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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.
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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
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Preheat the oven to 350°F. Place a muffin liner into 16 cups of a mini muffin pan.
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Whisk the graham cracker crumbs and the tablespoon of granulated sugar together. Stir in the melted butter until the mixture starts to clump together.
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Bake for 2-3 minutes, or until set. Allow the crust to cool while you make the filling.
Divide the graham cracker crust between the 16 cups. Press the crumbs down into an even layer.
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Add heavy whipping cream and vanilla, mixing until combined.
In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth. Mix in egg.
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Bake for 10-15 minutes at 350° F, until the center is slightly jiggly, and edges are puffed. Refrigerate for 2 hours.
Scoop the filling over the graham cracker crust, filling each cup to the top.
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Make the ganache. Allow the ganache to cool slightly, and thicken further, before topping the center of each cheesecake.
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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.
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Place a toasted marshmallow on each cheesecake and sprinkle with graham cracker crumbs.
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For full recipe details, visit Sugarylogic.com or click the link below!