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5.0 from 3 votes

Mini S'more Cheesecakes

Next time you are craving S'mores, try making these individual S'more Cheesecakes! All the flavor of a S'mores with no campfire needed!

Prep Time
20 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 24
Calories: 282 kcal
Course: Cake
Cuisine: American

Ingredients

FOR THE CRUST:
  • 9 honey graham crackers whole
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons unsalted butter melted
FOR THE CHEESECAKE:
  • 2 packages cream cheese, softened 8 ounce each
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 Tablespoons dark chocolate unsweetened cocoa powder
FOR THE GANACHE:
  • 2 cups milk chocolate morsels
  • ½ cup heavy cream
FOR THE FROSTING:
  • ¼ cup unsalted butter softened
  • 1 cup marshmallow cream Fluff
  • 2 ½ cups powdered sugar
  • 2 Tablespoons milk
  • 2 chocolate bars 1.55 ounce each, Hersheys

Instructions

    Cup of Yum
  1. In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
  2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
  3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
  4. Spoon about 1-2 Tbsp of ganache over each cooled cheesecake.
  5. For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Refrigerate for at least two hours for best flavor.
  6. Store in refrigerator for 3 days. ENJOY.

Notes

  • How long will these cheesecakes keep? The individual cheesecakes will stay good for up to 3 days in the fridge.
  • Can I make this with low fat cream cheese? Yes, but I prefer the flavor and consistency of full fat cream cheese! If you're making cheesecake you might as well go all the way, right?
  • How many cheesecakes does this make? The recipe should make enough filling and crust for at least 20 cheesecakes. The recipe doubles well to feed a crowd, too!
  • Can I use a different kind of chocolate in this recipe? Yes. While, Hershey is the traditional chocolate for S'more, other milk chocolate bars are delicious in this recipe too. Dove chocolate squares would be a great choice!

Nutrition Information

Calories 282kcal (14%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 40mg (13%) Sodium 67mg (3%) Fiber 1g (4%) Sugar 30g (60%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 40mg 13%
Sodium 67mg 3%
Fiber 1g 4%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.