Smores Cheesecake
A decadent combination of creamy cheesecake, crunchy graham cracker crust, melty chocolate, and toasted marshmallows, perfect for indulgent gatherings and s'mores lovers alike.
Ingredients
Instructions
- Crush 14 graham crackers and mix with melted butter and 1/4 cup sugar. Press into a 13 x 9-inch pan to form the crust.
- Chop the remaining 4 graham crackers and set aside.
- In a mixing bowl, beat cream cheese, remaining 1 cup sugar, and vanilla until smooth. Add eggs one at a time and mix until blended.
- Stir in half of the chopped Hershey bars into the cream cheese mixture.
- Pour the filling into the prepared crust.
- Sprinkle the remaining chopped Hershey bars, marshmallows, and chopped graham crackers on top.
- Bake at 350°F (175°C) for 40 minutes until the center is almost set.
- Cool the cheesecake completely, then refrigerate for at least 3 hours.
- Cut into bars and serve.
Tips & Substitutions
For a richer flavor, consider using a mix of different chocolate bars instead of just Hershey's. If you're short on time, use store-bought graham cracker crust instead of making your own. To make it a bit lighter, you can substitute low-fat cream cheese from American recipes. Ensure your ingredients are at room temperature for a smoother batter.
Serving Suggestions
Cut the cheesecake into bars and serve chilled, optionally drizzling with chocolate sauce or topping with whipped cream for extra indulgence. It pairs beautifully with Pudding Ice Cream Sandwiches for a delightful dessert spread. For an added touch, serve with fresh berries or a scoop of vanilla ice cream on the side.
Storage & Reheating
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars wrapped tightly in plastic wrap and aluminum foil for up to 2 months. To enjoy, simply thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Smores Cheesecake contains roughly 1049 calories, with 10g protein, 126g carbohydrates, and 57g fat. It is an excellent source of vitamin C (66% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for this recipe?
Absolutely! Feel free to experiment with different types of chocolate, such as dark chocolate or even flavored chocolate bars. Just keep the same quantity to maintain the balance of flavors in the cheesecake.
What can I use instead of eggs in this cheesecake recipe?
You can substitute eggs with unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). This will help bind the ingredients while keeping the cheesecake moist.
How can I tell when the cheesecake is done baking?
Look for the edges to be set while the center remains slightly jiggly. It will firm up as it cools. Baking time may vary, so keep an eye on it after the 30-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).