S’mores Cheesecake Bars
You know that campfire craving but your oven’s calling instead? These bars nail every s’mores flavor without the sticky fingers.
Graham crust meets silky cheesecake, then marshmallows and chocolate finish the job. Way easier than building individual s’mores too.
Graham Crust Needs Extra Butter
Most graham crusts crumble apart when you cut bars. You need 6 tablespoons of melted butter for 1½ cups of crumbs – that’s more than typical recipes call for. Press the mixture firmly into your pan using the bottom of a measuring cup. The extra fat creates a sturdy base that won’t fall apart when you slice through the creamy filling.
Highly Recommended
Room Temperature Prevents Lumps
Cold cream cheese creates chunks no amount of mixing fixes. Pull your cream cheese and eggs from the fridge 2 hours before baking. If you forgot, cut cream cheese into small cubes and microwave for 15 seconds. Room temperature ingredients blend smoothly and create that silky cheesecake texture you’re after.
Marshmallow Timing Changes Everything
Add mini marshmallows during the last 5 minutes of baking, not before. Earlier timing makes them disappear into the filling or burn on top. Those final minutes let them puff and turn golden while keeping their shape. You want visible marshmallow pieces, not just marshmallow flavor.
Cutting Clean Squares Without Mess
- Run your knife under hot water and wipe dry between each cut – this prevents the creamy filling from sticking to the blade.
- Swap mini marshmallows for regular ones cut into pieces if that’s what you have, but mini ones distribute more evenly.
Frequently Asked Questions
Will these bars crack like regular cheesecake?
The sour cream and lower baking temperature prevent cracking. The marshmallow topping also hides any minor surface imperfections that might occur.
How long do they stay fresh?
Cover and refrigerate for up to 5 days. The graham crust stays crisp and the filling maintains its creamy texture throughout.
Can I freeze these for later?
Freeze without chocolate drizzle for up to 2 months. Thaw overnight in refrigerator, then add the melted chocolate topping before serving.
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S’mores Cheesecake Bars
Ingredients
Crust
Filling
Topping
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Medium mixing bowl
- Measuring cup for pressing
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust: Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl until evenly moistened. Press firmly into prepared pan using bottom of measuring cup.
- Bake crust: Bake crust for 8 minutes until lightly golden. Remove and let cool while preparing filling.
- Cream base: Beat cream cheese with electric mixer until smooth and fluffy, about 3 minutes. Gradually add ¾ cup sugar, beating until combined.
- Add eggs: Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
- Bake filling: Pour filling over baked crust and spread evenly. Bake for 25 minutes until center is almost set but still slightly jiggly.
- Add marshmallows: Sprinkle mini marshmallows evenly over surface. Return to oven for 5 minutes until marshmallows are puffed and lightly golden.
- Cool bars: Remove from oven and let cool completely at room temperature, about 1 hour. Refrigerate for at least 4 hours or overnight.
- Make chocolate drizzle: Melt chocolate chips with heavy cream in microwave in 30-second intervals, stirring between, until smooth. Drizzle over chilled bars.
- Cut and serve: Use parchment overhang to lift bars from pan. Cut into 16 squares with a sharp knife, wiping blade between cuts.
Nutrition Facts
Per Serving (1 bar)
