There’s nothing like sitting around a campfire, toasting marshmallows, and making s’mores.
It’s one of those memories that sticks with you, full of laughter, sticky fingers, and chocolate-smudged faces.
I wanted to bring that same cozy, nostalgic vibe into a dessert that everyone—gluten-free or not—could enjoy.
This Gluten-Free S’mores Cheesecake is the perfect blend of creamy cheesecake, gooey marshmallow, and that signature graham cracker crunch.
Tips & Variations
- Substitutions: Swap sour cream for plain Greek yogurt if that’s what you have on hand.
- Make It Dairy-Free: Use vegan cream cheese and sour cream alternatives. Also, grab dairy-free chocolate.
- Flavor Twist: Add 1 tsp of espresso powder to the cheesecake filling for a mocha-inspired s’mores twist.
- Presentation: For a cleaner slice, wipe your knife with a damp paper towel between cuts.

Irresistible Gluten-Free S’mores Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A decadent cheesecake layered with a gluten-free graham cracker crust, creamy filling, and toasted marshmallow topping. Perfect for any occasion.
Ingredients
For the Crust:
- 2 cups gluten-free graham crackers, crushed (about 10–12 crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Topping:
- 1 ½ cups mini marshmallows
- 1 bar gluten-free milk chocolate, broken into pieces
- Extra crushed gluten-free graham crackers for garnish
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a bowl, mix the crushed graham crackers, melted butter, and sugar until it resembles wet sand.
- Press the mixture firmly into the bottom of the pan, creating an even layer. Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
- Add in the vanilla and eggs, one at a time, mixing well after each addition.
- Fold in the sour cream until everything is just combined.
- Pour the filling over the crust and smooth the top with a spatula.
Bake the Cheesecake:
- Place the pan on the middle rack of your oven and bake for 45-50 minutes, or until the center is slightly jiggly but mostly set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 1 hour to prevent cracks.
- Chill in the fridge for at least 4 hours, preferably overnight.
Add the S’mores Topping:
- Once chilled, preheat your broiler on low.
- Sprinkle the marshmallows and chocolate pieces evenly over the top of the cheesecake.
- Place the cheesecake under the broiler for 1-2 minutes, watching closely, until the marshmallows are golden and gooey.
Garnish and Serve:
- Sprinkle additional crushed graham crackers on top for a final touch.
- Slice and serve chilled or at room temperature. Enjoy every gooey, chocolatey bite!
Notes
For best results, chill the cheesecake overnight before adding the topping.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 26g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg