. I just loved the dancing. But it still amazes me that I feel like very time I watch it, I realize another little thing that happened that I didn’t pick up on before. It just makes me love the movie more and more.

I’ve been listening to the soundtrack all week too. I go through phases with this stuff. :)

S'mores Cheesecake
S'mores Cheesecake

Another phase I’m going through? S’mores. My kitchen has been full of marshmallows, chocolate and graham crackers galore! This cheesecake was first up!

I put marshmallows and chocolate sauce in the bottom of the cheesecake to give it extra gooey and melty-ness. It’s hard to tell because they kind of blend into the cheesecake, but if you look at the bottom, you can see how extra awesome it looks.

Because of the marshmallows baking into the cheesecake, they bubble up a little while it bakes which will leave small cracks on the top of the finished cheesecake, but those get covered up with melted marshmallows, so it’s all good. You could leave them out if you want (if won’t change the cooking time), but I do recommend you keep them. Serious yum.

S'mores Cheesecake
S'mores Cheesecake

Once the cheesecake has cooled, the marshmallows get melted in the oven on convection bake. The cheesecake will warm up a bit, but honestly that’s one of the things I love about this cheesecake. It warms up just enough to be s’mores-like, but still has a little chill in the center. Perfection.

Even after I chilled it again and the marshmallows got cold, I’d microwave my pieces for about 10-15 seconds. Can’t beat melty marshmallows. You just can’t.

A bite of this cheesecake is just heavenly. The chocolate cheesecake is rich, super chocolatey, smooth and creamy. And when paired with melty marshmallows and a sweet graham cracker crust, it’s completely irresistible.

S'mores Cheesecake
S'mores Cheesecake

Smores Cheesecake

Yield: 9 inch cheesecake


1 1/4 cup graham cracker crumbs
5 tbsp butter, melted
5 tbsp sugar

Cheesecake filling
24 ounces packages of cream cheese, softened (three 8 ounce packages)
1 cup sugar
2 tbsp flour
3/4 cup cocoa (I use Hershey's Special Dark Cocoa)
4 eggs, room temperature
1 cup sour cream
1/2 tsp vanilla extract
1 1/2 cups mini marshmallows
1/2 cup hot fudge topping, warm, plus more for topping (I used most of this 12.8 oz jar)
45-50 large marshmallows (for topping)


1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

Cheesecake filling
1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
5. Add marshmallows in an even layer in the bottom of the pan, on top of crust.
6. Pour hot fudge topping over marshmallows.
7. Pour the cheesecake filling into the pan.
8. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top.
10. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
11. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
12. Remove from oven and chill.
13. Once completely chilled, preheat oven to 350 degrees on convection bake.
14. Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet.
15. Top cheesecake with a layer of marshmallows.
16. Bake for about 10-12 minutes, or until marshmallows begin to brown.
17. Remove cheesecake from oven and drizzle with more hot fudge and graham cracker crumbs.
18. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.
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Check out the other recipes:

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S’mores Chocolate Cake
Smores Chocolate cake

S’mores Pizza
Smores Pizza - chocolate, graham crackers and marshmallows on a pie crust!

S’mores Chocolate Pie
Smores Chocolate Pie

Bailey’s Hot Chocolate Ice Cream Pie
Baileys Hot Chocolate Ice Cream Pie

Nutella, Peanut Butter and Marshmallow Pie
Peanut Butter Nutella and Marshmallow Pie


  1. Please tell me you ate a slice of this while watching Dirty Dancing. That’s the ultimate happiness on this earth, I think! This cheesecake is beyond. I want to go on a date with it!
    Mir recently posted…Pink Velvet CookiesMy Profile

  2. You don’t have to tell me… I already know I have to make this s’mores cheesecake! Looks incredible.
    sally @ sallys baking addiction recently posted…Soft Pretzel Bites.My Profile

  3. Girl that cheesecake is magical! I am in love!!
    Jocelyn (Grandbaby Cakes) recently posted…Peach FrittersMy Profile

  4. Such deep dark chocolaty deliciousness! Looks incredible!
    Jaren (Diary of a Recipe Collector) recently posted…Summer Sauteed Corn and OnionsMy Profile

  5. Lindsay. This cheesecake!! I was totally impressed when you emailed me the picture of the slice . . . but now . . . . seeing the whole cake . . . OMG. I’m for sure making this. It looks amazing!! Pinned!
    Lisa @ Wine & Glue recently posted…Salted Caramel S’moresMy Profile

  6. Seriously in awe!! How amazing!
    Julianne @ Beyond Frosting recently posted…S’mores LasagnaMy Profile

  7. I saw this on Pinterest, and then I died. Totally had to pick my jaw up off the floor. I cannot get over that chocolate cheesecake! And the toasted marshmallows and chocolate drizzle! This cheesecake is just perfect. :)
    Beth @ bethcakes recently posted…Bourbon Cherry SodasMy Profile

  8. Oh my gosh Lindsay! You sure know how to decorate a cheesecake! Totally drooling over this one and your photos! :)
    Chelsea @chelseasmessyapron recently posted…S’mores Icebox CakeMy Profile

  9. I’m speechless!!
    Angelyn @ Everyday Desserts recently posted…Double Chocolate M&M CookiesMy Profile

  10. I almost passed out from desire when I saw this cross my FB feed! Serious gorgeous! You have out done yourself again!
    Lindsey @ American Heritage Cooking recently posted…Soft Chewy Smores Crumble BarsMy Profile

  11. Oh. My. Goodness! I need this in my life

  12. This cheesecake looks absolutely decadent!!! Who knew s’more could look so classy??
    Alyssa {Cake, Crust, and Sugar Dust} recently posted…Nutella Fruit DipMy Profile

  13. WOW.. this is heaven and hell in a cake. i am totally craving a slice right now.. love it!
    Thalia @ butter and brioche recently posted…Rose, Raspberry and Pink Peppercorn Macaron SandwichesMy Profile

  14. Holy crap! That is the chocolatiest cheesecake in history! Oh, I wish it was in my mouth right now. FANTASTIC post.

  15. Rainey weekends can be the best! This looks super decadent! Yum!
    Laura @ Laura’s Culinary Adventures recently posted…Coconut and Almond No Churn Chocolate Ice CreamMy Profile

  16. You are the queen of decadence my friend! I’ve seen a ton of s’mores ideas and this is by far the best! I can’t wait to see what else you have up your sleeve.
    Julia recently posted…How to Blanch PeachesMy Profile

  17. Ohmigerd! That is the most sinfully delicious creation I’ve ever seen! I shared it as my Pin of the Day on my Facebook page. Fantabulous!
    Becca from recently posted…Slow Cooker BBQ Sticky Rice RecipeMy Profile

  18. lindsay taylor says:

    This looks delicious and I can’t wait to make it! I was wondering what adjustments I had to make if I wanted to make the cheesecake in a 10in pan instead of 9in? Thank you!

    • says:

      I’ve never made it in a 10 inch pan, but I’d think you’d need a little more for the crust – maybe 1 1/2 worth of the ingredients. If you leave all the filling ingredients the same, it’ll be a thinner cheesecake. You’ll need more marshmallows for the top. And it might need to bake less time. Watch for the edges to look cooked and the middle to still be a little uncooked, then turn the oven off and continue with the slow cooling process. Let me know if you have any more questions!

  19. Classic movie, yummy cheesecake- sounds like a perfect night!
    Wendy | Around My Family Table recently posted…I’m HappyMy Profile

  20. Oh be still my sugar lovin heart!! This looks so decadent, and crazy good! Pinned! :)
    Jocelyn@BruCrew Life recently posted…Frosted Animal Cookie Muddy BuddiesMy Profile

  21. My cheesecake is cooling on the counter as we speak! It is so divine already that I think it’s going to take some serious willpower not to taste it before I serve it tomorrow… Thanks for sharing this amazing recipe!!
    Sue @ itsokaytoeatthecupcake recently posted…The Apple(sauce) of My EyeMy Profile

  22. This S’mores Cheesecake looks awesome! But I’m thinking of making a couple of changes and wanted to see what you think. Instead of the marshmallows on the crust, I was thinking of heating up some Raspberry Jam to spread on the crust, the filling stays as is, don’t want to change too much and then on top of the marshmallow top heat up some caramel topping and drizzle that on top. I know it won’t be a total S’mores, but there’s still chocolate, graham cracker and marshmallows.
    Mojo recently posted…Smores CheesecakeMy Profile

    • says:

      What an interesting flavor combination! I think it sounds great! It won’t change the baking time or anything either.

  23. Ho-le-smokes!!! Yummmm…..yummmmm….did I mention YUMMM??? :)
    Amy-Lyn recently posted…BBQ Bacon Onion RingsMy Profile

  24. This looks amazing!! Anything “smores” and I will come running!
    ATasteOfMadness recently posted…Peanut Butter Pretzel Chocolate Chip CookiesMy Profile

  25. Thanks – now I need to go clean the drool off of my computer – this is so decadent and awesome!!! I LOVE that you warm it back up too :-)
    Rachel (teacher-chef) recently posted…Healthy Frozen Banana Peanut Butter BitesMy Profile

  26. I really want to make this. I don’t have the convection option on my oven. is there another option for that last step?

    • says:

      You can just bake the marshmallows, but they won’t get as toasted and brown on top. The convection bake helps with the browning.

  27. Probably the best looking cheesecake I’ve ever seen!

  28. These look amazing!! I plan on making them for a party, but will have some gluten free guests. Do you think the flour could be omitted or substituted somehow?

    • says:

      I haven’t tried it, but it might be ok without the flour. You could also try subbing a tbsp of cornstarch.

  29. If I’m nor able to make a water bath, should I adjust the temperature or time? And if so, what to?

    • says:

      You don’t need to adjust the temperature. The cooling process won’t be as important if you aren’t using a water bath, so you could cut the cooling time in half.

  30. I have had bad luck with cheesecakes and water baths in the past. If You don’t bake it in a water bath because it just crack more?? Also can you use regular cocoa powder instead of the special dark? I have both on hand but I’m not sure I want it to be such a deep chocolate.

    • says:

      Yes, you could use regular cocoa, instead of dark. The water bath helps prevent cracks in the center, but it always prevents the cheesecake from falling in the center once it cools. You could not use the water bath, but just be aware of those things. With this cheesecake it doesn’t matter as much, since you’ll cover it will marshmallows.

  31. Mrs. Gamgee says:

    I stumbled across this recipe a while ago on Pinterest and immediately started to drool. Because I’m diabetic, I knew that this would have to be a special occasion treat, so I am baking it right now for my husband’s birthday. We can’t get Hershey cocoa powder here, so I splurged and went to the Bernard Callebaut store and got some of their knock-out stuff. My 3-year-old loved helping with the marshmallows and chocolate on the bottom. I can’t wait to try it later tonight. (I just get a sliver, but I think it’s going to be worth it!)

  32. This looks amazing! I’ve never made a baked cheesecake before. When you say to let the cake chill, do you mean to take it out of the oven and put it in the fridge to chill, or do you mean to let it cool off completely on the counter?

  33. I made this cheese twice…the 1st time I made it according to recipie (water bath) and failed miserably!! I had never used a water bath…so it was my fault, not the recipie. 2nd try I just baked it and followed the instructions given in aayer comment to cut the cooling time in 1/2….wow!!! It turned out wonderfully!!! If you have never made a cheesecake and at intimidated by a water bath, don’t be!!! Since you cover the top with Marshamallows no one will ever see it it cracks, which by the way mine didn’t have a since crack in it!!! It also tasted wonderful and cooked perfectly, evenly and was moist and rich!!

  34. Have you (or anyone) tried subbing the sour cream for Greek Yogurt? I just never keep sour cream on hand, since I don’t like the taste. ButI guess you can’t taste it in all this chocolatey goodness, so I could just add it to my list as I don’t keep 3 packages of cream cheese on hand either.

    • says:

      I haven’t tried it, but it seems like it should work. If you try it, I’d love to know how it turns out! Thanks Virginia!

  35. How do you manage this recipe if you don’t have a convection oven?

    • says:

      You could just melt the marshmallows in the oven without the convention. They won’t brown, but they’ll still be good. Also if you have a small torch, that’d work as well.

  36. Any suggestion on how to make this egg free? My best friend and fiancé are allergic to them and something like that is meant to be shared.

  37. I made this last night to eat tonight and I think the water bath leaked into my crust. I will know once I get home from work…is there anyway to save this?

    • says:

      If it did leak, it should still be fine. The crust just might not be as firm. I know you said you want to eat it tonight, but if you take it out of the pan and let it sit in the fridge for several hours or overnight, it usually dries out the crust a bit. I’ve had it happen. :)

    • Thank you!

  38. I am giving this recipe a try for a Chocolate Fantasy Auction tomorrow. I am excited to see how it turns out!
    Ashley@blondegirlcravings recently posted…Banoffee PieMy Profile

  39. This is seriously the BEST cheesecake EVER!!!! Didn’t even stand a chance in my house. I’m about to make it for the second time this week!

  40. do you have to use sour cream?

    • says:

      It’s possible that it would bake fine without it, but having not tried it I can’t really say what kind of change it’d produce.

  41. My husband found this recipe and I can’t wait to try it! Realistically, how long do I need to let it cool?

    • says:

      You want to be completely cool and firm. Depending on how cold your fridge is, I’d say 3-4 hours at least.


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