Mini S’mores Cheesecakes

Mini S’mores Cheesecakes Make the Campfire Favorite a Cool, Creamy Individual Dessert Each has a buttery graham cracker base, baked vanilla cheesecake, smooth milk chocolate and a crown of golden marshmallows.

The baked parts release easily in a lined 12-cup pan, without the usual springform arrangement or a water bath. Marshmallows are toasted separately on a small sheet pan to keep cheesecake chilled and paper liners far from the broiler.

Why These Baked S’mores Cheesecake Bites Are So Good

These s’mores cheesecake bites are baked and add a layer to each familiar flavor. The graham crust is firm under the lightly tangy vanilla custard, and a milk chocolate ganache provides the soft chocolate flavor of a classic s’more. The toasted flavor of the marshmallows shines through because they’re on top of the filling and don’t get lost in the mix.

The small format makes the custard more manageable than a full cheesecake. No springform pan or water bath to deal with. Twelve portions bake evenly in a standard muffin pan at 325°F. A spoonful of cornstarch gives the filling enough structure to pop out of the liners cleanly while the sour cream balances the filling.

The sequence wraps up and covers all three textures. The cold cheesecake holds the ganache in place once it has cooled to slightly thick and a quick second chill firms the chocolate just before the marshmallow clusters go on. Cooking those clusters away from the desserts means no melted filling and no singed liners, but still the caramelized surface that makes this easy s’mores dessert taste complete.

Mini S’mores Cheesecakes

Twelve creamy baked vanilla cheesecakes with graham-cracker crusts, milk-chocolate ganache, and toasted marshmallows.

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Prep Time 30 minutes mins

Cook Time 28 minutes mins

Additional time 4 hours hrs 15 minutes mins

Total Time 5 hours hrs 13 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 1 cup finely crushed graham-cracker crumbs plus 2 tablespoons coarse crumbs for serving
• 4 tablespoons unsalted butter melted
• 2 tablespoons light brown sugar packed
• 1/8 teaspoon fine salt

Vanilla Cheesecake Filling

• 16 ounces full-fat block cream cheese softened
• 1/2 cup granulated sugar
• 1/3 cup full-fat sour cream at room temperature
• 1 tablespoon cornstarch
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon fine salt
• 2 large eggs at room temperature

Chocolate And Marshmallow Topping

• 3/4 cup milk chocolate chips
• 1/3 cup heavy cream
• 36 mini marshmallows about 1 cup

Equipment

• standard 12-cup muffin pan
• 12 paper cupcake liners
• mixing bowls
• electric hand mixer or stand mixer
• rubber spatula
• small flat-bottomed measuring cup
• wire cooling rack
• small microwave-safe bowl
• small foil-lined rimmed baking sheet

Method

 

1. Mix the fine crumbs with butter, brown sugar, and salt. Press firmly into 12 lined muffin cups and prebake at 325°F for 5 minutes.
2. Work the room-temperature cream cheese until no lumps remain, then mix in the sugar. On low speed, incorporate sour cream, cornstarch, vanilla, and salt, pausing to scrape every curve of the bowl.
3. Turn the mixer to low and add one egg at a time. Stop as soon as the last yellow ribbon vanishes, give the batter a few folds by hand, and share it among the crusts.
4. Bake for 18 to 22 minutes, until the rims are stable but a small circle at the center still quivers. Let the cakes spend 10 minutes in the switched-off oven with the door ajar, 45 minutes on a rack, and at least 3 hours in the refrigerator.
5. Pour steaming cream over the chocolate, rest for 2 minutes, and stir smooth. Cool until it trails slowly, spread over the cold cakes, and chill for 20 minutes.
6. Broil 12 clusters of three marshmallows on a foil-lined pan for 20 to 60 seconds, watching constantly. Transfer them to the cakes and finish with coarse graham crumbs.

Notes

• Refrigerate covered for up to 4 days. For the neatest finish, store the chilled ganache-topped cheesecakes without marshmallows and add freshly toasted marshmallow clusters and graham crumbs shortly before serving.
• Freeze fully chilled, undecorated cheesecakes in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then add ganache, marshmallows, and crumbs.
• Do not reheat the cheesecakes. Serve cold or let them stand at room temperature for 10 minutes before eating.

Ingredient Notes

• Graham crackers: Crush most of the crackers finely so the butter binds them into a firm base. Keep two tablespoons slightly coarse for a fresh, crunchy finish over the marshmallows.
• Block cream cheese: Use full-fat bricks softened until they bend slightly under fingertip pressure. Tub-style spreads contain more moisture and can leave muffin pan mini cheesecakes less stable.
• Sour cream: Full-fat sour cream softens the richness and gives the vanilla layer a gentle tang. Let it reach room temperature so it blends without prolonged mixing.
• Milk chocolate: Milk chocolate creates the mellow sweetness associated with campfire s’mores. If chips are very waxy, chop a milk-chocolate baking bar instead for a silkier ganache.
• Heavy cream: Steam the cream rather than letting it boil. Gentle heat melts the chocolate without separating the ganache or making it excessively thin.
• Mini marshmallows: Small marshmallows toast quickly and form tidy three-piece clusters. Keep them in one layer and use the broiler only while you can watch the pan continuously.

How to Make Mini S’mores Cheesecakes

Press each crust with the flat base of a small measuring cup. The crumbs should look evenly damp and hold together at the edges, but heavy pressure is unnecessary. A five-minute prebake sets the butter and sugar before the wet filling goes in.

Aim for batter that falls in a glossy ribbon, with no visible cream cheese flecks and very little foam. Once the eggs enter the bowl, gentle mixing protects that dense, creamy texture. Portion with a scoop, then make one restrained tap of the filled pan to bring only the largest bubbles to the surface.

Start looking through the oven window at 18 minutes. Finished cakes have calm, slightly dull edges and a small middle circle that quivers without sending waves across the top. Give an obviously fluid center two more minutes, but pull the pan before the entire surface becomes fixed.

Let the ganache cool until a spoon dragged through the bowl leaves a trail for a moment. Warm, fluid ganache can slide off the cheesecake; completely cold ganache may become hard to spread. The final refrigerator rest keeps it neat when the marshmallows are added.

Broilers vary, so use color rather than the clock alone. Keep the pan about six inches from the heat, do not walk away, and remove it the moment the marshmallows puff and turn golden. Their sticky bases will help each warm cluster grip the cool chocolate layer.

Save This Make-Ahead Summer Dessert

Save this recipe for summer cookouts, birthdays, movie nights, or any gathering that needs a playful individual dessert.