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Perfect Campfire S’mores Cheesecake with Toasted Marshmallow Fluff

campfire smores cheesecake - featured image
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A nostalgic and gooey cheesecake that captures the magic of campfire s’mores with a graham cracker crust, creamy chocolate chip cheesecake filling, and a homemade toasted marshmallow fluff topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 1 cup mini chocolate chips (semi-sweet or bittersweet)
  • 3 large egg whites, room temperature
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until crumbs are evenly coated and hold together when pressed.
  2. Press crumb mixture firmly into the bottom of a 9-inch springform pan. Compact evenly using the bottom of a glass or measuring cup. Bake for 8 minutes, then remove and let cool.
  3. In a large bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy (3-4 minutes). Scrape down sides as needed.
  4. Add eggs one at a time, mixing gently after each addition. Mix just until combined to avoid cracks.
  5. Mix in vanilla extract and sour cream until smooth. Fold in mini chocolate chips gently with a spatula.
  6. Pour filling over cooled crust and smooth the top.
  7. Bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  8. Remove cheesecake and cool completely at room temperature, then chill in fridge for at least 4 hours or overnight.
  9. To make toasted marshmallow fluff: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  10. Gradually add sugar, a spoonful at a time, increasing speed to high. Beat until stiff, glossy peaks form (6-7 minutes). Mix in vanilla extract.
  11. Spread marshmallow fluff evenly over chilled cheesecake.
  12. Use a kitchen torch to toast fluff until golden and lightly browned. Alternatively, broil on high about 6 inches from heat for 1-2 minutes, watching closely.
  13. Let cheesecake sit for 10 minutes before slicing and serving.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Avoid overmixing to prevent cracks. Cool cheesecake slowly with oven door cracked to prevent cracking. Toast marshmallow fluff carefully to avoid burning. For gluten-free, substitute graham crackers with gluten-free crumbs. For dairy-free, try vegan cream cheese and coconut oil (not tested).

Nutrition

Keywords: campfire s'mores cheesecake, toasted marshmallow fluff, graham cracker crust, chocolate chip cheesecake, easy cheesecake recipe, campfire dessert

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