🍫🔥 S’Mores Chocolate Chip Cheesecake Bars
Imagine a fudgy chocolate-cookie crust, silky cheesecake, gooey chocolate chips, and a toasted marshmallow topping all in one irresistible dessert bar. These S’mores Chocolate Chip Cheesecake Bars bring all the flavors of a campfire s’more into a rich, creamy cheesecake treat—without needing a campfire!
⏱ Recipe Information
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Chill Time: 3 hours
Total Time: About 4 hours
Yield: 16 bars
Difficulty: Easy–Medium
🛒 Ingredients
🍫 Chocolate Cookie Crust
- 1½ cups chocolate cookie crumbs
- 5 tablespoons (71 g) unsalted butter, melted
- 2 tablespoons (25 g) brown sugar
🧀 Cheesecake Filling
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- ¾ cup (130 g) semi-sweet chocolate chips
- 2 tablespoons all-purpose flour
- Pinch of salt
🔥 S’mores Topping
- 2 cups mini marshmallows
- ½ cup chocolate chips or chopped chocolate
- ½ cup graham cracker pieces
Optional Finish
- Chocolate sauce
- Caramel sauce
- Crushed chocolate cookies
- Flaky sea salt
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Line an 8 × 8-inch or 9 × 9-inch square baking pan with parchment paper, leaving enough overhang to lift the bars out later.
Lightly grease the parchment.
🍫 Make the Chocolate Crust
2. Combine the Crust Ingredients
In a medium bowl, combine the chocolate cookie crumbs and brown sugar.
Pour in the melted butter.
Stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
3. Press Into the Pan
Transfer the mixture to the prepared pan.
Press firmly into an even layer using the bottom of a glass or measuring cup.
A compact crust helps the bars hold together beautifully.
4. Bake the Crust
Bake for 8–10 minutes.
Remove from the oven and allow it to cool slightly while preparing the cheesecake filling.
🧀 Make the Cheesecake Filling
5. Beat the Cream Cheese
Place the softened cream cheese and sugar in a large bowl.
Beat on low to medium speed until smooth and creamy.
Avoid beating excessively, as incorporating too much air can cause the cheesecake to puff and crack.
6. Add the Eggs
Add the eggs one at a time, mixing on low speed after each addition.
Add the vanilla extract and sour cream.
Mix until smooth.
7. Add the Flour & Chocolate
Whisk the flour and salt together, then add them to the cheesecake mixture.
Mix just until incorporated.
Gently fold in the chocolate chips.
🍫 Assemble the Bars
8. Add the Cheesecake Layer
Pour the cheesecake mixture over the warm or slightly cooled chocolate crust.
Smooth the surface with a spatula.
9. Bake
Bake at 350°F (175°C) for approximately 30–35 minutes, or until the edges are set and the center still has a slight jiggle.
Don’t wait for the center to become completely firm in the oven—it will continue setting as it cools.
❄️ Cool & Chill
10. Cool Completely
Remove the pan from the oven.
Allow the cheesecake to cool completely at room temperature.
Then refrigerate for at least 3 hours, preferably overnight.
This makes the bars firm enough to cut cleanly.
🔥 Add the S’mores Topping
11. Add Marshmallows
Once the cheesecake has chilled, remove it from the refrigerator.
Cover the surface with mini marshmallows.
Scatter the remaining chocolate chips and graham cracker pieces over the marshmallows.
12. Toast the Marshmallows
Place the pan under a broiler for approximately 30–90 seconds, watching constantly.
Toast until the marshmallows become golden brown and lightly caramelized.
Important:
Marshmallows can go from golden to burnt extremely quickly, so don’t walk away from the broiler.
Alternatively, use a kitchen torch for more precise browning.
🍫 Finish
13. Add Extra Chocolate
Drizzle the toasted marshmallow topping with melted chocolate or chocolate sauce.
Add a few extra graham cracker pieces for that classic s’mores appearance.
A tiny sprinkle of flaky sea salt is delicious too.
🔪 Slice & Serve
14. Cut Into Bars
Let the toasted topping cool for several minutes.
Lift the cheesecake from the pan using the parchment paper.
For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Cut into 16 bars.
⭐ Chef’s Tips
Use Full-Fat Cream Cheese
It creates the creamiest and most stable cheesecake filling.
Don’t Overmix
Mix the filling only until smooth. Too much air can cause cracks.
Chill Thoroughly
Don’t skip the chilling stage. The bars need time to firm up.
Toast at the End
The marshmallow topping is best added after chilling so it stays beautifully gooey and toasted without interfering with the cheesecake setting.
Watch the Broiler
Keep your eyes on the marshmallows the entire time. They brown incredibly quickly.
🍫 Delicious Variations
Peanut Butter S’mores
Add ½ cup creamy peanut butter to the cheesecake filling.
Nutella S’mores
Swirl ¼ cup Nutella over the cheesecake batter before baking.
Dark Chocolate
Use dark chocolate chips for a richer, less-sweet flavor.
Caramel S’mores
Drizzle caramel sauce over the chilled cheesecake before adding the marshmallows.
Brownie S’mores
Replace the chocolate cookie crust with a thin baked brownie layer.
Storage
Because of the cheesecake filling, store the bars covered in the refrigerator.
Refrigerator: Up to 4 days.
For the best marshmallow texture, add the marshmallow topping shortly before serving.
Freezing
For best results, freeze the cheesecake bars without the marshmallow topping.
Wrap tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator, then add marshmallows, chocolate, and graham crackers before serving.
🍫🔥 Recipe Summary
These S’mores Chocolate Chip Cheesecake Bars combine everything you love about a classic s’more with rich cheesecake:
fudgy chocolate cookie crust + creamy cheesecake + melty chocolate chips + gooey toasted marshmallows + crunchy graham crackers.
They’re decadent, gooey, creamy, and absolutely made for chocolate lovers.
One bite and you’ll never look at ordinary cheesecake bars the same way.