Mini S’mores Cheesecakes

These mini s’mores cheesecakes are so cute, beautiful, creamy, and ideal for all s’mores desserts lovers! This is a no-bake, 20-minute recipe that is very easy to prepare and very delicious! Surprise your family or friends with these tiny sweet cheesecakes and am pretty sure you will get the title – top chef! Here is the recipe:


Servings 12 mini cheesecakes

Ingredients:

For the crust:

  • 4 tablespoons unsalted butter, melted
  • 9 cookies (1 sleeve) graham crackers

For the cheesecake:

  • 8 ounces (1 box) cream cheese, at room temperature
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 ounces’ semisweet chocolate (melted, cooled)
  • 1 teaspoon vanilla extract

 

For the marshmallow frosting:

  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 egg whites
  • 1/8 teaspoon cream of tartar

To decorate:

  • 1 chocolate, broken into pieces (optional)

 


Instructions:

To make the crust:

  • Grease a mini cheesecake pan.
  • In a blender/food processor, place the graham crackers and process into fine crumbs. Add in the melted butter and mix until moistened and combined.
  • Split the graham crackers mix among the cavities of the cheesecake pan, around 1 heaping tablespoon in each one. Press evenly into the bottom of each cavity; leave aside.

To make the cheesecake:

  • In a mixing bowl, whisk the cream cheese and sugar on medium-high speed until creamy and well incorporated. Beat in the cream and vanilla and continue whisking until combined and thickened. Apply the melted chocolate.
  • Split the mix among each cavity; cover with plastic wrap and refrigerate at least 4 hours (or preferably overnight).

To make the frosting:

  • In a heatproof bowl of a mixer, place the sugar, egg whites, and cream of tartar. Set over a saucepan of very hot water. Stir constantly until the sugar is dissolved and the egg whites are warm to the touch (around 3-4 minutes).
  • Remove the bowl and using an electric mixer whisk on low and then, gradually increase the speed to high, whisking until stiff peaks form, around 5-6 minutes. Beat in the vanilla and mix until well incorporated.
  • Spoon or pipe a dollop onto each mini cheesecake. Decorate with a piece of chocolate (if desired). Refrigerate until ready to serve.

Enjoy!