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

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!

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Tips & Tricks (5)

Graham Cracker Crust Secret 🍪
Use melted butter that's slightly cooled to help bind graham cracker crumbs perfectly without becoming greasy, ensuring a compact and crisp crust that won't fall apart.
Marshmallow Toasting Technique 🔥
Use a kitchen torch for precise, even browning of mini marshmallows, or carefully broil for 30-60 seconds, rotating the pan to achieve a golden-brown, caramelized top without burning.
Cream Cheese Temperature Trick 🌡️
Allow cream cheese to sit at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free cheesecake filling with perfect consistency.
Chocolate Melting Mastery 🍫
Use a double boiler or microwave in 15-second intervals, stirring between each, to melt chocolate chips smoothly without burning, creating a silky chocolate layer for your cheesecakes.
Serving and Storage Pro Tip 🧊
Chill cheesecakes for at least 4 hours or overnight to set properly, and use a hot, clean knife wiped between cuts for perfectly clean and beautiful individual servings.