Mini S’mores Cheesecakes with Vanilla Bean Marshmallow Creme

S’mores are the quintessential summertime treat, and these mini s’mores cheesecakes are a fun twist on a classic warm-weather dessert! They are best served chilled and preferably by a campfire in the backyard surrounded by your favorite people. These decadent chocolate cheesecakes have a buttery graham cracker crust and a fluffy homemade vanilla bean marshmallow creme topping – all of the best flavors of summer wrapped up in one yummy treat!

  • Advanced
  • 60 mins
  • 12 servings
Multiple chocolate cheesecakes on graham cracker crust with meringue topping on neutral background
Multiple chocolate cheesecakes on graham cracker crust with meringue topping on neutral background Multiple chocolate cheesecakes on graham cracker crust with meringue topping on neutral background with Rodelle vanilla paste Multiple chocolate cheesecakes on graham cracker crust with meringue topping on neutral background
Ingredients

For the Graham Cracker Crust

  • 1½ cups crushed graham crackers (about 14-15 sheets)
  • 4 tbsp salted butter (melted)

For the Mini Chocolate Cheesecakes

  • 14 oz full-fat cream cheese (room temperature)
  • ½ cup + 1 tbsp granulated sugar
  • 2 tbsp Rodelle cocoa powder
  • ⅓ cup full-fat Greek yogurt or full-fat sour cream (room temperature)
  • 1 tsp vanilla extract
  • 2 eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 4 oz dark or semi-sweet chocolate (melted and cooled)

For the Vanilla Bean Marshmallow Creme Meringue

  • 3 egg whites
  • ¾ cup granulated sugar
  • 1 tsp Rodelle Vanilla Paste
  • ¼ tsp cream of tartar
Uses
Occasions
Directions

For the Graham Cracker Crust

  1. Preheat oven to 325°F. Line a 12 cup muffin tin with cupcake liners. If using a min cheesecake pan with removable bottoms, there is no need to line with liners.
  2. Combine graham cracker crumbs and melted butter in a medium bowl and stir together. Divide crust between 12 cupcake liners and press down firmly into the bottom.
  3. Bake crusts for 5 minutes until set. Remove from the oven and allow to cool.

For the Mini Chocolate Cheesecakes

  1. Reduce oven temperature to 300°F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese, sugar and cocoa powder on low speed until combined. Scrape down the sides of the bowl as needed.
  3. Add the Greek yogurt (or sour cream) and vanilla extract. Beat on low speed until combined.
  4. Add the eggs and egg yolk in one at a time, beating on low speed until combined.
  5. Gently fold in the melted chocolate until no streaks remain.
  6. Divide the batter evenly between the 12 cupcake liners. You should be able to fill until the liner is almost full.
  7. Bake 13-15 minutes, or until set in the center.
  8. Turn off the oven and leave the cheesecakes inside the oven with the door closed for 5 additional minutes.
  9. Remove; cool cheesecakes in the pan on a wire rack until completely cool. Refrigerate for 30-60 minutes before adding the vanilla bean marshmallow creme.

For the Vanilla Bean Marshmallow Creme Meringue

  1. Preheat the broiler and place oven rack on the top postion of the oven (if you are going to toast the tops of your marshmallow creme topping).
  2. In a heatproof bowl set over a simmering pot of water, whisk the egg whites and sugar together until the sugar is dissolved (about 3 minutes). Do not overcook.
  3. Transfer the egg and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment, or to a large bowl with a hand mixer, and add the Rodelle Vanilla Paste and cream of tartar.
  4. Beat on high speed until stiff peaks form (about 5-7 minutes).
  5. Pipe or spread the vanilla bean marshmallow creme onto chilled cheesecakes. If desired, broil for 1 minute, or until the tops are slightly toasted.

Note: this recipe was prepared for Rodelle by Amy of Buckets of Yum. Click here to read the original recipe with helpful hints and tips!