This Instant Pot S’mores Cheesecake brings campfire flavors anytime of year, with a graham cracker crust and marshmallow topping.
❤️ Why You’ll Love This Recipe: There’s something so sweet and nostalgic about this cheesecake—it will instantly give you a summertime vibe. It looks impressive, and your Instant Pot makes it easy.
We CANNOT STOP making cheesecakes in the Instant Pot! They really are the perfect dessert: sweet and creamy, with an infinite amount of flavor options, and a perfect smaller size. We’re up to cheesecake number 25… Can’t stop, won’t stop. 😅
If you’re new to Instant Pot cheesecakes, we’ve written up an in-depth primer on How to Make Perfect Cheesecake in Your Instant Pot / Pressure Cooker that will answer all of your questions.
This is one of our favorite Instant Pot cheesecake recipes, just because it gives you a taste of summer all year long. For more summer-inspired desserts, try our Tropical Mini Cheesecakes, Key Lime Pie, or our Coconut Rice Pudding.
INGREDIENTS YOU NEED
Here’s what you need to make easy Instant Pot S’mores Cheesecake:
- Graham crackers. You can crush those into crumbs for your crust in a Ziploc bag or a food processor.
- Butter. Use unsalted butter to control the flavor in your crust.
- Cream cheese. This should be at room temperature for easy mixing.
- Sugar. Regular granulated sugar works well.
- Cream. Heavy or heavy whipping cream will work.
- Marshmallow ice cream topping. Look for this near the sprinkles and ice cream cones in the grocery store. If it’s not there, try looking for it tucked away next to the jams and jelly.
- Vanilla. Use the pure stuff for the best flavor.
- Flour. You only need a tablespoon to thicken up your cheesecake filling.
- Eggs. These should also be at room temperature.
- Chocolate. We like Hershey’s for the classic s’mores flavor, but you can use your favorite bar.
How to Make S’mores Cheesecake in an Instant Pot
Start by prepping your pan. Coat a 7-inch springform pan with cooking spray.
Then, to make the crust, combine the graham cracker crumbs with the melted butter until you have a sandy texture. Add this to the prepared pan and spread into an even layer that comes ¾ of an inch up the sides of the pan. Freeze the pan for 10 minutes.
In a mixing bowl, beat together the softened cream cheese and sugar until fluffy. Next, add the heavy cream, vanilla, and flour and blend until smooth. Then add the eggs, one at a time, mixing until just blended. Finally, add the marshmallow topping and stir until just combined. Be sure not to overmix!
Pour the cheesecake filling over the chilled crust and spread it out evenly.
When you’re ready to cook, add a cup of water to the pressure cooker pot. Place a trivet in the pot. Use a foil sling to carefully lower the pan onto the trivet. Fold the sling down and close the lid. Cook on high pressure for 30 minutes. When the timer beeps, let the pressure release naturally for 10 minutes, then finish with a quick pressure release.
Test that the cheesecake is done in the center, and remove it from the pot. Cool the pan on a wire rack to room temperature, then cover it with plastic wrap and chill overnight in the fridge.
Decorating the Cheesecake
To decorate your s’mores cheesecake, you can sprinkle the top of the cake with toasted mini marshmallows, graham cracker pieces and chocolate shards.
To make chocolate shards, I just left the Hershey’s bar in its wrapper and banged it against my counter until it felt like it was mostly broken up. But you could chop it if you prefer.
For a chocolate drizzle, melt the chocolate in the microwave until it’s pourable. Drizzle it over the decorated cheesecake and dig in!
Important Tips for Making Cheesecake in an Instant Pot
We have a very in-depth post on everything you need to know to make perfect cheesecakes in the Instant Pot. It goes into a lot of detail on how to use a foil sling, tips for ensuring your cheesecake is fluffy, not dense, and how to tell when your cheesecake is done.
I like to use a hand mixer for making cheesecake because it’s much easier for me to overmix using my KitchenAid.
Before you get started, be sure that your cream cheese and eggs are at room temperature. Otherwise, you may get lumpy batter. It’s also important not to over-mix the cheesecake filling after you add the flour. Overmixing can lead to dense cheesecake.
You can decorate the cake however you like. We prefer to start with the marshmallows, chocolate and graham crackers, topped with a light drizzle of melted chocolate. We’ve also tried doing it with a layer of chocolate ganache first, topped with toasted marshmallows and grahams and chocolate shards on top, but most of our friends and family thought it was too rich that way.
You’ll need a few key products to make any cheesecake in the Instant Pot:
- First, a trivet. You can use the trivet that came with your pressure cooker. We love this one too.
- A sling is necessary to place the cake in the pot and to remove the cake from the pot. We like this reusable sling, but you can also make your own with tin foil.
- This cake is made in a 7-inch springform pan, which is the right size to fit into a 6-quart Instant Pot.
Frequently Asked Questions about Cheesecake
Yes, this is a great make-ahead dessert. In fact, the cheesecake needs to chill overnight to be fully set so you can slice it.
Don’t make it more than a day or two ahead—if you wait much longer, the crust will get soggy and it won’t be as pleasant to eat.
We use the marshmallow ice cream topping from Smucker’s. We did test this with marshmallow fluff, but it messed with the texture of the cheesecake, so we recommend the marshmallow ice cream topping.
No! The great thing about making a cheesecake in the pressure cooker is that you don’t have to bake anything. Freezing the crust helps firm it up before “baking” in the pressure cooker.
Store leftovers tightly wrapped in plastic in the fridge for up to four days. Cheesecake also freezes really well if you slice and place on a cookie sheet in the freezer, then wrap tightly in plastic wrap and seal in a freezer-safe zip-top bag.
To make the toasted mini marshmallows, it’s easiest to use a crème brûlée torch and toast them after you top the cheesecake. However, I don’t have one! So I simply broiled our marshmallows in our oven.
To do it, I put a piece of parchment paper down on a cookie sheet and arranged the marshmallows in a 6-ish inch circle, then put them under our toaster oven broiler. As soon as the marshmallows are golden, remove them from the oven.
Also, be sure to transfer them to the top of the cheesecake right away. If you wait more than a minute or two, they start to stick to the parchment and are a nightmare to get off.
MORE Cheesecake Recipes
Recipes you can make with this or other recipes you might like:
- Triple Chocolate Layered Cheesecake is the perfect dessert for the chocolate lover in your life.
- Red Velvet Cheesecake has a touch of chocolate flavor and a pretty red swirl that’s great for Valentine’s Day.
- Peanut Butter Cup Cheesecake in the Instant Pot tastes like a candy bar!
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- 1 cup crushed graham cracker crumbs (about 8 whole crackers)
- 2 tablespoons butter, melted
- 12 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup marshmallow ice cream topping (we used Smucker’s)
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 eggs, room temperature
- 1 chocolate bar (1.55 oz), broken into very small pieces (We used Hershey’s)
- Additional graham cracker pieces, toasted mini marshmallows, and chocolate shards, for decoration if desired
- Prepare a 7-inch springform pan by coating it with a nonstick spray. Use a parchment round, if desired.
- In a small bowl, combine the graham cracker crumbs and melted butter. Spread evenly in the bottom and no more than ¾-inch up the side of the pan. Place in the freezer for 10 minutes
- In a mixing bowl, mix cream cheese and sugar at medium speed until smooth. Blend in heavy cream, vanilla, and flour. Add the eggs, one at a time, and stir just until blended. Add the marshmallow topping and stir until blended. DO NOT OVER MIX. Pour batter into the prepared springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot, then place a trivet in the bottom. Carefully centered the filled pan on a sling and lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the cook time for 30 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Check the cheesecake to see if the middle is set. If not, return the lid and cook at High Pressure for an additional 5 minutes.
- Remove the springform pan to a wire rack to cool. If needed, use the corner of a paper towel to soak up any liquid that may have accumulated on the cheesecake. When the cheesecake is cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Prior to serving, if desired, decorate the cheesecake with toasted mini marshmallows, graham cracker pieces, and chocolate shards. Place the chocolate bar pieces in microwave-safe dish and cook at 50% power for 1 minute. Remove from the microwave and stir the chocolate, then cook in 30 second intervals at 50% power, stirring well in between, until the chocolate is completely melted and smooth. Drizzle the melted chocolate on top of the graham crackers and toasted marshmallows. If desired, you can also drizzle additional marshmallow topping as well.
Make sure you're using Marshmallow Ice Cream Topping and NOT Marshmallow Fluff. The fluff gives the cheesecake a airy, fluffy consistency that isn't nearly as nice.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 114mgSodium: 255mgCarbohydrates: 37gFiber: 1gSugar: 27gProtein: 7g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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