Toasted S’mores Cheesecake Bars

Take summer s’mores to the next level with these epic Toasted S’mores Cheesecake Bars! They have four layers of indulgence starting with a graham cracker biscuit base, topped with rich chocolate cheesecake, chocolate fudge sauce and a layer of toasted marshmallows. You can enjoy the bars frozen for a refreshing dessert during the summer months or chilled if you prefer a softer texture. However, if you haven’t tried frozen cheesecake or frozen toasted marshmallows before, you are in for a TREAT!!!

This recipe is created in partnership with Epic Snax. I only ever recommend products that I personally love, use and trust!

Frozen vs. Chilled – there are two ways to make this cheesecake recipe!

To help you decide, let’s discuss the difference between frozen vs. chilled s’mores cheesecake:

• Frozen cheesecake: Guaranteed to set properly, has a cold almost ice-cream like texture, is quicker to make, and will last for longer. For me, frozen cheesecake is a winner! It may sound strange to freeze toasted marshmallows, but I promise the cold texture is incredible. Crunchy and crisp on the outside while remaining soft and chewy inside.
• Chilled cheesecake: Has a soft and creamy texture, takes longer to set, and needs to be eaten within a few days. To make chilled s’mores cheesecake bars, swap the freezer for the fridge whenever the recipe instructions mention it, and chill overnight to ensure the bars are fully set.

Ingredients To Make Toasted S’mores Cheesecake Bars

• Graham crackers/digestive biscuits: Blitzed to fine crumbs and mixed with melted butter for the biscuit base. If you’re based in the UK, I managed to track down graham crackers here!
• Unsalted butter: Melted and mixed with the biscuit crumbs to bind them together.
• Full-fat cream cheese: Gives the cheesecake its rich, creamy texture and tangy flavour. Avoid using low-fat cream cheese as otherwise the cheesecake won’t set properly. Also, bring it to room temperature before using.
• Icing sugar (also known as powdered or confectioners’ sugar): Used to sweeten the cheesecake filling.
• Salt: Balances the sweetness and enhances the chocolate flavour of the cheesecake.
• Double cream (also known as heavy or whipping cream): Whipped and then folded into the cream cheese mixture. This adds lightness and volume to the cheesecake, giving it a luscious, airy texture.
• Dark chocolate: Melted and mixed into cheesecake filling to add a rich and intense chocolate flavour.
• Chocolate fudge sauce: You can either opt for a store-bought chocolate fudge sauce or elevate your cheesecake by making your own with my easy recipe, which conveniently incorporates several of the ingredients listed above. You will need double cream, vanilla extract, caster sugar, cocoa powder, salt and unsalted butter.
• Mini Marshmallows: They wouldn’t be s’mores cheesecake bars without the toasted marshmallow topping! Epic Snax is my go-to brand of marshmallows for their delicious flavour and the perfect toasting texture.

How to slice S’mores Cheesecake Bars

First, remove the baking tin from the freezer and let it sit at room temperature for 20 minutes. This will slightly soften the layers making them easier to slice. Run a large flat-edge knife under hot water and dry with a towel or cloth. Make clean cut through layers, applying firm pressure (and some muscle!). After each slice, run the knife back under hot water, dry it, and repeat. This prevents the knife from sticking to the layers and ensures clean cuts.

Toasted S’mores Cheesecake Bars

Take summer s'mores to the next level with these epic Toasted S'mores Cheesecake Bars! They have four layers of indulgence starting with a graham cracker biscuit base, topped with rich chocolate cheesecake, chocolate fudge sauce and a layer of toasted marshmallows. You can enjoy the bars frozen for a refreshing dessert during the summer months or chilled if you prefer a softer texture. However, if you haven't tried frozen cheesecake or frozen toasted marshmallows before, you are in for a TREAT!!!

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Prep: 1 hour hour 30 minutes minutes

Freezing time: 5 hours hours

Total: 6 hours hours 30 minutes minutes

Servings: 9 bars

Equipment

• 8" square baking tin

Ingredients

For the biscuit base:

• 250 grams Graham crackers or digestive biscuits
• 150 grams Unsalted butter

For the chocolate cheesecake layer:

• 500 grams Full-fat cream cheese room temperature
• 150 grams Icing sugar
• Pinch of Salt
• 300 mililitres Double cream
• 200 grams Dark chocolate

For the chocolate fudge sauce:

• 250 millilitres Double cream
• 1 teaspoon Vanilla extract
• 250 grams Caster sugar
• 50 grams Cocoa powder
• Pinch of Salt
• 50 grams Unsalted butter

For the marshmallow topping:

• 1 bag Epic Snax Mini Marshmallows

Metric – US Customary

Instructions

Start by making the biscuit base:

• Line a 20cm square baking tin with greaseproof paper.
• Blitz the biscuits in a food processor into fine crumbs (or bash with a rolling pin).
  250 grams Graham crackers or digestive biscuits
• In a glass bowl, microwave the butter for 60 seconds or until melted. Add the biscuit crumbs and stir to combine.
  150 grams Unsalted butter
  
• Press the mixture out in the baking tin into a compact layer. Cover with clingfilm and place in the freezer.
  

Now make the chocolate cheesecake:

• In a large bowl, use an electric mixer to whisk the cream cheese, icing sugar and salt together until just combined. Set aside.
  500 grams Full-fat cream cheese, 150 grams Icing sugar, Pinch of Salt
• In a separate bowl, whisk the double cream on medium-high speed until it reaches stiff peaks (3-5 minutes). Spoon the whipped cream into the cream cheese mixture and fold until the cheesecake mixture is smooth, thick and combined. Set aside.
  300 mililitres Double cream
• Finely chop the dark chocolate and place in a glass bowl or jug. Microwave for 60-90 seconds or until melted. Stir to make sure it’s smooth. Set aside and leave to cool for 15 minutes (adding the melted chocolate to the cheesecake mixture when it's still warm will cause the chocolate to seize up).
  200 grams Dark chocolate
• Pour the cooled melted chocolate into the cheesecake mixture and fold until combined.
• Spread the cheesecake over the biscuit base, smoothing out the top. Cover and place back in the freezer.
  

Make the chocolate fudge sauce:

• In a large saucepan, stir the double cream and vanilla extract together over low heat.
  250 millilitres Double cream, 1 teaspoon Vanilla extract
• Whisk in the caster sugar, cocoa powder and a pinch of salt.
  250 grams Caster sugar, 50 grams Cocoa powder, Pinch of Salt
• Turn the heat up to medium and add the butter. Stir until the sauce is slightly thicker, smooth and glossy (3-5 minutes).
  50 grams Unsalted butter
• Remove from the heat and allow to cool for 10 minutes. Then pour the sauce over the cheesecake layer and smooth out the top.
  

For the toasted marshmallow topping:

• Scatter the marshmallows on top of the chocolate sauce.
  1 bag Epic Snax Mini Marshmallows
  
• Either place under a hot grill for 30-60 seconds until golden and toasted, or use a blowtorch. Cover and place back in the freezer for at least 4 hours. If you're making chilled cheesecake bars instead, place in the fridge and leave to set overnight.
  

Slice and serve:

• Before slicing, remove the bars from the freezer and leave them at room temperature for 20 minutes. This will slightly soften the layers making them easier to slice.
• Run a large flat-edge knife under hot water and dry with a towel or cloth. Make clean cut through layers, applying firm pressure (and some muscle!). After each slice, run the knife back under hot water, dry it, and repeat. Enjoy!
  

Video

Notes

These s’mores cheesecake bars will last for up to 2 months in the freezer. Just keep them tightly wrappd in clingfilm and foil.