Description

These decadent S’mores Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy milk chocolate cheesecake filling, topped with a silky chocolate ganache and toasted mini marshmallows. Perfect for dessert lovers who enjoy the nostalgic flavors of classic s’mores in a sophisticated, easy-to-serve bar form.

Ingredients

Scale

For the Graham Cracker Crust:

21 sheets (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, preferably Endangered Species Chocolate
1/4 cup (62 g) sour cream, at room temperature
2 tsp vanilla extract
3 large eggs, at room temperature

For the Chocolate Ganache:

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

Cook Mode Prevent your screen from going dark

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 become fine crumbs. Add melted butter and brown sugar, then pulse again until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan using a ¼ cup measuring cup to help compact it. Bake for 10 minutes, then remove from oven and let cool. Reduce oven temperature to 325°F (163°C).
Make the Chocolate Cheesecake Filling: In a large bowl, use a hand mixer on medium speed to blend cream cheese, granulated sugar, and cornstarch until smooth and free of lumps, about 2 minutes. Add melted milk chocolate, sour cream, and vanilla extract, mixing on medium-low speed just until combined to avoid overmixing. Add eggs one at a time, mixing on medium-low speed until just incorporated after each addition.
Bake the Cheesecake: Pour the cheesecake batter over the cooled graham cracker crust, spreading evenly. Bake at 325°F (163°C) for 39-42 minutes, until the center has a slight jiggle but is mostly set. Once done, turn off the oven and prop the oven door open with a wooden utensil; let the cheesecake rest inside for 10 minutes to prevent cracking. Remove from oven and cool completely on a wire rack. Once cooled, refrigerate for at least 6 hours or overnight for best results.
Prepare the Chocolate Ganache: After the cheesecake has chilled, carefully lift it out of the pan using the parchment paper and transfer it to a serving plate. Place chopped milk chocolate in a small bowl. Heat heavy cream until steaming but not boiling, then pour over the chocolate. Allow to sit for a minute, then stir until smooth and glossy. If needed, gently heat the mixture in short bursts or over a double boiler to fully melt the chocolate.
Assemble the Bars: Pour the ganache over the chilled cheesecake, smoothing the top with an offset spatula. Refrigerate for 10 minutes to let the ganache set firm. Using a sharp knife dipped in hot water and wiped dry between cuts, slice the cheesecake into 16 even squares for clean edges.
Add Toasted Marshmallow Topping: Sprinkle mini marshmallows evenly over the sliced bars. Using a kitchen torch, carefully toast the marshmallows until golden and slightly melted. Serve immediately for the perfect gooey, toasted finishing touch. (Tip: Toast marshmallows after cutting for easier slicing.)

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps in the cheesecake batter.
Press the graham cracker crust firmly to avoid a crumbly base.
Do not overbake the cheesecake; a slight jiggle in the center ensures creamy texture after chilling.
Use a kitchen torch carefully to toast marshmallows evenly; alternatively, briefly broil under a grill with close monitoring.
Let ganache set in fridge for a smooth, firm topping before adding marshmallows.
For best flavor, bake the cheesecake the night before and chill overnight.

Nutrition

Serving Size: 1 bar (approx. 1/16 of recipe)
Calories: 420
Sugar: 30g
Sodium: 180mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg