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S’mores Cheesecake

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A decadent, creamy cheesecake with a graham cracker crust, rich chocolate layer, smooth ganache, and marshmallow fluff frosting—this S’mores Cheesecake is a perfect fusion of your favorite campfire treat in cheesecake form!  #smorescheesecake #cheesecake #dessertrecipes #s’mores #chocolatecheesecake #marshmallowfrosting

Ingredients

Scale

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Chocolate Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips, melted

For the Chocolate Ganache Glaze:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

For the Marshmallow Fluff Frosting:

  • 1 cup marshmallow fluff
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

To Decorate (optional):

  • Mini marshmallows
  • Graham cracker pieces
  • Chocolate squares

Instructions

  • Make the Graham Cracker Crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool.
  • Prepare the Chocolate Cheesecake Layer:
    • In a large bowl, beat the cream cheese until smooth. Add the sugar and cocoa powder, mixing until well combined.
    • Beat in the eggs one at a time, followed by the vanilla extract and melted chocolate. Mix until smooth and creamy.
    • Pour the cheesecake batter over the cooled crust and smooth the top.
    • Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.
  • Make the Chocolate Ganache Glaze:
    • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
    • Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
    • Pour the ganache over the chilled cheesecake, spreading it evenly to the edges. Chill for 30 minutes to set.
  • Prepare the Marshmallow Fluff Frosting:
    • In a bowl, beat the marshmallow fluff and butter together until smooth. Gradually add the powdered sugar, beating until fluffy.
    • Mix in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
  • Assemble the S’mores Cheesecake:
    • Spread or pipe the Marshmallow Fluff Frosting on top of the ganache layer.
    • Use a kitchen torch to toast the frosting lightly for a true s’mores effect.
    • Garnish with mini marshmallows, graham cracker pieces, and chocolate squares, if desired.

Notes

  • If you don’t have a kitchen torch, you can broil the cheesecake for a few seconds to lightly toast the frosting, but watch closely to avoid burning.
  • The cheesecake can be refrigerated for up to 3 days, but it’s best when fresh!

Nutrition

Find it online: https://easyfoodflash.com/smores-cheesecake/