S’mores Cheesecake Bars are the best way to combine the classic campfire treat flavors with the creamy tang of cheesecake, all layered into one deliciously decadent no-bake dessert.
This easy recipe starts with a homemade graham cracker crust that sits beneath a silky smooth marshmallow cheesecake mixture, all covered with a thick chocolate ganache and topped with toasted marshmallows, crushed cookies, and chocolate bars.
Best S’mores No-Bake Cheesecake Bars
This simple S’mores No-Bake Cheesecake Bars recipe is the easiest and quickest way to get all the great flavors of s’mores in the form of a cheesecake without setting foot near a fire!
Using simple ingredients, these no-bake bars can be prepared in 30 minutes and set in into a 3-layered, sophisticated-looking sweet treat.
These cheesecake bars are a mash-up of my favorite s’mores snacks (like S’mores Cookie Cups and S’mores Hand Pies) combined with my Classic Cheesecake recipe to create the ultimate cool and creamy summer treat.
Why We Love This S’mores Cheesecake Bars Recipe
- Quick and easy to make, especially because it’s no-bake.
- Uses simple ingredients to create a sophisticated sweet treat.
- Fun way to bring the outdoors inside.
- Mixing marshmallow creme into the cheesecake adds an extra special flavor to the filling without melting any actual marshmallows.
- Filled with layers of crunchy graham crackers, light and fluffy cheesecake filling, and a rich chocolate ganache.
- Delicious dessert for warm weather parties, potlucks, or backyard barbecues.
Ingredients
- Cinnamon graham crackers
- Salted butter: Unsalted butter works great as a substitute, but you might want to add a pinch of salt to balance the flavors.
- Cream cheese
- Granulated white sugar
- Whipped topping
- Marshmallow cream
- Semi-sweet chocolate chips
- Heavy whipping cream
- Mini marshmallows
- Hershey chocolate bars: You can also use Hershey’s Symphony bars or dark chocolate bars if you prefer the flavor.
SEE FULL PRINTABLE RECIPE CARD BELOW
Substitutions and Additions
- Cookie Crust: Feel free to use honey graham crackers, chocolate graham crackers, or even Oreo cookies to make the crust. If you are short on time, you can even purchase up a ready-made graham cracker crust and make this into a round pie to cut into slices.
- Choose Your Chocolate: You can use a baking chocolate bar instead of chocolate chips. Or, try a different chocolate chip, like dark chocolate or milk chocolate.
Recommended Tools
- 9×9 inch baking pan
- Cooking spray or parchment paper
- Medium saucepan
- Mixing bowls and tools
- Measuring tools
- Stand or hand mixer
- Heatproof bowl
How to Make S’mores Cheesecake Bars
No-Bake S’mores Cheesecake Bars are a quick and easy way to bring back childhood memories by the campfire. This simple recipe makes a marshmallow cheesecake that sits on top of a graham cracker crust and covers it with a chocolate ganache–no flame necessary!
- Create The Crust: Combine the graham cracker crumbs and melted butter and press the mixture firmly into the bottom of the prepared baking pan to create a crust layer. Set aside in the refrigerator while making the next layer.
- Make The Cheesecake Mixture: Beat the cream cheese and sugar together with a mixer until soft and creamy, about 2-3 minutes. Add in the whipped topping and marshmallow cream and beat until combined. Spread the filling onto the chilled graham cracker crust layer and place in the refrigerator.
- Make The Chocolate Ganache: Heat the heavy cream over medium heat until it bubbles around the edges without boiling. Pour the hot heavy cream over the semi-sweet chocolate chips, let it sit for 3 minutes, and then stir until the chocolate is melted and you have a smooth ganache. Pour the chocolate ganache over the cheesecake filling.
- Top And Toast: Top with mini marshmallows, chopped graham crackers, and Hershey’s chocolate bars. To lightly toast the marshmallows, broil the top for 1 minute or until the marshmallows are golden brown. (optional)
- Chill: Put the cheesecake bars in the refrigerator for 2 more hours or until completely firm.
- Slice and Serve: Cut into bars and serve cold. Enjoy!
Tips
- I find it easiest to pulse my graham crackers into crumbs in a food processor and blend until fine.
- If you do not have a food processor, you can purchase graham cracker crumbs in a box next to the pudding in most grocery stores.
- Line the baking pan with parchment paper to lift the cheesecake bars out easily.
- For the cleanest results, chill each layer before adding the next layer. They are more likely to mix and muddle lines if they are warm or at room temperature.
Storage Tips
- To Store: After the bars are set, place them in an airtight container in the refrigerator for about 4-5 days.
- To Freeze: You can individually wrap the bars and freeze them for 2-3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
To make sure the graham cracker layer is packed tightly into the pan, I like to use the bottom of a glass, measuring cup, bowl, etc., to press the crumbs into as tight of a layer as I can.
Make sure it chills for at least 10-15 minutes to allow the butter to harden and set that layer.
For the marshmallow cheesecake layer, use a spatula to scoop chunks of the white mixture into the middle of the baking dish, atop the graham cracker layer.
Gently press the mixture towards the outer edges of the dish, using the spatula, until the entire bottom layer is evenly covered. Try to avoid spreading the cheesecake filling back and forth as it is likely to pick up crumbs from the crust.
For the chocolate ganache layer, you will also want a spreading spatula. This chocolate ganache turns out pretty thick, so you will need to use a similar technique as the marshmallow layer.
Pour the ganache into the middle of the dish, then gently spread it towards the outside. If you don’t get it all the way to the edges, that’s okay. It’s going to be covered with toppings to hide any imperfections.
Yes, these bars can easily be frozen for 2-3 months. I like to freeze them in individual portions by wrapping each bar in plastic wrap and then placing all the slices in a freezer ziploc bag. You can also freeze the entire pan by covering it tightly.
Other Easy S’more Recipes
- S’mores Cookies
- S’mores Cookie Cups
- S’mores Bars
- S’mores Icebox Cake
- S’more Bites
- S’mores Thumbprint Cookies
- S’mores Dessert Trifle
- Indoor S’mores
S’mores Cheesecake Bars
Ingredients
For the Crust:
- 1½ cups cinnamon graham cracker crumbs
- ½ cup (1 stick) salted butter melted
For the Filling:
- 8 ounce package cream cheese softened
- ½ cup granulated white sugar
- 8 ounce container whipped topping
- ¾ cup marshmallow cream
For the Chocolate Ganache Layer:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
For the Topping:
- ¾ cup mini marshmallows
- ½ cup cinnamon graham crackers roughly chopped
- ½ cup Hershey chocolate bars roughly chopped
Instructions
- Spray a 9×9 inch baking pan with cooking spray or line it with parchment paper.
- Stir the cinnamon graham cracker crumbs and melted butter in a medium sized bowl until completely combined.
- Press the crumb mixture down firmly into the bottom of the prepared baking pan to create a crust layer. Set aside in the refrigerator while making the next layer.
- Using a stand or hand mixer, beat the cream cheese and granulated white sugar together in a medium sized mixing bowl until soft and creamy, about 2-3 minutes.
- Add in the whipped topping and marshmallow cream and beat together until combined.
- Evenly spread the filling onto the chilled graham cracker crust layer and place in the refrigerator.
- To make chocolate ganache layer, pour the semi-sweet chocolate chips into a medium sized heat proof bowl. Set aside.
- Heat the heavy cream in a medium sized saucepan over medium heat. There should be bubbles around the edges of the cream, but do not bring to a boil.
- Pour the hot heavy cream mixture over the semi-sweet chocolate chips and let sit for 3 minutes.
- Stir the chocolate and cream together until the chocolate is completely melted and you have a smooth ganache.
- Take the cheesecake bars out of the refrigerator and evenly pour the chocolate ganache over the entire baking dish.
- Top with mini marshmallows, chopped graham crackers, and Hershey’s chocolate bars.
- Optional step: To lightly toast the marshmallows, broil the top for 1 minute or until the marshmallows are golden brown.
- Put the cheesecake bars in the refrigerator for 2 more hours or until completely firm.
- Cut into bars and serve cold.
Jenn’s Notes
- To Store: After the bars are set, place them in an airtight container in the refrigerator for about 4-5 days.
- To Freeze: You can individually wrap the bars and freeze them for 2-3 months. Thaw in the refrigerator overnight before serving.
- I find it easiest to pulse my graham crackers into crumbs in a food processor and blend until fine.
- If you do not have a food processor, you can purchase graham cracker crumbs in a box next to the pudding in your grocery store.
- Line the baking pan with parchment paper to lift the cheesecake bars out easily.
- For the graham cracker layer, use the bottom of a glass, measuring cup, bowl, etc., to press the crumbs into as tight of a layer as you can. Then, make sure it chills for at least 10-15 minutes to allow the butter to harden and set that layer.
- For the marshmallow cheesecake layer, use a spatula to scoop chunks of the white mixture into the middle of the baking dish, atop the graham cracker layer. Gently press the mixture towards the outer edges of the dish, using the spatula, until the entire bottom layer is evenly covered. Try to avoid spreading the cheesecake filling back and forth as it is likely to pick up crumbs from the crust.
- For the chocolate ganache layer, you will also want a spreading spatula. This chocolate ganache turns out pretty thick, so you will need to use a similar technique as the marshmallow layer. Pour the ganache into the middle of the dish, then gently spread it towards the outside. If you don’t get it all the way to the edges, that’s okay. It’s going to be covered with toppings to hide any imperfections.
- For the cleanest results, chill each layer before adding the next layer. They are more likely to mix and muddle lines if they are warm or room temperature.
Are there no specific measurements for this recipe?
Please see the recipe card. All measurements and instructions are there.
I am having trouble finding marshmallow cream. Does anyone else have trouble
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