S'mores Cheesecake

Marshmallow based cheesecake on a layer of milk chocolate fudge and a graham cracker crust.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Author Sam Merritt



  • 2 1/2 cups graham cracker crumbs
  • 10 Tbsp salted butter melted
  • 2 Tbsp granulated sugar

Milk Chocolate Fudge

  • 1 can sweetened condensed milk 14 oz
  • 1 bag milk chocolate chips 11.5 oz
  • 2 Tbsp butter
  • 1 tsp pure vanilla extract

Marshmallow Cheesecake

  • 32 oz cream cheese softened, 4 packages
  • 14 oz marshmallow fluff
  • 1 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream


  • Preheat oven to 350 degrees.

Graham Cracker Crust

  • In a medium-sized bowl, combine 10 tbsp melted butter, graham cracker crumbs, and 2 Tbsp granulated sugar.
  • Press into the bottom of a 10.5" springform pan and set aside

Milk Chocolate Fudge Center

  • In a medium saucepan, combine sweetened condensed milk, Hersheys milk chocolate chips, and 2 Tbsp butter.
  • Heat over low heat, stirring frequently, until all ingredients are melted and combined.
  • Remove from heat and stir in 1 tsp vanilla extract. Stir.
  • Pour over graham cracker crust. Set aside while you prepare the marshmallow cheesecake layer.

Marshmallow Cheesecake

  • In stand mixer, cream together cream cheese, marshmallow fluff, and sugar.
  • Add 1 tsp vanilla and stir.
  • Add in eggs, 1 at a time, beating well after each addition.
  • Add sour cream and heavy cream, beat until combined, stopping to scrape down the sides of the bowl halfway through.
  • Bake on 350 degrees F for 55 minutes. Center should be set and edges golden brown.
  • Refrigerate for 4 hours before serving. If desired, sprinkle with additional graham cracker crumbs and drizzle with melted milk chocolate (I melted 2.5 Milk Chocolate Hershey's bars for my chocolate drizzle)