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. These are perfect for a party or the everyday.
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
STORE - 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.FREEZE - 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.