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!