coconut oiluse 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.