These decadent mini s’mores cheesecakes feature a buttery graham cracker crust, creamy chocolate filling and dreamy toasted meringue topping!
graham cracker crust
- graham cracker crumbs ¾ cup (90 g)
- melted butter 3 tbsp (40 g)
chocolate cheesecake filling
- cream cheese 12 oz (340 g)
- (softened to room temperature)
- unsweetened cocoa powder ¼ c (30 g)
- granulated sugar ½ c (100 g)
- sour cream ¼ c (60 g)
- milk 2 tbsp
- vanilla extract 1 tsp
- eggs 2 large
chocolate ganache topping (optional)*
- heavy cream ½ c (120 ml)
- semi-sweet chocolate, finely chopped 4 oz (115 g)
toasted meringue topping
- egg whites 3 large
- granulated sugar ¾ c (150 g)
- cream of tartar* ¼ tsp
- salt pinch
- hershey bar (optional) to garnish
mini chocolate cheesecakes
- 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.
- Bake for 5 minutes, then remove and let cool.
- Make the chocolate cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
- Add the cocoa powder and sugar. Continue beating until combined.
- Mix in the sour cream, milk and vanilla extract. Beat until fully incorporated.
- Add the eggs one at a time, beating after each addition until just combined.
- Divide the batter evenly into the prepared tin and bake for 20-22 minutes. The cheesecakes are ready when the edges are mostly set. The centers will still be jiggly.
- 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)
- Place the chocolate pieces in a heatproof bowl.
- 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.
- 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.
- 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
- Whisk together the egg whites, sugar, cream of tartar and salt in a metal mixing bowl.
- Fill a small pot with several inches of water and heat on the stove so that it stays at a simmer.
- 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.
- Remove from heat and use an electric mixer to beat the mixture until glossy with stiff peaks (5-8 minutes).
- Transfer to a pastry bag and pipe onto the chilled cheesecakes. Use a kitchen torch to toast the meringue.
- 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 three 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.
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: mini s'mores cheesecakes, s'mores cheesecake, s'mores cupcakes