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Garnished mini s'mores cheesecakes.

Mini S'mores Cheesecakes

Katelyn Theofanis
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.
4.25 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16 cheesecakes
Calories 94 kcal

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
  • 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

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.

Nutrition

Calories: 94kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 28mgPotassium: 14mgFiber: 1gSugar: 12gVitamin A: 131IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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