No-Bake Mini S'mores Cheesecakes

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!