Description
A delicious and creamy chocolate marshmallow cheesecake topped with toasted mini marshmallows and crushed graham crackers.
Ingredients
Scale
- 1 cup Graham Crackers, crushed (plus extra for garnish)
- 0 cups Unsalted Butter, melted (use dairy-free if desired)
- 16 oz Cream Cheese, softened (leave out of fridge for about an hour before using)
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 0 cups Sour Cream (substitute with yogurt for a lighter version)
- 1 cup Chocolate Chips (use semi-sweet or dark chocolate, depending on preference)
- 2 cups Marshmallows (mini or large (mini are easier to toast))
- 2 tbsp Cocoa Powder (optional, for a richer chocolate flavor)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the crushed graham crackers with melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until golden brown and fragrant. Let it cool completely.
- In a large mixing bowl, combine softened cream cheese and granulated sugar. Use an electric mixer to beat until smooth and creamy. Add the vanilla extract, sour cream, and mix until fully incorporated.
- Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between. Once melted, fold the chocolate into the cream cheese mixture until well blended.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Bake the cheesecake for about 45-50 minutes. The center should slightly jiggle while the edges look firm. Turn off the oven, crack the oven door, and let it cool in the oven for an hour.
- After an hour, remove the cheesecake from the oven and let it cool at room temperature for another hour. Then, chill in the refrigerator for at least 4 hours, preferably overnight.
- When ready to serve, spread mini marshmallows on top and use a kitchen torch to toast them lightly. Sprinkle additional crushed graham crackers for garnish.
Notes
- For a lighter version, substitute sour cream with yogurt.
- Use semi-sweet or dark chocolate chips based on preference.
- Ensure to let the cheesecake cool completely before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg