S’mores Cheesecake Bars

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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

Prep Time 45 minutes
Cook Time 40 minutes
Chill Time 6 hours
Course Dessert
Servings 16 bars


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.


    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!

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