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Homemade Mini Smores Cheesecakes photo

Mini Smores Cheesecakes

These Mini Smores Cheesecakes are a delightful twist on a classic treat, combining creamy cheesecake with crunchy graham crackers and toasted marshmallows!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs (plus extra for topping)
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
For the Cheesecake Filling:
  • 16 ounces cream cheese (at room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup hot fudge topping
  • 12 Campfire marshmallows (toasted)

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Kitchen Torch (optional)

Method
 

Mini Smores Cheesecakes Cooking Guide
  1. Step 1: Preheat your oven to 325°F (160°C) to ensure that the cheesecakes bake evenly.
  2. Step 2: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
  3. Step 3: Line a muffin tin with cupcake liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner, creating a firm base for your cheesecakes.
  4. Step 4: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and mix until combined.
  5. Step 5: Add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract until fully incorporated.
  6. Step 6: Spoon the cheesecake filling over the prepared crusts, filling each liner about ¾ full.
  7. Step 7: Drizzle a tablespoon of hot fudge over the top of each cheesecake, swirling it gently with a toothpick for a marbled effect.
  8. Step 8: Bake in the preheated oven for 18-20 minutes, or until the edges appear set but the center still has a slight jiggle.
  9. Step 9: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set.
  10. Step 10: Before serving, toast the marshmallows using a kitchen torch or under the broiler for a couple of minutes until golden brown. Be sure to watch them closely to avoid burning.
  11. Step 11: Remove the cheesecakes from the fridge, sprinkle some extra graham cracker crumbs on top, and add the toasted marshmallows. Serve chilled and enjoy!

Notes

  • Make these Mini Smores Cheesecakes in advance and refrigerate until ready to serve.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a different flavor, substitute the graham cracker crust with crushed Oreos.