S'mores Cheesecake Bars
Prep time
Cook time
Total time
With a graham cracker crust, an extra layer of chocolate-marshmallow cheesecake, and chocolate and marshmallow toppings, these bars are the perfect combination of s'mores and cheesecake.
Serves: 12 bars
For the crust:
  • 1 ¾ cups Graham crackers, crushed (15 crackers)
  • 1 tablespoon sugar
  • 5 tablespoons butter, melted
For the cheesecake layers:
  • 16 oz cream cheese (2 packages), at room temperature
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup sour cream
  • ½ cup bittersweet or dark chocolate chips, melted and cooled
  • 1 cup mini marshmallows, plus extra for garnish
For the chocolate sauce:
  • ¾ cup dark chocolate chips
  • ½ cup heavy cream
For the crust:
  1. Preheat the oven to 350°F. Get out an 8” by 8” baking pan and line it with a piece of aluminum foil large enough to cover the bottom and overhang the sides. Butter the foil completely.
  2. Combine the graham crackers and sugar in a medium bowl. Pour the melted butter over it and stir with a fork until combined.
  3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then take out of the oven and let it cool while you make the cheesecake filling.
For the cheesecake filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and creamy, about 4 minutes. Add the sugar and salt and beat for a few minutes more, until fluffy.
  2. Add the vanilla and then the eggs, one at a time, beating for about a minute after each egg is added. Add the sour cream and beat to combine. This makes about three cups of cheesecake filling.
  3. Pour 1 cup of the filling into a large measuring cup or small bowl. Stir in the melted and cooled bittersweet or dark chocolate, then the mini-marshmallows.
  4. Pour the chocolate layer into the pan and smooth with a rubber spatula.
  5. Pour the plain cheesecake layer over the top, smooth with a clean spatula, and bake for 35 to 40 minutes, until puffed up and the edges are just beginning to brown.
  6. Place in the refrigerator for at least 4 hours or overnight. When ready to put on the toppings, cut into desired sizes and top individually.
For the toppings:
  1. Put ¾ dark chocolate chips in a heat-proof bowl.
  2. Heat heavy cream over medium-high heat until simmering, then pour over chocolate chips and let sit for 5 minutes.
  3. Whisk together and pour over cheesecake bars as desired. Cool in the fridge for a few minutes to allow chocolate to harden.
  4. For the marshmallows, if using a hand torch, place the marshmallows on top of the cheesecake bars and then brown as desired. If you don’t have a hand torch, place about a cup of mini-marshmallows onto a greased baking pan, spreading them throughout the pan so they don’t all melt into one big gooey mass. Pre-heat your oven’s broiler to high. Place the pan under the broiler, watching the marshmallows constantly to make sure they don’t burn. This took me about 45 seconds, and I left the door propped open slightly so I could see when they were done. Place marshmallows as desired on top of cheesecake bars and serve.
Note: The cheesecake filling was inspired by the ‘Black and White Cheesecake’ recipe in Dorie Greenspan’s Baking: From My Home To Yours.
Recipe by Today We Bake at https://www.todaywebake.com/smores-cheesecake-bars/