Smores Cheesecake Bars

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I’ve been bitten by the baking bug! When I went on my last grocery shopping trip it was all with baking in mind. I was excited to get home and start baking one of the many recipe in mind. When the excitement and euphoria wore off I realized I don’t bake… Often. That’s not going to stop me because once I think of a recipe in my head. I have to execute. I’ve been on a smores and cheesecake kick recently. Wanting them both a lot, but never had them together. So I decided to just throw them together and see what happens. Now, I never make cheesecake because that’s my moms territory and hers is the best so I knew if I had to make one it’ll be different. Turns out this combination was destined for each other. The marshmallows give this cheesecake a baked Alaska kind of touch once its out of the oven with a beautiful golden brown glossy crust. Try it out and let me know what you think!

Don’t forget to check the bottom out for some cheesecake tips and tricks!



  • 1.5c Graham Crackers, crumbs
  • 7Tb Butter, melted
  • 2Tb Brown sugar
  • 1Tb Sugar


  • 24oz Cream Cheese, soften
  • 3 Eggs, lightly beaten
  • 1Tb White Chocolate, grated
  • 2c Mini Marshmallows
  • 1c Sugar
  • 1/2c Sour Cream


  • 10oz Milk Chocolate, melted
  • 6 Marshmallows, split in half and torched
  • 2Tb Crushed Graham Cracker


  • MAKE CRUST: To make crust combine all ingredients together and press into a parchment lined 9×9 rectangular springform pan. Set to the side.
  • MAKE FILLING: To make filling combine sour cream, cream cheese and sugar and blend till its combined. Add in vanilla, white chocolate, and one egg at a time. Once eggs are combined fold in marshmallows.
  • FILL PIE: Add cheesecake filling to pie crust
  • BAKE: Bake at 325 for 70 minutes
  • COOL: Cool cheesecake on the counter till its cool to the touch. Then refrigerate for two hours.
  • MELT CHOCOLATE: Melt chocolate in microwave at 30 second intervals. Stirring in between each round.
  • CUT CHEESECAKE: Slice cheesecake into rectangular bars. Clean and trim the puffy top.
  • DECORATE: Drape a generous amount of chocolate on top of each bar, followed by the burnt marshmallow finish off with graham crackers crumbs and ENJOY!


  • Do not overbeat your filling once the eggs are added. Fold in marshmallows.
  • NEVER open the oven door while cooking or slam the door
  • No need for coconut oil in the chocolate as long as you refrigerate bars after assembling


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