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!
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.