High-Protein S'mores Cheesecake (Cottage Cheese Base)
This s'mores cheesecake has a graham cracker base, a gooey marshmallow layer baked into the middle, and a rich chocolate cheesecake filling made with blended cottage cheese and Greek yogurt. It tastes like a campfire s'more in cheesecake form. High-protein, naturally sweetened, and genuinely one of the better things to come out of this kitchen.
At a glance: this s'mores cheesecake uses 9 ingredients, takes 10 minutes to prep, bakes for 45 to 50 minutes, and needs at least 8 hours to chill. Made in a 6-inch round pan. The marshmallows melt into a gooey layer during baking. Serves 6.
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The Campfire Ritual That Became a Cheesecake
Mackenzie and I do a lot of camping in the summer. It's one of our favorite things and s'mores are one of the first things I pack every time without thinking about it. There's something about the campfire ritual of it: the toasting, the chocolate, the way everything comes together in one slightly messy bite. Mackenzie is a dedicated chocolate person, so s'mores have always been a non-negotiable part of our summers.
We got back from a trip recently and it hit me: I'd never made a s'mores cheesecake. The flavor profile is perfect for it. Graham cracker crust already exists in cheesecake. Chocolate filling already exists in cheesecake. The only missing piece is the marshmallow layer, and that turns out to be the easiest part of all.
The thing about s'mores is that you don't need a campfire to want them. The toasted marshmallow flavor, the chocolate, the slight crunch of the graham cracker… that combination works year-round. This cheesecake gives you all of that in a format you can bring to a summer barbecue, a dinner party, or a Tuesday when you want something that makes people stop mid-bite and ask what they're eating.
The base is blended cottage cheese and Greek yogurt, the same approach I use across my whole cheesecake series. If you haven't tried my High-Protein Pistachio Cheesecake or my Fudgy High-Protein Chocolate Cheesecake yet, this is a good entry point. The marshmallows go in before the batter and melt into a gooey middle layer during baking. The chocolate filling goes on top. After the overnight chill you have clean layers, a proper cheesecake texture, and that s'mores flavor in every single slice.
WHY THIS S'MORES CHEESECAKE WORKS
The Marshmallows Go Under the Batter, Not on Top
This is the counterintuitive step that makes the recipe work. Sprinkling marshmallows on top of the batter before baking would give you a browned, slightly toasted marshmallow surface. Putting them under the batter means they melt upward into the cheesecake during baking, creating a gooey, caramelized layer suspended between the graham cracker base and the chocolate filling. The result is a distinct textural layer in every slice rather than just a topping.
Blended Cottage Cheese Gives You the Cheesecake Texture
Unblended cottage cheese has a grainy curd texture that would create an uneven, lumpy cheesecake. Blending it smooth with the Greek yogurt, eggs, and other wet ingredients first creates a cohesive, protein-rich batter that bakes into a dense, creamy texture almost identical to a traditional cream cheese cheesecake. The key is blending for long enough: 90 seconds to two minutes until completely smooth and slightly aerated. I've made this with under-blended cottage cheese and the texture difference is noticeable. Two minutes is worth it.
Graham Crackers as a Dry Base Rather Than a Pressed Crust
Traditional cheesecake crusts use butter mixed with crushed crackers to form a pressed base. This version skips the butter entirely and spreads the crushed graham crackers directly on the parchment before adding the marshmallows and batter. During baking the cheesecake moisture binds the cracker crumbs into a cohesive base without any added fat. It's a lighter approach that keeps the base from becoming too rich against an already rich chocolate filling.
The Overnight Chill Is Where the Cheesecake Actually Finishes
The cheesecake comes out of the oven looking underdone in the center. That's correct. The center sets completely during the 8-hour chill as the proteins from the cottage cheese, yogurt, and eggs firm up at refrigerator temperature. Cutting into it before the full chill gives you a soft, mousse-like texture that doesn't hold clean slices. Overnight is always better than the 8-hour minimum. I've tried to rush this and it never ends well.
"This cheesecake is absolutely delicious. I can't believe it's high protein too. It's rich, decadent and creative. We loved! "
Melanie (email subscriber)
Recipe
High-Protein S'mores Cheesecake
Ingredients
Equipment
Method
- Preheat: Preheat oven to 325°F. Line a 6-inch round baking dish with parchment paper.
- Blend: Add cottage cheese, Greek yogurt, eggs, cocoa powder, maple syrup or honey, oat or almond flour, and vanilla to a blender. Blend for 90 seconds to 2 minutes until completely smooth. Scrape down the sides once halfway through.
- Build the Base: Spread the crushed graham crackers evenly over the bottom of the prepared pan. Sprinkle the mini marshmallows evenly over the graham cracker layer.
- Pour: Carefully pour the cheesecake batter over the graham cracker and marshmallow layers. Smooth the top with a spatula.
- Bake: Bake for 45 to 50 minutes until the edges are set and the center still has a gentle jiggle when the pan is shaken. Do not overbake.
- Chill: Cool at room temperature for 20 minutes, then transfer to the refrigerator. Chill for at least 8 hours or overnight before slicing.
- Slice and Serve: Run a warm damp knife around the edges before removing from the pan. Wipe the knife with a warm damp towel between cuts for clean slices.
Notes
- Blend for a full 90 seconds to 2 minutes. Under-blended cottage cheese leaves a grainy texture in the finished cheesecake.
- The marshmallows go under the batter, not on top. They melt upward into the cheesecake during baking creating a gooey middle layer.
- The center will look underdone when it comes out of the oven. That is correct. It sets completely during the overnight chill.
- For clean slices, wipe the knife with a warm damp towel between each cut.
- Use full-fat cottage cheese for the creamiest result. Low-fat versions have more water content and can make the batter loose.
Nutrition
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Let us know how it was!Chef Tips
On the Marshmallow Layer
Mini marshmallows work better than regular-sized marshmallows here because they melt more evenly and distribute across the pan base more consistently. Regular marshmallows can create large uneven pockets that affect how the batter sits above them. Low-sugar mini marshmallows are worth seeking out since the filling is already sweetened with maple syrup and regular marshmallows add significant extra sugar. If you can't find low-sugar, regular mini marshmallows work fine. Just know the sweetness level will be higher.
On the Graham Cracker Base
Six graham crackers crushed fine gives you a thin, even base layer. I crush them in a zip-lock bag with a rolling pin rather than a food processor since it's faster to clean up and gives you slightly more texture variation in the crumbs. The crumbs don't need to be perfectly uniform. A few slightly larger pieces in the base actually add a nice textural contrast to the creamy filling above.
On Topping Options
The cheesecake is excellent as-is after the overnight chill. But if you want to lean into the s'mores aesthetic further, a handful of mini marshmallows scattered on top after slicing, briefly torched with a kitchen torch, gives you that campfire moment without any baking. A drizzle of chocolate sauce over the top before serving adds visual contrast. Both are optional and both are worth doing when you're serving this at a gathering. My Easy 2-Ingredient Caramel Sauce also works as a drizzle if you want to go in a slightly different direction.
On Making It Year-Round
I make this in summer because that's when the campfire memory is freshest. But the toasted marshmallow and chocolate combination is genuinely one of those flavors that works in any season. In winter it reads more like a hot chocolate cheesecake. In fall, alongside a warm coffee, it's one of the better dessert pairings I know (tied with my High-Protein Molten Brownie Lava Cake). Don't let the s'mores branding limit when you make it.
Common questions about the S'mores Cheesecake
General
S'mores cheesecake is a baked cheesecake that captures the flavors of a classic campfire s'more: a graham cracker base, a gooey marshmallow layer, and a chocolate filling. This version uses blended cottage cheese and Greek yogurt instead of cream cheese, which gives you significantly more protein per slice while keeping the creamy, dense texture of a traditional baked cheesecake. The marshmallows go under the batter before baking and melt upward into the cheesecake, creating a distinct gooey layer in every slice.
Yes, and the result is genuinely impressive. Cottage cheese blended completely smooth has a mild, slightly tangy flavor and a creamy texture that closely mimics cream cheese in a baked cheesecake. The key is blending long enough: 90 seconds to two minutes until no graininess remains. The protein content is significantly higher than cream cheese, which is why cottage cheese cheesecakes have become a popular high-protein dessert option. Most people cannot identify the cottage cheese once the cheesecake is baked and chilled.
Marshmallows placed on top of the batter before baking brown and caramelize on the surface, which gives you a toasted top but no interior layer. Placing them under the batter means they melt upward during baking, creating a gooey caramelized layer suspended between the graham cracker base and the chocolate cheesecake filling. The result is a distinct textural layer in every slice that reads immediately as s'more rather than just a chocolate cheesecake with marshmallows on top.
Two things: full overnight chill and a warm knife. The cheesecake needs the complete chill time to set firmly enough for clean slicing. Run your knife under hot water, wipe completely dry, then make each cut. Wipe the knife between every single cut. A wet or cold knife drags through the filling and tears rather than slicing cleanly.
Up to 5 days in the fridge in an airtight container. The flavor actually deepens after the first day as everything melds together. The marshmallow layer stays gooey through the full storage period rather than hardening. Can also be frozen: wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Substitutions and Variations
Yes, cut into small pieces first. Regular marshmallows create large uneven pockets if left whole, which affects how the batter sits above them and can cause uneven baking. Cutting them into quarters gives you roughly the same size as mini marshmallows and distributes more evenly across the pan base.
Yes. The cheesecake bakes and sets correctly without the base layer. You lose the textural contrast between the cracker crumbs and the creamy filling, but the flavor is still excellent. Line the pan with parchment, add the marshmallows directly, pour the batter on top, and proceed as written.
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