If you have a soft spot for the nostalgic campfire favorite, get ready to fall in love all over again with this indulgent S’mores Cheesecake Recipe. It perfectly captures the gooey, chocolatey, and crunchy elements of classic s’mores, but in a creamy, dreamy cheesecake form that’s ideal for sharing with friends or savoring on a cozy night in.
Ingredients You’ll Need
Each ingredient in this S’mores Cheesecake Recipe plays a simple but essential role in building layers of flavor and textures that will delight your taste buds. From the crunchy graham cracker crust to the luscious cream cheese filling and the rich chocolate topping, every component is thoughtfully chosen.
- 1 ½ cups graham cracker crumbles: Provides the classic crunchy base that’s foundational to s’mores flavor.
- 1/2 cup butter (melted): Binds the crust together while adding richness and moisture.
- 1/2 cup granulated sugar: Sweetens the crust and cheesecake layers evenly without overpowering.
- 16 oz cool whip (thawed): Lightens the cheesecake filling for a fluffy, creamy texture.
- 1/4 cup powdered sugar: Adds sweetness with a smooth, fine texture that blends well.
- 1 tsp vanilla extract: Enhances the overall flavor with warm aromatic notes.
- 3 8-ounce blocks cream cheese (softened): The rich, tangy base that turns the dessert into a cheesecake.
- 1/4 cup cocoa powder: Gives the chocolate cheesecake layer an intense, deep chocolate taste.
- 1 cup marshmallow fluff: Captures the gooey marshmallow essence signature to s’mores.
- 1 cup Nutella: Adds a luscious hazelnut and chocolate swirl for extra indulgence.
- 8-ounce semi-sweet chocolate chips: Creates the silky chocolate ganache topping.
- 1 cup heavy cream: Used to melt and blend chocolate chips into a smooth coating.
- Chocolate bars, marshmallows, and graham crackers for garnish: Decorative and delicious toppings that shout classic s’mores.
How to Make S’mores Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by mixing the graham cracker crumbles with 1/4 cup granulated sugar and melted butter in a medium bowl. Stir until every crumb is well coated with butter, ensuring a sturdy and flavorful crust. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan lined with parchment paper. Pop the crust into the fridge to chill while you prepare the filling.
Step 2: Whip Up the Cream Cheese Base
In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is silky smooth. Then fold in the thawed cool whip to lighten it, creating a luscious and fluffy cheesecake filling that’s perfect for layering.
Step 3: Divide and Flavor the Filling
Split the mixture evenly into two separate bowls. To one bowl, add the cocoa powder and the remaining 1/4 cup granulated sugar, blending until perfectly smooth to make the chocolate cheesecake layer. Into the second bowl, gently mix the marshmallow fluff, creating a sweet, airy marshmallow cheesecake layer.
Step 4: Layer and Chill the Chocolate Base
Take the crust-lined pan out of the fridge and spread the chocolate cheesecake filling evenly across the bottom. Dollop Nutella over this layer and swirl it gently with a spoon or piping bag for a beautiful marbled effect. Return the pan to the refrigerator and let it chill for about 10 minutes, allowing the Nutella to firm up slightly.
Step 5: Add the Marshmallow Layer
Spread the marshmallow cheesecake mixture evenly on top of the chocolate and Nutella layers. Make sure it covers the surface smoothly and evenly, then place the cheesecake back into the fridge for at least one hour to set properly.
Step 6: Prepare the Chocolate Ganache Topping
In a microwave-safe bowl, heat the heavy cream in 1-minute increments until hot but not boiling. Stir in the semi-sweet chocolate chips until completely melted and silky smooth. Adjust the cream quantity as needed to get a pourable but thick ganache consistency.
Step 7: Coat and Garnish the Cheesecake
Remove the cheesecake from the springform pan and place it on a wire rack over a baking sheet. Pour the ganache all over, covering the top and sides thoroughly. Place it back in the fridge briefly to let the chocolate harden. Finally, decorate with marshmallows, chunks of chocolate bars, and graham crackers for that unmistakable s’mores charm.
Step 8: Serve and Enjoy!
Slice your masterpiece into generous pieces and enjoy immediately, or keep it chilled until you’re ready to enjoy this creamy, crunchy, melt-in-your-mouth delight.
How to Serve S’mores Cheesecake Recipe
Garnishes
Adding extra toppings like toasted mini marshmallows, crushed graham crackers, and a drizzle of Nutella on each slice enhances every bite with contrasting textures and eye-catching visuals. Toasted marshmallows add that toasty campfire touch most crave.
Side Dishes
This cheesecake pairs beautifully with fresh berries, which add a bright, juicy contrast to the richness, or with a scoop of vanilla ice cream for a classic creamy complement. Coffee or a milkshake is a perfect beverage sidekick for s’mores flavor enthusiasts.
Creative Ways to Present
Try serving the cheesecake portioned in mini jars or individual glasses layered with extra graham cracker crumbs and chocolate shavings for a modern twist. You can even cut it into bite-sized squares and arrange them on a platter with skewers for an easy party treat.
Make Ahead and Storage
Storing Leftovers
Keep your S’mores Cheesecake Recipe tightly covered with plastic wrap or in an airtight container and refrigerate for up to 4 days. This not only preserves freshness but allows the flavors to meld and become even more delicious.
Freezing
To freeze, wrap the cheesecake securely in plastic wrap followed by aluminum foil, or store in a freezer-safe container. It freezes beautifully for up to 2 months without losing texture or flavor. Thaw overnight in the refrigerator before serving.
Reheating
Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. It’s best enjoyed chilled or at room temperature so all those luscious layers stay perfectly creamy.
FAQs
Can I use a different type of chocolate instead of semi-sweet?
Absolutely! You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate depending on your preference. Just keep in mind that darker chocolates will make the cheesecake richer and less sweet.
Is it possible to make this cheesecake gluten-free?
Yes! Simply swap out the graham cracker crumbs for gluten-free graham crackers or another gluten-free cookie crumb option. Just ensure all other ingredients are certified gluten-free.
Can I make this cheesecake in advance for a party?
This cheesecake is fantastic for making ahead. Prepare it a day or two early, keep it refrigerated, and add the final garnishes just before serving to keep everything fresh and picturesque.
What if I don’t have a springform pan?
You can try assembling the cheesecake in a regular cake pan lined with parchment paper, but a springform pan really makes removal easier and neater. If you don’t have one, just be extra careful when lifting out the cheesecake.
How do I get the perfect swirl with the Nutella?
Dollop the Nutella onto the chocolate cheesecake layer and use the tip of a small spoon or the narrow end of a piping bag to create gentle swirling motions. Avoid overmixing to keep those beautiful marbled patterns visible.
Final Thoughts
This S’mores Cheesecake Recipe is a total showstopper that combines childhood nostalgia with adult indulgence in the best way possible. Whether you’re baking for a special occasion or simply craving a rich treat, you’re going to adore the layers of creamy chocolate, marshmallow, and crunchy graham cracker. Trust me, it’s a dessert worth sharing and savoring!
Print
S’mores Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This decadent S’mores Cheesecake combines the classic campfire flavors of graham crackers, marshmallows, and chocolate with a creamy cheesecake twist. Featuring a graham cracker crust, rich chocolate and marshmallow-flavored cheesecake layers, topped with a smooth chocolate ganache and garnished with marshmallows, graham crackers, and chocolate bars, this no-bake cheesecake is a perfect dessert for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbles
- ½ cup melted butter
- ¼ cup granulated sugar
Cheesecake Filling
- 3 (8-ounce) blocks cream cheese, softened
- 16 oz cool whip, thawed
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup granulated sugar (divided as ¼ cup for crust and ¼ cup for filling)
- ¼ cup cocoa powder
- 1 cup marshmallow fluff
- 1 cup Nutella
Chocolate Topping
- 8-ounce semi-sweet chocolate chips
- 1 cup heavy cream
Garnish
- Chocolate bars
- Marshmallows
- Graham crackers
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbles with ¼ cup granulated sugar, then add melted butter. Mix thoroughly until the graham cracker mixture is fully saturated.
- Set the crust: Firmly press the crust mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper. Place the pan into the refrigerator to chill while preparing the filling.
- Mix cream cheese base: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and well combined using a mixer.
- Add cool whip: Fold the thawed cool whip into the cream cheese mixture until the texture is creamy and smooth.
- Divide mixture and flavor: Split the cheesecake mixture evenly into two bowls. In one bowl, mix in cocoa powder and ¼ cup granulated sugar until smooth for the chocolate layer. In the other bowl, mix in marshmallow fluff for the marshmallow layer.
- Layer chocolate cheesecake: Remove springform pan from refrigerator and spread the chocolate cheesecake mixture evenly across the crust.
- Swirl Nutella: Spoon or pipe Nutella over the chocolate layer and gently swirl it in. Refrigerate the cheesecake for about 10 minutes until the Nutella firms up.
- Add marshmallow layer: Spread the marshmallow cheesecake mixture evenly over the Nutella layer. Refrigerate for at least 1 hour to set the layers.
- Make chocolate ganache: In a microwave-safe bowl, heat heavy cream in 1-minute increments until hot but not boiling. Stir in chocolate chips until fully melted and smooth, adjusting cream quantity to achieve a pourable but thick consistency.
- Coat cheesecake with ganache: Remove cheesecake from the springform pan, place on a wire rack over a baking sheet, and pour the chocolate ganache over the top and sides until completely coated. Return to the refrigerator for a few minutes to let the ganache firm up.
- Garnish and serve: Top the cheesecake with marshmallows, graham crackers, and chocolate bars. Slice into 10 servings and serve chilled.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Chilling times are important to help the layers set properly, so do not skip refrigeration steps.
- You can toast marshmallows lightly for extra flavor in the garnish if desired.
- For easier slicing, dip your knife in hot water and wipe between cuts.
- This cheesecake is best served chilled but not frozen.
