S’mores Cheesecake with Toasted Marshmallow Meringue

Why You’ll Love S’mores Cheesecake with Toasted Marshmallow Meringue Recipe

• Combines all the classic flavors of s’mores in an elegant cheesecake.
• Features a beautiful swirled chocolate and marshmallow filling.
• Rich, creamy texture with a crisp graham cracker crust.
• Finished with luscious chocolate ganache and toasted meringue.
• Perfect make-ahead dessert for parties and special occasions.
• A show-stopping centerpiece that tastes as amazing as it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Salted butter, melted

For the cheesecake filling:

• Cream cheese, room temperature
• Granulated sugar
• Large eggs, room temperature
• Full-fat sour cream, room temperature
• Corn starch
• Salt
• Vanilla extract
• Marshmallows

For the chocolate cheesecake portion:

• Melted milk chocolate
• Cocoa powder
• Heavy cream

For the ganache:

• Heavy cream
• Semi-sweet chocolate, chopped

For the toasted marshmallow meringue:

• Granulated sugar
• Egg whites, room temperature
• Cream of tartar
• Salt
• Vanilla extract

Directions

1. Preheat the oven and prepare a 9-inch springform pan with nonstick spray. Combine the graham cracker crumbs and melted butter, then press the mixture into the pan and slightly up the sides. Bake until lightly set.
2. Reduce the oven temperature and prepare for a water bath. Beat the softened cream cheese until smooth, then mix in the sugar. Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream, vanilla, corn starch, and salt until just combined.
3. Remove a portion of the cheesecake batter and place it in a separate bowl. Mix the melted chocolate, cocoa powder, and cream into this portion to create the chocolate batter.
4. Toast the marshmallows until golden and add them to the remaining vanilla batter. Mix gently, leaving a few marshmallow pieces throughout the batter.
5. Alternate spoonfuls of the marshmallow batter and chocolate batter into the crust. Use a knife to gently swirl the mixtures together for a marbled effect.
6. Bake the cheesecake until the center is just set with a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside the oven.
7. Cool the cheesecake at room temperature before transferring it to the refrigerator. Chill for at least 6 hours, preferably overnight.
8. Prepare the ganache by pouring hot cream over chopped chocolate. Let it sit briefly, then stir until smooth. Spread the ganache over the chilled cheesecake.
9. Make a Swiss meringue using the sugar, egg whites, cream of tartar, salt, and vanilla. Whip until glossy, thick peaks form.
10. Pile the meringue onto the cheesecake, creating decorative swirls. Toast the surface with a kitchen torch until lightly browned.
11. Slice and serve chilled.

Servings and timing

• Servings: 8
• Prep Time: 1 hour 15 minutes
• Bake Time: 1 hour 40 minutes
• Cooling Time: 2 hours 30 minutes
• Chill Time: 6 hours
• Total Time: Approximately 11 hours 25 minutes

Variations

• Use dark chocolate instead of milk chocolate for a deeper chocolate flavor.
• Add mini chocolate chips to the batter for extra texture.
• Substitute chocolate graham crackers for part of the crust.
• Mix crushed chocolate sandwich cookies into the crust for a richer base.
• Add a drizzle of caramel sauce before serving.
• Top with crushed graham crackers for additional crunch.
• Make individual mini cheesecakes using a muffin tin.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container or cake carrier to maintain freshness.

For longer storage, freeze individual slices or the entire cheesecake without the meringue topping for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.

To serve after freezing, thaw overnight in the refrigerator.

This dessert is best enjoyed chilled and does not require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes. In fact, it tastes even better after chilling overnight, making it an ideal make-ahead dessert.

Why do the ingredients need to be at room temperature?

Room-temperature ingredients blend more smoothly, creating a creamy, lump-free cheesecake batter.

Can I skip the water bath?

A water bath helps the cheesecake bake evenly and reduces the chance of cracks, so it is highly recommended.

How do I know when the cheesecake is done baking?

The edges should be set while the center still has a slight wobble when gently shaken.

Can I use marshmallow fluff instead of toasted marshmallows?

Yes, although toasted marshmallows provide a more authentic campfire flavor.

What type of chocolate works best?

A combination of milk and semi-sweet chocolate creates a balanced sweetness, but you can adjust according to your preference.

How can I prevent cracks in my cheesecake?

Avoid overmixing, use a water bath, and allow the cheesecake to cool gradually in the oven after baking.

Can I make this recipe without a kitchen torch?

Yes. You can briefly place the meringue under a broiler, watching carefully to prevent burning.

How long should I chill the cheesecake?

At least 6 hours, though overnight chilling produces the best texture and flavor.

Can I freeze leftovers?

Yes. The cheesecake freezes well for up to 2 months when properly wrapped and stored.

Conclusion

S’mores Cheesecake with Toasted Marshmallow Meringue transforms a beloved campfire treat into an indulgent, bakery-worthy dessert. With layers of creamy cheesecake, rich chocolate, toasted marshmallow flavor, and a stunning meringue topping, every bite delivers the perfect balance of nostalgia and decadence. Whether you’re serving it at a holiday gathering or a special celebration, this cheesecake is guaranteed to impress.