S’mores Cheesecake

I haven’t made a s’mores inspired dessert in a while…I love s’mores flavoured  desserts. I don’t even like actual s’mores that much, but I will always eat a s’mores dessert.

So I decided that I wanted t make a s’mores cheesecake. This cheesecake had a biscuit base, a chocolate cheesecake and then a toasted meringue on top.

The textures, the flavours, and the smell WERE ALL SO GOOD. If you like s’mores…or even if you don’t like s’mores, you need to try this!

A slice of the s'mores cheesecake on a plate, with the full cheesecake in the background.

Video Tutorial

Breakdown of the process

This cheesecake is pretty simple to make, but there are quite a few steps and you also need to do it over 2 days, because the cheesecake needs to set in the fridge overnight.

Here’s a quick overview of what you are going to be doing:

  • Make the biscuit base and add this into your tin.
  • Make your cheesecake batter and also add this into your tin.
  • Bake this in a water bath.
  • Let the cheesecake cool in the oven for an hour.
  • Let the cheesecake cool at room temperature.
  • Leave the cheesecake to set in your fridge overnight.
  • The next day make the meringue.
  • Add this onto the cheesecake and toast it.

Then it is done. Again, making it is easy, but it does take some time.

The wait is so worth it though.

The full s'mores cheesecake on a wooden chopping board.

The cheesecake batter

For the biscuits base, all you need is crushed digestive biscuits (or graham crackers) and butter.

For the actual cheesecake batter, I used the same cheesecake batter that I use all the time, except I added melted dark chocolate to it, because you can’t have a s’mores without chocolate.

I don’t use eggs in my cheesecake. This usually causes some confusion in my comments because I still bake the cheesecake.

Just trust me, yes technically it doesn’t need to be baked, but once it has been baked the texture is way better, it’s so creamy. So…just trust me.

Anyway, here are the ingredients you will need to make the batter:

  • Cream cheese – make sure to use full fat cream cheese.
  • Granulated sugar – caster sugar works too.
  • Corn flour – also known as cornstarch.
  • Vanilla extract
  • Double cream – also known as heavy cream.
  • Dark chocolate – dark chocolate works better than milk chocolate. Milk chocolate will just add sweetness, but not enough chocolate flavour. So use dark chocolate. 
The ingredients needed to make the cheesecake.

Baking cheesecake in a water bath

We’re going to bake our cheesecake in a water bath.

If you’ve never done this before, let me quickly explain how to do it and what it is.

To make a water a bath, all we are going to do is get a large baking/roasting tray that has high sides.

Add the tin that has your unbaked cheesecake in it, into the large baking tray. Then fill this tray with boiling water, until the water reaches about half way up the sides of the tin with the cheesecake in it.

Now just carefully place this into your oven.

The reason why we do this is because cheesecake are a little dramatic.

They do not like drastic changes in temperature and they don’t like getting too hot.

So the water in your water bath helps regulate the temperature of the cheesecake, it stops it from getting too hot.

This is going to help with the texture of your cheesecake. It will give you a much smoother, creamier cheesecake and it will also help prevent the cheesecake from cracking on top.

So it is an extra step, but an important one so don’t skip it!

The cheesecake inside of a water bath, before being baked.

Springform or regular cake tin?

Most cheesecakes are typically made in springform cake tins.

Personally, I prefer to just use a regular cake tin. Let me explain why.

Since we are baking the cheesecake in a water bath, if you are using a springform tin, you are going to have to wrap the outside of the tin with tinfoil a few times. Otherwise water from the water bath will get into the tin, and you will have a soggy cheesecake.

If you are using a regular cake tin, you don’t have to do this. So this is the only reason why I use a regular one.

BUTTTTT with a regular tin, it is a little harder to get the cheesecake out of the tin, after it has baked and set.

To take it out, I flip it over and heat the bottom and sides with a blow torch. If you don’t have a blow torch, you can just tip the tin in hot water instead.

Then I aggressively shake the tin until the cheesecake comes out.

If you are using a springform tin, you don’t have to do all this. All you need to do is open the tin. 

So do what you want with all this information. Both tins work perfectly fine, it’s just up to personal preference. I prefer regular tins, but use whatever you prefer.

The cheesecake inside of a tin, before being baked.
The cheesecake inside of a tin, after being baked.

Leaving the cheesecake to cool in the oven

I mentioned near the start of this blog post that we are going to leave the cheesecake to cool in the oven for an hour.

Basically, after the cheesecake has baked, you want to turn your oven off, open the door slightly, then leave the cheesecake in there.

The reason why we do this is because, again, cheesecakes are dramatic. They don’t like drastic changes in temperature.

If you take it out of the oven straight away, this is a very drastic change in temperature. So the cheesecake can end up cracking and it can also effect the texture of it.

So leave it to cool in there for about an hour, then take it out and let it cool completely.

Then you need to place it in your fridge overnight so it can set up.

I know this might seem like a lot, but good cheesecakes take some patience.

The top of the cheesecake before the meringue was added.

The Swiss meringue

The last thing we are going to make is a Swiss meringue, for the top of the cheesecake.

Swiss meringue is my favourite kind of meringue to make. It’s always so smooth and fluffy, I like it a lot.

Making it is super easy too, these are the ingredients you will need:

  • Egg whites
  • Granulated sugar
  • Salt
  • Vanilla extract

You just heat the egg whites, sugar and salt together, over some simmering water. Then you whip it and add the vanilla at the end.


I’ve learnt that using egg whites from a carton for meringue doesn’t work out well.

Egg whites from a carton don’t whip as well as fresh egg whites. It’s hard to get a firm glossy meringue with these egg whites.

So make sure to use fresh ones.

The top of the cheesecake with the toasted meringue.

How to toast the meringue without a blowtorch

The best way to toast your meringue, once you have added it to your cheesecake, is to use a blowtorch.

If you don’t have one though DON’T WORRY, there is another way.

Instead, place your cheesecake under your grill, or you might call it a broiler.

Keep the grill/broiler on low heat, then leave your cheesecake under it until your meringue is nice and toasty on top.

This will not take long at all, it might take less than a minute. So don’t walk away, you don’t want to burn your meringue and you also don’t want the cheesecake to start melting.

But after this, the cheesecake is finally done!

Here are some other cheesecake recipes you also need to try:

S'mores Cheesecake

5.0 from 1 vote


  • For the biscuit base:
  • 300g digestive biscuits or graham crackers

  • 120g unsalted butter, melted

  • For the cheesecake:
  • 800g full fat cream cheese

  • 150g granulated sugar

  • 60g corn flour

  • 2 teaspoons vanilla extract

  • 300ml double cream, warm (just heat it in your microwave for 30-60 seconds)

  • 160g dark chocolate, melted

  • For the meringue:
  • 3 egg whites

  • 150g granulated sugar

  • 1/8 teaspoon salt

  • 2 teaspoons vanilla extract


  • Pre-heat your oven to 170c/325f. Then grease and line the bottom and sides of an 8 inch cake tin. Leave this aside.
  • Making the biscuit base:
  • Start by crushing your biscuits. You can either do this in a food processor, or add them into a food bag and hit with a rolling pin.
  • Mix these crushed biscuits with the melted butter.
  • Add this into your prepared cake tin, press it down until you get a flat even layer, then leave aside.
  • Making the cheesecake batter:
  • In a large bowl, add the cream cheese, sugar, corn flour and vanilla. Mix until combined.
  • Add half of the warm double cream, mix this in, then mix in the remaining cream.
  • Now mix in the melted chocolate.
  • Add this into your cake tin and smooth it out.
  • Baking the cheesecake:
  • We are baking this cheesecake in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.
  • Carefully place this into your pre-heated oven and bake for around 45-50 minutes. It is done when the sides look set but the centre is still slightly jiggly.
  • Once it has baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.
  • After an hour, take the cheesecake out of the oven and let it cool down completely. Then leave it in your fridge to set overnight.
  • Making the meringue:
  • The next day, take your cheesecake out of the tin, then place this back into your fridge whiles you make the meringue.
  • In a pot, add some water and place this over medium heat. Let this come to a simmer.
  • In a bowl, mix together the egg whites, sugar and salt. Place this on top of the pot with the simmering water. Make sure that the water is not touching the bottom of the bowl, if it is, pour some water out.
  • Keep heating this, whiles stirring, until all the sugar has dissolved. To check if it has dissolved, rub some of the mixture between your fingers. If you can't feel any grains of sugar, it is ready.
  • Take this off the simmering water, then whip the mixture until you get stiff peaks. Once you get stiff peaks, mix in the vanilla.
  • Add this on top of your cheesecake, spread it out, then toast the meringue with a blow torch.
  • Now you can cut into it and enjoy!

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