Name: No-Bake Mini S'mores Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cheesecakes
Cuisine: American
Ingredients: 0.75 cup graham cracker crumbs; 1 tbsp granulated white sugar; 3 tablespoons salted butter; 8 ounces cream cheese; 0.5 cup powdered sugar (confectioners sugar); 1 tsp vanilla extract; 0.75 cup semisweet chocolate chips; 0.75 cup heavy cream; 1.5 cups mini marshmallows

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No-Bake Mini S'mores Cheesecakes

Knead Some Sweets Verified

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Ingredients

Warning0 allergens identified

No-Bake Mini S'mores Cheesecakes

For the Crust:

¾ cup graham cracker crumbs

1 tbsp granulated white sugar

3 tablespoons salted buttermelted

For the Batter:

8 ounces cream cheesesoftened to room temperature

½ cup powdered sugar (confectioners sugar)

1 tsp vanilla extract

¾ cup semisweet chocolate chipsmelted

¾ cup heavy cream

For the Topping:

1 ½ cups mini marshmallows

Instructions

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Instructions

Line a 12-count muffin tin with cupcake liners.

Stir together the graham crumbs, white sugar (1 tablespoon), and melted butter in a medium-sized bowl. Scoop about 1 tablespoon of the crust mixture into the bottom of each cupcake liner and pack down to make a crust for each cheesecake. Set aside.

In a large bowl cream together the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Place the chocolate chips in a heat-safe bowl. Heat the whipping cream in a heat-safe container in the microwave in 20-second intervals until the cream is very hot and steaming but not boiling. Pour the heated cream over the chocolate chips to cover them and let sit for 2 minutes to let the hot cream melt the chocolate. Stir until fully combined.

Add the chocolate/cream mixture to the cheesecake batter and whip on high speed for 2 minutes until slightly fluffy. Distribute the finished batter evenly between all 12 liners on top of the prepared crust. Tap the pan on the counter a few times to settle the batter and release any air bubbles.

Chill in the refrigerator for at least 4 hours or overnight before adding the topping to serve.

Right before serving, remove the cupcake liner, top each cooled cheesecake with mini marshmallows, and torch carefully until golden and toasty. Serve immediately. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Marshmallows Strategically 🔥
Use a kitchen torch to lightly toast the mini marshmallows just before serving for authentic s'mores flavor and a golden exterior without melting them into the cheesecake.
Chill Graham Cracker Crust Properly ❄️
Press the buttered graham cracker mixture firmly into your molds and freeze for at least 30 minutes before adding the filling to prevent it from crumbling when you unmold the cheesecakes.
Bloom Chocolate Before Folding 🍫
Gently melt your semisweet chocolate chips with a touch of heavy cream, then cool slightly before folding into the cheesecake mixture to ensure smooth, even chocolate distribution without overmixing.
Use Room Temperature Cream Cheese 🧈
Let cream cheese sit at room temperature for 1-2 hours before mixing to achieve a perfectly smooth, lump-free filling that whips up into an airy, creamy texture.
Perfect Unmolding with Parchment Liners 📋
Line your mini cheesecake molds with parchment paper extending slightly above the edges for easy, clean unmolding without damaging your beautifully layered desserts.