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5 from 1 vote

No-Bake S'mores Cheesecake Bars

Get your s’mores fix on this summer with this decadent, creamy and dairy-free; these no-bake cheesecake bars are loaded with toasted marshmallows, chocolate, and with a homemade graham cracker crust.
Prep Time30 mins
Cook Time4 hrs
Author: Nikole Goncalves

Ingredients

Ingredients

    Crust

    • 1 cup Oats
    • 1 cup Pecans
    • 1 cup roughly 9-10 medjool dates
    • ¼ tsp Cinnamon
    • ¼ tsp Sea salt
    • 2 tbsp Coconut oil melted and cooled to room temp

    Cheesecake filling

    • 1 ½ cups raw cashews soaked overnight
    • 1 lemon juiced
    • ¾ cup full fat coconut milk
    • 1/4 cup maple Syrup
    • 2 tbsp coconut oil solid
    • 1 tsp vanilla bean paste
    • ¼ tsp sea salt

    Chocolate Drizzle

    • ¼ cup chocolate chips
    • 1 tsp coconut oil

    Toppings

    • ¼ cup reserved crust mixture
    • ¼ cup chocolate chips
    • 1 cup mini marshmallows

    Instructions

    • In a food processor; blend together oats, pecans, cinnamon and sea salt until you reach a semi fine crumble (roughly 15 secs). Then add in the medjool dates and blend. Slowly add in the melted coconut oil until combined so that the mixture sticks together when pressed between your fingers.
    • Coat an 8x8 inch pan with coconut oil (helps the parchment paper stick better) and line the pan with parchment paper so it overlaps the edges. This will make it easier to pull out the bars after freezing.
    • Pour the crust you made in step 1 onto the parchment lined pan (reserving a ¼ cup for topping). Press the mixture into the lined pan with your fingers until level and firm. Place in the freezer to firm up while you make the filling.
    • In a high-speed blender, blend together cashews, coconut oil, lemon juice, vanilla, coconut milk, and sea salt until smooth and silky.
    • Pour the cheesecake batter over top of the graham cracker crust layer and smooth out with a rubber spatula. Place back in the freezer for 4 hours until set.
    • Once the base is frozen, take it out of the freezer and sprinkle with the reserved graham cracker crust, chocolate chips and marshmallows.
    • OPTIONAL: Marshmallow Toasting: Using a small baking torch, slightly toast the tops of the marshmallows. You can also spread out your marshmallows on a baking tray and place in the oven on broil just until the tops start to sizzle and turn brown. Watch it closely though because they can burn quickly! Then just sprinkle them onto your cheesecake base.
    • Chocolate Drizzle: Make your chocolate drizzle by melting chocolate chips and coconut oil in a double boiler (sauce pan with water and a glass bowl over top) on the stove top on low heat, stirring frequently so it doesn’t burn. Drizzle the chocolate sauce all over the bars and place back in the freezer for 10 min so everything can harden up. Once ready to serve, take out of the freezer and let the base sit for 10 min to slight thaw so you can cut it up into portion sized bars.