Ingredients

1 sleeve (9 cookies, 135 grams) graham crackers

4 tablespoons (56 grams) unsalted butter, melted

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

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

Instructions

Step 1: 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 the melted butter and pulse until the mixture is moistened.

Step 2: Divide the graham cracker crust mixture evenly among the pan cavities, about 1 ½ tablespoons each. Firmly press the mixture into the bottom using a small object like a shot glass. Set aside.

Step 3: In an electric mixer bowl, beat the cream cheese and 1/2 cup sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the bowl sides.

Step 4: Add the vanilla extract and heavy cream. Beat on low until combined, then increase to medium-high speed until thickened, about 1-2 minutes. Scrape the bowl again.

Step 5: Pour in the cooled melted chocolate and mix on low until fully combined, scraping the bowl sides as needed.

Step 6: Divide the cheesecake mixture evenly into the crust-lined cavities. Lightly tap the pan on the countertop to release air bubbles and smooth the tops with an offset spatula. Cover with plastic wrap and chill in the fridge until firm, at least 4 hours or overnight.

Step 7: For the marshmallow topping, combine egg whites, 1/2 cup sugar, and cream of tartar in a heat-proof bowl set over simmering water. Whisk constantly for 2-3 minutes until sugar dissolves and the mixture is warm to the touch.

Step 8: Remove condensation from the bowl bottom. Transfer egg mixture to an electric mixer fitted with the whisk attachment. Beat starting on low, increasing to high speed until stiff, glossy peaks form, about 5-7 minutes. Add 1/2 teaspoon vanilla and mix to combine.

Step 9: Place the marshmallow mixture in a piping bag fitted with a plain open tip. Pipe a dollop onto each cheesecake. Use a kitchen torch to lightly toast the marshmallow if desired. Garnish each with a piece of Hershey’s bar.

Step 10: Return cheesecakes to the fridge until ready to serve.

Tips & Variations

Use a tart tamper or the bottom of a small glass to press the crust firmly for the best texture.

Try substituting semisweet chocolate with milk or dark chocolate for a different flavor profile.

If you don’t have a torch, place the mini cheesecakes briefly under a hot broiler but watch carefully to avoid burning.

For a nutty twist, add chopped toasted nuts on top with the chocolate pieces.

FAQs

Can I make these without a mini cheesecake pan?

Yes, you can use mini muffin tins or silicone molds. Just be sure to grease them well and adjust the crust and filling quantities accordingly.

Is it safe to use raw egg whites in this recipe?

The egg whites are gently cooked over simmering water until the sugar dissolves and the mixture is warm, which reduces risk. However, if concerned, you can use pasteurized egg whites available in stores.