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no bake smores mini cheesecake with graham cracker crust, chocolate cheesecake layer, meringue topping, and a hersheys chocolate bar square on top
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No-Bake S'mores Mini Cheesecakes

Chocolate cheesecake. Toasted marshmallow meringue topping. Buttery graham cracker crust. Need I say more? All the classic campfire treat flavors packed into an easy no-bake, pre-portioned dessert. These Mini S'mores No-Bake Cheesecakes are the cutest, most delicious bites of nostalgia you’ll eat this summer!
Course Dessert
Cuisine American
Prep Time 40 minutes
Inactive Time 4 hours
Total Time 4 hours 40 minutes
Servings 12 mini cheesecakes
Author Tessa Arias

Ingredients

For the crust:

  • 1 sleeve (9 cookies, 135 grams) graham crackers
  • 4 tablespoons (56 grams) unsalted butter, melted

For the cheesecake:

  • 4 ounces (113 grams) semisweet chocolate, melted and cooled
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (237 grams) heavy cream, at room temperature

For the marshmallow topping:

  • 2 egg whites
  • 1/2 cup (100 grams) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 Hershey’s bar, broken into pieces

Instructions

Make the crust:

  • Thoroughly grease the cavities of a mini cheesecake pan* with nonstick cooking spray. 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 ½ tablespoons in each. Firmly press into the bottom of each cavity (a small object like a shot glass or tart tamper makes easy work of this). Set aside.

Make the cheesecake:

  • In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of bowl. Add in the vanilla and heavy cream, beating on low until combined, then increase speed to medium-high until thickened, about 1-2 minutes. Scrape down the sides and bottom of bowl. Pour in the cooled melted chocolate and mix on low until fully combined. Scrape down the sides and bottom of bowl.
  • Divide the mixture among 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. Cover with plastic wrap and place in the fridge until firm, at least 4 hours or overnight.

Make the marshmallow topping:

  • In a small heat-proof bowl, add the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl. Whisk constantly over medium heat until the sugar is dissolved and the whites are warm to the touch, 2 to 3 minutes. Check this by rubbing a little of the mixture between your fingers to see if you can feel any sugar granules, being careful to not touch the bottom of the bowl.
  • Wipe the condensation from the bottom of the bowl, then transfer the egg mixture 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. If desired, use a kitchen torch to lightly toast the marshmallow topping. 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.

Video

Notes

*Different Pan Sizes:
1. 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.
2. Mini muffin tin with liners: This will make about 35 mini cheesecakes. Line the tin with paper or foil 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.