Mini Smores Cheesecakes Recipe

There’s something undeniably magical about blending the flavors of s’mores with creamy cheesecake, and I just couldn’t resist revamping this classic duo into a scrumptious bite-sized treat you’ll be dreaming about for days.

I love making desserts that combine traditional tastes with innovative touches, and my Mini S’mores Cheesecakes do exactly that. They have a graham cracker crust, which is standard for not just S’mores but also for any respectable cheesecake.

But the layer of cream cheese that sits atop the crust is far from standard, as are the chocolaty notes that breeze through this no-bake, gluten-free version of the classic campfire treat, which is kind of a S’mores in cheesecake form.

Ingredients

• Graham Cracker Crumbs: Provides a crunchy, sweet base; source of carbohydrates.
• Cream Cheese: Adds creaminess and tangy depth; rich in fat and protein.
• Semi-Sweet Chocolate Chips: Melts smoothly; provides antioxidants and rich chocolate flavor.
• Mini Marshmallows: Classic s’mores sweetness; primarily sugars.
• Unsalted Butter: Adds richness; good source of fat and calories.
• Granulated Sugar: Sweetens; quick energy source from carbohydrates.
• Eggs: Binds ingredients; packed with protein and nutrients.

Ingredient Quantities

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips, melted
• 1 cup mini marshmallows
• 1/4 cup mini chocolate chips (optional, for topping)

How to Make this

1. Set your oven to 325°F (160°C) to warm up while you prepare the next steps. Grab a 12-cup muffin pan and place paper liners in each cup. If you don’t have paper liners, grease the pan well.

2. In a medium mixing bowl, combine the graham cracker crumbs with the melted butter and 2 tablespoons of sugar. 2 tablespoons of sugar.
4.1
5. Mix until the crumbs are evenly coated.

3. Evenly distribute the mixture for the crust among the muffin cups, and press it firmly into the bottom of each cup.

4. In a big bowl, whisk the softened cream cheese and half a cup of sugar together until you get a smooth and creamy texture.

5. Incorporate the eggs individually into the cream cheese mixture, combining them well after each has been added. Mix in the vanilla extract.

6. Incorporate the melted semi-sweet chocolate chips completely before moving on to the next step.

7. The cheesecake filling should be poured into the prepared crusts, such that each cup is about 3/4 full.

8. Preheat the oven. Bake in the preheated oven for 15-18 minutes or until centers are just set. Remove from oven but keep oven on.

9. Put a layer of mini marshmallows on top of each cheesecake, and then return the tray to the oven for another 3 to 5 minutes. Watch closely as the marshmallows puff up and turn a light golden color.

10. Allow the cheesecakes to cool in the pan for 10 minutes. Then, move them to the refrigerator to chill completely. If you wish, sprinkle mini chocolate chips over the cheesecakes before serving.

Equipment Needed

1. Oven
2. 12-cup muffin pan
3. Paper liners (optional)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or mixing spoon
10. Microwave-safe bowl (for melting chocolate chips)
11. Refrigerator

FAQ

• Q: Can I use a different type of cracker for the crust?A: Yes, you can use digestive biscuit crumbs or those from other similar cookies instead of graham cracker crumbs for the crust.
• Q: How can I make sure the cheesecake filling is smooth?A: Ensure the cream cheese is completely softened to room temperature prior to mixing for a filling that is smooth and free of lumps.
• Q: Can this recipe be made without eggs?Using a substitute like flax eggs or a commercial egg replacer is fine, but it may cause the texture to be slightly off.
• Q: How do I melt the chocolate chips?A: In a bowl that is safe for the microwave, melt chocolate chips. Do this in 30-second intervals, stirring in between, until the mix is smooth.
• Q: Can the mini cheesecakes be made ahead of time?A: Yes, you can prepare them a day in advance and keep them in the refrigerator. Add marshallows and other additional toppings just before serving for best results.
• Q: What can I use to melt the marshmallows on top?For best results, use a kitchen torch. Alternatively, briefly broil the items while watching closely to avoid burning.
• Q: Can I double this recipe?Q: Can I make more than just two mini cheesecakes?
  A: You can more than just double the ingredients to yield more mini cheesecakes. Adjust your baking time accordingly if you use a different pan size.

Mini Smores Cheesecakes Recipe Substitutions and Variations

1 cup crushed digestive biscuits can replace 1 cup graham cracker crumbs.
1/4 cup coconut oil, melted can be used in place of 1/4 cup unsalted butter, melted
2 (8 oz) packages mascarpone cheese, softened can be used instead of 2 (8 oz) packages cream cheese.
1/2 cup granulated sugar can be replaced with 1/2 cup of brown sugar.
Vanilla extract, 1 tsp
has a substitute of
Almond extract, 1 tsp

Pro Tips

1. Room Temperature Ingredients: Ensure the cream cheese is fully softened to room temperature before mixing. This makes it easier to achieve a smooth and creamy texture without lumps.