Keep the s’mores season alive all year long with this delectable S’mores Mini Cheesecakes recipe! This perfect dessert is a real showstopper for parties of all kinds!
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S’mores Mini Cheesecakes Recipe
Here we go again, our s’mores-obsessed family is back in action posting more delicious s’mores treats to keep that good toasty-marshmallow flavor around all year long. Can you blame me? Summertime s’mores over a fire are the EPITOME of awesome, don’t you think? That’s why I had to create this delectable S’mores Mini Cheesecakes recipe!
First of all, S’mores Cheesecake is a win in and of itself. Fresh graham cracker crust, chocolate cheesecakey goodness topped with marshmallow and drizzled lovingly with even more chocolate?
Siri, play “I Want it That Way” by Backstreet Boys, please. 😋 “I want it tha-at way!” 🎶
Where Can I Find The Actual Recipe Card?
Are These S’mores Mini Cheesecakes No Bake?
They are not, these S’mores Mini Cheesecakes have to be baked twice both for the crust (for 5 minutes) and then again for 20 minutes for the tasty chocolate cheesecake layer. These are definitely worth it!
Kitchen Tools Needed to Make S’mores Mini Cheesecakes
To make these indulgent S’mores Mini Cheesecakes, you will need to assemble and have handy the following kitchen items:
- Cooking spray
- Food processor, blender, or a gallon-size plastic bag with a kitchen mallet
- Paper muffin cups or silicone baking cups
- Muffin Tins
- Teaspoon or long teaspoon (one that can fit comfortably into the well of a muffin tin to ‘smoosh’ the graham crumbs neatly)
- Electric mixer (or stand mixer)
- Rubber spatulas
- Kitchen shears (to cut up the large marshmallows into smaller pieces)
- Microwaveable bowl (to melt the chocolate)
- Piping bag with whatever tip you’d like to use or a gallon storage bag (to use to drizzle melted chocolate)
Ingredients Needed to Make S’mores Mini Cheesecakes
To make these delicious S’mores Mini Cheesecakes treats, you will need to gather the following ingredients from your fridge and pantry:
- Graham cracker crumbs
- Butter, melted
- Granulated sugar
- Cream cheese, softened
- Sour cream
- Large eggs
- Cocoa powder
- Large marshmallows
- Chocolate chips, melted when ready
- Coconut oil
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
How to Make S’mores Mini Cheesecakes for Dessert
Line your muffin tins with the cupcake liners of your choosing (paper or silicone) and spray generously with cooking spray; set aside. Preheat the oven to 350 degrees F.
To prepare the crust, pulverize your graham crackers into crumbs using a blender, food processor, or use a kitchen mallet with the crackers in a gallon storage bag.
Once pulverized finely, mix together the graham cracker crumbs, butter, and sugar in a large bowl to create the crust dough.
Scoop your prepared graham cracker mixture into each lined muffin well (each well should have about 1 tbsp of graham mixture to it) and press down to flatten it with the back of a teaspoon.
Bake your graham mixture for 5 minutes to set the crust.
For the cheesecake, beat together the cream cheese, sour cream, sugar, and eggs until well combined using an electric mixer.
Add cocoa powder and blend, mixing and stirring until well combined. You can use a rubber spatula to scrape the bowl to ensure everything gets mixed well.
Scoop out your freshly blended chocolate cream cheese batter into each cup of baked graham cracker crust, filling each muffin well almost to the top.
Bake for 20 minutes.
Remove your muffin pans from the oven and allow them to cool for 5 minutes. Chill your muffin pans for at least 30 minutes to “set” the cheesecakes.
For the topping, cut your large marshmallows into small pieces using kitchen shears. If you wish to avoid this cutting step, you can alternatively use mini marshmallows for this recipe instead.
Top each mini cheesecake with 3-4 marshmallow pieces.
Combine chocolate chips with a smidge of coconut oil in a microwave safe bowl and microwave them until melted, stirring in 10 seconds intervals until smooth. Scoop the melted chocolate into a piping bag and drizzle each mini cheesecake gently.
Refrigerate for 10 minutes and allow chocolate to set.
Serve and enjoy ’em! They’re so ridiculously good, you guys! 😍
Other S’mores Dessert Recipes to Try Today!
If you’re as s’mores addicted as we are, check out these flavorfully awesome s’mores treats we’ve made (and loved) in the past!
- S’mores Cookie Dough Truffles Recipe
- S’mores Rice Krispies Treats
- S’mores Stuffed French Toast
- Grilled S’mores
S’mores Cookie Dough Truffles Recipe 
S’mores Rice Krispies Treats 
S’mores French Toast 
Grilled S’mores
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S’mores Mini Cheesecakes Recipe
Ingredients
For the graham cracker crust:
- Cooking spray
- 1½ cups graham cracker crumbs
- ½ cup butter melted
- 4 tbsp granulated sugar
For the chocolate cream cheese filling:
- 16 oz. cream cheese softened
- 4 tbsp sour cream
- 4 tbsp granulated sugar
- 2 eggs large
- ½ cup cocoa powder
For the topping:
- 8 large marshmallows
- 1 cup chocolate chips melted
- coconut oil use sparingly to help melt chocolate chips
Instructions
To prepare the crust:
- Preheat the oven to 350 degrees F.
- Line your muffin tins with the cupcake liners of your choosing (paper or silicone) and spray generously with cooking spray; set aside.
- Pulverize your graham crackers into crumbs using a blender, food processor, or use a kitchen mallet with the crackers in a bag.
- Mix together the graham cracker crumbs, butter, and sugar in a large bowl to create the crust dough.
- Scoop your prepared graham cracker mixture into each lined muffin well (each well should have about 1 tbsp of graham mixture to it) and press down to flatten it with the back of the spoon.
- Bake your graham mixture for 5 minutes to set the crust.
For the cheesecake:
- Beat together the cream cheese, sour cream, sugar, and egg until well combined using an electric mixer.
- Add cocoa powder and blend, mixing and stirring until well combined. You can use a rubber spatula to scrape the bowl to ensure everything gets mixed well.
- Scoop out your freshly blended chocolate cream cheese batter into each cup of baked graham cracker crust, filling each muffin well almost to the top.
- Bake for 20 minutes.
- Remove your muffin pans from the oven and allow them to cool for 5 minutes.
- Chill your muffin pans for at least 30 minutes to “set” the cheesecakes.
For the topping:
- Cut your large marshmallows into small pieces. (If you wish to avoid this cutting step, you can alternatively use mini marshmallows for this recipe instead.)
- Top each mini cheesecake with 3-4 marshmallow pieces.
- Microwave your chocolate chips with a smidge of coconut oil in a microwave safe bowl, stirring every 10 seconds until smooth.
- Scoop the melted chocolate into a piping bag and drizzle over top each mini cheesecake.
- Refrigerate for 10 minutes and allow chocolate to set.
- Serve and enjoy!
Equipment
