Smores Cheesecake Squares
Indulge in the ultimate dessert mashup with these decadent S’mores Cheesecake Squares! This irresistible recipe layers a buttery graham cracker crust, creamy vanilla-infused cheesecake, and gooey roasted marshmallows, all topped with melty semisweet chocolate chips and chunks of milk chocolate. Perfect for satisfying your s'mores cravings without a campfire, these bars blend classic flavors with a rich, velvety twist. With just 25 minutes of prep, this easy yet show-stopping treat is ideal for parties, potlucks, or a deluxe family dessert. Serve these creamy, chocolaty squares chilled for a refreshing, crowd-pleasing treat that's as fun to make as it is to eat!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups miniature marshmallows
- 1.5 cups semisweet chocolate chips
- 4 ounces milk chocolate bars, chopped
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes, then let cool while preparing the filling.
In a large bowl, beat the cream cheese and 3/4 cup of sugar with a hand mixer until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition. Beat until fully combined.
Pour the cheesecake mixture over the cooled crust, spreading it out evenly.
Bake the cheesecake layer for 35 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven.
Immediately sprinkle the miniature marshmallows evenly over the top of the cheesecake. Return to the oven for 3–5 minutes, or until the marshmallows are puffed and golden brown.
Remove from the oven and immediately sprinkle the semisweet chocolate chips over the marshmallows. Allow to sit for 5 minutes to melt slightly.
Top with chopped milk chocolate bars for added texture and flavor. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours to set completely.
Using the parchment paper overhang, lift the cheesecake out of the pan. Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.9 g | 502% | |
| Saturated Fat | 229.4 g | 1147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 3232 mg | 141% | |
| Total Carbohydrate | 759.8 g | 276% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 562.5 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1104 mg | 85% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2604 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
