I don’t know about you, but s’mores is one of my favorite flavor combinations on the planet. Gooey marshmallow, rich chocolate, and spiced graham crackers were basically all made for each other, and it’s one of the most quintessential summer/fall flavors. As summer winds down and Fall creeps in, I wanted to create a s’mores flavored recipe that was going to be light, delicious, and perfect for a crowd (Football season is just around the corner). These Mini S’mores Cheesecakes tick all of those boxes (and then some). They’re creamy, flavorful, and easy to make. They’re also great for a crowd since they’re individual and bite-sized!
Making Mini S’mores Cheesecakes
While these may look intricate with their multiple layers, these are actually a cinch to make. First, you’ll make your crust, which is a combination of graham cracker crumbs, brown sugar (or brown sugar replacement), and melted Smart Balance (which you can substitute with butter). You’ll mix it up, press it into the base of a muffin tin, and bake it at 350 for 5 minutes to set.
While those bake/cool, mix up your chocolate cheesecake mixture, which is a combination of:
- Nonfat Greek yogurt (I use Fage 0%)
- Sugar free chocolate pudding mix, which will add chocolate flavor and sweetness
- Cocoa powder, to amp up the chocolate flavor even more
- Eggs to bind the filling
- Vanilla extract for a bit of a richer flavor
- Low fat cream cheese to give a creamy, cheesecake flavor and texture
You’ll pour some of the cheesecake mixture on top of your finished crusts and bake it all at 325 for 25-30 minutes until the cheesecakes are set. Pop them in the fridge to cool off for about 2 hours before serving.
To finish these off, top them all with 1 tbsp of marshmallow fluff, a dusting of graham cracker crumbs, and enjoy! If you plan to make these ahead, don’t add the marshmallow topping until you’re ready to eat them. Store in the fridge for up to 4 days in an airtight container.
Mini S’mores Cheesecakes
- Mixing Bowls
- Muffin Pan
- 6 graham cracker sheets crushed into crumbs, about 1 cup plus 2 tbsp to garnish
- 2 tbsp brown sugar or brown sugar replacement
- 2 tbsp Smart Balance melted, or butter
- 2 cup Greek yogurt
- 1/4 cup sugar free chocolate pudding mix + 1 tbsp
- 1 tsp cocoa powder
- 2 tbsp low fat cream cheese
- 1 tsp vanilla
- 2 eggs
- 3/4 cup marshmallow fluff 1 tbsp per cheesecake on top
- 2 tbsp graham cracker crumbs
- Preheat oven to 350F and spray muffin pan well with cooking spray.
- In a small bowl, combine graham cracker crumbs with brown sugar and melted butter. Mix until well combined and fill each muffin tin with 1 tbsp of crust mixture. Press firmly to create a packed crust and bake for 5 min. remove from oven and set aside to cool.
- In another bowl, combine Greek yogurt, cream cheese, vanilla, egg and stir until uniform. Add pudding mix and stir in fully, ensuring there are no clumps. Fold in sprinkles last.
- Re-spray sides of muffin pan if needed to ensure no sticking and top each crust with cheesecake mixture. Reduce heat to 325 F and bake 25-30 minutes, until fully set.
- Allow cheesecake bites to chill in the fridge for at least 2 hours before serving. Top with 1 tbsp of marshmallow fluff.
- Store in an airtight container in the fridge for up to 4 days. If making ahead, don’t add marshmallow topping until ready to serve.