Dessertscrazyforcrust5.0
Mini S'mores Cheesecakes
This easy recipe makes a perfect 12 Mini S'mores Cheesecakes! This is the perfect indoor s'more recipe for cheesecake lovers!
👥 12 Servings👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
- ●microwave
- ●stove
📝 Preparation Steps
1
Preheat oven to 350°F. Line 12 muffin pan holes with liners.
2
Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
3
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
egg (room temperature)1vanilla extract1 teaspoon
4
Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for ⏱️ 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least ⏱️ 3 hours or overnight.
5
Make the ganache (about ⏱️ 2-3 hours before you're ready to serve): place cream and chocolate chips in a microwave safe bowl or measuring cup. Heat for ⏱️ 45 seconds, then whisk until completely smooth (may take more or less time depending on your microwave). Let sit until it's thick enough that you can spread it but it's not drippy.
6
To assemble: spread ganache over the chilled cheesecakes. Toast a marshmallow over a gas stove or BBQ and place on top (or use a kitchen torch). Serve immediately after you've placed the marshmallow on top.
7
Cheesecakes can be made and frozen for up to one month before topping. Once topped with ganache and marshmallow, serve immediately.
Nutrition Facts
calories
303 kcal
fat Content
19 g
serving Size
1 mini cheesecake
fiber Content
1 g
sugar Content
22 g
sodium Content
134 mg
protein Content
4 g
cholesterol Content
57 mg
carbohydrate Content
32 g
saturated Fat Content
11 g
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