No Bake S’mores Cheesecake Bars

These Cheesecake bars are spot delicious and easy to whip up! It has a graham cracker crust, fluffy marshmallow cheesecake center and sweet and gooey chocolate ganache on top, not to mention all the stores toppings! This has to be a new favorite of mine! Recipe from princesspinkygirl.com.  Let’s get baking!

INGREDIENTS FOR CRUST:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup  salted butter melted

INGREDIENTS FOR CHEESECAKE MIDDLE:

• 8 ounce package cream cheese softened
•  1/2cup granulated white sugar
• 1 cup whipped cream topping
• 3/4 cup marshmallow cream

INGREDIENTS FOR GANCHE TOPPING:

• 1 cup semi-sweet chocolate chips
• 1 cup heavy whipping cream

DIRECTION FOR CRUST:

• Spray a 9×9 inch baking pan with cooking spray or line it with parchment paper.
• Stir graham cracker crumbs and melted butter in a medium sized bowl until completely combined.
• Press the mixture down firmly into the bottom of the prepared baking pan to create a crust layer. Store in the refrigerator while making the next layer.

DIRECTIONS FOR CHEESECAKE MIDDLE:

• Using a stand or hand mixer, beat the cream cheese and granulated sugar together in a medium sized mixing bowl until soft and creamy, about 2-3 minutes.
• Add in the whipped cream topping and marshmallow cream and beat together until combined.
• Evenly spread the filling onto the chilled graham cracker crust layer and place in the refrigerator.

DIRECTIONS FOR GANCHE:

• Pour the semi-sweet chocolate chips into a medium sized heat proof bowl. Set aside.
• Heat the heavy cream in a medium sized saucepan over medium heat. There should be bubbles around the edges of the cream, but careful not to boil.
• Pour the hot heavy cream mixture over the semi-sweet chocolate chips and let sit for 3 minutes.
• Stir the chocolate and cream together until the chocolate is completely melted and you have a smooth ganache.
• Pour the chocolate ganache over the entire baking dish to create the final layer.
• Top with mini marshmallows, chopped graham crackers, and chocolate chunks.
• Optional step: Lightly toast the marshmallows, broil the top for 1 minute or until the marshmallows are golden brown. You can also use a kitchen torch which is what I used. 
• Put the cheesecake bars in the refrigerator for 2 more hours or until completely firm.
• Cut into bars and serve cold. Enjoy!

Thanks for baking with me!

~ Natalie