The ultimate cheesecake for summer, make these S'mores Mini Cheesecakes for your next barbeque! Creamy baked chocolate cheesecake atop a graham cracker crust finished off with toasted marshmallow!
¾cupmarshmallow fluffor 6 large marshmallows cut in half
Instructions
Preheat the oven to 350℉. 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 and white sugar (⅓ cup) until smooth. Add the egg, vanilla, and flour and beat on medium speed until creamy.
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 fold to incorporate. 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.
Bake in the preheated oven for 17-20 minutes or until the cheesecakes just start to crack on the tops. Remove from oven and let cool in the pan for 30 minutes before gently removing the cheesecakes in their liners from the pan. Finish cooling the cheesecakes in the refrigerator for at least 2 hours before adding the topping to serve.
Right before serving, top each cooled cheesecakes with either 1 tablespoon of marshmallow creme or ½ of a large marshmallow and torch until golden and toasty. Serve immediately. Enjoy!