Ninja Foodi S’mores Cheesecake recipe

There’s a certain kind of alchemy that happens around a campfire. The crackle of the wood, the warm glow on smiling faces, and that timeless ritual of roasting marshmallows to a perfect golden brown (or, for the bold, a charred black). That first bite of a s’more—the crunch of the graham cracker, the gooey, melting chocolate, and the sticky, sweet marshmallow—is pure, nostalgic magic. For years, I’ve tried to capture that specific magic in a more “elegant” dessert. Brownies were good, cookies were fine, but nothing quite hit the mark. Then, I got my Ninja Foodi. I was fascinated by its ability to pressure cook and then air crisp, and a wild idea sparked: could I use the pressure cooker to make a perfectly creamy, no-crack cheesecake, and then use the air crisper to toast the marshmallow topping? The first attempt was, to be blunt, a game-changer. The pressure cooker created the most velvety, dense, and flawless cheesecake I had ever made at home. And then, the finale: a thick layer of marshmallow fluff, toasted to a perfect, campfire-like golden brown under the crisping lid. When I served the first slice, it was a moment of triumph. It had a crisp graham cracker crust, a rich chocolate cheesecake filling, and a gooey, toasted marshmallow topping that tasted exactly like it had been held over a fire. This Ninja Foodi S’mores Cheesecake isn’t just a dessert; it’s a campfire in a pan, and it has become the most requested treat in my entire recipe arsenal.

Why This Ninja Foodi S’mores Cheesecake is a Total Game-Changer

This isn’t just a cheesecake with s’mores flavors; it’s a recipe engineered to leverage the unique capabilities of the Ninja Foodi for a truly superior result. Here’s why it’s so special.

• The Magic of Pressure Cooking Cheesecake: Forget finicky water baths and cracked tops. The moist, high-pressure environment of the Ninja Foodi is the ultimate secret weapon for cheesecake. It cooks the cheesecake gently and evenly, resulting in an incredibly creamy, dense, and velvety texture, with a perfectly smooth, crack-free top every single time. It takes all the guesswork and anxiety out of making a perfect cheesecake.
• Two Gadgets in One for Perfect S’mores: The Ninja Foodi’s dual functionality is what makes this recipe shine. You pressure cook the cheesecake to perfection, and then, without transferring it to another appliance, you switch to the crisping lid to toast the marshmallow topping. This creates an authentic, golden-brown, campfire-toasted finish that you simply can’t achieve in a regular oven.
• Authentic S’mores Flavor in Every Layer: This recipe is a true celebration of s’mores. It starts with a classic, buttery graham cracker crust. The filling is a rich, decadent chocolate cheesecake studded with pools of melted chocolate. And the crowning glory is a thick layer of gooey, toasted marshmallow fluff that brings the whole campfire experience to life.
• A Show-Stopping Centerpiece: This cheesecake is a visual masterpiece. The contrast between the dark chocolate filling and the beautifully browned marshmallow topping is stunning. It’s a dessert that elicits gasps of delight before anyone even takes a bite, making it perfect for birthdays, holidays, and any celebration that calls for a “wow” factor.
• Surprisingly Simple Process: While the results are gourmet, the step-by-step process is incredibly straightforward. The Ninja Foodi simplifies the most difficult parts of cheesecake making, making this an accessible recipe even for bakers who have been intimidated by cheesecake in the past.

Complete Ingredients for Your S’mores Masterpiece

For the best results, use full-fat, room temperature ingredients for the cheesecake filling. This recipe is designed for a 7-inch springform pan that fits perfectly in a 6.5-quart or 8-quart Ninja Foodi.

For the Graham Cracker Crust:

• Graham Cracker Crumbs: 1.5 cups (from about 10-12 full sheets).
• Granulated Sugar: ¼ cup.
• Unsalted Butter: 6 tablespoons, melted.

For the Rich Chocolate Cheesecake Filling:

• Cream Cheese: 16 ounces (two 8-ounce blocks), full-fat, softened to room temperature.
• Granulated Sugar: ¾ cup.
• High-Quality Cocoa Powder: ¼ cup, unsweetened.
• Sour Cream: ½ cup, full-fat, at room temperature.
• Vanilla Extract: 1 teaspoon.
• Eggs: 2 large, at room temperature.
• Chocolate Chips or Chopped Chocolate Bar: ½ cup (semi-sweet or milk chocolate).

For the Toasted Marshmallow Topping:

• Marshmallow Fluff (or Creme): 1 (7-ounce) jar.
• Optional Garnish: Chocolate syrup, extra graham cracker crumbs, or mini chocolate bars.

Equipment Needed:

• Ninja Foodi (6.5-qt or 8-qt)
• 7-inch Springform Pan
• Foil Sling (a long piece of aluminum foil folded into a strip)

Step-by-Step Instructions

Follow these detailed steps to harness the power of your Ninja Foodi and create the perfect s’mores cheesecake.

Part 1: The Crust and Filling

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup of sugar. Pour in the 6 tablespoons of melted butter and stir with a fork until all the crumbs are moistened. Press the mixture firmly into the bottom and slightly up the sides of the 7-inch springform pan. Use the bottom of a glass to get a tight, even crust. Place the pan in the freezer to set for at least 10 minutes while you prepare the filling.
2. Make the Cheesecake Filling: In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl.
3. Add Sugar and Cocoa: Add the ¾ cup of sugar and the cocoa powder. Mix on low speed until just combined, then increase to medium and beat until smooth.
4. Add Wet Ingredients: Add the room temperature sour cream and vanilla extract, mixing on low speed until combined. Add the room temperature eggs one at a time, mixing on the lowest speed only until each one is just barely incorporated. Do not overmix the eggs!
5. Fold in Chocolate: Gently fold in the ½ cup of chocolate chips or chopped chocolate with a spatula.
6. Fill the Pan: Pour the cheesecake batter over the chilled crust in the springform pan and spread it into an even layer.

Part 2: Pressure Cooking the Cheesecake

1. Prepare the Foodi: Pour 1.5 cups of water into the inner pot of your Ninja Foodi. Place the trivet or reversible rack in the pot, ensuring it’s in the lower position.
2. Cover and Lower the Cheesecake: Cover the top of the springform pan loosely with a piece of aluminum foil. This prevents condensation from dripping onto the cheesecake surface. Create a foil “sling” by folding a long piece of foil into a 2-3 inch wide strip. Place the cheesecake pan in the center of the sling. Use the sling handles to carefully lower the pan onto the trivet in the Foodi.
3. Pressure Cook: Secure the pressure cooking lid, making sure the pressure release valve is set to the “SEAL” position. Select “PRESSURE,” set the temperature to “HI,” and set the time for 25 minutes.
4. Natural Pressure Release: Once the cooking time is complete, do not touch the valve. Allow the Foodi to “NATURAL RELEASE” the pressure for 10 minutes. The pin will drop on its own. After 10 minutes, you can move the valve to “VENT” to release any remaining pressure.
5. Remove and Cool: Carefully open the lid and use the foil sling to lift the cheesecake out of the Foodi. Remove the foil covering. The cheesecake will look set but will have a slight jiggle in the center. Let it cool on a wire rack for at least 1 hour.
6. Chill Completely: Once it’s cooled for an hour, cover the pan with plastic wrap and chill it in the refrigerator for at least 6 hours, or preferably overnight. This step is crucial for the cheesecake to set up properly.

Part 3: The Toasted Marshmallow Topping

1. Prepare for Toasting: Once the cheesecake is completely chilled, remove it from the refrigerator. Carefully run a thin knife around the edge of the pan and release the springform collar. Place the cheesecake (still on its base) back onto the trivet and lower it into the empty, clean inner pot of the Foodi.
2. Add the Marshmallow Fluff: Spoon the entire jar of marshmallow fluff onto the top of the chilled cheesecake. Use an offset spatula or the back of a spoon to spread it into an even, fluffy layer, creating some pretty swirls and peaks.
3. Toast the Topping: Close the attached Air Crisp lid. Select “AIR CRISP” or “BROIL” (broil is often faster and better for this). Set the temperature to 400°F (200°C) and the time for 5-8 minutes.
4. Watch Carefully! This is not a “walk away” step. The marshmallow will toast very quickly. Check on it every 1-2 minutes through the lid until the top is beautifully golden brown and toasted to your liking.
5. Serve: Carefully remove the cheesecake from the Foodi. You can serve it immediately while the topping is warm and extra gooey, or let it cool. Garnish with a drizzle of chocolate syrup or extra graham cracker crumbs if desired.

Nutrition Facts

This is a decadent, celebration-worthy dessert. The nutritional information is an estimate for one slice, assuming the cheesecake is cut into 8 servings.

• Servings: 8 slices
• Calories per serving: Approximately 600-680 kcal

Preparation and Cooking Time

This recipe requires significant chilling time, making it a perfect make-ahead dessert.

• Active Time: 25 minutes
• Cook Time: 25 minutes pressure cook + 5-8 minutes air crisp
• Inactive Time: 10 minutes natural release + 1 hour cool down + 6+ hours chilling
• Total Time: Approximately 8+ hours

How to Serve Your Ninja Foodi S’mores Cheesecake

This showstopper needs very little help to shine, but here are a few ideas to enhance the experience.

• The “Deconstructed S’more” Garnish:
  • Before serving, drizzle the top with a bit of chocolate sauce.
  • Sprinkle some extra graham cracker crumbs around the edges.
  • For the ultimate presentation, place a small square of a Hershey’s chocolate bar on top of each slice.
• A La Mode (The Ultimate Indulgence):
  • Serve a slice slightly warm (if you can’t wait for it to chill after toasting) with a scoop of vanilla bean or chocolate ice cream.
• For a Party or Gathering:
  • Present the whole, toasted cheesecake on a cake stand as the centerpiece of your dessert table. The oohs and aahs are guaranteed.
• The Perfect Drink Pairing:
  • A tall, cold glass of milk is the classic and perfect pairing.
  • For adults, a cup of dark roast coffee or a rich hot chocolate beautifully complements the deep flavors.

Additional Tips for Ninja Foodi Cheesecake Success (5 Tips)

These tips will help you get the most out of your appliance and ensure a perfect cheesecake every time.

1. Room Temperature is Non-Negotiable: This is the universal rule for creamy cheesecake. Softened cream cheese, room temperature eggs, and sour cream are essential. They blend together smoothly without incorporating too much air, which is the key to a dense, creamy texture and a crack-free top.
2. Scrape, Scrape, and Scrape Again: During the mixing process, frequently stop and scrape down the sides and bottom of your bowl (and the beater itself). Hidden lumps of cream cheese love to hide, and they will only show up in your final product if you don’t ensure the batter is perfectly homogenous before adding the eggs.
3. Don’t Overmix the Eggs: This is the primary cause of cracks in even a pressure-cooked cheesecake. Mix the eggs on the lowest possible speed and only until the yellow streak just disappears into the batter. Overmixing whips air into the batter, which causes it to puff up and then crack as it cools.
4. The Foil Sling is Your Best Friend: Don’t skip this simple step. Trying to get a hot pan out of the deep Foodi pot is difficult and dangerous. A sturdy foil sling makes lifting the cheesecake in and out of the pot safe, easy, and stable.
5. Be a Watchful Toaster: When using the Air Crisp or Broil function on the marshmallow topping, stay close and watch it like a hawk. The sugar in the fluff can go from perfectly golden to burnt in a matter of seconds. It’s better to check it frequently than to ruin your beautiful creation at the final step.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making cheesecake in a Ninja Foodi.

1. I don’t have a 7-inch springform pan. What else can I use?
A 7-inch springform pan is ideal because it allows for easy removal. However, you can use a 7-inch “push pan” or even a regular 7-inch cake pan if you line it well with a parchment paper sling that comes up the sides, allowing you to lift the whole cheesecake out once it’s chilled.

2. Can I make this recipe in a different size Ninja Foodi?
Yes. This recipe is designed for the 6.5-qt or 8-qt models. If you have the smaller 5-qt model, you may need to use a 6-inch pan and slightly reduce the ingredient quantities and cooking time. If you have the Foodi XL, you can use a larger 8-inch pan, but you will need to increase the ingredients by about 25-30% and the pressure cook time to about 30-35 minutes.

3. Why did my cheesecake crack, even in the pressure cooker?
While rare, it can happen. The most likely culprits are: 1) Ingredients were not at room temperature, causing lumps. 2) You overmixed the batter after adding the eggs, incorporating too much air. 3) You did a “quick release” instead of a “natural release,” causing a sudden temperature and pressure change.

4. How should I store the leftover cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. The graham cracker crust will soften over time, but the cheesecake will remain delicious. The toasted marshmallow topping will become less crispy but will remain soft and gooey.

5. Can I use real marshmallows instead of marshmallow fluff?
It’s not recommended for the topping. Real marshmallows tend to melt into a liquid pool under the heat of the air crisper rather than holding their shape and toasting nicely. Marshmallow fluff/creme is stabilized and designed to hold its volume, making it perfect for creating that thick, toasted layer.

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