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This simply stunning Instant Pot S’mores Cheesecake isn’t just the most picturesque cheesecake you’ll ever make, it’s also the most delicious! Using the Instant Pot to whip this dessert up also shortens the process of traditional cheesecake baking in a wonderful way.
S’mores are such underutilized desserts. The combination of graham crackers, melted chocolate and gooey toasted marshmallows is a simple delight that’s hard to beat!
I also love that s’mores are reminiscent of summer campfires, cozy fall nights, and chilly winter gatherings. There’s never a bad time to crave a s’more, meaning this cheesecake is perfect to make all year long.
I love making this s’mores cheesecake for the presentation value alone! This is one of those desserts that even the most anti-social media friends of yours will want to snap a picture of.
The toasted marshmallows with chocolate drizzle are really quite striking on top of the cheesecake, even if your drizzle gets a little messy. It’s hard to screw up this gorgeous cheesecake!
And even if your topping does look a bit messy, how absolutely delicious this dessert is will make up for it.
Trust me, NO ONE believe me when I say that this cheesecake is made in the Instant Pot. It almost feels like I’m cheating! It’s so much simpler than using the traditional oven baked method, and it tastes just as amazing.
Plus, the toasted and gooey marshmallows with melted chocolate on top of the perfect cheesecake doesn’t hurt either.
Ingredients for this Instant Pot s’mores cheesecake:
For the cheesecake crust, you’ll need:
- Graham cracker crumbs – You can make these by crushing graham crackers in a durable zip-top bag.
- Butter – Melted unsalted butter us what you’ll need. Not salted!
The cheesecake filling calls for:
- Cream cheese – Use a full fat cream cheese, and make sure it’s at room temperature.
- Sugar – Plain white granulated sugar is all you need.
- Flour – Use all-purpose flour, nothing fancy!
- Salt – Just a sprinkle of kosher salt should do the trick.
- Heavy cream – This is needed for the ultra creamy consistency, so don’t substitute it with anything else.
- Vanilla extract – This helps add a depth to the sweetness.
- Eggs – They’ll need to be at room temperature.
For the s’mores topping, here’s what to get:
- Heavy cream
- Semi-sweet chocolate – For a sweeter flavor, you can use milk chocolate. For a richer flavor, use dark chocolate. For a taste that I think is just right, use semi-sweet!
- Marshmallows – I find that mini marshmallows yield the best results.
Can I still make the s’mores topping with no blow torch?
Yes! While I recommend having a blow torch handy at all times (in case you make a creme brûlée or need to battle a tiny dragon), these marshmallows can still be toasted to perfection using the broiler in your oven.
Just make sure to keep your eye on them so they don’t burn!
How long will Instant Pot S’mores Cheesecake stay fresh?
In an airtight container in the refrigerator, this cheesecake will stay fresh for about 2-3 days. With that being said, I think it’s the most delicious on the first day it’s made!
Cheesecake is my weakness. Here are a few other recipes I can’t resist!
Key Lime Cheesecake Flan
No-Bake Andes Mint Cheesecake Bars
Instant Pot S’mores Cheesecake
Equipment
Ingredients
For the cheesecake crust:
- 1 ½ cups (126 g) graham cracker crumbs
- 6 tablespoons (84 g) melted unsalted butter
For the cheesecake filling:
- 16 ounces (454 g) room temperature cream cheese
- ½ cup (100 g) granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ cup (118 ml) heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the topping:
- 2 tablespoons heavy cream
- 3 ounces (85 g) semi-sweet chocolate
- 1 ½ cups (75 g) mini marshmallows
Instructions
- Lightly spray a 7-inch springform pan with cooking spray.
To make the crust:
- In a small bowl, combine graham cracker crumbs with melted butter. Mixture will resemble wet sand.
- Pour the crust mixture into the prepared 7-inch springform pan and press using your fingers or a cup into the bottom and half way up the sides of the pan.
- Pop into the freezer for 10 minutes.
To make the filling:
- In a large mixing bowl, using an electric hand mixer set to medium-high speed, whip the cream cheese, sugar, flour and salt until smooth and creamy.
- With the mixer set to low speed, add the eggs, one at a time, and mix just until combined. Do not over-whisk as this will incorporate too much air bubbles into the batter.
- Using a spatula, mix in the heavy cream and vanilla
- Pour the cheesecake batter into the prepared crust. Tap the pan gently on the kitchen counter a couple of times to remove any air bubbles.
Instant Pot instructions:
- Cover the cheesecake with aluminum foil.
- Pour 1 cup of water into the Instant Pot, place a trivet inside and put the cheesecake pan on top of the trivet.
- Close the Instant Pot and set the valve to the sealed position. Pressure cook on “high” for 30 minutes.
- When done, do a natural release for 20 minutes, then quickly release any remaining pressure.
- Cool the cheesecake on a wire rack for 45 minutes. Gently mop up any moisture on the cheesecake surface with a paper towel.
Oven instructions:
- Preheat oven to 330°F (165°C).
- Wrap the bottom of the cheesecake pan with a double layer of foil.
- Put the wrapped cheesecake pan in a big and deep enough baking pan and add boiling water to the baking pan. The water should go about halfway up the sides of the cheesecake pan.
- Bake for 60-70 mins, or until the edge of cheesecake is set with the center slightly wobbly.
- Turn off the oven and open the door slightly. Leave the cheesecake in the water bath in oven for 1 hour.
- Remove the cheesecake from the oven and leave to cool on a wire rack to room temperature.
- Use a knife to loosen the cheesecake from the edge of the pan. Remove the sides of the springform pan.
- Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, or overnight preferably.
To assemble:
- In a microwave safe bowl, heat the heavy cream until it is steaming hot.
- Break chocolate into small chunks and add to the heavy cream. Stir well.
- Microwave again at intervals of 15-20 seconds, mixing after each interval, until chocolate is completely melted.
- Let the chocolate cool, then pour over top of cooled cheesecake, getting some chocolate drips over the side of the cheesecake if desired. Reserve a little bit of the chocolate ganache for later.
- Top the cheesecake with mini marshmallows. Using a blow torch, toast the marshmallows on top of the cheesecake. (See notes if you do not have a blow torch)
- Drizzle leftover chocolate ganache on top of the cheesecake.
- Pop into the fridge for 5-10 minutes so that the chocolate ganache sets. Slice and serve.
