These easy No Bake S’mores Cheesecake Bars are all you could ask for in a summer treat! Loaded with s’mores flavor without the fire OR baking! Just perfect for those hot summer months!
When I think of summer time eats and treats, I most often think of s’mores. I have shared lots of s’mores recipes over the years, many of them no bake. There’s a reason for that. Summer is hot people, especially here in Sacramento. No bake treats are essential, especially when they look and taste like these No Bake S’mores Cheesecake Bars.
The weather had us fooled for a short time. I mean we got tons of rain this year, heck, it even rained last week! But the heat is on it’s way. Supposed to be 103 and 105 this weekend which means I’ll be broiling during the boys’ swim meet.
Not to worry. I’ve got the perfect s’mores no bake dessert to get us all through the hot summer days.
These No Bake S’mores Cheesecake Bars are all you could ask for in a summer dessert. A graham cracker crust, marshmallow cheesecake, and a milk chocolate ganache is the perfect way to incorporate all that s’mores flavor without setting foot near a fire.
I added a layer of marshmallows to the top. You can do one of three things:
- Leave the marshmallows alone.
- Use a torch to roast them.
- Pop them under the broiler for about 30 seconds.
There is no wrong answer here. Trust me.
The cheesecake is unbelievably creamy and with the addition of some melted marshmallows, gives you a hint of marshmallow flavor.
I used Challenge Butter and cream cheese for this recipe because they’re the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. I used Challenge Cream Cheese for the cheesecake which I know from experience gives me an ultra creamy texture. As a Challenge ambassador, I love sharing their amazing, high quality products with you. I’ve been using Challenge butter forEVER and their cream cheese is just as fantastic!
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons Challenge unsalted butter
- 3 8 oz packages of Challenge cream cheese
- 2 tbsp heavy whipping cream
- 2 cups miniature marshmallows
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 9.3 oz milk chocolate bars (6 - 1.55 oz bars)
- ⅓ cup heavy whipping cream
- 2 cups miniature marshmallows
- Spray a 9-inch baking pan with cooking spray and line with parchment paper.
- Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
- Press the crumbs onto the bottom of the prepared pan to create the crust.
- Refrigerate crust for at least 30 minutes
- Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
- Add the heavy whipping cream and beat for an additional 2 minutes.
- In a separate bowl, microwave the marshmallows on high heat for 30 seconds. Stir until melted.
- Add the vanilla extract to the marshmallows and stir to combine.
- Add marshmallow and vanilla mixture to the cream cheese mixture and beat until incorporated and smooth.
- Add the powdered sugar and beat until combined.
- Pour the cheesecake filling onto the prepared crust. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.
- Break apart chocolate bars and place in a heat-proof container.
- Heat heavy whipping cream to scalding hot and pour over the top of the chocolate.
- Let sit for 3 minutes. Stir until smooth.
- Pour ganache over the top of the chilled cheesecake layer.
- Return to refrigerator and let chill for at least 30 minutes.
- Top with marshmallows and place under broiler for 30 seconds or until marshmallows are golden. You could also use a torch or leave them as is.
- Slice into bars and serve.
More s’mores madness:
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclosure: I was compensated for this post by Challenge Butter. All opinions are, as always, 100% my own. Thank you to my readers for supporting the brands that make Mom On Timeout possible!