No Bake Smores Cheesecake Bars Recipes

NO BAKE S'MORES CHEESECAKE BARS

Steps:

• Place the graham crackers in a gallon-sized ziptop storage bag or into a food processor. Smash/pulse the crackers until they become small crumbs.
• Pour the crumbs into a large mixing bowl with powdered sugar. Mix to combine.
• Melt the butter in a small bowl using your microwave. Pour into graham cracker crumbs, and mix until crackers are moistened.
• Line a 9-inch x 13-inch baking pan with waxed paper. Be sure to let the paper come up the sides for easy removal later.
• Pour in the graham cracker crumbs and press the crust firmly into the bottom of the pan. Refrigerate crust while preparing the filling.
• Place cream cheese into a large mixing bowl and beat until soft and creamy using a hand mixer or a stand mixer. Pour in vanilla while mixing.
• Place chocolate chips and marshmallow creme in separate bowls. Microwave chocolate chips for 1 minute, or until melted. Microwave marshmallow creme for 30 seconds until melted.
• Stir chocolate and marshmallow into cream cheese mixture. Mix for 1 minute until well combined. (The filling should be creamy and fluffy like a mousse.)
• Pour over graham cracker crust and spread into an even layer all the ways to the edges of the pan.
• Chill for at least 1 hour until filling is set and cooled. Cut into 2-inch squares and serve immediately. Top with mini marshmallows and chocolate chips if desired.

NO-BAKE S'MORES CHEESECAKE BARS

Steps:

• Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes.
• In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step.
• Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers.
• Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.

NO-BAKE S'MORES CHEESECAKE

Steps:

• Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
• Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
• Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
• Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
• Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
• Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
• Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.