Get ready for a taste of summer with these amazing s’mores cheesecake bars! Picture this: a buttery graham cracker crust, a creamy chocolate cheesecake layer, topped with gooey marshmallows and chocolate ganache. It’s like having a campfire treat in every bite!
Why you’ll fall in love with these s’mores cheesecake bars:
- They’re loaded with chocolatey goodness, topped with a luscious chocolate ganache and toasted marshmallows that’ll make your taste buds dance with joy.
- That thick graham cracker crust adds the perfect crunch and flavor to every bite.
- The chocolate cheesecake layer is so smooth and rich, it’s like biting into a piece of heaven.
- And guess what? You don’t need any fancy equipment like a water bath or a springform pan to make these decadent treats!
S’mores Cheesecake Bars
Ingredients
For the Graham Cracker Crust:
- 21 graham crackers about 315g, crushed
- ¾ cup 168g melted unsalted butter
- 3 tablespoons 41g light brown sugar
For the Chocolate Cheesecake:
- 24 oz 680g cream cheese, softened
- ¾ cup 150g granulated white sugar
- ½ tablespoon 4g cornstarch
- 6 oz 170g melted milk chocolate
- ¼ cup 62g sour cream
- 2 teaspoons vanilla extract
- 3 eggs
For the Chocolate Ganache:
- 3 oz 85g chopped milk chocolate
- ¼ cup 60ml heavy cream
Plus, 1 cup (60g) of marshmallows for topping.
Instructions
For the Graham Cracker Crust:
- Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper.
- Crush the graham crackers into fine crumbs, then mix them with melted butter and brown sugar.
- Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let it cool while you prepare the cheesecake filling.
For the Chocolate Cheesecake:
- In a large bowl, beat together cream cheese, sugar, and cornstarch until smooth.
- Add melted chocolate, sour cream, and vanilla, and mix until combined.
- Beat in the eggs, one at a time, until smooth.
- Pour the cheesecake batter over the cooled crust and bake for 39-42 minutes, until the center is slightly jiggly.
- Let the cheesecake cool completely, then chill it in the fridge for at least 6 hours or overnight.
For the Chocolate Ganache:
- Heat the cream until steaming, then pour it over the chopped chocolate. Stir until smooth.
- Pour the ganache over the chilled cheesecake and chill for 10 minutes to set.
To Serve:
- Cut the cheesecake into squares and top with marshmallows.
- Torch the marshmallows until toasted and golden brown.
- Serve and enjoy the gooey, chocolatey goodness!
- These s’mores cheesecake bars are sure to be a hit at any summer gathering!