NO BAKE S’MORES CHEESECAKE BARS, IF YOU LIKED IT SAY HELLO

Graham Cracker Crust

• Spray a 9-inch baking pan with cooking spray and line with parchment paper.
• Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
• Press the crumbs onto the bottom of the prepared pan to create the crust.
• Refrigerate crust for at least 30 minutes

Marshmallow Cheesecake

• Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
• Add the heavy whipping cream and beat for an additional 2 minutes.
• In a separate bowl, microwave the marshmallows on high heat for 30 seconds. Stir until melted.
• Add the vanilla extract to the marshmallows and stir to combine.
• Add marshmallow and vanilla mixture to the cream cheese mixture and beat until incorporated and smooth.
• Add the powdered sugar and beat until combined.
• Pour the cheesecake filling onto the prepared crust. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.

Milk Chocolate Ganache

• Break apart chocolate bars and place in a heat-proof container.
• Heat heavy whipping cream to scalding hot and pour over the top of the chocolate.
• Let sit for 3 minutes. Stir until smooth.
• Pour ganache over the top of the chilled cheesecake layer.
• Return to refrigerator and let chill for at least 30 minutes.
• Top with marshmallows and place under broiler for 30 seconds or until marshmallows are golden. You could also use a torch or leave them as is.
• Slice into bars and serve.

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