Lately I’ve learned that it’s possible to get sunburned in the shade, that one can fall in love with an air conditioner, and mini cheesecakes are a 3-bite miracle.
Milk chocolate cheesecake made with Belgian chocolate from Trader Joe’s is where it’s at. It makes this cheesecake the kind of thing you’ll take one bite of and then be surprised by how amazing it is. Not that I’m one to doubt chocolate, but jeez!
My paddle attachment could die a happy death after helping this goodness graduate from cheesecake school.
So the moral of the story is this: s’mores cheesecake is delicious, I’m glad it wasn’t 98° the night I made these, and you guys are the loveliest.
- 1 1/2 cups graham cracker crumbs (made from about 9 whole crackers)
- 3 T sugar
- 6 T unsalted butter, melted
milk chocolate cheesecake -
- 9 oz. high-quality milk chocolate, chopped
- 2 (8 oz) packages cream cheese, at room temperature
- 3/4 cup sugar
- healthy pinch of salt
- 3/4 cup heavy whipping cream
- 1 t vanilla
- 3 large eggs
- mini cheesecake pan, muffin pan, or regular-sized springform pan
- Preheat oven to 350°F. Spray your cheesecake pan with cooking spray. Set aside.
- Make the crust. Pour graham cracker crumbs and sugar over melted butter. Stir until all the crumbs are coated. Divide between the mini cheesecake bottoms, placing about a tablespoon in each and pressing into the bottom. Place in the oven for 5 minutes (or for a full size cheesecake about 12 minutes) or until set. Remove from oven; reduce oven temperature to 325°F.
- Make the cheesecake. Melt chocolate in the microwave for about 1 minute, stopping every 20 seconds to stir. Once it’s partially melted, stir until completely melty and smooth. Set aside.
- Beat cream cheese, sugar, and salt in a large bowl using an electric mixer. With the mixer on, slowly add the heavy cream and mix until just blended. Add melted chocolate, vanilla, and eggs 1 at a time, blending and scraping down the sides after each addition until smooth. Divide batter amongst mini cheesecakes cups filling 3/4 of the way to the top; you may have some extra, but don’t over-fill.
- For minis, bake until puffy and barely wobbly, 16-22 minutes. (For a large cheesecake bake for about 55 minutes, or until the outer edge is slightly puffed and the cake is barely set in the center.)
- Remove from the oven. (For a large cheesecake, run a sharp knife around the edge to loosen.) Chill uncovered until cold, 8 hours or over night for a large, and about 3-4 hours for minis. When chilled remove from pan and set aside to top with marshmallow. These can be made up to two days ahead. Keep chilled!
TIP: Minis can be made using regular sized muffin pans; line the pans with paper liners; proceed according to the directions for the minis. (It’s what Jaime did!)
Fluffy marshmallow McFluff.
- 4 egg whites
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- pinch of salt
- 2 t vanilla
- kitchen torch for toasting
- Using a large heat-proof bowl, mix the egg whites, sugar, corn syrup and salt until combined. Set over a pot of simmering water (double boiler -style) and whisk until the sugar is dissolved and the mixture is hot, about 3-6 minutes. (Be careful not to heat too long since egg white are involved and they might want to scramble, and that’d be gross.)
- Remove from heat and beat 5-7 minutes, or until frosting is cool and stiff peaks form. Beat in vanilla. Pipe onto mini cheesecakes (or your one large cheesecake). Toast with a kitchen torch. Enjoy!
Elliot’s water dish is a liar. It’s filled with water, and not snacks.