Where’s my sweatshirt?! Are you kidding me? It’s cold! I know it’s September, but, technically, we still have 4 more days of Summer. Which means that I can still share a summer treat. Although a S’more is also a Fall treat; bonfires, plaid shirts, hoodies, guitars, toasted marshmallows… Okay, so when I put it that way, the cold weather doesn’t sound too bad. In fact, I like it. But then I have to think about what’s to follow; snow, ice, cold cold weather. Blah! Lets not talk about that.
Wanna know the real reason for making these S’mores Cheesecake Bars ? Well, I’ll tell you anyways. One word – Blowtorch. Or Kitchen Torch. Yeah. I got a new one and I had to use it. Could have made a crème brulee, too, but a s’more is way better. Especially a frozen one since it was close to 90 degrees last week, the day that I made these bars.
You may have noticed that I have a special relationship with frozen treats. I will take ice cream over cake, I will take frozen pie over apple pie, and I will also take a frozen cheesecake over a New York cheesecake. Even if it’s not frozen-treats-season; that’s what home-use ice cream machines were made for.
Did you see? I used colored marshmallows! I think they are cuter. You can go ahead and use the plain, white, boring ones.
Also, my husband ate the Hershey’s bars that I had bought specifically for this dessert. So, instead of the chocolate bars, I used the next best thing; chocolate chips. It is what it is. He is a chocoholic in every sense of the word. If there’s no chocolate in the dessert, he’s not eating it.
S’mores Cheesecake Bars
- 2 (8 oz.) packages of cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz.) tub Cool Whip, softened
- 1 teaspoon pure vanilla extract
- 1 cup miniature marshmallows
- 1 cup chocolate chips , finely chopped
- 14 to 16 Honey Graham Crackers , divided
- 4 ounces (half jar) Marshmallow Fluff
- Put the cream cheese in a large mixing bowl and beat with electric mixer until smooth.
- Add in the powdered sugar and continue to mix until incorporated.
- Mix in the Cool Whip and vanilla; beat until no lumps appear.
- Fold in the miniature marshmallows and chopped chocolate chips.
- Line a 9x9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out.
- Layer about 7 to 8 graham crackers to the bottom of the pan, breaking them as needed to fit.
- Pour the cheesecake mixture over the graham crackers, and smooth it out with a spatula.
- Layer the rest of the graham crackers on top.
- Chill in the freezer for 4 hours, or over night.
- Spread the marshmallow fluff on top, smooth it out with a spatula.
- Toast it with a kitchen torch, optional, or garnish with chopped chocolate chips.
- Cut and serve.
- Refrigerate any leftovers.