How to Make the Ultimate S’mores Cheesecake at Home

This S’mores Cheesecake captures all the nostalgic flavors of a classic campfire treat in a lighter, oven-baked dessert. With a graham cracker crust, creamy chocolate cheesecake center, and a toasted marshmallow topping, it’s indulgent without being over the top. Perfect for summer nights, cozy gatherings, or anytime you crave that s’mores magic—no fire pit required!

Why You’ll Love This Recipe

All the Classic Flavors: Graham cracker, chocolate, and toasted marshmallow come together in every bite.
Lighter Ingredients: Made with Greek yogurt, reduced-fat cream cheese, and a lower-sugar crust.
Show-Stopping Presentation: A beautiful dessert that’s easy to make and impressive to serve.
Perfect for Sharing: Sliceable and portable—ideal for potlucks, parties, or family desserts.

Ingredients

For the Crust

• 3/4 cup crushed low-fat graham crackers
• 2 tbsp light butter, melted
• 1 tbsp sugar substitute (optional)

For the Cheesecake Filling

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup nonfat Greek yogurt
• 1/4 cup unsweetened cocoa powder
• 1/3 cup sugar substitute or preferred sweetener
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt

For the Topping

• 1 cup mini marshmallows
• 1 tbsp chopped dark chocolate (optional)

Instructions

Prepare the Crust

• Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper.
• Mix crushed graham crackers, melted butter, and sweetener in a bowl until combined.
• Press firmly into the bottom of the pan. Bake for 8 minutes. Let cool slightly.

Make the Cheesecake Batter

• In a mixing bowl, beat the cream cheese until smooth.
• Add Greek yogurt, cocoa powder, sweetener, eggs, vanilla, and salt. Mix until creamy and well combined.
• Pour the batter over the crust and smooth the top.

Bake the Cheesecake

• Bake at 325°F for 35–40 minutes, or until the edges are set and the center slightly jiggles.
• Turn off oven, crack the door open, and let the cheesecake cool for 30 minutes.
• Chill in the fridge for at least 4 hours (or overnight) to set completely.

Add the Marshmallow Topping

• Once fully chilled, top the cheesecake with mini marshmallows.
• Broil on high for 1–2 minutes or use a kitchen torch to toast the marshmallows until golden brown.
• Sprinkle chopped dark chocolate over the top, if using.

Nutritional Information (Per Slice, Approximate)

Calories: 165 | Carbs: 15g | Fat: 8g | Protein: 6g | Sugar: 8g | Fiber: 2g

Tips for Success

• Don’t Overbake: Slight jiggle in the center is perfect—it’ll firm up as it chills.
• Chill Time Matters: For the best texture, refrigerate overnight before topping.
• Torch for Best Results: A kitchen torch gives you that perfect toasted marshmallow look.
• Try Variations: Add a drizzle of sugar-free chocolate syrup or top with crushed graham cracker crumbs.

Why This Recipe Works

• Balanced Sweetness: Cocoa and sweetener create a deep chocolate flavor without overpowering sugar.
• Creamy & Light: Yogurt and reduced-fat cream cheese keep it rich yet light.
• Textural Delight: Soft cheesecake, crunchy crust, gooey marshmallow—it hits all the notes.
• Crowd-Friendly: A show-stopper that’s easy to prep ahead and always gets compliments.

S’mores Cheesecake brings the joy of a summer treat into a sophisticated, lighter dessert. Whether you’re serving it at a dinner party, picnic, or as a fun weekend bake, this recipe satisfies the craving for chocolate and marshmallow in every creamy bite—no campfire necessary!