Toasted-Marshmallow S’mores Cheesecake Bars

If you need a dessert that will disappear in seconds, these s’mores cheesecake bars are your answer. I brought a pan to a pool day last weekend—warm sun, wet swimsuits, and everyone ravenous by mid-afternoon—and the whole pan was gone in five minutes. I barely snagged a square, and I was the baker.

If you want a summer dessert that vanishes before you even pull out the camera, make these for your next gathering. Seriously: you’ve been warned.

Why You’ll Love These S’mores Cheesecake Bars

• Easy pan method—no springform required. Use a simple 8×8 pan lined with parchment for a clean lift-out and no leaking. A tray of hot water on the rack below keeps the top crack-free.
• Marshmallow fluff stabilizes the filling. It blends smooth and holds structure so the bars set creamy and slice into tidy squares without cracking.
• Genuine toasted flavor. Mini marshmallows are torched directly on each square until deeply golden and slightly charred for that campfire taste in every bite.
• Layered s’mores experience in handheld form: graham crust, marshmallow cheesecake, chocolate ganache, and toasted marshmallows.
• Make-ahead friendly. Bake a day ahead, chill, and finish the topping right before serving for an easy party dessert.

Ingredients You’ll Need

Full measurements are listed in the recipe card below. Here’s what each component contributes.

For the graham cracker crust

• Graham cracker crumbs: the crunchy base.
• Granulated sugar: helps bind and crisp the crust.
• Salted butter, melted: adds richness and helps the crumbs set.

For the marshmallow cheesecake filling

• Full-fat cream cheese, softened: the creamy backbone—use block-style cream cheese, not spreadable.
• Marshmallow fluff: gives the filling its marshmallow character and stability.
• Granulated sugar: sweetens, though you’ll use less because the fluff is already sweet.
• Sour cream, room temperature: adds tang and silkiness.
• One large egg, room temperature: helps the filling set without making it dense.
• Vanilla extract: rounds out the flavor.

For the chocolate ganache layer

• Chocolate, finely chopped: semisweet, dark, or a mix works. A slightly chocolate-forward ratio helps the ganache set into a firm, sliceable layer.
• Heavy cream: melts the chocolate into a glossy ganache.
• Light corn syrup: a teaspoon adds shine and prevents the ganache from cracking when chilled.

For decorating

• Hershey’s chocolate squares or broken pieces for the classic s’mores look.
• Crushed graham crackers or shards for texture and presentation.
• Mini marshmallows to torch on each square for that authentic toasted finish.

How to Make S’mores Cheesecake Bars

Photos normally appear between steps; timing and full amounts are in the recipe card below.

Step 1: Make and par-bake the crust

1. Preheat the oven to 325°F. Line an 8×8 pan with parchment, leaving an overhang on two sides.
2. Combine graham crumbs, sugar, and melted butter until the mixture resembles wet sand and holds when squeezed.
3. Press the mixture firmly and evenly into the bottom of the pan using the flat bottom of a measuring cup. Par-bake 8–10 minutes, then cool—this keeps the crust crisp beneath the filling.

Step 2: Make the marshmallow filling

4. Beat softened cream cheese until completely smooth, scraping the bowl to remove lumps.
5. Add marshmallow fluff (you can toast it briefly with a torch for flavor but avoid burning) and mix until fully incorporated and creamy.
6. Beat in the sugar, then the sour cream and vanilla until smooth.
7. Add the egg on low speed and mix just until combined—do not overmix.

Step 3: Bake

8. Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release bubbles.
9. Place a baking dish filled with hot water on the oven rack directly below the pan to add gentle humidity and steady oven temperature—this helps prevent cracks without a full water bath.
10. Bake at 325°F until the edges are set and the center still has a slight jiggle, about 27–30 minutes. Start checking at 27 minutes.
11. Turn off the oven, crack the door, and let the bars cool inside for about 30 minutes to avoid sudden temperature changes.

Step 4: Chill

12. Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set and firm. Chilled bars slice cleanly.

Step 5: Ganache layer

13. Heat the cream until steaming, pour over the chopped chocolate, let it sit for a minute, then stir until smooth and glossy. Stir in the corn syrup while still warm.
14. Let the ganache cool until thickened to a spreadable consistency (not hot, or it will melt the cheesecake surface). Spread it evenly over the chilled bars and refrigerate until set.

Step 6: Slice the bars first

15. When the ganache is set, lift the slab from the pan using the parchment overhang and place on a cutting board. Use a warm, clean knife to slice into squares, wiping the blade between cuts. Slicing before adding the toasted topping keeps the layer lines crisp.

Step 7: Top with toasted marshmallows

18. Arrange the squares on a sheet pan with some space between them. Press a small handful of mini marshmallows onto each square so they adhere to the ganache.
19. Torch the marshmallows until they are deeply golden and a little charred—this is where the authentic toasted s’mores flavor comes through.
20. Finish with crushed graham crackers and pieces of Hershey’s chocolate. Serve immediately while the marshmallows are warm and pillowy.

S’mores Cheesecake Bars Variations

• Extra chocolatey: Sprinkle mini chocolate chips over the crust before adding the filling.
• Marshmallow swirl: Dollop extra fluff on top of the filling before baking and swirl for a marbled look.
• Milk vs. dark ganache: Milk chocolate recreates the classic campfire sweetness; dark chocolate offers a grown-up balance.
• Double batch: Scale to a 9×13 pan for a larger crowd—add a few extra minutes to the bake time.

Storage

• Refrigerator: store covered up to 4 days.
• Freezer: wrap tightly and freeze up to 2 months; thaw in the refrigerator.

Frequently Asked Questions About s’mores cheesecake bars

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S’mores Cheesecake Bars

Easy s’mores cheesecake bars with a graham cracker crust, marshmallow fluff cheesecake filling, chocolate ganache, and toasted mini marshmallows, all made in a simple 8×8 pan.

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 5 hours hrs

Servings: 16

Print Recipe

Ingredients

Crust

• 1 1/4 cups graham cracker crumbs about 10 full sheets
• 2 tablespoons granulated sugar
• 5 tablespoons salted butter melted

Marshmallow cheesecake filling

• 16 oz full-fat cream cheese two 8-oz blocks, softened
• 1 cup marshmallow fluff marshmallow creme
• 1/3 cup granulated sugar
• 1/4 cup sour cream room temperature
• 1 large egg room temperature
• 1 teaspoon vanilla extract

Ganache layer

• 6 oz chocolate finely chopped (semisweet, dark, or a mix)
• 1/2 cup heavy cream
• 1 teaspoon light corn syrup

To decorate

• 2-3 cups mini marshmallows
• 1 to 2 Hershey’s chocolate bars broken into squares or pieces
• Crushed graham crackers and/or graham cracker shards for the top

Instructions

• Preheat oven to 325°F. Line an 8×8 pan with a parchment sling. Mix crust ingredients, press into the pan, and par-bake 8–10 minutes. Cool.
• Beat cream cheese until smooth. Add marshmallow fluff, lightly toast if desired, then beat until creamy. Mix in sugar, sour cream, and vanilla. Add the egg on low and mix just until combined.
• Pour over the crust, smooth, set a dish of hot water on the rack below, and bake 27–30 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, cool 30 minutes.
• Cool to room temp, then chill at least 4 hours or overnight.

Make ganache:

• Pour hot cream over chopped chocolate, stir until smooth, stir in corn syrup. Cool until spreadable, then spread over bars and chill until set.
• Lift bars from the pan with the parchment and slice into clean squares with a warm knife.
• Arrange squares on a sheet pan, top with mini marshmallows, torch until deeply golden and charred, finish with crushed graham crackers and pieces of Hershey’s chocolate, and serve immediately.

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Notes

Use a parchment sling for easy lift-out and clean cutting. To reduce cracking, set a dish of hot water on the rack below and stagger pans. Pull the bars while the center still jiggles slightly.

This recipe is easy to split across two days: bake and ganache the bars, chill overnight, then slice, top with mini marshmallows, torch, and decorate right before serving.

Slicing before torching keeps your layer lines crisp and your cross-sections photogenic. Torch the marshmallows to a deep golden char for real toasted s’mores flavor.

Nutrition

Calories: 317Calories | Carbohydrates: 31g | Protein: 3g | Fat: 21g

Nutrition information is automatically calculated and should be used as an approximation.

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