Mini S'mores Cheesecakes
Servings: 24 mini cheesecakes
Calories: 134kcal
Cost: $20
These hand-held cheesecakes combine a creamy, chocolatey filling with a classic graham cracker crust and charred marshmallows.
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Equipment
- Mixing bowls
- Food processor or ziplock bag and rolling pin for crushing up graham crackers
- Stand mixer or hand mixer
- Measuring cup/spoons
- Muffin tin
- Cupcake liners
- Kitchen torch, lighter or gas stove and tongs to torch marshmallows
Ingredients
CRUST
- 1 cup graham cracker crumbs about 14 crackers, divided
- 2 tablespoons white sugar
- 4 tablespoons unsalted butter melted
FILLING
- 16 ounces cream cheese softened to room temperature
- ½ cup white sugar
- 3 milk chocolate melting bars or dark chocolate or 6 tablespoons natural unsweetened cocoa powder
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 12-14 marshmallows regular-sized
Instructions
Prepare cheesecake crust and filling
- Preheat the oven to 325 degrees Fahrenheit. Use a food processor to crush the graham crackers into very fine crumbs. Melt butter and combine with the graham cracker crumbs in a mixing bowl until thoroughly combined. Set aside.
- Add melting chocolate (broken into large chunks) to a microwave safe bowl and heat until melted, 20 seconds at a time. Let the chocolate cool for 2-3 minutes before proceeding.
- In another mixing bowl, combine the softened cream cheese, sugar, sour cream, melted chocolate, eggs, and vanilla extract until smooth.
Assemble and bake
- Prepare muffin tin by adding a cupcake liner to each well. Use nonstick spray to keep the crust and cheesecake from sticking to the cupcake liners.
- Scoop about 2 tablespoons of the graham cracker mixture into each cupcake liner and press into the bottom to form the mini cheesecake crust. Pour enough cheesecake filling into each cupcake liner to fill it ¾ of the way full.
- Bake for 30 minutes or until a toothpick inserted comes out mostly clean. The cheesecake will continue to bake and set as it cools.
Decorate
- Let the mini cheesecakes cool completely before decorating them. Spread a jumbo sized marshmallow and use a torch or lighter to char the marshmallow slightly. Top each cheesecake with a charred marshmallow. Use a spoon to carefully sprinkle a little of the remaining graham cracker crumbs around half of the marshmallow.
Notes
- Add a splash of brewed coffee to the cheesecake filling for another interesting flavor
- Instead of melting chocolate for your cheesecake filling, cocoa powder can be used instead
Nutrition
Calories: 134kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Cholesterol: 26mg | Sodium: 86mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 327IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 0.2mg