Mini S'mores Cheesecakes

5 from 1 vote

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!

Prep Time20

Cook Time15

Chill Time2

Total Time2 35

Course: Cake, Cheesecake, Dessert

Cuisine: American

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.

Nutrition