S’mores Cheesecake Bars – A Campfire Classic Meets Creamy Dessert

There’s something about s’mores that always brings a smile. Add a rich layer of cheesecake, and you’ve got a dessert that feels nostalgic and indulgent at the same time. These S’mores Cheesecake Bars are easy to make, slice neatly, and travel well for parties or picnics.

You’ll get the buttery graham cracker crunch, silky cheesecake, and gooey chocolate-marshmallow finish in every bite. They’re a crowd-pleaser with simple ingredients and big flavor.

Print Recipe

S’mores Cheesecake Bars - A Campfire Classic Meets Creamy Dessert

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 12 servings

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt
• For the cheesecake layer:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (or 2 teaspoons flour)
• Pinch of salt
• For the s’mores topping:
• 1 1/2 cups mini marshmallows
• 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
• 1–2 graham crackers, roughly broken for sprinkling
• Equipment: 8- or 9-inch square baking pan, parchment paper, mixing bowls, electric mixer, spatula

Instructions

• Prep the pan: Line your pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
• Make the crust: Stir graham crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand.Press firmly into an even layer in the pan. Bake for 8–10 minutes until set. Cool slightly.
• Beat the cheesecake: In a bowl, beat cream cheese and sugar until smooth and fluffy, about 2 minutes.Mix in sour cream, vanilla, cornstarch, and salt. Add eggs one at a time, mixing on low just until combined. Do not overmix.
• Bake the cheesecake layer: Pour filling over the crust.Smooth the top. Bake 22–28 minutes, until edges are set and the center still has a slight jiggle.
• Cool, then add topping: Let the pan cool on a rack for 15 minutes. Sprinkle chocolate and mini marshmallows evenly over the warm cheesecake.
• Toast the topping: Return to the oven for 3–5 minutes, just until marshmallows puff and turn golden.For deeper color, broil 20–60 seconds, watching closely.
• Chill to set: Cool to room temperature, then refrigerate at least 3 hours (overnight is best). Lift out with parchment and cut into bars with a sharp knife, wiping between cuts.

What Makes This Special

• Layers of texture: Buttery crust, creamy middle, and gooey topping make each bite interesting.
• Familiar flavors, upgraded: Everything you love about s’mores, now with a cheesecake twist.
• Make-ahead friendly: Bars set beautifully in the fridge and taste even better the next day.
• Easy to slice and share: Perfect for potlucks, birthdays, or casual weekend treats.

What You’ll Need

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt
• For the cheesecake layer:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (or 2 teaspoons flour)
• Pinch of salt
• For the s’mores topping:
• 1 1/2 cups mini marshmallows
• 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
• 1–2 graham crackers, roughly broken for sprinkling
• Equipment: 8- or 9-inch square baking pan, parchment paper, mixing bowls, electric mixer, spatula

Step-by-Step Instructions

1. Prep the pan: Line your pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
2. Make the crust: Stir graham crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand.

   Press firmly into an even layer in the pan. Bake for 8–10 minutes until set. Cool slightly.

3. Beat the cheesecake: In a bowl, beat cream cheese and sugar until smooth and fluffy, about 2 minutes.

   Mix in sour cream, vanilla, cornstarch, and salt. Add eggs one at a time, mixing on low just until combined. Do not overmix.

4. Bake the cheesecake layer: Pour filling over the crust.

   Smooth the top. Bake 22–28 minutes, until edges are set and the center still has a slight jiggle.

5. Cool, then add topping: Let the pan cool on a rack for 15 minutes. Sprinkle chocolate and mini marshmallows evenly over the warm cheesecake.
6. Toast the topping: Return to the oven for 3–5 minutes, just until marshmallows puff and turn golden.

   For deeper color, broil 20–60 seconds, watching closely.

7. Chill to set: Cool to room temperature, then refrigerate at least 3 hours (overnight is best). Lift out with parchment and cut into bars with a sharp knife, wiping between cuts.

Keeping It Fresh

• Fridge: Store bars in an airtight container for up to 4 days. Separate layers with parchment to prevent sticking.
• Freezer: Freeze bars (without marshmallow topping, if possible) for up to 2 months.

  Wrap tightly, then add a fresh topping after thawing for best texture.

• Serve chilled: Cheesecake holds shape best when cold. Let sit 5–10 minutes at room temperature for a softer bite.

Health Benefits

• Protein and calcium: Cream cheese and eggs offer some protein and calcium in each serving.
• Portion control: Bars make it easy to serve modest slices without overdoing it.
• Balance the plate: Pair with fresh berries to add fiber and brightness to the dessert.

Pitfalls to Watch Out For

• Overbaking: If the cheesecake is fully firm in the oven, it’s overdone. Look for set edges with a slight center wobble.
• Overmixing: Too much air creates cracks.

  Mix on low speed and stop when combined.

• Marshmallow melt-down: Broil cautiously. Marshmallows burn fast—watch them the entire time.
• Warm slicing: Cutting before chilling leads to messy bars. Chill fully for clean edges.

Alternatives

• Chocolate base: Swap half the graham crumbs for chocolate wafer crumbs for a richer crust.
• Flavor twist: Add 1 teaspoon espresso powder to the cheesecake for mocha s’mores vibes.
• Gluten-free: Use certified gluten-free graham crackers.
• No-bake shortcut: Use a no-bake crust (extra butter to help set) and chill the cheesecake layer with gelatin, then torch or broil marshmallows separately and top before serving.
• Lighter option: Use Neufchâtel cheese and Greek yogurt in place of some cream cheese and sour cream.

Can I make these a day ahead?

Yes.

In fact, they taste better after an overnight chill. Add the marshmallow topping the same day you plan to serve if you want the best texture.

How do I prevent cracks?

Avoid overmixing, bake at a moderate temperature, and pull the pan when the center still jiggles slightly. Cooling gradually and chilling thoroughly also helps.

What chocolate works best?

Semi-sweet chocolate gives a balanced sweetness, but milk chocolate feels most like classic s’mores.

Use what you love or mix both.

Can I use a 9×13-inch pan?

Yes, double the recipe and extend the bake time a few minutes as needed. Watch for the same visual cues: set edges and a slight jiggle in the center.

How do I get clean slices?

Chill completely, use a sharp knife, and wipe the blade between cuts. Lightly oiling the knife can help glide through the marshmallows.

Wrapping Up

S’mores Cheesecake Bars deliver the cozy charm of a campfire treat with the creamy satisfaction of cheesecake.

They’re simple to make, easy to share, and flexible enough to match your taste. Keep this recipe in your back pocket for birthdays, potlucks, or any day that needs a little comfort and fun. One pan, neat slices, big smiles—hard to beat.