S’mores Cheesecake Bars Recipe

If you’re craving something that perfectly blends the nostalgic flavors of campfire s’mores with the creamy indulgence of cheesecake, then you’re in the right place. My S’mores Cheesecake Bars Recipe is one of those fan-freaking-tastic treats that instantly becomes a crowd-pleaser. Think buttery graham cracker crust, silky chocolate cheesecake filling, and a luscious milk chocolate ganache topped with toasted marshmallows—comfort dessert goals, right? Stick with me here and I’ll share all the tips I’ve gathered along the way to help you nail this delicious dessert every single time.

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Ingredients You’ll Need

The flavor magic in this S’mores Cheesecake Bars Recipe really comes down to quality ingredients working in harmony, from the graham cracker crust to the silky chocolate infusions. I’ll share some tips on choosing your ingredients to elevate the final dish.

• Graham crackers: Opt for full sheets rather than pre-crumbled for better texture control when pulsing them yourself.
• Unsalted butter: Melted and cooled slightly, it binds the crust perfectly without greasiness.
• Light brown sugar: Adds subtle molasses flavor to the crust for that classic s’mores warmth.
• Cream cheese: Make sure it’s softened to room temperature for a lump-free cheesecake batter.
• Granulated sugar: Sweetens without overpowering, balancing the chocolate tones.
• Cornstarch: It’s my secret to a smoother, less crumbly cheesecake that’s easier to slice cleanly.
• Milk chocolate bars: I swear by Endangered Species Chocolate here—rich, smooth, and melts beautifully.
• Sour cream: Adds tang and moisture for that classic cheesecake richness.
• Vanilla extract: Don’t skip it — it enhances every ingredient.
• Eggs: Room temperature eggs help maintain the right cheesecake consistency.
• Heavy cream: For the ganache, use fresh cream to get a glossy, smooth finish.
• Mini marshmallows: Toasted to perfection for that irresistible s’mores top layer.

Variations

I love making these bars exactly as written, but you can definitely tweak the layers to fit your style or dietary needs. Experimentation keeps this dessert interesting and totally tailored to your taste buds.

• Dairy-Free Version: Swap cream cheese and sour cream for coconut cream–based alternatives; I tested this with success, though expect a slightly different texture.
• Dark Chocolate Twist: Replace milk chocolate with dark chocolate for a more intensely rich flavor; my husband swears by this variation.
• Peanut Butter S’mores: Swirl in some natural peanut butter into the cheesecake layer—my family goes crazy for this nutty addition.
• Seasonal Flavor: Add a sprinkle of cinnamon or chili powder to the crust for a cozy fall vibe that pairs wonderfully with the chocolate.

How to Make S’mores Cheesecake Bars Recipe

Step 1: Perfecting the Graham Cracker Crust

Start by preheating your oven to 350°F and lining a 9×9 inch metal baking pan with parchment paper—the parchment helps lift the bars out easily later. Pulse those whole graham crackers until they’re fine crumbs; you don’t want any big chunks ruining the smooth crust. Then, mix in the melted butter and brown sugar until it’s combined but not too wet. Press the mixture evenly and firmly into the pan using the back of a measuring cup—that pressure creates a sturdy crust that holds together. Bake for 10 minutes and then let it cool completely. This prevents a soggy crust under your cheesecake.

Step 2: Whipping the Chocolate Cheesecake Filling

Beat the softened cream cheese with sugar and cornstarch until smooth, usually about 2 minutes on medium speed—trust me, no one likes lumps in their cheesecake! Next, mix in the melted milk chocolate (make sure it’s just warm and not hot, or you’ll risk curdling), sour cream, and vanilla. Finally, add in your eggs one at a time on medium-low speed to avoid incorporating too much air, which can cause cracks. Pour this luscious batter over your baked crust and bake at 325°F for 39 to 42 minutes. The key is to watch for a slight jiggle in the center—it means it will set perfectly as it cools. Here’s a trick: after turning off the oven, prop that door open with a wooden spoon for 10 minutes to gently transition the cheesecake to room temp and prevent cracks.

Step 3: Cooling and Chilling for Best Texture

I like to let my cheesecake cool completely on a wire rack before shifting it to the fridge for at least 6 hours, usually overnight. This chilling step is a game changer for that dense yet creamy texture we all crave. Don’t skip it—rushing this will leave you with bars that are too soft or crumbly.

Step 4: Finishing with Chocolate Ganache and Toasted Marshmallows

When the cheesecake is fully chilled, gently lift it out using the parchment paper and transfer to a serving plate. For the ganache, heat the heavy cream until just steaming and pour it over your chopped milk chocolate; stir until glossy and smooth. If the chocolate stubbornly refuses to melt, a quick double boiler or microwave bursts work wonders. Spread the ganache evenly over your cheesecake with an offset spatula and chill for 10 minutes to set. My favorite part? After slicing into 16 neat squares (tip: dip your knife in hot water and wipe it clean between cuts), scatter mini marshmallows over each bar and toast with a kitchen torch until golden and melty. The toasty aroma instantly transports me to summer nights around a campfire.

How to Serve S’mores Cheesecake Bars Recipe

Garnishes

I’m a big fan of keeping garnishes simple and true to the s’mores theme. Mini toasted marshmallows are a must, of course, but sometimes I like to sprinkle a little extra graham cracker crumbs or shaved chocolate on top for a bit of crunch and elegance. A light dusting of cocoa powder can also add visual appeal if you’re serving these at a party.

Side Dishes

These bars are a dessert star on their own, but if you want to round out your spread, try pairing them with fresh berries to cut through the richness or a scoop of vanilla bean ice cream. For a fun twist, a simple raspberry sauce drizzle brightens the flavor and looks gorgeous next to the chocolate.

Creative Ways to Present

For special occasions, I like to arrange these bars on a rustic wooden board with small ramekins of extra toasted marshmallows and chopped nuts, letting guests customize their treat. Another fun idea is to layer individual bars into clear glass jars with extra ganache and crushed graham crackers for a portable, Instagram-worthy dessert.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover bars in an airtight container in the fridge keeps them fresh for up to 4 days, and the flavors actually seem to deepen overnight. Just keep them covered tightly to prevent the marshmallow topping from drying out or picking up fridge odors.

Freezing

If you want to freeze these bars, peel off the marshmallow topping first (unless you don’t mind a toasted marshmallow texture change). Wrap each bar individually in plastic wrap and then place them in a freezer-safe container. They freeze well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and then add fresh toasted marshmallows on top for that perfect finishing touch.

Reheating

I usually don’t reheat cheesecake bars since they’re best served cold, but if you want your chocolate ganache slightly soft, a quick 10-second zap in the microwave does the trick—just be careful not to overdo it or you’ll melt the marshmallows away!

FAQs

Final Thoughts

This S’mores Cheesecake Bars Recipe has become one of my go-to desserts for celebrations and casual weekend treats alike. It’s one of those recipes I discovered after struggling with traditional cheesecake cracks and bland s’mores combos. Now, every time I serve these bars, friends and family light up, asking for seconds—and sometimes thirds! I really encourage you to give this recipe a try; it’s a fun way to bring a little campfire magic indoors, no matter the season.

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