Mini Smores Milk Chocolate Cheesecakes

In these Mini Smore’s Cheesecakes, a soft graham cracker crust is topped with silky milk chocolate cheesecake and toasted marshmallows! Each bite has creamy cheesecake, gooey toasted marshmallows, and soft yet crunchy graham cracker crust!

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Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Servings

12 Cheesecakes

Difficulty

Moderate

Calories *

276 kcal per serving

Technique

Make graham crust, make cheesecake, bake, add mini marshmallows and toast.

Flavor Profile

Graham crust and milk chocolate cheesecake topped with toasted marshmallows.

* Based on nutrition panel

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It’s the second post of S’mores Week! Apparently I am not adult enough to handle S’mores Week. After seeing all the recipes on Monday I got all giddy and bounced around like an overexcited puppy. Fortunately no one was in town to witness this absurdity.

I decided to channel all this energy into something pseudo productive…

Okay, fine, all I did was make a new Pinterest board to hold all my S’mores excitement.

These Mini Smores Milk Chocolate Cheesecakes are worth all the excitement! First of all, let’s take a moment to bask in their cuteness! Though I hold deep love for the spectacle that is my lemon meringue cheesecake, I will always have a weakness for mini desserts.

The perfect graham cracker crust holds a sweet, milk chocolate cheesecake with toasted marshmallows on top! It is all about the toasted marshmallows! Each bite has creamy cheesecake, gooey toasted marshmallows, and soft yet crunchy graham cracker crust!

My best friend gave me a mini cheesecake pan for my birthday, and it only seemed appropriate that I should bake my very first cheesecake in them! And that those cheesecakes should be s’mores cheesecakes in honor of summer (and #smoresweek obvi).

These mini cheesecakes flew off the plate…it was a good thing I had already frozen some for Hubs when he gets home, or he would have been super disappointed!

Today is also my favorite little brother’s birthday! He’s my only little brother but whatevs…I have a post planned for him next week, but I wouldn’t want him to think that I forgot. Happy 24th Birthday Andy-rew!! {Tee hee! He’s going to kill me for using his nickname. Ooops}

Don’t forget to scroll down and see what all the other bloggers dreamed up for their second post for S’mores Week!

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5 from 2 ratings

Mini Smore’s Cheesecakes

by Chef Lindsey

In these Mini Smore’s Cheesecakes, a soft graham cracker crust is topped with silky milk chocolate cheesecake and toasted marshmallows! Each bite has creamy cheesecake, gooey toasted marshmallows, and soft yet crunchy graham cracker crust!

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 12 Cheesecakes

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Crust:

• ▢ ¾ cup graham cracker crumbs
• ▢ 3 tablespoons sugar
• ▢ 3 tablespoons unsalted butter melted
• ▢ pinch salt

For the Cheesecake:

• ▢ 12 oz cream cheese softened
• ▢ ½ cups sugar
• ▢ 2 large eggs
• ▢ ¼ cup heavy cream
• ▢ ¼ teaspoon pure vanilla extract
• ▢ 2 tablespoons all-purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ 4 ½ oz milk chocolate
• ▢ Mini marshmallows

Instructions 

• Preheat the oven 350°
• Mix all the ingredients for the crust together in a medium bowl and press a rounded tablespoon of the mixture into each of the partitions of a mini cheesecake pan.
• In the bowl of a food processor fitted with the “dough” blade process the cream cheese until it is soft and smooth. Add the sugar and process. Add the eggs one at a time, running the processor between each addition.
• Add the cream, flour, salt and vanilla and process until smooth, scraping down the sides of the bowl as needed.
• With the motor running pour in the chocolate in a steady stream. Transfer the mixture into a large measuring cup for easy pouring.
• Pour an equal amount into each mini cheesecake compartment until almost full. They will puff up in the oven but will deflate as they cool.
• Bake 15 -20 minutes in the preheated oven until the center of the cakes are no longer liquid. Let cool in the pans for 15 minutes or as soon as the outsides are cool enough to touch. Ignore the manufactures directions and just press up from the bottom of the pan to get a seamless release, no need for a knife.
• While the cakes are still warm, press several mini marshmallows on the top of each. The warmth of the cheesecake will be enough to slightly melt the marshmallows and they will adhere to the top of the cake!
• I toasted mine with a blow torch (any excuse is a good excuse to use it!) but you could also do it under the broiler.
• Serve room temperature or chilled if you prefer. They are more “s’more like” if they are room temperature but this is a personal preference.

Notes

If you want to make a full 10-inch cheesecake, you can quadruple the recipe and bake in a springform pan instead.

Nutrition

Calories: 276kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 186mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Course: Dessert

Cuisine: American

Calories: 276

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Before You Go

Check out all our delicious, pastry chef-created Cake Recipes, or head straight to my favorite chocolate cheesecake recipe next!