Gluten-Free Campfire S’mores Cheesecake is a dessert that brings the joy of a campfire into your kitchen, blending rustic charm with indulgent flavors. The crust, made with gluten-free graham crackers, provides a sturdy yet buttery base that holds the rich layers together. The marshmallow-infused cheesecake filling is baked to perfection, offering a creamy texture that melts in your mouth. A silky chocolate ganache blankets the top, while toasted marshmallows and crushed gluten-free graham crackers add a visually stunning and texturally exciting.
This cheesecake isn’t just a dessert—it’s an experience. It captures the magic of campfire nights, complete with the satisfying crunch of graham crackers, the ooey-gooey sweetness of marshmallows, and the irresistible richness of melted chocolate. Designed to be gluten-free, it’s a dessert everyone can enjoy without worry, proving that dietary restrictions don’t mean sacrificing flavor. Whether you’re celebrating a special occasion or simply craving a unique treat, this cheesecake is guaranteed to impress and delight with every bite.
What’s in this Cheesecake?
Brown Butter Graham Cracker Crust – This simple yet flavorful crust is made with just four ingredients. Gluten-free graham cracker crumbs are combined with rich, nutty browned butter, granulated sugar, and a pinch of salt. This combination creates a richer crust that goes into your spring form pan and into the oven until it’s golden brown.
Cheesecake Batter – This rich and creamy cheesecake filling is made with just a few simple ingredients. Cream cheese, granulated sugar, and gluten-free cornstarch are blended together, followed by eggs, vanilla bean paste, and sour cream. The result is a smooth, luscious batter that bakes into a perfectly set cheesecake with a velvety texture.
Chocolate Ganache – The indulgent chocolate layer of this s’mores cheesecake is made using just two ingredients: semi-sweet chocolate chips and heavy cream. When heated and combined, they create a silky, rich ganache that is poured over the chilled cheesecake, adding a decadent chocolatey touch.
Marshmallow Meringue – This fluffy and glossy meringue is the crowning glory of the cheesecake. Made with egg whites, granulated sugar, cream of tartar, vanilla bean paste, and instant pie thickener, this layer requires a few extra steps but is well worth the effort. Once whipped to perfection, the meringue is toasted to achieve that classic s’mores-style finish, giving the cheesecake a beautifully golden, marshmallowy top.
Gluten Free Campfire S’mores Cheesecake
The Gluten-Free Campfire S’mores Cheesecake combines the nostalgic flavors of campfire s’mores with the creamy indulgence of cheesecake. Featuring a gluten-free graham cracker crust, marshmallow-infused filling, and a luscious chocolate ganache, this dessert is topped with toasted marshmallows for a treat that’s both elegant and comforting. Perfect for any occasion, it’s a delightful way to enjoy the essence of a campfire in every bite!
Ingredients
Brown Butter Graham Cracker Crust
Cheesecake Batter
Chocolate Ganache
Marshmellow Meringue
Instructions
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Graham Cracker Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix 2 cups (200g) graham cracker crumbs, 1/2 cup (115g) melted salted browned butter, and 2 tbsp (25g) sugar until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan, sprayed with non-stick spray, lined with a parchment circle, creating an even layer.
- Bake the crust for 10 minutes, then let cool.
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Cheesecake Batter
- Reduce oven temperature to 325°F (160°C).
- Combine 4 blocks (680g) of cream cheese and 1 cup + ¼ Cups (225g) sugar together until smooth.
- Add in 2 Tbs of cornstarch. Mix until cornstarch is dissolved.
- Add 3 large eggs one at a time, mixing low and slow after each addition. Then add 1 egg yolk and mix only until combined.
- Mix in 1 cup (240g) sour cream, scrape down the sides of bowl.
- Add 2 Tsp vanilla bean paste. Mix on medium speed for 3 minutes.
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Assemble and Bake the Cheesecake
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Place a pan filled with hot water on the bottom rack of the oven to create steam.
- Place the cheesecake on the middle rack above the water pan.
- Bake for 1 hour and 10 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
- Remove from the oven and cool cheesecake on the counter for 30 minutes, move on to assemble the remaining ingredients.
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Prepare the Chocolate Ganache
- Take large pot and fill half way with water, bring it to a boil.
- Take another heat resistant bowl to place over top of the pot to create a double broiler.
- Take 1 Cup (170g) of semi-sweet chocolate chips and place in heat resistant bowl. Cook until completely melted.
- Remove from heat. Add in ½ Cup (120ml) heavy cream.
- Spread onto top of cooked and cooled cheesecake.
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Marshmallow Meringue
- In the same double broiler used for the chocolate ganache, using a different heatproof bowl, whisk 3 large egg whites, ¾ Cup (100g) sugar, over a pot of simmering water until the sugar dissolves (about 3-4 minutes).
- Remove from heat, add in ¼ Tsp cream of tartar, and ½ Tsp of King Arthur's Pie Thickener. Whip with a mixer until stiff peaks form. Add 1/2 tsp vanilla extract and mix briefly to combine.
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Assemble the Final Topping
- Pipe or spread the marshmallow meringue over the ganache layer.
- Use the broil option in the oven, or use a blow torch to toast the meringue until golden brown to your liking.
- Refrigerate the cheesecake for 4-6 hours before slicing.
Note
If you are short on time and have not been able to get your ingredients to room temperature. Place ingredients in a bag and place in warm water for 30 minutes.
Do not skip the steps to cool down your cheesecake, it will cause the cheesecake to have a large crack down the middle.
Make sure your oven is set at the proper temperature to cook your cheesecake. If the oven temperature is too high you will have a large crack down the cheesecake.
If you are using the broiler to toast your Marshmallow Meringue, pay very close attention to your cheesecake, it will burn in a matter of seconds.
This cheesecake can be stored in the fridge for up to 4–5 days in an airtight container. For longer storage, consider freezing individual slices for up to 1–2 months.
