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Mini S'mores Cheesecakes

Decadent mini s’mores cheesecakes have all the rich, creamy filling of traditional cheesecake in an individual serving size. A classic graham cracker crust and vanilla cream cheese filling are topped with melty hot fudge and a toasted marshmallow for classic campfire treat. 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 37 mins
Servings: 12 mini cheesecakes
Course: Cake

Ingredients

For the Crust:
  • 1 ¼ cup graham cracker crumbs + extra for topping
  • 2 Tablespoons sugar
  • 3 Tablespoons melted butter
For the Filling:
  • 16 ounces cream cheese room temperature
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
For the Topping:
  • ¾ cup Hot Fudge Topping
  • Reserved graham cracker crumbs
  • 12 Campfire® Marshmallows toasted

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
  2. Mix graham cracker crumbs, sugar and melted butter in a medium bowl. 
  3. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
  4. Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
  5. 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.
  6. 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.
  7. Bake for 15-17 minutes or until just set.
  8. Place pan on a cooling rack to cool completely.
  9. Chill in refrigerator for at least 2 hours.
  10. Once your cheesecakes are completely chilled, top each cheesecake with hot fudge, reserved graham cracker crumbs, and a toasted Campfire® Marshmallow before serving.