The classic campfire treat is transformed in these Mini S'mores Cheesecakes. These creamy, bite-sized cheesecakes are covered in rich ganache, toasted marshmallows, and graham cracker crumbs. This recipe uses simple ingredients and requires minimal mixing. These are perfect for a party or the everyday.
S'mores indoors are possible thanks to these delicious mini s'mores cheesecake bites. This recipe starts with traditional cream cheese filling and homemade graham cracker crust. Each cheesecake is topped with chocolate ganache and toasted marshmallows.
When you sink your teeth into one of these yummy cheesecake bites you will be instantly transported to the campfire. Each bite has graham cracker, chocolate, and marshmallow in perfect unison. It is hard to stop at just one!
These mini cheesecakes are perfect for parties or get-togethers because they are already individually portioned. As an added bonus, each cheesecake is under 100 calories. The next time the craving hits, make a batch of these creamy cheesecake bites!
If you love this recipe, you will love my Mini Funfetti Cheesecakes and Mini Chocolate Chip Cheesecakes! Bite-sized cheesecakes never tasted so good.
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Ingredients
- Graham Crackers
- Unsalted Butter (melted)
- Granulated Sugar
- Cream Cheese (softened)
- Egg (room temperature)
- Heavy Whipping Cream - for the filling and the ganache
- Pure Vanilla Extract
- Semi-Sweet Chocolate - chopped or chocolate chips
- Marshmallows
See the recipe card for quantities.
Instructions
This simple cheesecake recipe requires minimal mixing and no water bath is required.
1 - Preheat the oven to 350°F. Place a muffin liner into 16 cups of a mini muffin pan.
2 - In a small bowl, whisk the graham cracker crumbs and the tablespoon of granulated sugar together. Stir in the melted butter.
3 - Divide the graham cracker crust between the 16 cups. Press the crumbs down into an even layer. Bake for 2-3 minutes, or until set. Allow the crust to cool while you make the filling.
4 - In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
5 - Add in egg and beat just until combined. Add heavy whipping cream and vanilla, mixing until combined.
6 - Scoop the filling over the graham cracker crust, filling each cup to the top. Bake for 10-15 minutes at 350° F, until the center is slightly jiggly, and the edges are puffed.
7 - Allow the cheesecakes to cool before transferring them to the refrigerator for 2 hours.
How to Make Chocolate Ganache
Ganache is simple to make and can be made on the stovetop or by utilizing the microwave.
- Place the chocolate into a heat-safe bowl.
- Pour the heavy whipping cream into a microwave-safe bowl and heat for 30-45 seconds. Keep a close eye on it so it doesn't bubble over.
- Pour the hot cream over the chocolate. Cover the bowl with plastic wrap and let it sit for 1-2 minutes. Whisk the mixture together until it emulsifies and thickens.
Allow the ganache to cool, and thicken further, before topping the center of each cheesecake.
How to Toast Marshmallows Under the Broiler
Place marshmallows, evenly spaced out, on a sheet tray. Set the tray under the broiler. Broil until the tops are toasted and browned. Remove the pan from the oven and carefully flip each marshmallow over. Repeat the process on the other side.
Place a toasted marshmallow onto each cheesecake. Garnish with additional ganache (if desired) and graham cracker crumbs.
Substitutions
- Graham Crackers - Use mini vanilla wafers or crushed Oreos in place of the graham crackers.
- Heavy Whipping Cream - Swap heavy cream with sour cream or Greek yogurt.
- Marshmallows - Mini marshmallows of marshmallow fluff can be used for large marshmallows.
Variations
- Gluten-Free - Use gluten-free graham crackers.
- Keto - Swap granulated sugar for monk fruit sweetener. Use sugar-free chocolate for the semi-sweet. And use keto graham cracker crumbs and marshmallows.
Suggested Equipment
- KitchenAid Artisan Tilt-Head Stand MixerStand Mixer
- USA Pan Bakeware Mini Cupcake and Muffin Pan
- Wilton Baking Cups
- Cuisinart Elemental 8-Cup Food Processor
Storage
Store cooled cheesecakes in an airtight container in a single layer in the fridge. Refrigerate for up to 5 days. *These are best eaten, however, within 2-3 days.
Mini cheesecakes freeze well. *For best results, freeze before adding the toasted marshmallow. Place cooled cheesecakes onto a ¼ sheet tray and into the freezer. Once frozen, transfer frozen cheesecakes to a freezer-safe airtight container. Freeze for up to 3 months.
Expert Tips
- Use a food processor to grind up the graham crackers into crumbs. You can also buy graham cracker crumbs too.
- Cover the bowl with plastic wrap after pouring the hot cream over the chocolate. This traps the hot air and helps the chocolate melt quicker.
- Use room temperature ingredients. When it comes to cheesecake, it is important that the cream cheese and egg are at room temperature. Cold, or even slightly cold, cream cheese results in a lumpy batter. Allow the cheese to warm up on the countertop for roughly an hour before baking.
Frequently Asked Questions
Your cream cheese was not softened enough before the other ingredients were added resulting in a lumpy batter.
Heat the ganache in a double-boiler until it softens.
Use the jiggle test. The center of each cheesecake should have a slight jiggle when shaken and the edges should be puffy.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Mini S'mores Cheesecakes
Ingredients
Graham Cracker Crust
- ½ cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 2 tablespoon unsalted butter melted
Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 egg room temperature
- 2 tablespoon heavy whipping cream
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- 3 oz semi-sweet chocolate
- ⅓ cup heavy whipping cream
Toppings
- 16 marshmallows
- graham cracker crumbs as needed
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Place a muffin liner into 16 cups of a mini muffin pan.
- In a small bowl, whisk the graham cracker crumbs and the tablespoon of granulated sugar together. Stir in the melted butter until the mixture starts to clump together.
- Divide the graham cracker crust between the 16 cups. Press the crumbs down into an even layer.
- Bake for 2-3 minutes, or until set. Allow the crust to cool while you make the filling.
Cheesecake Filling
- In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
- Add in egg and beat just until combined. Add heavy whipping cream and vanilla, mixing until combined.
- Scoop the filling over the graham cracker crust, filling each cup to the top.
- Bake for 10-15 minutes at 350° F, until the center is slightly jiggly, and edges are puffed.
- Allow the cheesecakes to cool before transferring them to the refrigerator for 2 hours.
Chocolate Ganache
- Place the chocolate into a heat-safe bowl.
- Pour the heavy whipping cream into a microwave-safe bowl and heat for 30-45 seconds. Keep a close eye on it so it doesn't bubble over.
- Pour the hot cream over the chocolate. Cover the bowl with plastic wrap and let it sit for 1-2 minutes. Whisk the mixture together until it emulsifies and thickens.
- Allow the ganache to cool slightly, and thicken further, before topping the center of each cheesecake.
Garnish
- Place the marshmallows onto a sheet tray. Set under the broiler and broil until toasted. Flip each marshmallow over and toast on the other side.
- Place a toasted marshmallow on each cheesecake and sprinkle with graham cracker crumbs.
- Enjoy immediately or store in the refrigerator until service.
Notes
Nutrition
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