These Mini S'mores Cheesecakes are the flavours you love in a s'mores in soft, creamy no bake cheesecake form. You can use a mini cheesecake pan or even a muffin tin to make these indulgent little 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.