Just like mini cupcakes, these Mini S’mores Cheesecakes are one of my favourite things made in miniature. Rich, decadent, chocolatey and tangy all come to mind when describing these baby cheesecakes.
Sweet, soft and creamy these cheesecakes are made with real chocolate too and super indulgent little treat to share with your family. And don’t you just love a mini dessert that means you can have a whole one to yourself.
What is a S’mores Cheesecake exactly?
Well, most would have heard of S’mores – that all-American delectable dessert that consists of graham crackers sandwiching chocolate and roasted marshmallow. Warm, gooey, sweet and totally comforting, it’s a treat I love but I decided to turn those flavours into mini cheesecakes.
- a buttery graham cracker base (but you can sub digestive biscuits if you can’t find grahams where you are)
- soft creamy chocolate cheesecake
- sticky chocolate sauce
- another graham cracker
- and toasted marshmallows on top
This is a soft set no bake cheesecake. That means, it’s super soft and creamy and very easy to dig your spoon into. It also means they are delicate to handle the softer they get, so make sure to serve them straight from the fridge.
Do I need a special pan to make mini cheesecakes?
No, not at all. I found this mini dessert pan and just loved the shape that it made the cheesecakes. It also has a loose bottom in each of the holes, so no need for any lining of the tin as they are easy to get out.
You could also make these cheeseacakes in muffin tin with paper cupcake cases to make them easy to remove. A large muffin tin will give you roughly 6 cheesecakes while a regular muffin tin will yield 10-12.
How to make Mini Smores Cheesecake
These are really quite simple. Just start by blitzing some graham crackers (or digestive biscuits) to crumbs then add some butter to bind it. Press this crumb mixture into the bottom of the pans.
To make the chocolate cheesecake, you just need 5 ingredients;
- cream cheese
- a weeny bit of sugar (though you could leave it out)
- sour cream
- milk and dark chocolate, melted
- whipping cream (or heavy / thickened cream)
You mix all this together and are left with a luscious, tangy chocolate cheesecake filling that just melts away on your tongue. Pile it onto the cookie base.
Now make a simple fudge sauce (or use shop-bought), make a little well in the centre of each cheesecake and pour a little in.
The topper is just 2 small marshmallows on a graham cracker grilled (AUS) / broiled (US) until golden, toasted and soft in the centre. I could eat these alone quite happily (and I may have done that). Leave it until just before serving to add the toppers, so they are warm and gooey.
- Chocolate – you could use all dark chocolate. This would make them slightly less sweet and will set firmer.
- Shop-bought fudge sauce – if you don’t want to make it, you can buy one or even skip it altogether and used a little melted chocolate to drizzle over at the end.
These gorgeous mini cheesecakes are rich, luscious and a little gooey. Possibly not for a fancy dinner party however they’re perfect for relaxed family get-togethers when you really want to spoil those you love.
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FOR THE MINI CHEESECAKES
- 1 cup graham cracker crumbs (or digestive biscuits) (notes)
- 1/4 cup (57g / 1/2 stick) butter, melted
- 75 g milk chocolate, chopped
- 75 g dark chocolate, chopped
- 3/4 cup whipping cream
- 250 g (8.8oz) cream cheese
- 1 tablespoon brown sugar (notes)
- 2/3 cup sour cream
FOR THE CHOCOLATE SAUCE
- 1/2 cup (100g) dark brown sugar, packed
- 2 tablespoons (30g) unsalted butter (notes)
- 2 tablespoons whole milk (notes)
- 2 tablespoons cocoa (notes)
- 2 teaspoons plain (all purp) flour
- 12 regular marshmallows
- 6 graham crackers (notes)
For best results, always weigh ingredients where a weight is provided
FOR THE MINI CHEESECAKES
- Grease 6 holes of a mini dessert pan (or line a muffin tin with cupcake papers - notes)
- Combine the cookie crumbs and melted butter then press into the base of your dessert pan or cupcake cases.
- Place both chocolates in a microwave safe bowl. Melt in the microwave on 30 second bursts, stirring well between each, until just melted. This should take no more than 2 minutes. Set aside.
- In a bowl, beat the cream until it is at soft peak stage.
- Using a hand beater, beat together the cream cheese, sugar and sour cream. Make sure to scrape down the sides of the bowl regularly.
- Pour the melted milk chocolate into the bowl and beat that through.
- Add the whipped cream and fold it in with a spatula until it is just incorporated so you don't beat out the air.
- Portion the cheesecake mixture out over your cookie bases, level the tops then place in the fridge to set for at least 2 hours
FOR THE CHOCOLATE SAUCE
- In a small saucepan over low heat, melt together the butter and sugar until smooth.
- Add the milk, cocoa and flour and whisk well. Bring to a low simmer, continuing to whisk for a minute or so until it starts to thicken. Once it's thick, smooth and glossy it's ready.
- Let the chocolate sauce cool then make a hole in the centre of each of the cheesecake with a spoon (about 1 teaspoon in sizand fill with sauce.
FOR THE TOPPING
- Right before serving, top each graham cracker with 2 marshmallows and toast them under a hot grill / broiler until slightly golden and gooey. Sit one on top of each cheesecake.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- Graham crackers can be substituted for a digestive biscuit like Arnott's Granita. You can turn them into crumbs either in a blender / food processor or in a plastic bag and gently bash with a rolling pin.
- Mini Dessert pan - if you don't have one or can't get one, you can use a muffin tin. A large muffin tin will give you 6 cheesecakes while a regular muffin tin will yield 10-12 cheesecakes.
- Chocolate sauce - if the sauce is cooked for too long it may get too thick and even firm. If this happens, just reheat it with a little added milk.
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