Description

Indulge in these decadent S’mores Cheesecake Bars that combine a buttery graham cracker crust with a rich, creamy chocolate cheesecake filling. Topped with a silky chocolate ganache and toasted mini marshmallows, these bars capture the nostalgic flavors of classic s’mores in an elegant, easy-to-serve dessert perfect for any occasion.

Ingredients

Scale

For the Graham Cracker Crust:

21 (315 g) graham crackers, full sheet
3/4 cup (168 g) unsalted butter, melted
3 tbsp (41 g) light brown sugar

For the Chocolate Cheesecake:

24 oz (680 g) cream cheese, softened at room temperature
3/4 cup (150 g) granulated white sugar
1/2 tbsp (4 g) cornstarch
6 oz (170 g) milk chocolate bars, melted and slightly cooled (Endangered Species Chocolate)
1/4 cup (62 g) sour cream, at room temperature
2 tsp vanilla extract
3 eggs, at room temperature

For the Chocolate Ganache:

3 oz (85 g) milk chocolate bar, chopped (Endangered Species Chocolate)
1/4 cup (60 ml) heavy cream
1 cup (60 g) mini marshmallows (for topping)

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Instructions

Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Spray a 9×9 inch metal baking pan with non-stick spray and line it with parchment paper for easy removal. Pulse the graham crackers in a food processor until they are fine crumbs. Add melted butter and brown sugar, then pulse until the mixture is well combined. Press the crumb mixture tightly and evenly into the bottom of the prepared pan, using a 1/4 cup measuring cup to press down firmly. Bake the crust for 10 minutes, then remove and let it cool. Reduce the oven temperature to 325°F (163°C).
Make the Chocolate Cheesecake Batter: In a large bowl, beat the softened cream cheese, granulated sugar, and cornstarch together with a hand mixer on medium speed until smooth and lump-free, about 2 minutes. Add the melted and slightly cooled milk chocolate, sour cream, and vanilla extract, mixing on medium-low speed just until combined. Incorporate the eggs one at a time, mixing on medium-low speed gently to avoid overbeating.
Bake the Cheesecake: Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly. Bake at 325°F (163°C) for 39–42 minutes, until the center of the cheesecake has a slight jiggle. Turn off the oven and prop the door open using a wooden utensil; let the cheesecake sit inside for 10 minutes to prevent cracks. Remove from the oven and cool completely in the pan on a wire rack, then refrigerate for at least 6 hours or overnight until fully chilled and set.
Prepare the Chocolate Ganache: When the cheesecake is chilled, lift it out of the pan using the parchment paper and transfer it to a serving plate. In a small bowl, add the chopped milk chocolate. Heat the heavy cream until just steaming, then pour it over the chocolate. Let it sit for a minute before stirring until smooth and glossy. If needed, use a double boiler or microwave in 10-second intervals to fully melt and combine the ganache.
Assemble and Serve: Pour the ganache evenly over the cheesecake and smooth with an offset spatula. Chill for 10 minutes to let the ganache set. Using a sharp knife dipped in hot water and wiped clean between cuts, slice the cheesecake into 16 equal squares. Sprinkle mini marshmallows on top just before serving, then use a kitchen torch to toast the marshmallows until golden and slightly melted. Enjoy your delicious s’mores cheesecake bars!

Notes

To ensure smooth cheesecake batter, make sure cream cheese, sour cream, and eggs are at room temperature before mixing.
Pressing the graham cracker crust firmly is important to prevent it from crumbling.
Leaving the oven door slightly open after baking helps prevent cracks in the cheesecake.
For clean slices, warm the knife blade under hot water and wipe it between each cut.
Toast the marshmallows just before serving for the best texture and flavor.
The cheesecake can be baked the night before and chilled overnight for convenience.

Nutrition

Serving Size: 1 bar (1/16 of recipe)
Calories: 370
Sugar: 28 g
Sodium: 190 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 90 mg