Best 9 Smores Cheesecake Bars Recipes

S'MORES CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 13 by 9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan. Spray lightly with cooking spray.
• Mix the graham cracker crumbs, butter, and brown sugar in a medium bowl. Press them firmly onto the bottom of the prepared pan and bake for 10 to 15 minutes.
• Remove the crust from the oven and lower the temperature to 300 degrees F.
• With an electric hand mixer, beat the cream cheese, marshmallow cream, sugar, and the vanilla in large bowl until well blended. Add the eggs, 1 at a time, mixing on low speed after each addition just until blended. Add the flour and mix well. Pour over crust and bake for 50 minutes.
• Remove the cheesecake from the oven and top with chocolate chips and miniature marshmallows. Using a handheld torch, char the marshmallows and lightly melt the chocolate. Remove the cheesecake from the pan using the foil handles before cutting into squares. Garnish each bar with a sprinkling of coarse graham cracker pieces.

S'MORES CHEESECAKE CUPCAKES

Steps:

• Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
• Mix graham cracker crumbs with melted butter in a bowl.
• Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
• Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
• Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
• Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
• Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.

S'MORES CHEESECAKE BARS

Steps:

• Heat oven to 325° F. Spray bottom and sides of 13 x 9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 1/4 cup chocolate fudge sauce. Add eggs, 1 at a time, beating until just blended. Stir in cream and vanilla. Spread filling evenly over cooled crust. Place cut marshmallows in single layer, cut sides down, on top of filling.
• Bake 35 to 40 minutes or until marshmallows are light golden brown. Remove from oven; scatter chocolate bar pieces on top. Bake 2 minutes longer. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
• Before serving, in small microwavable bowl, microwave 1/4 cup chocolate fudge sauce uncovered on High in 15-second increments until thin enough to drizzle. Top cheesecake with graham crackers pieces and drizzled chocolate. Cut in 6 rows by 4 rows.

S'MORE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan; set aside. , In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed. , Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

CHEESECAKE-S'MORES BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 14 grahams. Mix with butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Coarsely chop remaining grahams.
• Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in half the chopped chocolate; pour over crust. Sprinkle with remaining chopped chocolate, marshmallows and chopped grahams.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.

S'MORE CHEESECAKE BARS

Steps:

• Chop and crush 14 graham crackers in a small bowl; crush remaining 4 crackers in a separate bowl and set aside. Mix 1/4 cup sugar and melted butter into the crushed 14 graham crackers. Press crust into the bottom of a 9x13-inch baking dish.
• Beat remaining 1 cup sugar, cream cheese, and vanilla extract together using an electric mixer in a bowl until well blended. Beat in eggs until well blended. Mix in 1/2 the chocolate. Pour batter into the pan over the crust. Sprinkle remaining 1/2 of the chocolate, marshmallows, and reserved graham crackers on top. Drizzle with caramel.
• Bake in the preheated oven until golden and set, 40 to 45 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Refrigerate at least 3 hours, to overnight. When ready to serve, cut into square bars.

S'MORES CHEESECAKE BARS

Steps:

• Preheat the broiler. Pour 1/2 cup heavy cream into a medium saucepan and set aside. Line a baking sheet with nonstick foil. Spread all but 1 cup marshmallows on the prepared pan. Broil until toasted, 30 seconds to 1 minute. Scrape the marshmallows into the saucepan of heavy cream using a spatula. Cook over medium heat, stirring constantly, until smooth and darkened in color, 6 to 9 minutes. Let cool, about 1 hour.
• Meanwhile, preheat the oven to 350˚. Line a 9-by-13-inch straight-sided baking pan with a double layer of foil, leaving a 2-inch overhang on the two long sides; coat with cooking spray. Mix the graham cracker crumbs, melted butter, 1/3 cup sugar and the salt in a large bowl with a fork. Press evenly and firmly into the pan. Bake until toasted, 10 to 12 minutes. Let cool completely, about 30 minutes.
• Beat the cream cheese, remaining 1/2 cup sugar and vanilla in a large bowl with a mixer on low speed, 1 minute. Increase the speed to medium high and beat until light and fluffy, 2 minutes. Reduce the speed to low and beat in 1 cup heavy cream, then increase the speed to medium high and beat until stiff peaks form, about 2 minutes. Reduce the speed to low again and beat in the cooled marshmallow cream, then increase the speed to medium and beat until light and fluffy, 1 to 2 minutes. Spread evenly over the crust and refrigerate until mostly set, about 2 hours.
• Put the chocolate in a small bowl. Heat the remaining 1/2 cup heavy cream in a saucepan over medium heat until just simmering. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Spread the warm chocolate mixture over the cheesecake layer. Refrigerate until fully set, at least 6 hours or overnight.
• Preheat the broiler. Run a thin knife along the two short sides of the pan to loosen, then lift out the cheesecake using the foil overhang. Remove the foil and cut into squares.
• Line a baking sheet with nonstick foil. Place the reserved 1 cup marshmallows on the foil; broil until toasted, 30 seconds. Top each cheesecake bar with a few toasted marshmallows.

NO-BAKE S'MORES CHEESECAKE BARS

Steps:

• Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes.
• In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step.
• Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers.
• Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.

EASY S'MORES BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
• Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
• Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
• Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
• Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.