If you love traditional baked cheesecake then wait until you sink your teeth into a slice of this decadent S’mores Cheesecake recipe!
This recipe easily converts a plain baked cheesecake into a gourmet dessert by layering chocolate and marshmallows over the cheesecake cracker crust and again as a topping to the baked cheesecake filling. The visual effect of this S’mores cheesecake is stunning, equally matching in chocolate s’mores indulgence!
WHAT YOU SHOULD KNOW ABOUT S’MORES CHEESECAKES?
This baked S’mores cheesecake is made no differently to a regular plain baked cheesecake except for the S’mores influence in the ingredients, of course! While baking a cheesecake is probably the most familiar cooking method known to the majority of home bakers, it’s just as easy to make this scrumptious treat in an Instant Pot.
Be sure to check out my detailed instructions below should you want to try this cooking variation!
HOW SHOULD I STORE THIS S’MORES CHEESECAKE?
This S’mores cheesecake can be stored in an airtight container in the refrigerator for up to 5-7 days.
You also have the option of freezing this cheesecake for up to 3 months, but then I recommend that the cheesecake is wrapped tightly to prevent the marshmallow topping from getting freezer burn. When ready to serve, defrost the cheesecake in the refrigerator for a few hours.
IS THIS CHEESECAKE GLUTEN-FREE?
That depends on the crackers you use to make the cheesecake crust. All other ingredients in this cheesecake are gluten-free. If you choose gluten-free crackers for the cheesecake crust, then this dessert will be completely gluten-free.
CAN I MAKE THIS S’MORES CHEESECAKE RECIPE IN AN INSTANT POT?
Yes! Use a springform pan and assemble the cheesecake. Once the ingredients are added to the springform pan, cover the bottom and the top of the pan with aluminum foil to seal it from water. You’ll add the marshmallows on top last when it’s finished, and then toast them under a broiler or a torch.
Add the minimum required amount of water according to your Instant Pot manufacturer’s instructions. Place the springform pan on a trivet and lower it to the bottom of the electric pressure cooker liner. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes.
Allow the pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing it and refrigerating.
WHAT VARIATIONS CAN I MAKE TO THIS S’MORES CHEESECAKE?
- For added chocolate decadence to this dessert, add cocoa powder or melted chocolate into the crumb crust and cheesecake filling.
- If you’re rushed for time or want to decrease your recipe preparations, use a ready-made store-bought cracker crust instead of making your own Graham cracker crust.
- Make mini S’mores cheesecake by dividing the ingredients and assembling the mini cheesecakes in a muffin tin with paper liners.
- Regular marshmallows can be used in this cheesecake; cut down to the size needed; otherwise, use mini marshmallows.
TIPS FOR MAKING S’MORES CHEESECAKES
This S’mores cheesecake will be slightly delicate once removed from the oven, which is why it’s so important to allow it to set further in the refrigerator for about 4 hours once it’s fully cooled. I recommend keeping the cheesecake in the mold while it cools and chills in the refrigerator – it’s much easier to handle it that way.
If you decide to make this cheesecake in advance, store it in the mold and then cover it with plastic wrap and foil if you don’t need that mold immediately for other recipes. Otherwise, transfer the cheesecake to an airtight container.
Another way to melt the chocolate and brown the tops of the marshmallows is to use a kitchen blow torch.
Use regular melting chocolate for this S’mores cheesecake or melt down Hershey’s chocolate bar for a more authentic experience!
More Delicious Dessert Recipes To Try
- Fig Loaf Cake
- Carrot Cake Whoopie Pies
- Easy Double Chocolate Cookies
- Starbucks Copycat Blueberry Muffins
- Blueberry Lemon Cake