Description

These No-Bake S’mores Mini Cheesecakes combine the classic flavors of graham cracker crust, creamy cheesecake, melted chocolate, and fluffy marshmallow topping. Perfectly portioned in mini pans, they are easy to make without an oven, chilled to set, and garnished with a piece of Hershey’s chocolate for an irresistible treat that echoes the campfire favorite.

Ingredients

Scale

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

Garnish

1 Hershey’s bar, broken into pieces

Instructions

Make the crust: Grease the cavities of a mini cheesecake pan thoroughly with nonstick cooking spray. Place the graham crackers in a food processor and pulse until finely ground. Add melted butter and pulse until the mixture is moistened evenly.
Form the crust: Divide the graham cracker mixture evenly among the cheesecake pan cavities, about 1 ½ tablespoons each. Firmly press into the bottom using a small object like a shot glass or tart tamper. Set aside while preparing filling.
Prepare the cheesecake filling: In an electric mixer bowl, beat cream cheese and sugar on medium-high speed until light and creamy, approximately 2 minutes. Scrape down sides and bottom, then add vanilla extract and heavy cream. Beat on low to combine, then increase speed to medium-high and continue beating until thickened, about 1-2 minutes. Scrape down bowl again.
Add melted chocolate: Pour in cooled melted semisweet chocolate into the mixture and mix on low speed until fully combined, scraping the bowl sides and bottom to ensure even mixing.
Assemble the cheesecake: Evenly divide the cheesecake filling among the crust-lined cavities. Tap the pan lightly on the countertop to release air bubbles and smooth the tops with an offset spatula. Cover with plastic wrap and refrigerate until firm, at least 4 hours or preferably overnight.
Make the marshmallow topping: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over a saucepan of simmering water (double boiler), making sure the water does not touch the bowl. Whisk constantly over medium heat for 2 to 3 minutes until sugar dissolves and mixture is warm to the touch.
Whip the meringue: Remove condensation from the bowl, transfer mixture to an electric mixer fitted with a whisk attachment. Beat starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 5-7 minutes. Add vanilla extract and beat until combined.
Pipe and garnish: Transfer the marshmallow topping to a piping bag fitted with a plain open tip (#808). Pipe a dollop on each cheesecake. Optionally, use a kitchen torch to lightly toast the marshmallow topping. Garnish with a piece of Hershey’s bar.
Chill and serve: Return the cheesecakes to the refrigerator until ready to serve. They are best eaten the day they are made but can be stored in an airtight container in the fridge for up to 2 days.

Notes

Ensure the cream cheese and heavy cream are at room temperature for a smooth cheesecake filling.
If you do not have a mini cheesecake pan, use a mini muffin tin or silicone molds, greasing thoroughly before use.
To toast the marshmallow topping safely, use a kitchen torch; alternatively, you can skip this step for a softer topping.
Allow the melted chocolate to cool before adding to cream cheese mixture to avoid curdling.
For a firmer crust, chill the crust layer briefly before adding the cheesecake filling.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no-bake cheesecake, s'mores cheesecake, mini cheesecakes, summer dessert, no bake dessert, marshmallow topping