Easy No-Crack S'mores Cheesecake Recipe
Transport yourself to a campfire with this Easy No-Crack S'mores Cheesecake! Featuring a graham cracker crust, rich melted chocolate filling, and toasted marshmallow topping, it's a crowd-pleasing dessert that's easier than you think to make.
Equipment
- 9-inch springform pan
- Electric mixer
- Spatula
- Mixing bowls
- Wire rack
- Kitchen torch or oven broiler
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs 150g
- 0.25 cup granulated sugar 50g
- 6 tbsp unsalted butter 85g, melted
For the Cheesecake Filling
- 24 oz cream cheese 680g, room temperature
- 0.75 cup granulated sugar 150g
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup sour cream 120ml
- 4 oz semi-sweet chocolate 115g, melted and cooled
For the Topping
- 1.5 cups mini marshmallows
- 2 oz milk chocolate 55g, chopped
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Grab your 9-inch springform pan.
- Step 2: In a medium bowl, mix graham cracker crumbs and sugar. Pour in melted butter and mix until evenly moistened.
- Step 3: Pour the crumb mixture into the springform pan and press down firmly into an even layer.
- Step 4: Pre-bake the crust in the preheated oven for 10 minutes. Remove and let cool completely on a wire rack.
- Step 5: While crust cools, in a large bowl, beat room temperature cream cheese and sugar until smooth and creamy.
- Step 6: Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
- Step 7: Gently stir in vanilla extract and sour cream until just incorporated.
- Step 8: Gently fold in the melted and cooled semi-sweet chocolate with a spatula until no streaks remain.
- Step 9: Pour the filling over the cooled crust, smooth the top, and bake at 325°F (160°C) for 45-50 minutes, until edges are set and center is slightly jiggly.
- Step 10: Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for about an hour.
- Step 11: Remove from oven, let cool completely on a wire rack, then cover and refrigerate for at least 6 hours (preferably overnight).
- Step 12: Once well-chilled, arrange mini marshmallows evenly over the top.
- Step 13: Toast the marshmallows using a kitchen torch until golden brown, or place under a broiler for 1-2 minutes, watching carefully.
- Step 14: Melt chopped milk chocolate and drizzle it over the toasted marshmallows.
- Step 15: Unlatch springform pan, slice, and serve. Enjoy!
Notes
Substitutions & Additions: Try using chocolate graham crackers or crushed chocolate sandwich cookies for the crust. Use milk or dark chocolate chips in the filling. Fold in mini chocolate chips for extra goodness. Swirl in melted peanut butter for a twist. Crumble extra graham crackers on top for texture.
Tips for Success: Use room temperature ingredients. Do not overmix the batter, especially after adding eggs. Cool gradually in the oven. Allow ample chill time (at least 6 hours). Optionally, line the pan bottom with parchment paper. The baked cheesecake can be made 1-2 days ahead.
Storage: Store leftovers in the refrigerator, well-wrapped, for 3-4 days.