No-Bake S'mores Mini Cheesecakes

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Tessa’s Recipe Rundown

Taste: Like nostalgia in a bite!

Texture: The crust features a buttery crunch, the filling is creamy and smooth, and the topping is delightfully sticky.

Ease: Requires some prep and assembly but can be done in advance.

Why you’ll love this recipe: The most adorable treat that will wow your friends & family.

I love chocolate. I love s’mores. I love cheesecake. Put it all together, and you have my easy No-Bake S’mores Mini Cheesecakes!

Living in Arizona, no-bake recipes are a must during the summer. Any recipe that skips turning on my oven when it’s already 100°F+ outside is a winner.

So if I’m not making homemade ice cream for dessert, I’m probably enjoying one of my no-bake mini cheesecakes. They’re adorable and easy to make and serve.

Any recipe that gives you a reason to pull out your kitchen torch is a fun one to me. Though torching the marshmallow is totally optional.

Recipe Ingredients

Graham crackers – More on this below if you’d prefer to use a different cracker/cookie/biscuit here.
Butter – The ‘glue’ that holds our graham cracker crust together.
Semisweet chocolate – You can use dark chocolate or milk chocolate here depending on your preferred level of sweetness.
Cream cheese – Be sure to use a full-fat brick of cream cheese, such as Philadelphia brand. Ensure it’s completely at room temperature before beginning for a perfectly smooth cheesecake.
Sugar – Just enough to sweeten our cheesecake without making it cloyingly sweet. It also stabilizes the marshmallow on top.
Vanilla extract – For flavor.
Heavy cream – Also at room temperature. The heavy cream helps create a silky-smooth, perfectly-set no-bake cheesecake.
Large egg whites – At room temperature. These are the base of our marshmallow topping.
Cream of tartar – To help stabilize the marshmallow meringue, don’t skip it.
Chocolate bar, for decoration – Traditionally, this would always be a piece of a Hershey’s bar – but you can use any chocolate bar you like.

Overview of Instructions – How to Make Mini S’mores Cheesecakes:

Make the crust. 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. Press into cavities.
Make the cheesecake batter. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add in the vanilla and heavy cream, beating on low until combined, then increase speed to medium-high until thickened. Pour in the cooled melted chocolate and mix on low until fully combined.
Divide cheesecake evenly. Fill each cavity evenly. Lightly tap the pan on the countertop a few times to release any air bubbles. Using an offset spatula, smooth the tops of the cheesecakes.
Chill. Cover with plastic wrap and place in the fridge until firm, at least 4 hours or overnight.
Make the meringue topping. In a small heat-proof bowl, add the egg whites, sugar, and cream of tartar. Set over a small saucepan of simmering water and whisk constantly over medium heat until the sugar is dissolved, 2-3 minutes.
Move to mixer and whip. Transfer 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.
Pipe meringue on top of set cheesecakes. Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto chilled cheesecakes.
Torch meringue. If desired, use a kitchen torch to lightly toast the marshmallow topping.
Finish with chocolate. Garnish with a piece of Hershey’s bar.
Serve! Return to the fridge until ready to serve.

How to Make the Best No-Bake Graham Cracker Crust

I’ve found in the past that no-bake graham cracker crusts can be super crumbly. This ratio of butter to graham crackers is perfect. The butter will solidify when chilled, holding the graham cracker together. Ensure your crust is firmly packed into each cavity of your mini cheesecake or muffin pan. The tighter the crust is, the less likely it is to crumble. A small object like a shot glass or tart tamper makes easy work of this.

You can also use pre-ground graham cracker crumbs – just mix well with the melted butter and proceed with the recipe.

Tessa’s Tips for Meringue Topping

The finishing touch for our Mini No-Bake S’mores Cheesecakes! I know asking you to make a meringue might seem intimidating, but I promise it’s super easy. Previously, readers tried using marshmallow fluff instead, and they said it just doesn’t look or taste as nice.

This is a ‘Swiss meringue’. This means you will heat the egg whites and sugar over a bain-marie (a heat-proof bowl placed over a pot of simmering water). This process slowly dissolves the sugar without scrambling the egg.
How to know when it’s heated enough. After a few minutes, carefully test the mixture by rubbing a little between your fingers. The mixture will be just warm to the touch. If you can no longer feel any granules, it’s ready to mix. If there’s a bit of a gritty texture, heat a little longer. Once the sugar has dissolved, move to the bowl of an electric mixer (or a mixing bowl large enough for the mixture to triple in size as it whips).
Whip it. Whip it good. Start low and slowly increase the speed to medium-high. You will be able to see the egg mixture change in color, texture, and volume as it turns into a beautiful, fluffy meringue. This will take a few minutes, so be patient. Once it’s thick and voluminous, mix in the vanilla.
How to know when it’s ready to pipe? Pull the whisk out of the mixer and turn it upside down. If the meringue bends to the side, continue mixing. If it stands straight up with a very slight bend on the end, it’s ready to pipe!

Storage & Make ahead

Fridge: Store in an airtight container in the fridge for up to 2 days. Be sure to store flat, as the meringue topping will slide off if stored at an angle.

Freeze: Place individual cheesecakes on a baking tray and freeze until solid, then move to an airtight container for up to 3 months. To thaw, place in the fridge overnight. Add the meringue topping once thawed.

FAQs

Do I have to use graham crackers? What can I substitute with?

Graham crackers are the quintessentially American s’more cookie of choice, but alternatives will work just fine. You can use the same amount by weight of Teddy Grahams, digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

Do I need to torch the meringue? I don’t have a kitchen torch.

Not unless you want to. Kitchen torches are so fun to use! Torching the meringue is just for showmanship, fun, and prettiness – and a tiny bit of added texture. It also brings the complete s’mores vibe to these cheesecakes.

Is meringue safe to eat?

Because this Swiss meringue method cooks the eggs first, they are safe to eat – but if you or someone you’re serving is immune-compromised or pregnant, just use an instant-read thermometer to verify that your egg mixture has reached 160°F before removing from the bain-marie and whipping.

Do I need a mini cheesecake pan for this recipe?

No! While I love my mini cheesecake pan, you can also use muffins tins.

Using a regular-sized muffin pan with liners: This will make approximately 12 cheesecakes. Follow the recipe as written, using quality cupcake liners instead of spraying the pan with non-stick spray. Otherwise, the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.

Mini muffin tin with liners: This will make about 35 mini cheesecakes. Line the tin with foil or paper liners. Place 1 tablespoon of crust into each cavity, then use the bottom of a 1-teaspoon cookie scoop to firmly press the crust into the pan. Use the same scoop to scoop a heaping teaspoon of cheesecake filling into the cavities. You’ll need 3 Hershey’s chocolate bars for topping.

You can also make these inside of small glasses or mason jars, if you prefer!

Can I make this recipe as one large cheesecake instead of minis?

I haven’t tested this, so I can’t say for sure what size springform pan this would best work in. Instead, I highly recommend my No Bake Peanut Butter Cheesecake.

More Recipes You’ll Love:

This recipe was published in 2015 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

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Stephanie @ smothered in flour

10 years ago

These looks so tasty and easy. I have been looking for a no bake cheese cake. Also this looks so perfect for summer. I can`t wait to make these.

Gaby

These wouldn’t last 5 minutes in my house!!!

Anna @ Sunny Side Ups

These are so adorable, and they look so yummy! 🙂 I live in Phoenix too, and can definitely sympathize with not wanting to heat up the oven during the summer! These are the perfect solution! Pinned!

Farha - faskitchen

I dutifully raise my hand for no-bake cheesecake, Tessa.. I love them and they are just so easy to put together…Loved ur cute cheesecakes.. thanks for sharing