Mini S’mores Cheesecakes

These decadent Mini S’mores Cheesecakes feature a buttery graham cracker crust, creamy chocolate filling and melty chocolate ganache. And don’t forget the dreamy toasted meringue topping — no campfire required!

No need to head outdoors to get your s’mores fix this year, we’ve got you covered with these Mini S’mores Cheesecakes that highlight all the best parts of the summer treat! We start with a crunchy graham cracker crust, followed by chocolate cheesecake AND ganache, and then top it all off with an easy meringue topping toasted to perfection.

cheesecake garnished with toasted meringue and hershey bar

Recipe ingredients

Key cheesecake ingredients

  • Graham crackers: The only reasonable option for a s’mores cheesecake crust is, of course, graham cracker crumbs! Our crust is made with just two ingredients: crushed graham crackers and melted butter.
  • Cream cheese: Use full-fat cream cheese in brick form.
  • Sour cream: Sour cream cuts through the richness of the cream cheese and cocoa powder.
  • Cocoa powder: No melting chocolate in this recipe! You’ll just need unsweetened cocoa powder for the perfect chocolate flavor.
  • Eggs: Eggs provide the structure in these baked s’mores cheesecakes.

Key topping ingredients

  • Chocolate chips: You can use chocolate chips or finely chopped bar chocolate.
  • Heavy cream: The two-ingredient ganache is made by melting the chocolate chips with heavy cream.
  • Egg whites: The base of the meringue topping is egg whites and sugar.
  • Cream of tartar: Cream of tartar is optional, but helps stabilize the meringue.
  • Hershey bar: Little Hershey pieces are the best garnish for these s’more cheesecakes!

Equipment: For this recipe, I use a standard muffin tin lined with 12 cupcake liners.

Step by step instructions

There are four components to these mini s’mores cheesecakes:

filling cupcake tin with graham cracker crust

Step 1: Make the crust. Bake the two-ingredient graham cracker crust for five minutes.

unbaked cheesecakes in cupcake tin

Step 2: Add the chocolate cheesecake filling. Bake for 20 minutes and let cool at least three hours.

cheesecake topped with chocolate ganache

Step 3: Top with chocolate ganache. The ganache is optional, but gives the mini cheesecakes that ooey gooey melty vibe that defines a s’more.

cheesecake with meringue before toasting

Step 4: Pipe and toast meringue topping. Use a kitchen torch to toast to perfection.

Storage and freezing

These mini s’mores cheesecakes can be stored in an airtight container in the refrigerator for up to three days.

You can also freeze the mini chocolate cheesecakes for up to two months. I don’t recommend freezing the ganache and meringue topping. These can be added after defrosting the cheesecakes.

Frozen mini cheesecakes can be defrosted in the fridge overnight.

Expert tips and tricks

  • Make sure each element has cooled before moving to the next step. The crust should be cool before adding the cheesecake, the ganache should be cool before adding the meringue topping, et cetera.
  • Don’t overbake the cheesecakes. Keep an eye on the cheesecakes in the oven to prevent overbaking. The edges will be set, but the center will still be quite jiggly.
  • Use a decorative tip to pipe the meringue onto the mini s’mores cheesecakes. I used a large open star tip that resulted in beautiful golden brown lines when toasted.
  • Garnish with a piece of Hershey bar. It’s not a s’more without a Hershey bar! This little element really brings the entire dessert together.


How do I ensure a smooth and creamy filling?

Make sure you’re using full-fat cream cheese in brick form (not from a tub) and let it come to room temperature before beginning. If you’re in a time crunch, you can place the cream cheese in the microwave on 50% power in ten second increments until just softened.

How do you know when the cheesecake filling is done baking?

These mini cheesecakes will probably be ready sooner than you think! Don’t hesitate to take them out of the oven when the edges are mostly set and the center is still jiggly.

Can I freeze these cheesecakes?

Yes! The cheesecakes and even chocolate ganache can be frozen, although the ganache has a better texture before freezing. I wouldn’t recommend freezing the meringue topping as it can deflate.

What can I use instead of the toasted meringue topping?

If you’re not up to making the meringue or maybe you don’t have a kitchen torch, you could definitely just use marshmallows! If going this route, you’ll want to add them directly after the chocolate ganache to help them adhere better. I also recommend pre-toasting your marshmallows in the oven until golden brown before adding to the cupcakes so you really get that toasty s’mores feel!

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cheesecake garnished with toasted meringue and hershey bar

Mini S’mores Cheesecakes Recipe

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  • Author: Brit Kapustina
  • Total Time: 4 hours
  • Yield: 12
    • Prep Time: 40 minutes
    • Chill Time: 3 hours
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American


Graham Cracker Crust

  • ¾ cup (90 grams) graham cracker crumbs
  • 3 tablespoons (40 grams) unsalted butter, melted

Chocolate Cheesecake Filling

  • 12 ounces (340 grams) full-fat cream cheese, room temperature
  • ¼ cup (30 grams) unsweetened cocoa powder
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (60 grams) sour cream
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 large eggs

Chocolate Ganache Gopping (optional)*

  • ½ cup (120 ml) heavy cream
  • 4 ounces (115 grams) semi-sweet chocolate, finely chopped

Toasted Meringue Topping

  • 5 large egg whites
  • ¾ cup (150 grams) granulated sugar
  • ¼ teaspoon cream of tartar*
  • pinch of kosher salt
  • hershey bar to garnish


Mini Chocolate Cheesecakes

  1. Preheat oven to 320°F (160°C) and line a standard muffin tin with 12 liners.
  2. Prepare the graham cracker crust. In a small bowl combine the finely crushed graham crackers and melted butter until completely coated. Divide the mixture evenly among the liners, pressing down to form the crust.
  3. Bake for 5 minutes, then remove and let cool.
  4. Make the chocolate cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
  5. Add the cocoa powder and sugar. Continue beating until combined.
  6. Mix in the sour cream, milk and vanilla extract. Beat until fully incorporated.
  7. Add the eggs one at a time, beating after each addition until just combined.
  8. Divide the batter evenly into the prepared tin and bake for 18-20 minutes. The cheesecakes are ready when the edges are mostly set. The centers will still be jiggly.
  9. Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before adding the ganache and meringue topping.

Chocolate Ganache Topping (optional)

  1. Place the chocolate pieces in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer. Immediately pour the heavy cream over the chocolate, cover and let sit for 3 minutes.
  3. Whisk the mixture until smooth and allow to cool for about 15 minutes or until it reaches room temperature. The ganache should have a thick, pipeable consistency. You can refrigerate the ganache to speed up the process, but stir the mixture occasionally.
  4. Use a pastry bag or spoon to top each cheesecake with about a tablespoon of ganache. It doesn’t have to be pretty – the meringue topping will be covering it.

Toasted Meringue Topping

  1. Whisk together the egg whites, sugar, cream of tartar and salt in a metal mixing bowl.
  2. Fill a small pot with several inches of water and heat on the stove so that it stays at a simmer.
  3. Place your metal mixing bowl over the pot (making sure the bottom of the bowl doesn’t touch the water). Whisk and scrape the mixture until it reaches 160°F (71°C), about 5-10 minutes.
  4. Remove from heat and use an electric mixer to beat the mixture until glossy with stiff peaks (5-8 minutes).
  5. Transfer to a pastry bag and pipe onto the chilled cheesecakes. Use a kitchen torch to toast the meringue.
  6. Garnish each cheesecake with a square of hershey’s chocolate if desired.


Chocolate ganache: This topping is optional but really gives the cheesecake that melty chocolate feel that you would get from s’mores. Feel free to use chocolate chips as a substitute for chopped chocolate.

Cream of tartar: Using cream of tartar is not essential, but will help stabilize the meringue. If you don’t have it on hand you can leave it out.

Storing and freezing: Store in an airtight container in your fridge for up to 3 days. The cheesecakes will also keep well in the freezer for several months, but I don’t recommend freezing the meringue topping as it can deflate.

More mini cheesecake recipes

Loving this mini s’mores cheesecakes recipe? Make sure to check out these posts for more mini cheesecake inspiration:

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