No bake s’mores cheesecake made in a muffin pan to make s’mores dessert cheesecake cups!
Prep Time25 minutesmins
Additional Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Keyword: cream cheese, graham cracker crumbs, graham crackers, hershey's chocolate bars, marshmallow fluff, mini cheesecake, mini marshmallows, no bake cheesecake filling, powdered sugar
Servings: 12mini cups
Author: Beth
Ingredients
CRUST
2cupsgraham cracker crumbs
3tbspsugar
1stickbutter1/2 cup, melted
CHEESECAKE
8ozcream cheeseroom temperature
7ozmarshmallow fluff
1cupheavy whipping cream
2tbsppowdered sugar
Garnish
Mini marshmallows
Mini hershey's chocolate bars
Graham cracker crumbs
Instructions
Crust
In a small mixing bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until combined and resembles wet sand. Place about 2 TBSP of crumbs in each muffin well (filling a 12 cup muffin pan). Use a 1/3 or 1/4 measuring cup to press the crumbs into the pan, and up the sides of the muffin well, making a cup. Once the cups are formed, place the muffin pan in the freezer for 1 hour to set.
Cheesecake
In a mixing bowl, combine the cream cheese with an electric mixer until smooth, 1-2 minutes. Add in the marshmallow fluff, and beat again until combined.
In a separate mixing bowl beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula. The cheesecake will be slightly “goopy”.
Remove the muffin pan from the freezer and use a pointy kitchen knife to remove the graham cracker cups. Place the cups on a serving tray.
Transfer the cream cheese mixture to a piping bag fit with a large, round piping tip. Pipe a swirl of cheesecake mixture into each cup. Garnish with mini marshmallows (and toast with a kitchen torch if desired) then add a mini hershey’s bar and graham cracker crumbs. Place the cheesecakes in the fridge to set and keep them in the fridge until serving.