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Marshmallow Chocolate Caramel Cheesecake

Marshmallow Chocolate Caramel Cheesecake

Marshmallow Chocolate Caramel Cheesecake is delicious, not overly sweet, yet very dense and creamy. 

Course Dessert
Cuisine American
Keyword Marshmallow Chocolate Caramel Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 14 slices
Calories 667 kcal
Author Catalina Castravet


For the Crust:

  • 3 cups Oreo crumbs about 30 Oreo cookies
  • 1/4 cup unsalted butter melted

For Cheesecake Filling:

  • 2 lbs. cream cheese room temperature
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 eggs room temperature
  • 10 ounces semisweet chocolate chopped

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter room temperature and cut up into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt


  • 20 large marshmallows
  • 6-8 maraschino cherries



  1. Preheat oven to 350 degrees F.
  2. Spray a 9-inch springform pan with baking spray and set aside.
  3. Finely crush the cookies in a food processor, transfer to a medium bowl and add melted butter. Mix until combined, press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes. Remove from the oven and set aside on a wire rack to cool while making the cheesecake filling.


  1. Bring a medium saucepan half filled with water to a boil. Place chopped chocolate in a heat proof medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and set aside to cool.
  2. In the bowl of a stand mixer fitted with the wire whisk, mix cream cheese and sugar until smooth, mix in cocoa powder and add the eggs one at a time, mixing on low speed and making sure not to overbeat. Pause a few times to scrape the sides of the bowl with a spatula.
  3. Add melted chocolate and mix on low speed to combine.
  4. Pour the cheesecake filling over the crust and smooth the top.
  5. Bake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
  6. Remove from oven and cool in the pan on a wire rack and prepare the caramel sauce.

Caramel Sauce

  1. In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms.
  2. When sugar has completely melted, add the butter and stir until well combined.
  3. Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
  4. Remove from heat, and pour caramel over the cheesecake. Using a spatula or spoon smooth it on top of the cheesecake.
  5. Let the cheesecake cool down and for the caramel to settle for 30-40 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight before serving.


  1. When ready to serve pile up 20 large marshmallows in the middle of the cake and using a torch toast them carefully.
  2. Add a few maraschino cherries and serve.
Nutrition Facts
Marshmallow Chocolate Caramel Cheesecake
Amount Per Serving
Calories 667 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 105mg35%
Sodium 732mg32%
Potassium 424mg12%
Carbohydrates 82g27%
Fiber 3g13%
Sugar 63g70%
Protein 10g20%
Vitamin A 700IU14%
Calcium 140mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.