Toasted Marshmallow S’mores Cheesecake Bars – Gooey Campfire Dessert

If you want a dessert that disappears in seconds, these s’mores cheesecake bars are your go-to. I brought a pan to a pool day last weekend—picture a lazy, sun-softened afternoon where everyone is hungry by 3 p.m.—and the pan was emptied in five minutes. I barely got a bite, and I was the one who made them.

These bars are perfect for summer get-togethers: easy to make, easy to transport, and irresistible. Bake them for your next pool party or BBQ and expect them to vanish fast.

Since you’re here, you might also like my S’mores cookie bars and Starbucks s’mores copycat bars.

Why You’ll Love These S’mores Cheesecake Bars

• No springform pan needed—just an 8×8 pan lined with parchment for an easy lift-out and no leaks. A hot-water tray on the rack below prevents cracks on top.
• Marshmallow fluff in the filling keeps the texture smooth and stable so the bars set creamy and slice clean without cracking.
• Authentic toasted flavor: mini marshmallows are torched on each square for a genuine, slightly charred s’mores finish.
• Three classic s’mores layers in every bite: graham crust, marshmallow cheesecake, and a chocolate ganache topped with toasted marshmallows.
• Make-ahead friendly—bake a day in advance, chill, slice, and finish right before serving for stress-free entertaining.

Ingredients You’ll Need

Full measurements are in the recipe card below. Here’s what each component does.

For the graham cracker crust

• Graham cracker crumbs: the base of the s’mores flavor.
• Granulated sugar: helps the crust crisp and hold together.
• Salted butter, melted: binds the crumbs and adds a toasty richness.

For the marshmallow cheesecake filling

• Full-fat cream cheese, softened: the creamy backbone—use block cream cheese, not tub spread.
• Marshmallow fluff (marshmallow creme): gives the filling that marshmallow body and stability.
• Granulated sugar: sweetens, but less is needed because of the fluff.
• Sour cream, room temperature: adds tang and silkiness.
• One egg, room temperature: lightly sets the filling without making it dense.
• Vanilla extract: rounds the flavors.

For the chocolate ganache layer

• Chocolate, finely chopped: semisweet, dark, or a mix. A higher chocolate-to-cream ratio gives a firmer ganache layer that slices cleanly.
• Heavy cream: melts the chocolate into a glossy ganache.
• Light corn syrup: a small amount adds shine and keeps the ganache from cracking when chilled.

For decorating

• Hershey’s chocolate squares or broken pieces for the classic s’mores cue.
• Crushed graham crackers or shards for texture and presentation.
• Mini marshmallows: they toast evenly and pack nicely on top of each square.

How to Make S’mores Cheesecake Bars

Step-by-step photos are shown in the article. Full timings are in the recipe card below.

Step 1: Make and par-bake the crust

1. Preheat the oven to 325°F. Line an 8×8 pan with parchment, leaving an overhang on two sides to lift the bars out later.
2. Mix graham crumbs, sugar, and melted butter until the mixture resembles wet sand and holds when squeezed.
3. Press firmly into the pan using the bottom of a measuring cup. Par-bake for 8–10 minutes, then cool to keep the crust crisp under the filling.

Step 2: Make the marshmallow filling

4. Beat softened cream cheese until completely smooth, scraping the bowl so there are no lumps.
5. Add the marshmallow fluff—optionally toast it briefly with a torch for extra flavor—and beat until fully incorporated and creamy.
6. Beat in the sugar, then the sour cream and vanilla until smooth.
7. Add the egg on low speed and mix just until combined; avoid overmixing after the egg goes in.

Step 3: Bake

8. Pour the filling over the cooled crust, smooth the top, and gently tap the pan to release air bubbles.
9. Set a baking dish filled with hot water on the oven rack beneath the pan to create gentle humidity and prevent cracking. Do not submerge the pan.
10. Bake at 325°F until the edges are set and the center still jiggles slightly, about 27–30 minutes. Start checking at 27 minutes—these set faster than a full cheesecake.
11. Turn off the oven, crack the door, and let the bars cool inside for about 30 minutes to prevent shock and cracking.

Step 4: Chill

12. Cool to room temperature, then refrigerate at least 4 hours or overnight until fully firm. Chilled bars slice cleanly.

Step 5: Ganache layer

13. Heat the cream until steaming, pour over the chopped chocolate, let sit for a minute, then stir until smooth. Stir in the corn syrup while still warm.
14. Let the ganache cool until thick but spreadable—almost like thick frosting—then spread over the chilled bars. Chill until the ganache is fully set.

Step 6: Slice the bars first

15. When the ganache is set, lift the slab from the pan using the parchment overhang and place on a board. Slice into squares with a warm, clean knife, wiping between cuts. Slicing before adding the toasted topping keeps your layer lines crisp and photogenic.

Step 7: Top with toasted marshmallows

18. Place squares on a sheet pan and top each with a handful of mini marshmallows, pressing lightly so they adhere to the ganache.
19. Use a kitchen torch to toast the marshmallows until deeply golden with a bit of char—this is where the authentic s’mores flavor comes from.
20. Finish with crushed graham crackers and pieces of Hershey’s chocolate. Serve immediately while the marshmallows are warm and gooey.

S’mores Cheesecake Bars Variations

• Extra chocolatey: scatter mini chocolate chips over the crust before adding the filling.
• Marshmallow swirl: dollop a little extra fluff on top of the filling and swirl with a knife for a marbled effect.
• Milk vs. dark ganache: milk chocolate gives a classic campfire sweetness; dark chocolate balances the sweet marshmallow for a grown-up bite.
• Double batch: scale to a 9×13 pan for a larger crowd and add a few extra minutes to the bake time.

Storage

• Refrigerator: store covered for up to 4 days.
• Freezer: wrap tightly and freeze up to 2 months; thaw in the fridge before serving.

Frequently Asked Questions About s’mores cheesecake bars