s’mores cheesecake bars
Original recipe, words & images: Ginny Dyer (@inbloombakery)
Delicious, nostalgic and oh-so-summery, these S’mores Cheesecake Bars are your next favorite recipe! They have a thick, buttery graham cracker crust and a silky smooth chocolate cheesecake filling topped with chocolate ganache and toasted marshmallows. The chocolate cheesecake and ganache are both made with our 48% Milk Chocolate. These are the perfect treat for summer!
Visit In Bloom Bakery blog for more of Ginny’s recipes!
S’mores Cheesecake Bars
Recipe developed by In Bloom Bakery – Ginny Dyer
Serving Size: Makes 16 squares
For Graham Cracker Crust
- 21 (315 g) graham crackers, full sheet
- 3/4 cup (168 g) unsalted butter, melted
- 3 tbsp (41 g) light brown sugar
For Chocolate Cheesecake
- 24 oz (680 g) cream cheese, softened at room temperature
- 3/4 cup (150 g) granulated white sugar
- 1/2 tbsp (4 g) cornstarch
- 6 oz (170 g) Endangered Species Chocolate milk chocolate bars, melted and slightly cooled
- 1/4 cup (62 g) sour cream, at room temperature
- 2 tsp vanilla
- 3 eggs, at room temperature
For Chocolate Ganache
- 3 oz (85 g) Endangered Species Chocolate milk chocolate bar, chopped
- 1/4 cup (60 ml) heavy cream
- 1 cup (60 g) marshmallows (for topping)
For the Graham Cracker Crust
- Preheat the oven to 350 degrees. Spray a 9×9 inch metal baking pan with non-stick spray and line it with parchment paper.
- Pulse the graham crackers in a food processor until they resemble fine crumbs.
- Then add in the melted butter and brown sugar and pulse until combined.
- Tightly press the graham cracker crumbs into the bottom of the pan. Use a ¼ cup measuring cup to make this easier.
- Bake the crust for 10 minutes, then let cool. Reduce the oven temperature to 325 degrees.
For the Chocolate Cheesecake
- In a large bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
- Add in the melted milk chocolate, sour cream and vanilla and mix on medium-low speed just until combined.
- Add the eggs to the cheesecake mixture and mix on medium-low speed just until combined.
- Pour the cheesecake batter into the prepared pan with the crust. Bake for 39-42 minutes, just until the center only has a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden utensil.
- Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Then transfer it to the fridge and allow it to chill in the fridge for 6 hours, or until completely cold. (I usually bake it the night before and allow it to chill overnight.)
For the Chocolate Ganache
- Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
- Add the chopped chocolate to a small bowl. Heat the cream until steaming, then pour the cream over the chocolate. Stir to combine.
(If the chocolate is not melted all the way you can heat the bowl over a pot of hot water like a double boiler, or microwave it in 10 second intervals until it is all melted together and smooth.)
- Pour the ganache over the cheesecake and smooth it with an offset spatula. Chill in the fridge for 10 minutes to let the ganache set.
- Cut into 16 squares using a sharp knife. Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.
- Sprinkle mini marshmallows on top of the cheesecake. Torch the marshmallows with a kitchen torch, then serve!
(I recommend waiting to top the bars with marshmallows until after you’ve cut them for easier cutting.)
Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!