Smores Cheesecake Bars

Smores cheesecake bars came to life one weekend when I was craving something nostalgic but couldn’t make a bonfire so I combined all the classic s’mores flavors with a creamy cheesecake twist right in my oven. That first batch had gooey marshmallows crisp graham crumbs and a luscious layer of cheesecake that instantly reminded me of cozy summer nights even without the campfire.

Now I make them whenever I want to bring that gooey graham chocolate marshmallow magic indoors because they’re easy to cut share and serve and they’re always a hit at potlucks and parties. These bars are sweet messy and comforting with every bite layered in creamy toasted goodness.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Graham cracker crumbs – Form the buttery crunchy crust layer.
• Melted butter – Binds the crumbs together to form a sturdy base.
• Cream cheese – The rich creamy heart of the cheesecake filling.
• Granulated sugar – Sweetens the filling just right.
• Eggs – Help the cheesecake set with a smooth texture.
• Vanilla extract – Adds depth to the cheesecake flavor.
• Chocolate chips – Melt into gooey swirls just like in classic s’mores.
• Mini marshmallows – Toasted on top for that golden finish.

Tools You’ll Need

• 9×9 baking pan – Perfect size for evenly baked cheesecake bars.
• Parchment paper – Makes it easy to lift and slice the bars.
• Mixing bowls – For the crust and filling components.
• Hand or stand mixer – To get the cheesecake layer smooth and creamy.
• Spatula – Helps spread layers evenly and scrape every bit.
• Oven or broiler – For that golden toasted marshmallow topping.

Instructions

Step 1:

I begin by mixing graham cracker crumbs with melted butter then pressing the mixture firmly into the bottom of a parchment-lined baking pan to make the crust.

Step 2:

In a large bowl I beat softened cream cheese with sugar until smooth then add eggs one at a time followed by vanilla extract.

Step 3:

I pour the cheesecake batter over the crust and spread it evenly then sprinkle chocolate chips across the top and gently swirl them into the batter.

Step 4:

I bake the bars at 325°F for about 35 minutes until the center is just set then I let them cool completely at room temperature.

Step 5:

Once cooled I add a layer of mini marshmallows over the top and either broil for a few seconds or use a kitchen torch until they’re perfectly golden.

Step 6:

After chilling in the fridge for at least 2 hours I lift the bars out of the pan using the parchment and slice them into squares to serve.

Tips

I always watch the marshmallows closely while broiling—they can go from golden to burnt in seconds! If I want extra gooey texture I layer some chocolate under the cheesecake too. And for easier slicing I use a warm knife and wipe between cuts so each piece stays neat.

Ways to Serve

As a fun dessert at BBQs or game nights

With a scoop of vanilla ice cream for extra indulgence

In lunchboxes as a special treat

At bonfire-themed parties or summer gatherings

Cut small for bite-sized party sweets

Frequently Asked Questions

Can I make Smores Cheesecake Bars ahead of time?

Yes! I like to make them a day in advance and toast the marshmallows just before serving.

Can I use regular marshmallows instead of mini?

You can but mini marshmallows melt and toast more evenly across the surface.

Do Smores Cheesecake Bars need to be refrigerated?

Yes. Store them covered in the fridge and they’ll stay fresh for up to 4 days.

See You in the Kitchen

I hope you try these Smores Cheesecake Bars and bring that nostalgic campfire flavor into your kitchen! They’re sweet fun and absolutely worth making for any cozy or festive moment. Let me know how you like to serve yours!

Happy Cooking!

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