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!!!
Rate this Recipe
Print Pin Rate this RecipeServings: 9 bars
Equipment
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:
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.