Mini S’mores Cheesecakes

by Megan on June 12, 2011

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.

Mini S’mores Cheesecakes {makes 24 minis, or one 9-inch}
Recipe adapted from Bon Appetit + Jaime Cooks


crust –

  • 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

equipment –


  1. Preheat oven to 350°F. Spray your cheesecake pan with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.

Marshmallow Fluff Frosting
Recipe adapted from Peabody via Jake’s Funfetti Birthday


  • 4 egg whites
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • pinch of salt
  • 2 t vanilla

equipment –

  • kitchen torch for toasting


  1. 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.)
  2. 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.

{ 17 comments… read them below or add one }

cindy June 12, 2011 at 12:02 pm

i love those toasty, marshmallow tops!

it’s a good thing elliot can’t read…he would be pretty parched.


Megan (megabite) June 12, 2011 at 12:25 pm

Thanks, Cindy!

And true that. You’d think at 42 in dog years he’d be able to read… 🙂


Pretty. Good. Food. June 12, 2011 at 2:02 pm

My mouth is literally watering now!!! These look fantastic! I feel like I need a reason to make these, but in all honesty, I’m probably going to make them…”just because”


Megan (megabite) June 12, 2011 at 2:44 pm

Thanks! I bet you’d love these guys. 🙂


mum June 12, 2011 at 6:23 pm

These are DELIGHTFUL looking… and could you save one for me.. hide it in the back of your freezer!!!


Lisa @ Sweet as Sugar Cookies June 12, 2011 at 6:51 pm

Those look excellent! I love how you constructed them, so professional looking. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you come by and link your cheesecakes up.


Megan (megabite) June 12, 2011 at 6:52 pm

Mum – If it were up to you my freezer would be full of freezer-burned desserts with your name on them. 🙂 Can’t wait to see ya next month!

Lisa – Thanks guuurl.


Lora June 12, 2011 at 7:04 pm

Wow- those look like heaven. HEAVEN!


Megan (megabite) June 12, 2011 at 7:05 pm

Thanks Lora Bora! You look like heaven!


bakerbynature June 12, 2011 at 9:51 pm

oh mah word. I want to eat 3 of these in my air conditioned room now, please.


Chris @ TheKeenanCookBook June 13, 2011 at 9:05 am

These looks delicious! I love to make cheesecakes, my favorite is my white chocolate raspberry cheesecake but I think I will make these for our next family get together.


Megan (megabite) June 13, 2011 at 9:13 am

Baker By Nature – haha yes! I wish I could give you three!

Chris – White Chocolate Raspberry sounds awesome and super summery. I’ll have to try that one sometime!


Sarah June 16, 2011 at 6:27 pm

So glad you stopped by my blog and left a comment because holymoly do those look good!


Megan (megabite) June 17, 2011 at 8:03 am

Thanks Sarah!


Ozzy June 22, 2011 at 1:27 am

This looks really great. Just the thought of chocolate cheesecake makes me melt. I have to try this sometime during the summer!


heather June 8, 2012 at 9:27 am

Ooooooh! Yum.


Caroline Taylor June 13, 2013 at 8:15 am

How pretty are these, I love the idea of a s’mores cheesecake.


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