Mini S’mores Cheesecakes

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Yields12 mini cheesecakes
Prep Time20 minutes
Total Time2 hours, 37 minutes


1 1/4 cup graham cracker crumbs + extra for topping
2 Tablespoons sugar
3 Tablespoons melted butter

2 packages (16 ounces) cream cheese, room temperature
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract

3/4 cup hot fudge topping
Reserved graham cracker crumbs
12 Campfire® Marshmallows, toasted


Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.

Mix graham cracker crumbs, sugar and melted butter in a medium bowl.

Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.

Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.

Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.

Scrape the sides of the mixing bowl and add in vanilla extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.

Bake for 15-17 minutes or until just set.

Recipe by: Jelly Toast


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