Irresistible S’mores Cheesecake Bars in 20 Minutes

Okay, confession time – I’ll never say no to s’mores, but campfire season doesn’t last all year. That’s where these magical s’mores cheesecake bars come in! Imagine all that gooey marshmallow and chocolate goodness layered over a creamy no-bake cheesecake and graham cracker crust. No fire pit required!

I first made these for a summer potluck when I needed something quick (read: lazy) but impressive. The tray disappeared in minutes, and now my friends demand them at every gathering. The best part? Unlike finicky baked cheesecakes, this version is practically foolproof – just mix, chill, and torch those marshmallows for that nostalgic campfire crunch. Trust me, these bars are the ultimate crowd-pleaser, whether you’re serving kids or fancy dessert-loving adults. Let’s get messy!

Why You’ll Love These S’mores Cheesecake Bars

Listen, these bars aren’t just dessert—they’re a vibe. Here’s why they’ve become my go-to treat:

• No oven required (hello, summer kitchen sanity!) except for a quick crust toast
• That creamy-meets-crunchy texture—silky cheesecake, crisp grahams, and crackly toasted marshmallow
• Tastes like childhood nostalgia but fancy enough for grown-ups
• Only 20 minutes active prep (then let the fridge do the work)
• Perfect for last-minute guests—just torch those mallows right before serving

Seriously, if s’mores and cheesecake had a baby? This would be it. You’re welcome.

Ingredients for S’mores Cheesecake Bars

Gather these simple ingredients – you might already have most in your pantry! I always eyeball the graham cracker crumbs when crushing them myself (about 15 full sheets makes 2 cups).

• Crust:
  2 cups graham cracker crumbs (about 15 sheets)
  1/2 cup unsalted butter, melted (plus extra for pan)
  1/4 cup granulated sugar
• Filling:
  16 oz cream cheese, softened (leave out for 1 hour)
  1/2 cup powdered sugar, sifted
  1 tsp vanilla extract
  1 cup heavy cream, very cold
• Topping:
  1 cup semi-sweet chocolate chips, melted
  1 cup mini marshmallows (plus extra for dramatic effect!)

Ingredient Substitutions & Notes

Gluten-free? Use GF graham crackers or crushed gluten-free cookies. Dairy-free? Swap cream cheese for vegan alternatives and coconut cream for heavy whipping cream. No chocolate chips? Chop up a chocolate bar instead! For extra flavor, add a pinch of cinnamon to the crust or espresso powder to the chocolate topping – my little secret.

How to Make S’mores Cheesecake Bars

Ready for the easiest dessert assembly of your life? Just follow these steps – I promise it’s harder to resist eating the batter than it is to make these bars!

Step 1: Prepare the Graham Cracker Crust

First, grab your favorite 8×8 or 9×9 pan (no need to be exact) and line it with parchment paper – trust me, this makes life SO much easier later. Mix those graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand. Now, here’s my trick: use the bottom of a measuring cup to press it firmly into the pan. Really pack it down so your crust won’t crumble when sliced. Pop it in the oven at 325°F for just 10 minutes to set, then let it cool completely. No cheating here – a warm crust makes the filling slide right off!

Step 2: Make the Cheesecake Filling

While the crust cools, let’s tackle that dreamy filling. Beat the softened cream cheese (lumps begone!) with powdered sugar and vanilla until it’s silky smooth. In another bowl, whip that heavy cream to stiff peaks – it should hold its shape when you lift the beater. Now, here’s the magic: gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Don’t overmix! We want it light and airy, not dense. Spread this cloud of deliciousness over your cooled crust and smooth the top. Chill for at least 2 hours (overnight is even better).

Step 3: Assemble and Toast

The grand finale! Melt those chocolate chips (microwave in 30-second bursts, stirring between each) and spread evenly over the chilled cheesecake layer. Now, the fun part – scatter mini marshmallows across the top like you’re decorating a winter village. For that iconic campfire look, use your broiler on LOW for just 1-2 minutes (watch closely – they burn fast!) or a kitchen torch for more control. Let the toasted marshmallows set for 10 minutes before slicing into bars with a hot knife (dip it in hot water between cuts). Warning: you’ll need napkins – these are gloriously messy!

Tips for Perfect S’mores Cheesecake Bars

Want to take these bars from great to unreal? Here are my hard-earned secrets:

• Room temp is key – Cold cream cheese equals lumpy filling. Let it soften naturally (no microwaving!).
• Chill your bowl before whipping cream – it helps those peaks stay perky.
• Broiler alert! Stand guard like a marshmallow sentry – they go from golden to charcoal in seconds.
• Hot knife trick – Wipe it clean between cuts for Instagram-worthy slices.
• Make ahead magic – Assemble everything except toasting. Torch those mallows just before serving.

Follow these, and you’ll be the s’mores cheesecake hero of every potluck. Just don’t blame me when recipe requests flood in!

Serving & Storage Suggestions

Here’s the best way to enjoy these beauties: serve them chilled straight from the fridge with extra graham crackers on the side for scooping up runaway chocolate. They’re perfect for picnics (just keep them in a cooler) or late-night cravings standing in front of the fridge – no judgment here!

For storage, cover tightly and keep in the fridge for up to 3 days. The marshmallows might lose their crunch after the first day, but a quick re-toast with your kitchen torch brings them right back to life. Pro tip: slice them before storing – it makes midnight snack attacks way easier!

Nutritional Information

Just a heads up – these nutrition facts are estimates since ingredients vary. One bar contains roughly 320 calories, 22g fat, and 28g carbs. For precise numbers, check your specific products. Now go enjoy that cheesecake guilt-free!

FAQ About S’mores Cheesecake Bars

Can I freeze these cheesecake bars?
Absolutely! Freeze them before adding the marshmallows. Wrap tightly in plastic, then foil, and freeze for up to 1 month. Thaw in the fridge overnight, then add chocolate and torch the mallows fresh. The texture stays perfect!

How do I prevent a soggy crust?
Two tricks: 1) Bake the crust as directed – that quick 10 minutes makes it sturdy. 2) Let it cool completely before adding filling. No shortcuts here, or you’ll get a sad, mushy bottom layer.

Can I use regular marshmallows instead of mini?
Sure! Just tear big marshmallows into smaller pieces. Minis give better coverage, but torn marshmallows create those rustic, campfire-style blobs I love.

Help! My chocolate topping cracked when slicing.
No stress – that’s normal! Warm your knife under hot water before each cut. If it still cracks? Call it “artisanal” and keep eating. Tastes the same either way!

Can I make these gluten-free?
Easily! Swap regular graham crackers for gluten-free ones (or even gluten-free Oreos for a fun twist). The rest of the recipe stays exactly the same.

Share Your S’mores Cheesecake Bars!

Did you make these dreamy bars? I’d love to see your creations! Snap a pic (especially of those perfectly toasted marshmallows) and tag me or leave a comment below. Your feedback helps other dessert lovers find this recipe – plus, I might feature your masterpiece! Happy baking, friends!

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