Growing up, s’mores were a staple of every camping trip, backyard bonfire, or cozy night in.
The gooey marshmallows, melted chocolate, and crispy graham crackers just hit different, didn’t they? But now that I focus on eating gluten-free, finding treats that still capture those childhood flavors can feel tricky.
That’s what inspired me to whip up these no-bake s’mores cheesecake bars! They’ve got all the nostalgia but none of the gluten, and honestly? They’re ridiculously easy to make. Plus, no need to heat up your kitchen!
Tips
- Want dairy-free? Use a dairy-free cream cheese and whipped topping.
- No gluten-free graham crackers? Try crushed gluten-free digestive biscuits or even oat-based cookies.
- Storage: Keep these bars in an airtight container in the fridge for up to 5 days (if they last that long!).
Serving & Presentation
Cut the bars into neat squares, and serve them on a rustic wooden platter for that campfire vibe. A drizzle of melted chocolate on top can make them look extra fancy—because who doesn’t love a little extra chocolate?
No-Bake S’mores Cheesecake Bars
- Total Time: 30 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
These gluten-free no-bake s’mores cheesecake bars combine gooey marshmallows, creamy cheesecake, and rich chocolate on a crispy graham crust. A nostalgic treat made easy!
Ingredients
For the crust
- 2 cups gluten-free graham cracker crumbs
- 6 tbsp melted unsalted butter
- 2 tbsp brown sugar
For the cheesecake layer
- 16 oz cream cheese (room temp)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups whipped topping
For the chocolate layer
- 1 ½ cups semi-sweet chocolate chips
- 2 tbsp coconut oil (or butter)
For the marshmallow topping
- 1 ½ cups mini marshmallows
Instructions
- Make the crust:
Mix the gluten-free graham cracker crumbs, melted butter, and brown sugar in a bowl until combined. Press this mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Chill in the fridge for 20 minutes. - Prepare the cheesecake layer:
Beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped topping. Spread this mixture evenly over the chilled crust and pop it back into the fridge. - Melt the chocolate layer:
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until smooth. Let it cool slightly, then pour it over the cheesecake layer, spreading it evenly. - Add the marshmallows:
Evenly sprinkle mini marshmallows on top of the chocolate layer. Place the pan under a broiler for about 1-2 minutes to toast the marshmallows lightly. Keep an eye on it—those marshmallows toast fast! - Chill and slice:
Once everything’s assembled, chill the bars for at least 2 hours or until firm. When ready, use a sharp knife to slice into bars.
Notes
Chill for at least 2 hours before slicing for the best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 21g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
