S’mores Cheesecake Bars Recipe

If you’re anything like me and have a soft spot for both cheesecake and classic campfire treats, you’re in for a real delight with this S’mores Cheesecake Bars Recipe. It’s basically the best of both worlds all packed into one irresistible dessert bar. I love how this recipe combines a crunchy graham cracker crust, creamy chocolate cheesecake, and a gooey toasted marshmallow topping—it’s like a cozy campfire night right in your kitchen. Trust me, once you try these bars, you’ll find yourself craving them again and again.

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Ingredients You’ll Need

Each ingredient in this S’mores Cheesecake Bars Recipe plays a special role, creating that nostalgic yet sophisticated taste. When shopping, choosing quality chocolate and fresh cream cheese can really elevate the final bars.

• Graham crackers: You want the classic full sheet kind for that authentic, crunchy crust – crushing them finely is key.
• Unsalted butter: Melted and mixed into the crust to hold everything together with buttery richness.
• Light brown sugar: Adds a hint of caramel flavor to the crust for extra depth.
• Cream cheese: The star of the cheesecake layer – it needs to be softened to room temp for smooth mixing.
• Granulated sugar: Sweetens the cheesecake without overpowering the chocolate.
• Cornstarch: Helps stabilize the cheesecake, giving it a perfect silky texture.
• Milk chocolate bars: Melted and folded into the batter and ganache for that creamy s’mores touch. I like to use a good quality brand like Endangered Species Chocolate.
• Sour cream: Adds a slight tang and moisture to balance richness.
• Vanilla extract: Pure vanilla is best for that warm, aromatic note.
• Eggs: Brought to room temperature and gently mixed to help set the cheesecake.
• Heavy cream: For making the luscious, silky ganache.
• Marshmallows: Mini marshmallows are perfect for the toasted topping — I always wait to add and torch these after slicing the bars.

Variations

I love making this S’mores Cheesecake Bars Recipe my own by tweaking little things here and there. Feel free to get creative or keep it classic—you really can’t go wrong!

• Dark Chocolate Twist: Swap out milk chocolate for dark chocolate to give the cheesecake a richer, slightly less sweet flavor. My family adores this version for an adult-friendly dessert.
• Peanut Butter Addition: Swirl some peanut butter into the cheesecake batter before baking for a dreamy, nutty flair—it’s like a campfire peanut butter cup moment.
• Gluten-Free: Use gluten-free graham crackers to make the crust, so everyone can enjoy these bars without worry.
• Vegan Version: I haven’t perfected a vegan cheesecake base yet, but using vegan cream cheese and marshmallows could be an exciting experiment for future batches!

How to Make S’mores Cheesecake Bars Recipe

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350°F and prepping your 9×9 inch pan with non-stick spray and parchment paper—trust me, this lining makes removing the bars so much easier later. Use a food processor (or a heavy rolling pin and a plastic bag) to crush the graham crackers into fine crumbs. Then, add melted butter and brown sugar, pulsing just until everything is evenly mixed. Press the crumb mixture firmly into the pan; I use a ¼ cup measuring cup to evenly pack the crust with less mess. Bake for 10 minutes, then let it cool while you lower the oven temperature to 325°F. This step creates the sturdy, buttery foundation your cheesecake bars will rest on.

Step 2: Whip Up the Chocolate Cheesecake Filling

In a large bowl, beat the softened cream cheese, granulated sugar, and cornstarch until the mixture is luxuriously smooth—about 2 minutes with a hand mixer on medium speed. No lumps, please; this is key for that creamy texture that melts in your mouth. Next, mix in your melted and slightly cooled milk chocolate, sour cream, and vanilla extract on medium-low speed, just until combined—don’t overmix or you’ll add too much air, which can cause cracks. Finally, add the eggs one at a time, blending gently until just incorporated. Pour this silky batter over your cooled crust, smoothing it out evenly.

Step 3: Bake and Cool the Bars

Bake your cheesecake for about 39-42 minutes. You want the center to have a slight jiggle when you gently shake the pan—this tells you it’s perfectly baked without drying out. Here’s a trick I learned: after turning the oven off, prop the oven door open with a wooden spoon and let the bars rest inside for 10 minutes. This cool-down helps prevent cracks on the surface, which is always a bonus. Then, take the cheesecake out and let it cool completely on a wire rack before transferring it to the fridge. I usually let it chill for at least 6 hours or overnight, which makes cutting it a breeze.

Step 4: Make the Chocolate Ganache and Add Marshmallow Topping

Once chilled, carefully lift the cheesecake out of the pan using the parchment paper and place it on your favorite serving board. For the ganache, chop the milk chocolate and place it in a small bowl. Heat the heavy cream until it’s steaming (but not boiling!) and pour it over the chocolate. Let sit for a minute, then stir gently until smooth and glossy. If some chocolate bits remain, warming gently over a double boiler or in short bursts in the microwave works wonders. Pour the ganache over the cheesecake and use an offset spatula to smooth it out. Refrigerate for 10 minutes to set the ganache.

Now for the fun part—the marshmallows! To avoid messy cutting, slice your cheesecake into 16 squares before topping. Use a sharp knife dipped in hot water and wiped clean after each cut to keep the edges neat. Top each square with mini marshmallows, then torch them using a kitchen torch until golden and toasty. The smell alone is worth every second!

How to Serve S’mores Cheesecake Bars Recipe

Garnishes

I love adding a few extra mini marshmallows and a sprinkle of crushed graham crackers right on top after torching—it amps up the look and adds a nice extra crunch. Sometimes I drizzle a little extra melted chocolate for that dramatic finish.

Side Dishes

While these bars stand out all on their own, I often serve them with a scoop of vanilla bean ice cream or alongside a cup of hot cocoa or coffee. It turns dessert time into a cozy little celebration, especially on chilly nights.

Creative Ways to Present

For parties, I like to cut the bars into bite-sized squares and place them on a wooden platter with small skewers or toothpicks. It’s a neat way to eat that messy marshmallow topping without guilt. I’ve even arranged them to resemble a campfire circle, which always makes people smile.

Make Ahead and Storage

Storing Leftovers

Leftover S’mores Cheesecake Bars store beautifully in the fridge, covered tightly with plastic wrap or in an airtight container. They keep well for up to 5 days, and honestly, I usually have trouble saving them that long!

Freezing

If you want to freeze these bars, I recommend skipping the toasted marshmallow topping beforehand. Wrap individual bars tightly in plastic wrap and then aluminum foil to prevent freezer burn. They freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

I typically enjoy my cheesecake bars cold, but if you prefer them slightly warmed, pop a bar in the microwave for about 10 seconds. You’ll want to add fresh marshmallows and torch again after warming to keep that gooey topping intact.

FAQs

Final Thoughts

I absolutely love how this S’mores Cheesecake Bars Recipe brings a beloved campfire classic into my kitchen in such a tasty, elegant way. It’s a guaranteed crowd-pleaser at every party and a special treat for cozy nights in. If you try it, I bet you’ll find yourself craving these bars long after the last bite. They’re a comforting, indulgent way to bring a little sweetness and warmth to your day—just like a perfect s’mores moment, but even better!

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