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S’mores Cheesecake Bars

Crust:
 1 ½ cups Graham cracker crumbs
 ¼ cup Sugar
 1 stick Butter
Cheesecake Filling:
 24 oz Cream cheese
 2 tbsp Heavy whipping cream
 2 cups Mini Marshmallows
 1 tsp Vanilla
 ½ cup Confectioners' Sugar
Milk Chocolate Ganache:
 6 bars Milk Chocolate
  cup Heavy whipping cream
Topping:
 2 cups Mini Marshmallows
Crust:
1

Combine the graham cracker crumbs, sugar, and butter together in a bowl and mix well. Press the mixture into the bottom of a 9x9 pan lined with parchment paper. Chill in the fridge.

Cheesecake Filling:
2

Beat the cream cheese for 2-3 minutes, or until light and fluffy. Add the heavy cream and beat for another 2 minutes.

3

In a separate bowl, mix the marshmallows and vanilla. Microwave them together until the marshmallows lose their shape.

4

Scrape the melted marshmallow mixture into the bowl with the cream cheese. Beat to combine. Add the confectioners' sugar and mix well.

5

Pour the cheesecake batter into the pan with the graham cracker crust. Spread smooth and chill for 4 hours.

Milk Chocolate Ganache:
6

Combine the milk chocolate bars with the heavy cream in a small bowl. Microwave in 30 second intervals until the chocolate is melted, stirring often.

7

Pour the milk chocolate ganache over the cheesecake and spread it in a smooth, even layer.

Topping:
8

Sprinkle the top of the milk chocolate ganache with mini marshmallows. Using either a hand torch or the broiler function on your oven, lightly toast the marshmallow topping. (Or don't- and just leave the marshmallows alone. But personally I recommend using your oven's broiler. This ensure it cooks evenly and turns golden brown.) Store any leftovers in the fridge.