Oh my goodness, you’re in for a treat! These S’mores Cheesecake Bars combine my two favorite things – the gooey, chocolatey magic of s’mores and the rich creaminess of cheesecake. I still remember the first time I made these for a summer potluck – they disappeared faster than marshmallows at a bonfire!

What makes these bars so special? Imagine that perfect campfire s’more flavor, but in a handheld dessert you can make anytime. The graham cracker crust gives that nostalgic crunch, while the creamy cheesecake filling studded with melty chocolate chips makes every bite heavenly. Top it off with toasted marshmallows and more chocolate? Yes please!

This recipe is my go-to when I need a showstopper dessert that’s actually easy to make. Whether you’re feeding a crowd or just treating yourself (no judgment here!), these S’mores Cheesecake Bars will have everyone begging for seconds.

Why You’ll Love These S’mores Cheesecake Bars

Trust me, these bars will become your new favorite dessert – here’s why:

So easy to make – no water bath or fancy techniques required, just simple mixing and baking
That perfect creamy texture – the cheesecake bakes up smooth and dreamy every time
Nostalgic campfire flavors – all the taste of classic s’mores in one irresistible bite
Crowd-pleaser alert – I’ve never brought these to a party without getting recipe requests
Make-ahead magic – they actually taste better after chilling, perfect for stress-free entertaining

Seriously, what’s not to love? The first time I made these for my book club, three people asked for the recipe before they’d even finished their first piece!

Ingredients for S’mores Cheesecake Bars

Okay, let’s talk ingredients – because using the right stuff makes all the difference between good and “oh-my-goodness-I-need-another-piece” amazing. Here’s what you’ll need, divided neatly between that perfect crust and that dreamy filling:

For the Graham Cracker Crust:

2 cups graham cracker crumbs – about 15 full sheets crushed (I like to do this in a zip-top bag with a rolling pin – great stress reliever!)
⅓ cup butter, melted – unsalted is my go-to, but salted adds a nice contrast too
3 tablespoons sugar – just enough to sweeten the deal

For the Cheesecake Filling & Toppings:

4 (8-ounce) bricks cream cheese, softened – full-fat please, and room temperature is crucial!
1 cup sugar
1 tablespoon vanilla extract – the real stuff makes all the difference
3 tablespoons flour – helps stabilize the filling
4 large eggs – at room temperature (cold eggs can make the batter lumpy)
½ cup semisweet chocolate chips – stirred right into the batter
½ cup chopped Hershey’s chocolate bar – because you can never have too much chocolate
1 cup mini marshmallows – the cute little ones toast up perfectly
4 graham crackers, coarsely chopped – for that extra crunch on top

See? No weird ingredients here – just good, classic stuff that comes together into something magical. Now let’s get baking!

Equipment You’ll Need

You probably have most of this in your kitchen already! Here’s what you’ll need to make these dreamy bars:

Stand mixer or hand mixer – for that perfectly smooth cheesecake filling
13×9-inch baking pan – my trusty metal one works great
Aluminum foil – for easy lifting and cleanup
Rubber spatula – to fold in all that chocolate goodness

That’s it – no fancy gadgets required. See? I told you this recipe was easy!

How to Make S’mores Cheesecake Bars

Alright, let’s make some magic happen! Follow these simple steps and you’ll have the most incredible S’mores Cheesecake Bars that’ll make you feel like a baking rockstar. I’ll walk you through each step – just take your time and enjoy the process!

Step 1: Prepare the Crust

First things first – that perfect graham cracker crust! Mix your crumbs with melted butter and sugar until it looks like wet sand (you should be able to squeeze it and it holds together). Press it firmly into your foil-lined pan – I like to use the bottom of a measuring cup to get it nice and even. Trust me, taking time here means no crumbly mess later!

Step 2: Make the Cheesecake Filling

Now for the creamy star of the show! Beat your room-temperature cream cheese until smooth – no lumps! Add sugar and vanilla, then sift in the flour. Add eggs one at a time, mixing just until combined (overmixing = cracks!). Here’s my favorite part – gently fold in those chocolate chips. The batter should be silky smooth with little chocolate surprises throughout. Pour this dreamy mixture over your crust and get ready for the magic!

Step 3: Bake and Add Toppings

Bake for 30 minutes until the edges are set but the center still jiggles slightly. Now the fun part – sprinkle on your chopped chocolate, mini marshmallows, and graham pieces! Lightly press them in (just a gentle pat – we’re not making a hockey puck here). Bake 10 more minutes until the marshmallows get toasty and golden. Your kitchen will smell like a campfire dream!

Step 4: Cool and Serve

Resist temptation and let the bars cool completely at room temperature – about an hour. Then into the fridge they go for at least 4 hours (overnight is even better!). When you’re ready, use the foil to lift them out, peel it back, and slice into squares. Pro tip: run your knife under hot water between cuts for clean slices. Now try not to eat them all at once!

Tips for Perfect S’mores Cheesecake Bars

After making these bars more times than I can count, I’ve picked up some tricks that’ll guarantee perfect results every time:

Room temp is key! Cold cream cheese leads to lumps – let it soften on the counter for 2 hours before mixing.
Don’t overmix – stop beating as soon as ingredients are combined to prevent cracks in your cheesecake.
Patient chilling – that 4-hour fridge time isn’t optional! It’s what gives these bars their dreamy texture.
Fresh graham crackers – stale ones make a mealy crust. I always check mine before starting.
Watch those toppings – marshmallows brown fast! Check after 8 minutes to prevent burning.

Follow these simple tips and you’ll have bars that look as amazing as they taste. My neighbor still talks about the batch I brought over last summer!

Ingredient Substitutions

No worries if you’re missing something – here are my favorite swaps that still taste amazing:

Gluten-free graham crackers work perfectly for the crust
Dark chocolate chips instead of semisweet for richer flavor
Marshmallow fluff can replace mini marshmallows – just dollop on before the final bake
Dairy-free cream cheese and butter alternatives work great too

See? Easy peasy substitutions that keep all that s’mores goodness intact!

Serving Suggestions

Oh, the possibilities! These S’mores Cheesecake Bars shine all on their own, but for extra wow factor, try them with a scoop of vanilla ice cream (that melty contrast – yum!), a cup of dark roast coffee, or fresh berries to cut the sweetness. My kids love theirs slightly warmed so the chocolate gets extra gooey!

Storage and Reheating

These bars keep beautifully in an airtight container in the fridge for up to 3 days – though in my house, they never last that long! I don’t recommend freezing them though – the marshmallows get weirdly chewy when thawed. If you want to enjoy them slightly warm, just pop a piece in the microwave for 10-15 seconds to get that melty s’mores effect again.

Nutritional Information

Just a heads up – nutritional values can vary based on the specific brands and ingredients you use. These rich bars are definitely an indulgent treat best enjoyed in moderation (though I won’t judge if you sneak an extra bite!).

FAQs About S’mores Cheesecake Bars

Can I use marshmallow fluff instead of mini marshmallows?
Absolutely! I’ve done this before when I ran out of mini marshmallows. Just dollop spoonfuls of fluff over the cheesecake before the final bake – it makes the most amazing gooey swirls. Watch it closely though, as fluff browns faster than mini marshmallows.

How do I prevent cracks in my cheesecake?
Three simple tricks: Don’t overmix the batter, make sure all ingredients are room temperature, and avoid opening the oven door during baking. But hey, even if cracks happen (they still do to me sometimes!), the marshmallow and chocolate toppings cover them right up!

Can I make these gluten-free?
You bet! Just swap the graham crackers for gluten-free ones – they work perfectly in both the crust and topping. I’ve even used gluten-free Oreos for the crust once, and oh my goodness, it was incredible!

Why does the cheesecake need to chill so long?
I know, waiting is hard! But that chilling time lets the cheesecake set properly so you get those clean slices. The texture also becomes creamier as it rests. Pro tip: Make them the night before for stress-free serving!

For more delicious recipes and baking inspiration, check out BestAllTop on Pinterest.

Irresistible S’mores Cheesecake Bars That Will Blow Your Mind

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Ivan
Total Time: 5 hours
Yield: 12-16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Delicious S’mores Cheesecake Bars combine the classic flavors of s’mores with creamy cheesecake for a perfect dessert.

Ingredients

Scale

2 cups graham crackers
⅓ cup butter, melted
3 tablespoons sugar
4 bricks, 8 ounces each cream cheese, softened
1 cup sugar
1 tablespoon vanilla
3 tablespoons flour
4 eggs
½ cup semisweet chocolate chips
½ cup chopped Hershey’s chocolate bar
1 cup mini marshmallows
4 graham crackers, coarsely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F. Line a 13×9-inch pan with foil, with ends of foil extending over sides.
Mix the graham cracker crumbs, butter, and 3 tablespoons sugar together until all the crumbs are moistened; press onto the bottom of the prepared pan.
In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, 1 cup sugar, and vanilla until smooth. Sift in flour; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Stir chocolate chips into cream cheese mixture with a rubber spatula. Pour over crust.
Bake 30 minutes; remove from oven and sprinkle with Hershey’s chocolate bar, mini marshmallows, and chopped graham crackers. Press toppings down slightly. Bake for another 10 minutes or until center is almost set.
Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

Notes

Let the cheesecake cool before refrigerating for best texture.
Use room-temperature cream cheese for smoother mixing.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 25g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg