Mini s’mores cheesecakes are the ultimate indulgence for fans of the classic campfire treat. These bite-sized goodies are full of creamy cheesecake, velvety rich chocolate, toasted marshmallows, and crunchy graham cracker crust!

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There is no better treat than a good old toasted, melty marshmallow sandwiched between chocolate and graham crackers.

The sons love making them, and I love eating them!

Why not bring that classic flavor combination inside and mash it up with creamy cheesecake?

That’s exactly what theses mini s’mores cheesecakes are.

A bite sized dessert full of the nostalgic goodness of the classic treat with no campfire needed!

Ingredients

To make these you’ll need a few sets of ingredients- one for the crust, one for the filling, and one set for the topping.

For the crust you’ll need:

Graham crackers– I highly recommend using graham cracker crumbs, but you can also make your own by pulsing whole graham crackers in your food processor.
Butter– Melted, unsalted butter.
Sugar– Granulated

To make the cheesecake filling you’ll need:

Cream cheese– Softened to room temperature
Sugar– Granulated
Eggs
Lemon juice– Bottled or fresh
Flour– To give the cheesecake a little structure
Sour cream– Full fat is best
Vanilla– Real vanilla extract will give the best flavor
Marshmallow cream– Fluff, etc.

For the topping you’ll need:

Mini marshmallows– Don’t use full size ones. They are awkward on these little cheesecakes.
Chocolate– Melted
Graham cracker crumbs

How to Make

To make these mini s’mores cheesecakes, start by preheating the oven to 325 degrees.

While the oven heats, put cupcake liners into a standard cupcake pan.

We just used white cupcake liners, but you could use any color or pattern you enjoy.

Then make the crust by mixing the graham cracker crumbs together with the melted butter and sugar until it looks like wet sand.

Press one one heaping, loosely packed tablespoon worth of the crust mixture into the bottom of a cupcake liner baking pan and use the back of tablespoon to press it flat.

Repeat with the remaining crust mix.

Set the crust filled cupcake liners aside and make the cheesecake filling.

To Make the Filling

To make the cheesecake filling, beat the sugar and softened cream cheese together in the bowl of a stand mixer until it is smooth.

Then, beat in the eggs until combined followed by the flour, vanilla, sour cream, marshmallow cream and lemon juice.

Make sure to scrape down the sides to incorporate everything well.

Fill each cupcake liner until they are almost full to the top, but just under the top.

Bake the cheesecakes in the preheated oven for approximately 14-16 minutes.

The cheesecakes are done when they pass the “jiggle test” and and the centers of the cheesecakes should move slightly while the edges remain in place if you slightly wiggle the pan.

Remove the pan from the oven and let the cheesecake to cool to room temperature before refrigerating for an additional 2 hours to completely set.

Assembling the Cheesecakes

After 2 hours, finish the cheesecakes by topping each with a pile of mini marshmallows and broiling them until the marshmallows toast and puff up.

Once the marshmallows are toasted to perfection, melt the chocolate piece in a microwave safe bowl in 15 second increments, stirring between each time, until the chocolate is smooth.

Drizzle the melted chocolate over the cheesecakes with a spoon.

Sprinkle with additional graham crumbs.

Enjoy!

Storing

Store any leftover cheesecakes in a sealed container in the fridge for up to a week.

Alternatively, these can be frozen in an air tight freezer-safe container for up to three months.

Can I use this to make one cheesecake instead of mini cheesecakes?

Yes!

This recipe can also be used to make one 9 inch cheesecake.

To do it, cover the bottom of a springform pan in two layers of foil.

Make the crust and cheesecake as directed above.

Set the springform pan in an oven safe dish with approximately 2 inches of water to create a water bath.

Bake the cheesecake for approximately 60 minutes or until the outside edges are set with a slight jiggle in the middle.

Let it cool to room temperature and then refrigerate for at least 2 hours before topping.

How to Tell if Cheesecake is Done

To ensure the cheesecake is properly cooked, do a jiggle test!

The outside edges of the cheesecakes should be set.

Meanwhile, the center of the cheesecake should jiggle slightly if you gently shake or wiggle the baking dish.

If the cheesecakes do not jiggle in the center, they are overbaked and remove immediately.

However, if they jiggle too much, they aren’t done and you need to continue to bake them!

Tips and Tricks

The cheesecakes will completely solidify once cooled but overbaking until it is completely set makes for a dry and crumbly cheesecake.
Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.
If you overcook the cheesecakes, they will brown.
Cheesecake cracked? The oven was too hot.
Have a kitchen torch? You can use that to toast the marshmallows on top of the cheesecakes instead of broiling them.

Other Cheesecake Recipes

Mini s’mores cheesecakes make a delicious bite sized dessert full of nostalgic goodness.

Make them and enjoy!

Looking for other cheesecake recipes?

Try these:

If you’ve tried these MINI S’MORES CHEESECAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Mini S'mores Cheesecakes

Mini s'mores cheesecakes are the ultimate indulgence for fans of the classic campfire treat. These bite-sized goodies are full of creamy cheesecake, velvety rich chocolate, toasted marshmallows, and crunchy graham cracker crust!

5 from 1 vote

Print Pin Rate

Course: Cake, Cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Chill Time: 2

Total Time: 2 35

Servings: mini cheesecakes

Calories: 267kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Crust

2 cups crushed Graham Cracker crumbs
½ cups melted unsalted butter
1 tbsp sugar

For The Filling

16 oz softened cream cheese
1 cup sugar
4 eggs
2 tbsp lemon juice
1 tsp vanilla extract
3 tbsp flour
2 cups sour cream
1 7 oz container marshmallow cream

For The Topping

1 cup mini marshmallows
1 cup chocolate pieces melted
graham cracker crumbs for garnish

US Customary - Metric

Instructions

Preheat the oven to 325 degrees. Place cupcake liners in your pan.
To make the crust - Crush the graham crackers into small pieces and crumbs. Some small chunks are okay - does not need to be finely ground.
2 cups crushed Graham Cracker crumbs
Add the butter and sugar and mix until both are incorporated and the mixture has a wet appearance.
½ cups melted unsalted butter, 1 tbsp sugar
Scoop out one heaping, loosely packed tablespoon worth of the crust mixture and place in the bottom of the cupcake lined baking pan. Using the back of the tablespoon or the flat bottom of a ¼ cup measuring cup, gently press down to pack the crust into the bottom of the pan. Repeat with the remaining crust mix. Set aside.
In the bowl of a stand mixer, combine the sugar and softened cream cheese - cream until smooth. Take your time with this step - if your cream cheese is not incorporated well enough or it was cold, there will be chunks in your cheesecakes. Make sure the mixture is creamed together well. Add in the eggs and mix until combined.
16 oz softened cream cheese, 1 cup sugar, 4 eggs
Add in the flour, vanilla, sour cream, marshmallow cream and lemon juice. Combine well again - stop the machine and scrape down the sides and mix again.
2 tbsp lemon juice, 3 tbsp flour, 2 cups sour cream, 1 7 oz container marshmallow cream, 1 tsp vanilla extract
Fill each cupcake liner until just under the rim of the top. Cheesecakes will not overflow when baked. They will puff up slightly during the bake time, but then settle again once cooled.
Bake in preheated oven for approximately 14-16 minutes. Before removing from the oven, preform a “jiggle test” - gently wiggle the pan and the centers of the cheesecakes should move slightly while the edges remain in place. The cheesecakes will completely solidify once cooled but overbaking until it is completely set makes for a dry and crumbly cheesecake.
Remove from the oven and allow to cool to room temperature. Then place in the fridge for an additional 2 hours to completely set. Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.
Once the cheesecakes have cooled, they can be served. Just prior to serving, finish the topping. Place a heaping pile of mini marshmallows on each cheesecake. Using the broiler setting on the oven, place the cheesecakes on a baking sheet and broil for about 1-2 minutes - watch closely! Marshmallows should puff up and toast nicely but they go quick - do not walk away at this point.
1 cup mini marshmallows, 1 cup chocolate pieces
Remove from the oven and allow to cool. Melt the chocolate pieces in a microwave safe bowl in 15-30 second increments and stir until smooth. Drizzle with a spoon or transfer to a pastry bag (or ziploc) and drizzle.
Sprinkle with additional graham crumbs. Enjoy!
graham cracker crumbs

Notes

The cheesecakes will completely solidify once cooled but overbaking until it is completely set makes for a dry and crumbly cheesecake.
Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.
If you overcook the cheesecakes, they will brown.
Cheesecake cracked? The oven was too hot.
Have a kitchen torch? You can use that to toast the marshmallows on top of the cheesecakes instead of broiling them.