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Decadent mini s’mores cheesecakes have all the rich, creamy filling of traditional cheesecake in an individual serving size. A classic graham cracker crust and vanilla cream cheese filling are topped with melty hot fudge and a toasted marshmallow for classic campfire treat.
This post is sponsored by Campfire® Marshmallows.
I am pretty sure of all the months, August has the biggest identity crisis. Is it summer? Is it Fall? Who can even tell.
My kids started school last week but the heat and humidity is at epic levels here in Ohio. I am not one to complain about the start of school and summer being over. Honestly, my kids love school and I’m so thankful for that, but it does make this entire month just one big confusing mess.
Weekends are still filled with summer activities like biking, camping, and evenings spent outside around the fire pit. But the weeks are now focused around spelling tests and packing lunches.
The fact that August is National S’mores Month is pretty fitting. It’s a little reminder that summer fun doesn’t have to be over, even though we’re getting back into the rhythm of school.
One of our favorite things to do over the summer and into the fall is get together with our friends for night time drinks and dessert. For us, the dessert always means s’mores.
ENJOYING S’MORES IN CHEESECAKE FORM
My typical s’mores style is to just pull out some graham crackers and chocolate and let the kids roast their own marshmallows over the fire. Simple & delicious.
If I’m feeling really adventurous, I’ll pull out the fixings for Toasted Hazelnut S’mores or Chocolate Chip Cookie S’mores instead.
Last week, I was feeling slightly more ambitious and decided to make a batch of mini cheesecakes. Classic graham cracker crust topped with creamy vanilla cheesecake filling.
So, when our friends came over, instead of pulling out the graham crackers and chocolate bars, I pulled out the baked mini cheesecakes, a jar of hot fudge, and a bag of Campfire® Marshmallows.
Everyone was able to top their own mini cheesecake with some hot fudge and a marshmallow toasted to their own liking – very crispy for me, please!
These mini s’mores cheesecakes were such a fun way to enjoy s’mores outside around the fire. They satisfied all of the chocolate marshmallow cravings you have when wanting some s’mores, but with the addition of the creamy cheesecake that made the whole thing feel just a bit more special.
MAKING MINI S’MORES CHEESECAKES
Baking the mini cheesecakes for the base is very simple. The recipe is classic vanilla cheesecake and can be made up to a few days ahead of time with just a few more ingredients to bring home the s’mores element.
Here is what you’ll need for Mini S’mores Cheesecakes:
- Graham cracker crumbs
- Sugar
- Butter
- Softened cream cheese
- Eggs
- Vanilla
- Hot fudge sauce (I used a high-quality store bought)
- Campfire® Marshmallows, toasted to your liking
So while the days are still feeling summery but the nights are getting shorter and a bit cooler, be sure to plan a simple night with friends around the campfire. A few drinks and a batch of these mini s’mores cheesecakes are all you need to transition from summer to fall.
This post is by Emily Caruso of Jelly Toast.
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Mini S'mores Cheesecakes
Ingredients
For the Crust:
- 1 ¼ cup graham cracker crumbs + extra for topping
- 2 Tablespoons sugar
- 3 Tablespoons melted butter
For the Filling:
- 16 ounces cream cheese room temperature
- ½ cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
For the Topping:
- ¾ cup hot fudge topping
- Reserved graham cracker crumbs
- 12 Campfire® Marshmallows toasted
Instructions
- Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
- Mix graham cracker crumbs, sugar and melted butter in a medium bowl.
- Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in vanilla extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set.
- Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Once your cheesecakes are completely chilled, top each cheesecake with hot fudge, reserved graham cracker crumbs, and a toasted Campfire® Marshmallow before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cheesecakes are such a genius idea! I love that marshmallow topping!
Thanks so much, Natalie!