No-Bake Mini S'mores Cheesecakes

Chocolate mini cheesecakes topped with toasted marshmallows on a white cake stand.

5 from 1 vote

No-Bake Mini S'mores Cheesecakes

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!

Prep Time20

Cook Time20

Chilling Time:2

Total Time2 40

Servings: cheesecakes

Calories: 235kcal

Author: Naomi Andres

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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