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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.