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A piece of no bake smores cheesecake on a plate.
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5 from 2 votes

S'mores Cheesecake Bars

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!
Prep Time20 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Servings: 16
Calories: 334kcal



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


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. 


**Total time includes cooling and chilling time.


Calories: 334kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 178mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg