S’mores are classic summer treats that beckon campfire memories, backyard BBQ’s, and late night pool parties. These classic flavors are integrated into decadent s’mores mini cheesecakes that boast a thick graham cracker crust, a creamy chocolate cheesecake filling, a milk chocolate ganache layer, and a puff of toasted marshmallow fluff on top.
There’s nothing more summery than a s’mores. I have to admit, they haven’t always been enjoyable to me. I didn’t care for marshmallows as a child (it was more of a texture than a flavor thing). I still only like them when they are smothered in plenty of other flavors, like the grahams and melted chocolate. Bonus points for adding a Reeses peanut butter cup to any s’mores because WOW. That’s a whole new level of incredible. What tipped the scales in favor of marshmallows was the discovery of marshmallow fluff. It is SOOO GOOD. Light and fluffy, the texture is so wonderful. I topped these s’mores mini cheesecakes with a large dollop of fluff and toasted it to a golden brown. It was the ultimate dreamy s’mores dessert.
What you need to make these s’mores mini cheesecakes:
Graham crackers, crushed (I loved these pre-crushed Keebler Graham cracker crumbs)
Salted butter
Granulated sugar
Cream cheese
Heavy cream
Dutch processed unsweetened cocoa
Pure vanilla extract
A large egg
Milk chocolate chips
Marshmallow fluff
A kitchen torch (optional, but recommended. I linked the one I have that is easy to fill and use, plus it comes with the butane)
The Crust
The crust is EXTRA thick on these mini cheesecakes. Now you can absolutely half the crust recipe and use ½ tablespoon instead of a whole tablespoon of crust mixture per cheesecake. It would be a more traditional crust ratio, but I must implore you to try the thick crust first. It’s unbelievably buttery and satisfying, and it perfectly compliments the creaminess of the cheesecake + ganache layers.
The Filling
This silky smooth chocolate cheesecake filling has shown up before .... in my quadruple chocolate mini cheesecakes. I live by a simple mantra when creating goodies: if it’s not broken, don’t mess with it. I kew that this filling would make a phenomenal base in more than one recipe, and it a perfect chocolate + cream cheese delight in these mini cheesecakes.
The Ganache
Milk chocolate ganache was a natural addition to this s’mores themed dessert because of it being synonymous with Hershey bars being used in actual s’mores. You can use whatever chips you have one hand, though; milk, dark, or semi-sweet.
The Fluff
There are many recipes for homemade marshmallow fluff out there, but I prefer to use the store bought for ease in this recipe. By all means, kick it up a notch and try your hand at homemade If you prefer! The toasting part is completely optional. You can also broil the cheesecakes in the oven for a short time to brown the top up, but make sure you keep an eye on them; they can quickly burn. You’ll want to set the oven to broil, and when it’s ready, remove the cheesecakes from the refrigerator at this point. Add the fluff, and pop them right in for 1-2 minutes. Keep your oven light on and stay close so they only get as golden as you’d like them to. The fluff will spread, so don’t let it get too close to the edge of the cheesecakes if you do not want it running over the edge (it’ll be delicious even if this does happen!).
The Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, so the recipe measurements will not change. Miyokos also makes a vegan cream cheese that would be wonderful in this dessert.
Silk Dairy Free Heavy Cream is a great option for the cheesecake and the ganache.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
Surprisingly, most marshmallow fluffs are dairy free, so you can enjoy this atop your cheesecake without needing to sub in another product.
These s’mores mini cheesecakes are bound to become year round staples in your home when you’re craving that summertime treat!
Tag me if you make them: #HHBBAKES .
XO,
Heather
S’mores Mini Cheesecakes
Ingredients
- 3 cups crushed graham cracker crumbs
- 1 ½ cups salted butter, melted
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup heavy cream
- ¼ cup Dutch processed unsweetened cocoa
- 2 teaspoon pure vanilla extract
- 1 large egg
- 2 cups milk chocolate chips
- ½- ¾ cup heavy cream
Instructions
- Preheat oven to 350° . Line a standard cupcake tin with 12 cupcake wrappers. Alternatively you can use a large 24 cavern tin to bake them all at once, or make two rounds of cheesecakes in a single 12 cavern tin.
- For the Crust: Using a food processor, crush graham crackers into fine crumbs. Alternatively you can use a heavy duty freezer bag and a rolling pin to crush crackers as well. I generally opt for pre-crushed graham crumbs. Add melted butter and sugar. Mix until well incorporated. Set aside.
- For the Cheesecake Filling: Beat cream cheese with a hand mixer or in a standing mixer, or whisk well until smooth and creamy, about 20-30 seconds. Add sugar and mix to incorporate. Add heavy cream, cocoa, vanilla, and egg. Mix well until lump-free and smooth.
- Spoon 1 tablespoon crust mixture into each cupcake wrapper, using the bottom of a glass or measuring cup to press down until even. Fill with cheesecake filling until just below the top of each liner, about ½ inch below. Bake for 15-20 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely.Remove completely cooled cheesecakes from the wrappers, and plate. Spoon about a tablespoon of ganache on each cheesecake, and refrigerate until chocolate is set. Serve immediately. Refrigerate leftovers without whipped cream for best second day consumption. Enjoy!
- Remove completely cooled cheesecakes from the wrappers, and plate. Spoon about a tablespoon of ganache on each cheesecake, and refrigerate until chocolate is set. Spoon about 2 tablespoon marshmallow fluff onto each cheesecake, and using a kitchen torch, golden up the top and sides if desired. Serve immediately. Refrigerate leftovers without marshmallow fluff for best second day consumption. Add fluff prior to serving each day. Store in the refrigerator for up to three days in a covered container. Enjoy!
Notes
Leave a Comment