Mini S’more Cheesecakes

Name: Mini S’more Cheesecakes
Total time: 10200 s
Yield: Makes 20-24 cupcake sized S’mores
Cuisine: American
Ingredients: 9 whole graham crackers; 6 tablespoons unsalted butter melted; 2 tablespoons sugar; 2 (8 ounce) packages softened cream cheese; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 3 tablespoons unsweetened cocoa powder; 2 cups milk chocolate morsels; 1/2 cup heavy cream; 1/4 cup unsalted butter softened; 1 cup marshmallow cream (like Fluff); 2 1/2 cups powdered sugar; 2 tablespoons milk; 2 chocolate bars for garnish

cindybear @cindybearcooks

#CookpadApron2026
These Mini S’more Cheesecakes are everything you love about s’mores—graham, chocolate, marshmallow—stacked on top of a smooth cheesecake base. Easy to make, fun to serve, and guaranteed to disappear fast.

cindybear @cindybearcooks

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Ingredients

Prep 20 minutes. Cook 30 minutes. Chill 2 hours.

Makes 20-24 cupcake sized S’mores

Crust
9whole graham crackers
6 tablespoonsunsalted butter melted
2 tablespoonssugar
Cheesecake
2 (8 ounce)packages softened cream cheese
1/2 cupsugar
1 teaspoonvanilla extract
2large eggs
3 tablespoonsunsweetened cocoa powder
Ganache
2 cupsmilk chocolate morsels
1/2 cupheavy cream
Frosting
1/4 cupunsalted butter softened
1 cupmarshmallow cream (like Fluff)
2 1/2 cupspowdered sugar
2 tablespoonsmilk
2chocolate bars for garnish

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Steps

Prep 20 minutes. Cook 30 minutes. Chill 2 hours.

1

Using food processor pulse graham crackers until fine. Pulse in sugar. Using a fork mix in melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups.Press into liner with bottom of a cup. Set aside.
2

In a large mixing bowl, beat cream cheese, sugar and vanilla on high speed 2 minutes. Add eggs 1 at a time, beating until thoroughly mixed. Beat in cocoa powder. Spoon about 2 tablespoons filling (2/3 full) into each muffin cup. Bake at 350 degrees Fahrenheit 25 -30 minutes. Remove and cool on wire rack.
3

In a microwave safe bowl add heavy cream and microwave 1 minute until warm. Add chocolate and heat in 30 second increments whisking until smooth.
4

Spoon 1-2 tablespoons ganache over each cooled cheesecake.
5

Make the frosting by beating butter 2-3 minutes until pale in color. Add marshmallow fluff, sugar, and milk beat additional 3-4 minutes until fluffy. Pipe frosting onto cupcakes. Garnish with chocolate bars, refrigerate at least 2 hours. Store in refrigerator up to 3 days.