Ever Craved the Campfire Magic of S’mores in a Creamy, Sliceable Dessert?
Picture slicing into a chilled, velvety cheesecake bar with a buttery graham cracker crust, a fluffy marshmallow-infused cheesecake layer, a rich milk chocolate ganache, and a topping of toasty marshmallows. Sounds like a s’mores dream you can enjoy without a campfire, right? That’s exactly what No-Bake S’mores Cheesecake Bars deliver! This easy, no-bake recipe yields 9-12 bars (depending on size), is perfect for summer gatherings, potlucks, or a fun family dessert, and captures the nostalgic flavors of s’mores in a creamy, decadent package. With minimal prep and no oven time (except for an optional broiler step), it’s beginner-friendly and a guaranteed crowd-pleaser. In this blog post, we’ll guide you through every step to create these irresistible bars, with tips for a perfect set and stunning presentation. Ready to layer up some s’mores magic? Let’s get started!
Overview: Why These Bars Shine
No-Bake S’mores Cheesecake Bars combine the classic s’mores trio—graham crackers, chocolate, and marshmallows—with a creamy cheesecake twist. The no-bake format makes it ideal for hot days, and the layers of crunchy crust, fluffy marshmallow cheesecake, smooth ganache, and toasted marshmallows create a dessert that’s both indulgent and nostalgic. This recipe serves 9-12, requires just 30 minutes of active prep, and is perfect for make-ahead treats. Its rich, layered texture and campfire-inspired flavors make it a standout for parties or cozy nights in.
- Time Requirement: 30 minutes active prep, 5 hours chilling (30 minutes for crust, 4 hours for cheesecake, 30 minutes for ganache). Total: ~5 hours 30 minutes (mostly hands-off).
- Difficulty Level: Easy. Simple mixing, layering, and chilling make it beginner-friendly.
- Why It’s Special: Yields 9-12 bars, no baking required (except optional broiling), and captures s’mores flavors in a creamy, sliceable dessert.
- Health Perks: Minimal nutritional benefits; cream cheese provides calcium, but the sugar and fat make this a rich treat to enjoy sparingly.
Grab your mixing bowls and baking pan, and let’s create a no-bake s’mores masterpiece!
Essential Ingredients
This recipe uses classic s’mores ingredients with a cheesecake twist for a rich, layered dessert. Here’s what you need and why each matters:
Graham Cracker Crust
- Graham Cracker Crumbs (1 1/2 cups): Form the crunchy base.
- Why it matters: Mimic the classic s’mores crust with a buttery, sweet crunch.
- Substitution: Use crushed digestive biscuits, vanilla wafers, or gluten-free graham crackers.
- Granulated Sugar (1/4 cup): Sweetens the crust.
- Why it matters: Enhances the graham cracker flavor and binds the crust.
- Substitution: Use brown sugar for a caramel note or a sugar substitute like Swerve.
- Unsalted Butter (8 tbsp, melted): Binds the crust.
- Why it matters: Creates a firm, cohesive base that holds up when sliced.
- Substitution: Use vegan butter or coconut oil for dairy-free.
Marshmallow Cheesecake
- Cream Cheese (24 oz, softened): The creamy, tangy base.
- Why it matters: Provides the rich, smooth texture of cheesecake.
- Substitution: Use dairy-free cream cheese for vegan or reduced-fat cream cheese for a lighter option (texture may vary).
- Heavy Whipping Cream (2 tbsp): Adds lightness to the cheesecake.
- Why it matters: Helps achieve a fluffy, airy texture when whipped.
- Substitution: Use coconut cream for dairy-free or omit for a denser cheesecake.
- Miniature Marshmallows (2 cups): Infuse s’mores flavor.
- Why it matters: Melt into a gooey, sweet layer that mimics s’mores marshmallows.
- Substitution: Use marshmallow fluff (1 cup) or vegan marshmallows for dairy-free.
- Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Adds warmth to the cheesecake and complements the marshmallows.
- Substitution: Use vanilla bean paste or almond extract for a twist.
- Powdered Sugar (1/2 cup): Sweetens the cheesecake.
- Why it matters: Blends smoothly for a silky texture without graininess.
- Substitution: Use a powdered sugar substitute or reduce to 1/3 cup for less sweetness.
Milk Chocolate Ganache
- Milk Chocolate Bars (9.3 oz, about 6 x 1.55 oz bars): Create a smooth, rich layer.
- Why it matters: Mimic the chocolatey s’mores element with a creamy ganache.
- Substitution: Use semi-sweet or dark chocolate for a less sweet flavor, or dairy-free chocolate for vegan.
- Heavy Whipping Cream (1/3 cup): Forms the ganache.
- Why it matters: Creates a smooth, pourable chocolate layer when heated.
- Substitution: Use coconut cream for dairy-free or half-and-half for a lighter ganache.
Topping
- Miniature Marshmallows (2 cups): Add a toasty s’mores finish.
- Why it matters: Provide the iconic s’mores look and toasted flavor.
- Substitution: Use marshmallow fluff (spread lightly) or vegan marshmallows; skip toasting if desired.
Pro Tip: Soften cream cheese at room temperature for 30-60 minutes for smooth mixing. Use high-quality milk chocolate bars (e.g., Hershey’s or Lindt) for the best ganache texture.
Step-by-Step Instructions
Making No-Bake S’mores Cheesecake Bars is simple with layering and chilling steps. Follow these for perfect, sliceable bars:
- Prepare the Crust:
- Spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving overhangs for easy removal.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 8 tbsp melted unsalted butter. Stir with a fork until fully incorporated.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Refrigerate the crust for at least 30 minutes to set.
- Tip: Use the bottom of a measuring cup to press the crust tightly for a sturdy base; chill longer if the kitchen is warm.
- Make the Marshmallow Cheesecake:
- In a large bowl, beat 24 oz softened cream cheese with a mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Add 2 tbsp heavy whipping cream and beat for an additional 2 minutes to incorporate air.
- In a separate microwave-safe bowl, microwave 2 cups miniature marshmallows on high for 30 seconds; stir until fully melted and smooth.
- Stir 1 tsp vanilla extract into the melted marshmallows.
- Add the marshmallow-vanilla mixture to the cream cheese and beat until smooth and fully incorporated.
- Add 1/2 cup powdered sugar and beat until combined and silky.
- Pour the cheesecake filling over the chilled crust, spreading evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Tip: Scrape down the bowl while beating to ensure no lumps; chill overnight for an even firmer texture.
- Prepare the Milk Chocolate Ganache:
- Break 9.3 oz milk chocolate bars into small pieces and place in a heat-proof bowl.
- Heat 1/3 cup heavy whipping cream until scalding hot (just below boiling, about 1 minute in the microwave or on the stove).
- Pour the hot cream over the chocolate and let sit for 3 minutes.
- Stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake layer, spreading evenly with a spatula.
- Return to the refrigerator and chill for at least 30 minutes to set the ganache.
- Tip: If the ganache thickens, gently reheat in the microwave for 10 seconds; pour slowly for an even layer.
- Add the Marshmallow Topping:
- Sprinkle 2 cups miniature marshmallows evenly over the set ganache layer.
- For a toasted effect, place the pan under a broiler for 30 seconds until marshmallows are golden, watching closely to avoid burning. Alternatively, use a kitchen torch for controlled toasting or leave marshmallows untoasted.
- Tip: Keep the pan 6 inches from the broiler and rotate for even toasting; let cool briefly before slicing.
- Serve:
- Use the parchment overhangs to lift the dessert from the pan.
- Slice into 9-12 bars (3×3 or 3×4 grid) using a sharp knife dipped in hot water for clean cuts.
- Serve chilled, optionally with extra graham cracker crumbs or chocolate shavings.
- Health Benefit: Cream cheese provides calcium, but the sugar and fat make this a rich treat to enjoy sparingly!
Assembly: Building Your Bars
These cheesecake bars are all about layering classic s’mores flavors into a creamy, no-bake dessert. Here’s how to make them perfect:
- Craft a Sturdy Crust:
- Press the graham cracker mixture firmly to create a solid base that holds up when sliced.
- Tip: Chill the crust well to prevent crumbling when spreading the cheesecake layer.
- Create a Fluffy Cheesecake:
- Beat cream cheese thoroughly for a light, lump-free texture; melt marshmallows fully for smooth incorporation.
- Presentation Tip: Smooth the cheesecake layer with an offset spatula for a professional look.
- Pour a Silky Ganache:
- Ensure the ganache is smooth and pourable for an even, glossy layer.
- Presentation Tip: Tilt the pan slightly to spread ganache evenly without disturbing the cheesecake.
- Top with Toasty Marshmallows:
- Arrange marshmallows evenly and toast lightly for a campfire-inspired finish.
- Presentation Tip: Space marshmallows tightly for a full, toasty top; add a drizzle of chocolate for extra flair.
Serving Suggestion: Serve on a platter with extra marshmallows or graham cracker pieces for a fun s’mores vibe, paired with hot cocoa, coffee, or milk. For a party, cut into smaller bite-sized squares!
Storage and Make-Ahead Tips
No-Bake S’mores Cheesecake Bars are perfect for prepping ahead:
- Storing Leftovers:
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- If freezing, wrap individually in plastic wrap and place in a freezer bag; thaw in the fridge for 4-6 hours before serving.
- Tip: Add marshmallows and toast just before serving to maintain their texture.
- Freezing:
- Freeze the bars (without the marshmallow topping) in the pan, wrapped tightly in plastic wrap and foil, for up to 1 month.
- Add marshmallows and toast after thawing for the freshest look.
- Tip: Slice before freezing for easy portioning; use parchment between layers to prevent sticking.
- Make-Ahead:
- Prepare the crust and cheesecake layer up to 2 days ahead; refrigerate covered.
- Add ganache and marshmallows the day of serving for the best texture and appearance.
- Tip: Make the crust a day ahead to save time; soften cream cheese in advance for easier mixing.
Recipe Variations
Want to mix things up? Try these fun twists on No-Bake S’mores Cheesecake Bars:
- Peanut Butter S’mores: Add 1/4 cup peanut butter to the cheesecake mixture and use peanut butter cups in the ganache instead of milk chocolate.
- Salted Caramel S’mores: Drizzle 2 tbsp caramel sauce over the ganache before adding marshmallows; sprinkle with a pinch of sea salt.
- Dark Chocolate S’mores: Use dark chocolate for the ganache and add 1 tbsp cocoa powder to the cheesecake for a richer flavor.
- Vegan/Dairy-Free: Use dairy-free cream cheese, vegan butter, coconut cream, dairy-free chocolate, and vegan marshmallows.
- S’mores Pie: Use a 9-inch round pie pan for a pie-style presentation; slice into wedges instead of bars.
Quick Prep Tip: Use pre-crushed graham cracker crumbs and store-bought marshmallow fluff to save time; soften cream cheese in the microwave (10-second intervals) if needed.
Conclusion
Your No-Bake S’mores Cheesecake Bars are ready to bring campfire-inspired joy to any occasion! With a buttery graham cracker crust, creamy marshmallow cheesecake, rich milk chocolate ganache, and toasty marshmallows, these bars are perfect for summer parties, family desserts, or a nostalgic treat. Whether you keep it classic or try a variation, you’re in for a creamy, crunchy delight that’s as easy to make as it is to love. Grab your baking pan, layer up some s’mores magic, and enjoy every chilled, decadent bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy chilling!
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No Bake S’mores Cheesecake Bars
Description
Picture slicing into a chilled, velvety cheesecake bar with a buttery graham cracker crust, a fluffy marshmallow-infused cheesecake layer, a rich milk chocolate ganache, and a topping of toasty marshmallows.
Ingredients
This recipe uses classic s’mores ingredients with a cheesecake twist for a rich, layered dessert. Here’s what you need and why each matters:
Graham Cracker Crust
- Graham Cracker Crumbs (1 1/2 cups): Form the crunchy base.
- Why it matters: Mimic the classic s’mores crust with a buttery, sweet crunch.
- Substitution: Use crushed digestive biscuits, vanilla wafers, or gluten-free graham crackers.
- Granulated Sugar (1/4 cup): Sweetens the crust.
- Why it matters: Enhances the graham cracker flavor and binds the crust.
- Substitution: Use brown sugar for a caramel note or a sugar substitute like Swerve.
- Unsalted Butter (8 tbsp, melted): Binds the crust.
- Why it matters: Creates a firm, cohesive base that holds up when sliced.
- Substitution: Use vegan butter or coconut oil for dairy-free.
Marshmallow Cheesecake
- Cream Cheese (24 oz, softened): The creamy, tangy base.
- Why it matters: Provides the rich, smooth texture of cheesecake.
- Substitution: Use dairy-free cream cheese for vegan or reduced-fat cream cheese for a lighter option (texture may vary).
- Heavy Whipping Cream (2 tbsp): Adds lightness to the cheesecake.
- Why it matters: Helps achieve a fluffy, airy texture when whipped.
- Substitution: Use coconut cream for dairy-free or omit for a denser cheesecake.
- Miniature Marshmallows (2 cups): Infuse s’mores flavor.
- Why it matters: Melt into a gooey, sweet layer that mimics s’mores marshmallows.
- Substitution: Use marshmallow fluff (1 cup) or vegan marshmallows for dairy-free.
- Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Adds warmth to the cheesecake and complements the marshmallows.
- Substitution: Use vanilla bean paste or almond extract for a twist.
- Powdered Sugar (1/2 cup): Sweetens the cheesecake.
- Why it matters: Blends smoothly for a silky texture without graininess.
- Substitution: Use a powdered sugar substitute or reduce to 1/3 cup for less sweetness.
Milk Chocolate Ganache
- Milk Chocolate Bars (9.3 oz, about 6 x 1.55 oz bars): Create a smooth, rich layer.
- Why it matters: Mimic the chocolatey s’mores element with a creamy ganache.
- Substitution: Use semi-sweet or dark chocolate for a less sweet flavor, or dairy-free chocolate for vegan.
- Heavy Whipping Cream (1/3 cup): Forms the ganache.
- Why it matters: Creates a smooth, pourable chocolate layer when heated.
- Substitution: Use coconut cream for dairy-free or half-and-half for a lighter ganache.
Topping
- Miniature Marshmallows (2 cups): Add a toasty s’mores finish.
- Why it matters: Provide the iconic s’mores look and toasted flavor.
- Substitution: Use marshmallow fluff (spread lightly) or vegan marshmallows; skip toasting if desired.
Pro Tip: Soften cream cheese at room temperature for 30-60 minutes for smooth mixing. Use high-quality milk chocolate bars (e.g., Hershey’s or Lindt) for the best ganache texture.
Instructions
- Prepare the Crust:
- Spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving overhangs for easy removal.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 8 tbsp melted unsalted butter. Stir with a fork until fully incorporated.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Refrigerate the crust for at least 30 minutes to set.
- Tip: Use the bottom of a measuring cup to press the crust tightly for a sturdy base; chill longer if the kitchen is warm.
- Make the Marshmallow Cheesecake:
- In a large bowl, beat 24 oz softened cream cheese with a mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Add 2 tbsp heavy whipping cream and beat for an additional 2 minutes to incorporate air.
- In a separate microwave-safe bowl, microwave 2 cups miniature marshmallows on high for 30 seconds; stir until fully melted and smooth.
- Stir 1 tsp vanilla extract into the melted marshmallows.
- Add the marshmallow-vanilla mixture to the cream cheese and beat until smooth and fully incorporated.
- Add 1/2 cup powdered sugar and beat until combined and silky.
- Pour the cheesecake filling over the chilled crust, spreading evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Tip: Scrape down the bowl while beating to ensure no lumps; chill overnight for an even firmer texture.
- Prepare the Milk Chocolate Ganache:
- Break 9.3 oz milk chocolate bars into small pieces and place in a heat-proof bowl.
- Heat 1/3 cup heavy whipping cream until scalding hot (just below boiling, about 1 minute in the microwave or on the stove).
- Pour the hot cream over the chocolate and let sit for 3 minutes.
- Stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake layer, spreading evenly with a spatula.
- Return to the refrigerator and chill for at least 30 minutes to set the ganache.
- Tip: If the ganache thickens, gently reheat in the microwave for 10 seconds; pour slowly for an even layer.
- Add the Marshmallow Topping:
- Sprinkle 2 cups miniature marshmallows evenly over the set ganache layer.
- For a toasted effect, place the pan under a broiler for 30 seconds until marshmallows are golden, watching closely to avoid burning. Alternatively, use a kitchen torch for controlled toasting or leave marshmallows untoasted.
- Tip: Keep the pan 6 inches from the broiler and rotate for even toasting; let cool briefly before slicing.
- Serve:
- Use the parchment overhangs to lift the dessert from the pan.
- Slice into 9-12 bars (3×3 or 3×4 grid) using a sharp knife dipped in hot water for clean cuts.
- Serve chilled, optionally with extra graham cracker crumbs or chocolate shavings.
- Health Benefit: Cream cheese provides calcium, but the sugar and fat make this a rich treat to enjoy sparingly!
FAQs
1. Can I use a different pan size?
Yes! An 8-inch pan makes thicker bars (yields 9); a 9×13-inch pan makes thinner bars (yields 12-16). Adjust ingredient amounts proportionally.
2. Are these bars healthy?
Cream cheese provides calcium, but the sugar, chocolate, and fat make this a rich treat. Use reduced-fat cream cheese or less sugar for a lighter option.
3. Why is my cheesecake layer lumpy?
Ensure cream cheese is fully softened and beat thoroughly; melt marshmallows completely to avoid clumps. Blend in small batches if needed.
4. Can I make this vegan?
Yes! Use dairy-free cream cheese, vegan butter, coconut cream, dairy-free chocolate, and vegan marshmallows.
5. How long do the bars last?
Up to 5 days refrigerated or 1 month frozen, stored airtight. Add marshmallows and toast just before serving for best texture.
6. Can I skip toasting the marshmallows?
Yes! Untoasted marshmallows are still delicious and simplify prep; add extra for a fluffier topping.