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!
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! 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!
Mini Smore’s Cheesecakes
Ingredients
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
You may also like:
Soft Chewy Smores Crumble Bars
Toasted Marshmallow Golden Graham Smores Bars (No Bake!)
Milk Chocolate Brownie Explosion
Fudgy Peanut Butter Milk Chocolate Bars
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