These Mini S’mores Cheesecakes are an elevated version of the classic campfire dessert. The yummy flavors of roasted s’mores combine with a rich and creamy cheesecake for a small dessert.
If you are looking for a fun indoor s’mores recipe, this is it! These personal-sized cheesecakes are crowd favorites at parties and picnics!
Mini S’mores Cheesecakes Recipe
Yields: 24 regular cupcake size cheesecakes
Prep time: 20 minutes
Bake time: 16 minutes
Chill time: 2 hours
Ingredients
Crust
- 2 cups crushed Graham Cracker crumbs
- ½ cup melted unsalted butter
- 1 Tablespoon sugar
Filling
- 16 oz softened cream cheese
- 1 cup sugar
- 4 eggs
- 2 Tablespoons lemon juice
- 3 Tablespoons flour
- 2 cups sour cream
- One 7 oz container marshmallow cream
Topping
- 1 cup mini marshmallows
- 1 cup chocolate pieces or chocolate chips, melted
- Additional graham cracker crumbs
Directions
Step 1
Preheat the oven to 325 degrees. Place cupcake liners in your pan.
Step 2
Make the crust first.
Crush the graham crackers into small pieces and crumbs. Some small chunks are okay, it does not need to be finely ground.
Mix the graham cracker crumbs with the butter and sugar until combined with a wet appearance.
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, gently press down to pack the crust into the bottom of the pan.
Repeat with the remaining crust mix. Set aside.
Step 3
Now to make the cheesecake.
In a bowl, combine the sugar and softened cream cheese. Using a mixer, cream the ingredients until smooth. Make sure the mixture is creamed together well and there are no hidden chunks.
Then add in the eggs and mix until combined.
Step 4
Add in the flour, vanilla, sour cream, marshmallow cream and lemon juice to the cream cheese mixture.
Combine the ingredients, making sure to stop and scrape down the sides in the middle of mixing.
Step 5
Pour the cheesecake filling over the crust in each muffin cup. Fill until just under the rim of the top. The cheesecakes will not overflow when baked. They will puff up slightly during the bake time, but then settle again once cooled.
Bake in the preheated oven for approximately 14-16 minutes.
Before removing from the oven, preform a “jiggle test” by gently wiggling the pan. The centers of the cheesecakes should move slightly while the edges remain in place. The cheesecakes will completely solidify once cooled.
Step 6
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 the cheesecake will break.
Step 7
Once cooled, the cheesecakes can be served.
Prior to serving, place a few 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. Be sure to watch closely and take out as soon as they are browned!
Alternatively, you can use a kitchen torch to brown the marshmallows instead of putting them in the oven.
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 Zip-top plastic bag) and drizzle over each cheesecake.
Finally, sprinkle with additional graham crumbs over the chocolate.
How to Store: Cheesecakes can remain stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months. We do not recommend freezing the cheesecakes with the toppings.
Helpful Tips
- This recipe can also be used to make one 9-inch cheesecake. Using a springform pan, cover the bottom of the pan in two layers of foil and then place in a large roasting pan with approximately 2 inches of water to create a water bath. Bake for approximately 60 minutes or until the outside edges are set with a slight jiggle in the middle.
- If cheesecakes are baked at too high of a temperature, they will crack. To ensure the cheesecake is done, do a jiggle test! The outside edges of the cheesecake(s) should be set with a slight jiggle in the middle when you GENTLY shimmy the baking dish. If no jiggle, they are overbaked. If too much of a jiggle, continue to bake and test occasionally until done.
- To crush the graham cracker cookies, place your graham crackers in a large zip-top plastic bag and use a rolling pin to crush them into small pieces. Or use a food processor to pulse into crumbs.
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Want more easy s’mores recipes? See these next: