Mini S'mores Cheesecakes
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
17 mins
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Additional Time
2 hrs
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Total Time
2 hrs 37 mins
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Servings
12 mini cheesecakes
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Course
Cake
Mini S'mores Cheesecakes
Description
This recipe uses a simple graham cracker crust pressed into lined cupcake tins and baked briefly to set. The filling is made by beating room temperature cream cheese with sugar, then adding eggs one at a time and vanilla extract, producing a smooth vanilla cheesecake batter.
The batter is portioned evenly into the crust-lined muffin cups and baked until just set, resulting in a creamy texture. After cooling and chilling, each mini cheesecake is topped with a drizzle of hot fudge, additional graham cracker crumbs, and a toasted Campfire marshmallow to evoke classic s'mores flavors.
These individual cheesecakes offer manageable portions combining crunchy crust, creamy filling, and sweet toppings. They are ideal for sharing or party servings and can be made ahead to chill thoroughly before serving.
Ingredients
For the Crust:
- 1 ¼ cup graham cracker crumbs plus extra for topping
- 2 Tablespoons sugar
- 3 Tablespoons butter melted
For the Filling:
- 16 ounces cream cheese room temperature
- ½ cup sugar
- 2 egg
- 1 teaspoon vanilla extract pure
For the Topping:
- ¾ cup hot fudge topping
- graham cracker crumbs reserved
- 12 marshmallow toasted, Campfire® brand
Instructions
- Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
- Mix graham cracker crumbs, sugar and melted butter in a medium bowl.
- Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in vanilla extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set.
- Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Once your cheesecakes are completely chilled, top each cheesecake with hot fudge, reserved graham cracker crumbs, and a toasted Campfire® Marshmallow before serving.
User Reviews
Overall Rating
4.4
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