These elevated yet fun No-Bake Mini S'mores Cheesecakes are perfect for summer with layers of graham cracker crust, creamy chocolate cheesecake, and toasted mini marshmallows on top!
If you love making and eating classic s'mores you will love these easy mini s'mores cheesecakes! This no-bake cheesecake recipe is perfect for hot summer days when you don't want to turn on the oven if you can help it.
For other great summer no-bake cheesecakes, check out my pretty pink Raspberry Jello Cheesecake or fresh and creamy Blueberry Lemon Cheesecake. This Frozen Funfetti Oreo Cheesecake is especially great for hot days and my Chocolate Raspberry Cheesecake is a great way to use up fresh raspberries from the garden.
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⭐️ Why You Need to Make This Recipe
- Flavor - With a buttery graham cracker crumb crust, rich no-bake chocolate cheesecake layer, and toasted marshmallows on top, these cheesecakes have all the components of s'mores.
- Texture - The slightly crispy crust, creamy cheesecake, and melty marshmallows are a texture party!
- Serving Suggestion - This is such a fun recipe for a sophisticated twist on a classic summer treat! Serve these mini cheesecakes at a barbeque or picnic this summer.
🧈 Ingredients
Here are the ingredients needed to make these toasted marshmallow chocolate cheesecakes.
Ingredient Notes
- Cream Cheese - This recipe was tested with full-fat cream cheese. Make sure the cream cheese is softened to room temperature before starting the recipe to ensure it incorporates well.
- Graham Cracker Crumbs - You can either crush up whole graham crackers or buy pre-crushed graham cracker crumbs. Or use gluten-free graham crackers to make these cheesecakes gluten-free.
- Mini Marshmallows - These are classic mini marshmallows, not freeze-dried marshmallows. You could use freeze-dried marshmallows, but they won't toast but rather burn under the torch.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the graham cracker crumbs, sugar, and melted butter.
Step 2: Distribute the crust mixture between all 12 cupcake liners in a muffin pan. Pack firmly into the bottom of the pan to form a crust.
Step 3: Combine the softened cream cheese, powdered sugar, and vanilla. Mix with an electric mixer on low until fully combined and smooth.
Step 4: Heat the heavy whipping cream until scalding. Add the chocolate chips and let sit for 2 minutes until the chocolate chips melt in the hot cream.
Step 5: Whisk the mixture until smooth.
Step 6: Add the smooth chocolate mixture to the cream cheese mixture.
Step 7: Mix on high speed for 2 minutes or until combined and slightly fluffy.
Step 8: Fill each cupcake liner on top of the crust, smooth the tops, and tap the pan to get out as many air bubbles as possible.
Chill the cheesecakes in the refrigerator for at least 4 hours before serving or overnight is best.
To serve remove the cupcake liner off each cheesecake, top with several mini marshmallows, and use a butane kitchen torch to carefully toast the marshmallows right before serving.
I also use this butane torch for my Vanilla Bean Creme Brûlée recipe!
💡 Top Tip
I recommend turning the gas right down on the kitchen torch and working at a distance from the marshmallows to prevent them from catching on fire. Let each person torch their own cheesecake so that they can blow out the flames.
❓ Recipe FAQs
Refrigerate the cheesecakes for at least 4 hours before serving for the chocolate to harden inside the batter and the cheesecakes to set. Overnight is even better if you have the time.
Yes. If you can find or make gluten-free graham crackers to crush up for the crust, this recipe can be made GF.
Yes. You must take the cupcake liners off before using the torch on them because the liners will light on fire if the torch is used near them.
I recommend a small butane kitchen torch for this recipe for a proper controlled flame to toast the marshmallows without hazard.
🤍 More Marshmallow Recipes
Looking for other recipes featuring marshmallows as an ingredient? Try these:
If you tried these Mini S'mores No-Bake Cheesecakes or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Mini S'mores Cheesecakes
Equipment
- 12-count muffin tin
- cupcake liners
- mixing bowls
- electric handheld mixer
- measuring cups & spoons
- rubber spatula
- kitchen torch
Ingredients
For the Crust:
- ¾ cup graham cracker crumbs
- 1 tablespoon granulated white sugar
- 3 tablespoons salted butter melted
For the Batter:
- 8 ounces cream cheese softened to room temperature
- ½ cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- ¾ cup semisweet chocolate chips melted
- ¾ cup heavy cream
For the Topping:
- 1 ½ cups mini marshmallows
Instructions
- Line a 12-count muffin tin with cupcake liners.
- Stir together the graham crumbs, white sugar (1 tablespoon), and melted butter in a medium-sized bowl. Scoop about 1 tablespoon of the crust mixture into the bottom of each cupcake liner and pack down to make a crust for each cheesecake. Set aside.
- In a large bowl cream together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Place the chocolate chips in a heat-safe bowl. Heat the whipping cream in a heat-safe container in the microwave in 20-second intervals until the cream is very hot and steaming but not boiling. Pour the heated cream over the chocolate chips to cover them and let sit for 2 minutes to let the hot cream melt the chocolate. Stir until fully combined.
- Add the chocolate/cream mixture to the cheesecake batter and whip on high speed for 2 minutes until slightly fluffy. Distribute the finished batter evenly between all 12 liners on top of the prepared crust. Tap the pan on the counter a few times to settle the batter and release any air bubbles.
- Chill in the refrigerator for at least 4 hours or overnight before adding the topping to serve.
- Right before serving, remove the cupcake liner, top each cooled cheesecake with mini marshmallows, and torch carefully until golden and toasty. Serve immediately. Enjoy!
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