Description
These No-Bake S'mores Mini Cheesecakes combine the classic campfire treat with a creamy, luscious cheesecake base. Featuring a graham cracker crust, rich semisweet chocolate-infused cream cheese filling, and a fluffy marshmallow topping, this dessert requires no oven baking and is elegantly finished with toasted marshmallows and chocolate pieces. Perfect for a crowd-pleasing party dessert or a fun twist on traditional s'mores at home.
Ingredients
Crust
- 1 sleeve (9 cookies, 135 grams) graham crackers
- 4 tablespoons (56 grams) unsalted butter, melted
Cheesecake Filling
- 4 ounces (113 grams) semisweet chocolate, melted and cooled
- 8 ounces (227 grams) cream cheese, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (237 grams) heavy cream, at room temperature
Marshmallow Topping
- 2 egg whites
- 1/2 cup (100 grams) granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 Hershey’s bar, broken into pieces (for garnish)
Instructions
- Prepare the crust: Thoroughly grease the cavities of a mini cheesecake pan with nonstick cooking spray. Place the graham crackers in a food processor and pulse until finely ground. Add melted butter and pulse again until the mixture is moist.
- Form the crust base: Divide the graham cracker mixture evenly among the cheesecake pan cavities, about 1 ½ tablespoons each. Press firmly into the bottom of each cavity using a small object like a shot glass or tart tamper. Set aside.
- Make the cheesecake filling: In an electric mixer bowl, beat cream cheese and sugar on medium-high for about 2 minutes until light and creamy. Scrape down sides. Add vanilla extract and heavy cream; beat on low until combined, then increase speed to medium-high until thickened, about 1-2 minutes. Scrape down sides again. Pour in cooled melted chocolate and mix on low until fully combined. Scrape bowl as needed.
- Fill the crusts: Evenly divide the cheesecake mixture into each crust-lined cavity. Tap the pan gently on the countertop to release air bubbles. Smooth the tops with an offset spatula. Cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
- Prepare marshmallow topping: In a heat-proof bowl, combine egg whites, sugar, and cream of tartar. Set the bowl over a simmering water saucepan, ensuring the water doesn't touch the bowl. Whisk constantly over medium heat for 2-3 minutes until sugar dissolves and mixture is warm (test by rubbing between fingers, no granules felt).
- Whip the marshmallow: Wipe condensation from bowl bottom. Transfer mixture to an electric mixer fitted with a whisk attachment. Beat on low, gradually increasing to high, until stiff, glossy peaks form (5-7 minutes). Add vanilla extract and mix until incorporated.
- Assemble topping: Transfer marshmallow mixture to a piping bag fitted with a plain open tip (like Ateco #808). Pipe a dollop of marshmallow frosting onto each cheesecake. Optionally, toast the tops lightly with a kitchen torch. Garnish each with a piece of Hershey's chocolate bar. Return to fridge until ready to serve.
- Storage: Serve the cheesecakes the day they are made for optimal freshness. They can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
- Make sure the cream cheese and heavy cream are at room temperature for smooth mixing.
- If you don’t have a kitchen torch, the marshmallow topping can be enjoyed as is or briefly broiled in the oven, watching carefully to avoid burning.
- Using a mini cheesecake pan gives perfect single-serving portions; if you don’t have one, mini muffin pans can be used with liners.
- Be gentle when folding melted chocolate into the cheesecake filling to maintain a creamy texture.
- Ensure no water gets into the egg whites during the marshmallow topping preparation to help achieve stiff peaks.
