S’mores Cheesecake Recipe

If you love traditional baked cheesecake then wait until you sink your teeth into a slice of this decadent S’mores Cheesecake recipe!

one slice of smores cheesecake ona white plate

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!


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!

side shot of smores cheesecake on a gold plate


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.


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.

overhead shot of a s'mores cheesecake recipe


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.

smores cheesecake on a white plate recipe


  • 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.
toasted marshmallow s'mores cheesecake recipe


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

Yield: 12

S'mores Cheesecake Recipe

S'mores Cheesecake Recipe

If you love traditional baked cheesecake then wait until you sink your teeth into a slice of this decadent S’mores Cheesecake recipe!

Prep Time 12 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 42 minutes


Cake Ingredients:

  • 1 ½ cups cracker crumbs
  • ½ cup brown sugar
  • 1 teaspoon of vanilla extract
  • 5 tbsp. of unsalted butter
  • ¾ cup chocolate chips
  • 1 cup of marshmallows

Cheesecake Ingredients:

  • 2 cups cream cheese
  • ½ cup sour cream
  • 2 eggs
  • ¾ cup heavy cream
  • ¾ cup white granulated sugar
  • 2 tbsp. of corn starch
  • 2 teaspoons of vanilla extract


  • ½ cup of melted chocolate
  • 2 cups marshmallows


  1. Crush the biscuits into crumbs, mix with brown sugar, vanilla extract and melted butter. Mix very well, the mixture will turn out in consistency, like wet sand.
  2. Wrap a detachable form (22-23 cm) on the outside with foil in several layers so that water does not get inside (when baking in a water bath). Grease the inside of the mold with oil. Spread the crumb mixture evenly across the bottom of the pan, pressing it against the bottom and halfway down the sides.
  3. Break or cut the chocolate into small pieces, evenly distribute it on the base, spread the marshmallows on top (if it is large, you can cut it with wet scissors).
  4. In a bowl, mix soft cream cheese, cornstarch, vanilla extract, sour cream and sugar, pour in the cream. Beat at low speed with a mixer.
  5. Add eggs one at a time, beating with a whisk. If the mixture turns out to be watery, you can add a spoonful of sour cream thickener and beat the mixture.
  6. Pour the batter into the pan and spread evenly with a spatula.
  7. Place the cheesecake pan in a large baking pan. Carefully pour boiling water into a large mold, approximately to the middle of the mold wall. Bake 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest 10 minutes and remove from oven.
  8. Gently run a butter knife between the sides of the cheesecake and the springform pan to gently separate it from the pan. Don't take the cheesecake out of the mold yet. Refrigerate the cheesecake for an hour.
  9. Turn on the roaster in the oven. Cover the top of the cheesecake with melted chocolate.
  10. And spread the marshmallows evenly.
  11. Place the cheesecake in the oven, under the roasting pan. Let the marshmallows roast for only 30-35 seconds. It fries up very quickly. If there is no roaster, then turn on the oven at 200C and leave the cheesecake for 2-3 minutes to roast the marshmallows on top. Remove the cheesecake as soon as the marshmallow is lightly browned. Cool the cheesecake completely, cover carefully and refrigerate for at least 4 hours. Cut with a wet knife.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.