These are the best s'mores cheesecake bars! They have a thick, buttery graham cracker crust and a silky smooth chocolate cheesecake layer topped with chocolate ganache and toasted marshmallows. These are the perfect treat for summer!
If you're looking for other cheesecake recipes, try my blueberry cheesecake bars, coffee cheesecake, no bake cheesecake, mini cheesecakes, Biscoff cheesecake, lemon cheesecake, pecan pie cheesecake, pumpkin cheesecake bars or apple pie cheesecake!
This post is sponsored by Endangered Species Chocolate. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love This S'mores Cheesecake Bars Recipe
They're topped with chocolate ganache and toasted, gooey marshmallows.
They have the best chocolatey flavor.
They have a thick graham cracker crust.
They have a creamy, rich chocolate cheesecake filling.
They don't need a water bath or a springform pan.
Ingredients for Easy Smores Cheesecake Bars
- Cream Cheese- make sure you're using block style cream cheese and that it's softened to room temperature
- Graham Crackers- used to make the crust
- Granulated White Sugar- used to sweeten the cheesecake
- Brown Sugar- used to sweeten the crust
- Butter- used in the crust
- Cornstarch- helps to slightly thicken the cheesecake filling
- Sour Cream- adds a little extra creaminess to the cheesecake
- Milk Chocolate Bars- we're using Endangered Species Chocolate milk chocolate bars for the best chocolate flavor!
- Mini Marshmallows- to top the cheesecake with
- Heavy Cream- used in the ganache
- Vanilla Extract- adds a sweet note to the cheesecake
- Eggs- make sure they're room temperature
Step By Step Instructions
Please see the recipe card below for the full recipe!
STEP ONE: Pulse the graham crackers in a food processor until they resemble fine crumbs. Then add in the melted butter and brown sugar and pulse until combined.
STEP TWO: Tightly press the graham cracker crumbs into the bottom of a greased, metal, 9x9 square pan lined with parchment paper. Use a ¼ cup measuring cup to make this easier. Bake the crust for 10 minutes at 350 degrees, then let cool.
STEP THREE: In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)
STEP FOUR: Add in the sour cream, vanilla and melted milk chocolate to the cream cheese mixture and mix on medium-low speed just until combined. (Scrape the sides of the bowl as necessary with a rubber spatula.)
STEP FIVE: Add in the eggs and mix on medium-low speed just until combined.
STEP SIX: Pour the cheesecake batter into the prepared baking pan with the crust. Lower the oven temperature to 325 degrees and bake for 39-42 minutes. The center will have a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden spoon.
STEP SEVEN: Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. Then cover with plastic wrap or aluminum foil and transfer them to the fridge. Allow them to chill in the fridge for 6 hours, or until completely cold. (I usually bake them the night before and allow them to chill overnight.)
STEP EIGHT: Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
STEP NINE: Add the chopped chocolate to a small bowl. Heat the cream until steaming, then pour the cream over the chocolate. Stir to combine. (If the chocolate is not melted all the way you can heat the bowl over a pot of how water like a double boiler, or microwave it in 10 second intervals until it is all melted together and smooth.)
STEP TEN: Pour the ganache over the cheesecake and smooth it with an offset spatula. Chill in the fridge for 10 minutes to let the ganache set.
STEP ELEVEN: Cut into 16 squares using a sharp knife. Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts. Sprinkle mini marshmallows on top of the cheesecake. Torch the marshmallows with a kitchen torch, then serve! (I recommend waiting to top the bars with marshmallows until after you've cut them for easier cutting.)
FAQs
How do I store the cheesecake bars? Store them in an airtight container in the fridge for up to five days.
Can I use chocolate chips for the ganache? I recommend using hight quality milk chocolate bars, like Endangered Species Chocolate!
Can I use hot fudge sauce instead of ganache? Hot fudge won't set like ganache will, so I would recommend sticking with the ganache!
Pro Tips
For best results, make sure all your wet ingredients for the cheesecake batter are room temperature.
Let the cheesecake chill in the fridge for at least 6 hours. This will give it ample time to chill and set up properly.
Use a ¼ cup measuring cup to tightly pack the graham cracker crumbs into the bottom of the pan. This will ensure that the crust really sticks together without falling apart when cutting into squares.
Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. This will give you the best textured cheesecake.
If you make these cheesecake bars please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Favorite Desserts to Try Next Time
📖 Recipe
S'mores Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 21 (315 g) graham crackers, full sheet
- ¾ cup (168 g) unsalted butter, melted
- 3 tablespoon (41 g) light brown sugar
For the Chocolate Cheesecake
- 24 oz (680 g) cream cheese, softened at room temperature
- ¾ cup (150 g) granulated white sugar
- ½ tablespoon (4 g) cornstarch
- 6 oz (170 g) milk chocolate bars, melted and slightly cooled Endangered Species Chocolate
- ¼ cup (62 g) sour cream, at room temperature
- 2 teaspoon vanilla
- 3 eggs, at room temperature
For the Chocolate Ganache
- 3 oz (85 g) milk chocolate bar, chopped Endangered Species Chocolate
- ¼ cup (60 ml) heavy cream
- 1 cup (60 g) marshmallows (for topping)
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350 degrees. Spray a 9x9 inch metal baking pan with non-stick spray and line it with parchment paper.
- Pulse the graham crackers in a food processor until they resemble fine crumbs.21 (315 g) graham crackers, full sheet
- Then add in the melted butter and brown sugar and pulse until combined.¾ cup (168 g) unsalted butter, melted, 3 tablespoon (41 g) light brown sugar
- Tightly press the graham cracker crumbs into the bottom of the pan. Use a ¼ cup measuring cup to make this easier.
- Bake the crust for 10 minutes, then let cool. Reduce the oven temperature to 325 degrees.
For the Chocolate Cheesecake
- In a large bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.24 oz (680 g) cream cheese, softened at room temperature, ¾ cup (150 g) granulated white sugar, ½ tablespoon (4 g) cornstarch
- Add in the melted milk chocolate, sour cream and vanilla and mix on medium-low speed just until combined.6 oz (170 g) milk chocolate bars, melted and slightly cooled, ¼ cup (62 g) sour cream, at room temperature, 2 teaspoon vanilla
- Add the eggs to the cheesecake mixture and mix on medium-low speed just until combined.3 eggs, at room temperature
- Pour the cheesecake batter into the prepared pan with the crust. Bake for 39-42 minutes, just until the center only has a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden utensil.
- Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Then transfer it to the fridge and allow it to chill in the fridge for 6 hours, or until completely cold. (I usually bake it the night before and allow it to chill overnight.)
For the Chocolate Ganache
- Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
- Add the chopped chocolate to a small bowl. Heat the cream until steaming, then pour the cream over the chocolate. Stir to combine. (If the chocolate is not melted all the way you can heat the bowl over a pot of hot water like a double boiler, or microwave it in 10 second intervals until it is all melted together and smooth.)3 oz (85 g) milk chocolate bar, chopped, ¼ cup (60 ml) heavy cream
- Pour the ganache over the cheesecake and smooth it with an offset spatula. Chill in the fridge for 10 minutes to let the ganache set.
- Cut into 16 squares using a sharp knife. Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.
- Sprinkle mini marshmallows on top of the cheesecake. Torch the marshmallows with a kitchen torch, then serve!(I recommend waiting to top the bars with marshmallows until after you've cut them for easier cutting.)1 cup (60 g) marshmallows (for topping)
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