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I love desserts that check every box at once, and these s’mores cheesecake bars deliver in a big way. Imagine a buttery graham cracker crust, velvety cheesecake filling, and ribbons of gooey melted chocolate, all crowned with golden toasted marshmallows for that campfire nostalgia, no flames required.

The first time I made them, I promised myself just one square… then found myself sneaking seconds (and okay, thirds). Each layer has its moment: crunchy crumbs, silky cheesecake, melty chocolate, and marshmallows that caramelize into chewy, toasted perfection.

Why You’ll Love This Recipe

What makes these s’mores cheesecake bars so irresistible is the way they combine creamy, crunchy, and gooey textures in one bite:

Buttery graham cracker crust: Sweet, crisp, and sturdy enough to hold all the layers.

Velvety cheesecake filling: Smooth, creamy, and perfectly balanced with a hint of vanilla.

Melty chocolate layer: Rich chocolate melts into the cheesecake for classic s’mores flavor.

Toasted marshmallow topping: Fluffy marshmallows toasted until golden and slightly caramelized.

Easy and crowd-pleasing: Simple to make, slice, and serve for parties, holidays, or anytime dessert cravings hit.

Want to take it up a notch? Add peanut butter drizzle, swap in dark chocolate chunks, or sprinkle crushed Oreos over the top before baking for a fun twist.

Ingredients

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream

For the Chocolate Layer:

1 ½ cups semi-sweet chocolate chips

For the Marshmallow Topping:

2 cups mini marshmallows

Optional Add-Ons:

Peanut butter drizzle
Dark chocolate chunks
Crushed Oreos
Caramel sauce

Step-by-Step Instructions

1. Make the Crust

Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into a greased 9×13-inch baking pan. Bake for 10 minutes, then set aside to cool slightly.

2. Prepare the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream until fully combined.

3. Assemble the Bars

Pour the cheesecake mixture over the crust, spreading it evenly. Sprinkle chocolate chips on top so they slightly sink into the filling.

4. Bake the Cheesecake

Bake for 30 to 35 minutes, until the edges are set but the center is slightly jiggly. Remove from the oven and immediately top with mini marshmallows.

5. Toast the Marshmallows

Switch oven to broil and return the pan for 1 to 2 minutes until marshmallows are golden and slightly charred. Keep a close eye to avoid burning.

6. Cool and Slice

Let the bars cool completely, then refrigerate for at least 2 hours before slicing into squares.

Tips & Variations

Extra gooey: Use milk chocolate chunks instead of chips.
Nutty twist: Drizzle peanut butter or Nutella over the cheesecake layer.
Caramel lovers: Add caramel sauce between layers before baking.
Make-ahead tip: Bake the cheesecake bars a day early and toast the marshmallows just before serving.
Storage tip: Keep leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions

Serve these cheesecake bars chilled for the creamiest texture. Pair them with hot chocolate, coffee, or a cold glass of milk for the ultimate cozy treat. They also make an amazing party dessert when sliced into bite-sized squares.

Final Thoughts

These s’mores cheesecake bars bring together everything you love about a classic campfire treat with a rich, creamy twist. The mix of buttery crust, smooth cheesecake, melted chocolate, and toasted marshmallows makes every bite unforgettable. Perfect for parties, holidays, or any night when you’re craving something indulgent and fun.

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