Indulge in the delightful world of No-Bake S'mores Mini Cheesecakes! These little bites are the perfect blend of creamy cheesecake, crunchy graham cracker crust, and fluffy marshmallow topping. Trust me, your taste buds will thank you!
Tips for Success
Make sure your cream cheese is at room temperature for a smooth filling, and don’t rush the chilling time—it's essential for the perfect texture!
Why You’ll Love It
These mini cheesecakes are not only easy to make but they also capture the nostalgic flavors of classic s'mores. Perfect for summer gatherings or a cozy night in!
Ingredients
- Crust:
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- Cheesecake Filling:
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- Marshmallow Topping:
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Instructions
- Make the crust:
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Step 1- Prepare the mini cheesecake pan: Thoroughly grease the cavities of a mini cheesecake pan* with nonstick cooking spray. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
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Step 2- Form the crust: Divide the mixture among the cavities of the cheesecake pan, about 1 ½ tablespoons in each. Firmly press into the bottom of each cavity (a small object like a shot glass or tart tamper makes easy work of this). Set aside.
- Make the cheesecake:
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Step 3- Mix the filling: In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of bowl. Add in the vanilla and heavy cream, beating on low until combined, then increase speed to medium-high until thickened, about 1-2 minutes. Scrape down the sides and bottom of bowl. Pour in the cooled melted chocolate and mix on low until fully combined. Scrape down the sides and bottom of bowl.
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Step 4- Fill the cavities: Divide the mixture among each cavity evenly. Lightly tap the pan on the countertop a few times to release any air bubbles. Using an offset spatula, smooth the tops of the cheesecakes. Cover with plastic wrap and place in the fridge until firm, at least 4 hours or overnight.
- Make the marshmallow topping:
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Step 5- Prepare the meringue: In a small heat-proof bowl, add the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl. Whisk constantly over medium heat until the sugar is dissolved and the whites are warm to the touch, 2 to 3 minutes. Check this by rubbing a little of the mixture between your fingers to see if you can feel any sugar granules, being careful to not touch the bottom of the bowl.
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Step 6- Beat the meringue: Wipe the condensation from the bottom of the bowl, then transfer the egg mixture to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined.
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Step 7- Pipe the topping: Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto each cheesecake. If desired, use a kitchen torch to lightly toast the marshmallow topping. Garnish with a piece of Hershey's bar. Return to the fridge until ready to serve.
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Step 8- Serve and enjoy: Cheesecakes are best served the day they are made but may be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Calories: 350, Fat: 25g, Carbs: 30g, Protein: 5g
Cooking techniques
Utilizing a water bath for the meringue helps achieve that silky smooth texture. Be sure to whisk constantly to avoid any lumps!
Variations or substitutions
Feel free to substitute the semisweet chocolate with milk or dark chocolate for different flavor profiles. You can also try using different types of chocolate bars for garnishing!
Storage tips
Store in an airtight container in the fridge for up to 2 days for the freshest taste. Enjoy them on the day for the best texture!
Notes
Make sure to check the chocolate’s ingredients if you're concerned about allergens. This recipe is a fantastic no-bake option for warm days!
