Mini S’Mores Cheesecakes Recipe

Name: Mini S’Mores Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 1 cup Graham Cracker Crumbs; 1/2 sticks Unsalted Butter, melted; FOR THE CHEESECAKE LAYER:; 6-1/2 ounces, weight Full Fat Cream Cheese; 3 Tablespoons White Sugar; 1 Large Egg; 1/2 teaspoons Vanilla Extract; FOR THE CHOCOLATE LAYER:; 7 ounces, weight Milk Chocolate; 1 Tablespoon Flavorless Oil, I Used Sunflower; 1 cup Mini Marshmallows

Servings: persons

FOR THE BASE:
1 cup Graham Cracker Crumbs
1/2 sticks Unsalted Butter, melted
FOR THE CHEESECAKE LAYER:
6-1/2 ounces, weight Full Fat Cream Cheese
3 Tablespoons White Sugar
1 Large Egg
1/2 teaspoons Vanilla Extract
FOR THE CHOCOLATE LAYER:
7 ounces, weight Milk Chocolate
1 Tablespoon Flavorless Oil, I Used Sunflower
1 cup Mini Marshmallows

1
Preheat the oven to 180 C/350 F and line a 12 hole cupcake tin with paper liners.
2
Place the cracker crumbs into a medium bowl and pour the melted butter over them. Mix until all the crumbs are coated. Divide the coated crumbs between the cupcake liners, around 1 tablespoon per liner, and gently press them across the bottom. Leave to one side.
3
Place the cream cheese, sugar, egg and vanilla into a medium bowl and beat with a hand mixer until smooth and light. Spoon the cheesecake batter over the biscuit base, around 1 tablespoon per liner.
4
Place pan in the oven for 10-15 minutes until a skewer inserted into the centre comes out clean and the cheesecake is ever so slightly golden around the edges. Remove from oven. Leave to cool completely before making the chocolate layer.
5
Once cool, break the chocolate into a heatproof bowl and melt, either over a simmering saucepan of water, or in the microwave in 10 second increments. Once the chocolate is melted, add the oil and stir until well incorporated. Divide it between the liners, around 1 tablespoon per liner.
6
Sprinkle each S'mores cheesecake with mini marshmallows and leave to set.
7
Mini S'mores cheesecakes will keep in an airtight container in the fridge for 2 days.

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE BASE:, 1 cup Graham Cracker Crumbs, 1/2 sticks Unsalted Butter, melted, FOR THE CHEESECAKE LAYER:, and more.

Yes, Mini S’Mores Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini S’Mores Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions