No-Bake S’mores Mini Cheesecakes

It is HOT here in Phoenix. Turning on the oven can be like torture some days. I don’t know about you but I’m not about to give up homemade treats just because it’s summer! My sweet tooth rages year round. That’s why no-bake dessert recipes are becoming my new BFF. This cheesecake recipe is not only ridiculously adorable and delicious, but super easy and doesn’t require a moment in the oven. Wooo hooo!! If you like the idea of no-bake recipes, let me know below and I’ll make sure this won’t be the last one I post this summer!

What I love most about this recipe, beyond the no-bake thing and the fact that they invoked an exclamation of “OH MY GOD THIS IS GOOD” from Jared after one bite, is that it is homemade from scratch. Okay, so the graham crackers aren’t made from scratch (if you are going to be a real stickler for the word “homemade!”) but everything else is, including the marshmallow frosting. No premade fluff or mallows, no Cool Whip or pudding mix, just pure unadulterated s’mores goodness. Plus a bite of Hershey’s bar on top for good measure!

For perfectly petite and gourmet-looking mini cheesecakes, get yourself a mini cheesecake pan. Treat yo’ self. I don’t know how I went so long without one, but I envision myself using this pan A LOT in the future! The bottoms are removeable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact. Hopefully you’ll remember to remove those little bottoms before serving, unlike me (cringe)! If you don’t have a mini cheesecake pan, you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.

5 from 1 vote

How to make

No-Bake S'mores Mini Cheesecakes

Yield: 12 mini cheesecakes

Prep Time: 20 minutes

Cook Time: 4 minutes

Inactive Time 4 hours 6 minutes

Total Time: 4 hours 30 minutes

Scratch made No-Bake S'mores Mini Cheesecakes are the perfect bite-sized summer dessert recipe! One bite and you're in heaven... they won't last long!

Ingredients

For the crust:

• 1 sleeve (9 cookies) graham crackers
• 4 tablespoons unsalted butter, melted

For the cheesecake:

• 8 ounces cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 4 ounces semisweet chocolate, melted and cooled

Marshmallow frosting:

• 2 egg whites
• 1/2 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1 Hershey’s bar, broken into pieces

Directions

For the crust:

1. Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

For the cheesecake:

1. In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate. Divide the mixture among each cavity and cover with plastic wrap.
2. Chill until firm, at least 4 hours or overnight.

For the frosting:

1. Place the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 4 minutes.
2. Transfer the bowl to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined. Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto each cheesecake.
3. If desired, use a kitchen torch to lightly toast the marshmallow. Garnish with a piece of Hershey’s bar. Return to the fridge until ready to serve. Cheesecakes are best served the day they are made, but may be stored in an airtight container in the fridge for up to 2 days.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)