Yield: 24

S'more Cheesecakes

Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes

Next time you are craving S'mores, try making these individual S'more Cheesecakes! All the flavor of a S'mores with no campfire needed!

Ingredients

FOR THE CRUST:

  • 9 honey graham crackers (whole)
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons unsalted butter, melted

FOR THE CHEESECAKE:

  • 2 packages (8 ounce each) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 Tablespoons dark chocolate unsweetened cocoa powder

FOR THE GANACHE:

  • 2 cups milk chocolate morsels
  • ½ cup heavy cream

FOR THE FROSTING:

  • ¼ cup unsalted butter, softened
  • 1 cup marshmallow cream (Fluff)
  • 2 ½ cups powdered sugar
  • 2 Tablespoons milk
  • 2 chocolate bars (1.55 ounce each, Hersheys)

Instructions

    1. In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
    2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until ⅔ full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
    3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
    4. Spoon about 1-2 Tbsp of ganache over each cooled cheesecake.
    5. For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Refrigerate for at least two hours for best flavor.
    6. Store in refrigerator for 3 days. ENJOY.

Notes

  • How long will these cheesecakes keep? The individual cheesecakes will stay good for up to 3 days in the fridge.
  • Can I make this with low fat cream cheese? Yes, but I prefer the flavor and consistency of full fat cream cheese! If you're making cheesecake you might as well go all the way, right?
  • How many cheesecakes does this make? The recipe should make enough filling and crust for at least 20 cheesecakes. The recipe doubles well to feed a crowd, too!
  • Can I use a different kind of chocolate in this recipe? Yes. While, Hershey is the traditional chocolate for S'more, other milk chocolate bars are delicious in this recipe too. Dove chocolate squares would be a great choice!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 67mgCarbohydrates: 36gFiber: 1gSugar: 30gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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