Roasted Strawberry Cheesecake S'mores




Yield 8 s'mores

Crunchy, creamy, and oozing with gooey milk chocolate, these Roasted Strawberry Cheesecake S'mores are sure to become a Summertime staple!


For the Roasted Strawberries:

1 pound fresh strawberries, hulled and sliced in half vertically

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

For the Cream Cheese Filling:

(1) 8 ounce block full-fat cream cheese, very soft

3 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

For the Milk Chocolate Glaze:

(2) Lindt CLASSIC RECIPE Milk Chocolate Bars, roughly chopped

1 tablespoon canola oil (vegetable oil OR coconut oil may also be used)

Flaky sea salt, for garnish, optional

For the S'mores:

8 sheets graham crackers, broken in half (16 pieces total)

8 marshmallows

(1) Lindt CLASSIC RECIPE Hazelnut Bar, broken into 2 piece squares


For the Roasted Strawberries:

Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper; set aside. In a large bowl combine strawberries and vanilla, use a spatula (or your hands) to gently coat the berries in the vanilla. Add in the sugar and toss well to combine. Pour the strawberries out onto the prepared pan and bake for 30 minutes. Remove from oven and set aside until needed.

For the Cream Cheese Filling:

In a small bowl combine the softened cream cheese, confectioners' sugar, and vanilla extract. Using a handheld electric mixer, or a whisk, beat until well combined. Set aside until needed.

For the Milk Chocolate Glaze:

In a medium-sized microwave safe bowl, combine the chopped milk chocolate and oil. Melt in the microwave, on low power, in 15 second increments, stirring in between each, until chocolate is completely melted; about 1 minute. Set aside until needed.

For the S'mores Assembly:

Preheat oven to broiler setting. Line a large baking sheet with aluminum foil. Place graham cracker halves on the prepared sheet. Top half of the graham crackers (8 of them) with one marshmallow, top the other half of them with one heaping tablespoon of the cream cheese filling and one heaping tablespoon of roasted strawberries. Place the pan in the preheated oven for 1 minute. Remove the pan from the oven and top each lightly toasted marshmallow with a square of Lindt Hazelnut Milk Chocolate. Place the pan back in the oven for another minute, or until the chocolate is lightly melted. Sandwich both halves together and lightly press down to seal. Quickly and carefully dip one end of each s'more into the melted milk chocolate. Eat at once... or if you'd like a solid chocolate shell, place s'mores in the fridge for about 20 minutes.

Courses Dessert, Snack

Cuisine Campfire

Recipe by Baker by Nature at