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
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
- 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.
- 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.
- Bake crusts for 5 minutes until set. Remove from the oven and allow to cool.
For the Mini Chocolate Cheesecakes
- Reduce oven temperature to 300°F.
- 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.
- Add the Greek yogurt (or sour cream) and vanilla extract. Beat on low speed until combined.
- Add the eggs and egg yolk in one at a time, beating on low speed until combined.
- Gently fold in the melted chocolate until no streaks remain.
- Divide the batter evenly between the 12 cupcake liners. You should be able to fill until the liner is almost full.
- Bake 13-15 minutes, or until set in the center.
- Turn off the oven and leave the cheesecakes inside the oven with the door closed for 5 additional minutes.
- 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
- 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).
- 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.
- 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.
- Beat on high speed until stiff peaks form (about 5-7 minutes).
- 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!