S’mores Cheesecake Bars are delicious no bake cheesecake bars topped with chocolate ganache and toasted marshmallows, for all the great flavors of s’mores in the form of cheesecake!
I’ve been obsessed with no bake cheesecake bars all summer long, and these s’mores cheesecake bars are a delicious one to add to the mix!
You’ve got the graham cracker in the graham cracker crust, the chocolate bar in the form of chocolate ganache, and the toasted marshmallow to top it all off. In the middle there’s the easiest 4 ingredient no bake cheesecake filling. All you need is cream cheese, sugar, Cool Whip and vanilla extract.
Top the no bake cheesecake with a thick layer of homemade ganache. Its only two ingredients and so easy to make. It gives these cheesecake bars that perfect melty chocolate flavor!
And you can’t forget the toasted marshmallows! Top it all with mini marshmallows, and toast it all up to give them that perfect brown color. The marshmallows taste best when served immediately after toasting, so if you want to make these a bit in advance, I recommend making the bars through making the cheesecake layer, but saving the chocolate ganache and marshmallow topping for right before serving.
I like adding a few pieces of graham crackers and chocolate chips to the top, but its mostly for looks, so you can go either way 😉
If you want to try more of our no bake cheesecake bars, you’ll love these lemon curd cheesecake bars, blueberry cheesecake bars, and banana cream pie bars with a layer of no bake cheesecake filling.
These s’mores cheesecake bars are perfect for a s’mores dessert without the fire, though they are still pretty messy 😉 and without any baking! This makes them perfect for summer when you don’t want to heat up your kitchen by turning the hot oven on! (You can toast the marshmallows at the end with your broiler, but this doesn’t require any preheating and is ready in only about 2 minutes, so you don’t need to worry about it heating up your kitchen much!) Or you can use a handheld blow torch to keep these completely oven free!
S'mores Cheesecake Bars
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
- 4 TBS melted butter
For the Cheesecake:
- 12 oz cream cheese (1 1/2 bars, softened)
- 3/4 cup sugar
- 1 1/2 cups Cool Whip
For the Chocolate Ganache:
- 1 1/2 cups chocolate chips
- 3/4 cup heavy cream
For the Topping:
- 2 cups mini marshmallows
- 2 TBS chocolate chips
- 1 graham cracker sheet
Equipment
Instructions
For the Graham Cracker Crust:
- Line a 9x9 in pan with foil, keeping it hanging over the edges of the pan for easy removal, and spray with nonstick spray.
- Pulse the graham crackers into a fine crumb using a blender or food processor.
- Mix together the melted butter with the graham crackers.
- Pour the graham cracker mixture into the bottom of the prepared pan.
- Spread crumbs evenly and press down as tightly as you can. (The bottom of a flat cup works great for this)
- Place in the fridge for 10 minutes, while preparing cheesecake layer.
For the Cheesecake Layer:
- Beat the cream cheese with a stand mixer or hand mixer until nice and smooth.
- Add in the sugar and beat over medium, for about 2-3 minutes until the mixture is nice and smooth and creamy.
- Carefully fold in the cool whip until its all smooth.
- Spread cheesecake filling evenly over the top of the graham cracker crust.
- Place in the fridge for 30 minutes.
For the Chocolate Ganache:
- Place chocolate chips in a medium sized bowl. Set aside.
- Heat heavy cream in the microwave, or stove top until almost boiling. About 1 minute in the microwave.
- Pour hot cream over the top of the chocolate. Let sit for 2-3 minutes.
- Stir chocolate till totally smooth.
- Allow to sit for about 10 minutes to cool down.
- Pour ganache over the top of the cheesecake.
- Return to the fridge for about 15-20 minutes to let ganache start to thicken, but not totally hard.
- Sprinkle mini marshmallows over the top.
- Crumble up graham cracker into pieces and sprinkle over marshmallows.
- Sprinkle chocolate chips over the top of it all.
- Place in the oven under broil for about 60 seconds (watching closely to make sure marshmallows don't burn) to toast the marshmallows. Or toast them with a handheld blow torch.
- Slice into bars and serve.
Notes
Nutrition
Emlen says
I wish i could make the smores cheesecake but here in australia we dont have cool whip. I dont know what the equivalent is?
Aimee says
You should be able to make a homemade whipped cream and substitute that! Heavy cream and a little sugar and vanilla. You’ll probably need to start with 3/4 to 1 cup heavy cream.
Emily Boyle says
Yum! We really enjoyed these cheesecake bars. The richness of the ganache pairs great with the lightly-sweet cheesecake. It was also nice to not heat up my house with the oven!
Karly says
This looks delicious! I’m definitely making this!
Kara says
They look delicious Amiee, and no-bake is always a bonus in the summertime!