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S'More's Cheesecake

Smooth cheesecake made with a graham cracker crust, rich chocolate center, and toasted marshmallow topping. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8 slices
Calories: 717kcal


  • Pressure Cooker
  • Springform Pan


Crust Ingredients

  • 2 cups graham crackers crushed
  • ¼ cup unsalted butter melted

Cheesecake Ingredients

  • 16 oz cream cheese softened 2 bricks
  • ½ C sour cream
  • C sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • ½ C semi sweet chocolate chips melted
  • 1 tsp vanilla

Chocolate Ganache Ingredients

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • 2 ½ cups mini marshmallows for topping


Crust Directions

  • Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray
  • Using a large bowl mix the melted butter and the graham cracker crumbs
  • Press the crust into the springform pan
  • Place into the freezer while you make the cheesecake mixture

Cheesecake Directions

  • Using a large mixing bowl, beat together the cream cheese, sugar, and
  • sour cream until combined and smooth
  • Beat in the cocoa powder, melted chocolate and vanilla until combined
  • Beat in 1 egg at a time until combined after each egg
  • Pour cheesecake mixture into the crust
  • Cover with foil
  • Fill the instant pot with 1 cup of water
  • Place a trivet inside
  • Place the springform pan onto the trivet
  • Close the lid and set to sealing
  • Bake on manual setting high pressure for 35 minutes. Once timer goes
  • off allow to natural release for 20 minutes
  • Remove the lid and use a paper towel to dap onto the foil to remove condensation
  • Carefully remove from the pot and place onto a wire rack and allow to
  • cool completely
  • Place into the fridge overnight

Chocolate Ganache Directions

  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour over the top of the cooled cheesecake and smooth evenly
  • Top the mini marshmallows onto the top of the cheesecake
  • Use a cooking torch to toast the marshmallows or place into the oven on broiler on low for a few minutes to toast the marshmallows
  • Cut and serve!


Your cheesecake may be slightly jiggly when removing it from the Instant Pot.  It should firm up after it chills overnight. 


Serving: 1slice | Calories: 717kcal | Carbohydrates: 60g | Protein: 10g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 148mg | Sodium: 380mg | Potassium: 377mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1318IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg