These cheesecakes are a bite-sized dream. Sweet chocolate cheesecake sits atop a graham cracker crust, topped with marshmallow fluff - it's the perfect, WW friendly treat at just 3 points each!

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mini smores cheesecakes

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! Oh, and they’re just 3 WW points each (4 on green)- so go ahead, have 2.

mini smores cheesecakes

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.

mini smores cheesecakes

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 smores cheesecakes

Mini S’mores Cheesecakes

Jacklin Altman
These cheesecakes are a bite-sized dream. Sweet chocolate cheesecake sits atop a graham cracker crust, topped with marshmallow fluff – it's the perfect, WW friendly treat at just 3 points each!
2.88 from 8 votes
Prep Time 20 mins
Cook Time 31 mins
Cooling Time 2 hrs
Total Time 2 hrs 51 mins
Course Dessert
Cuisine American
Servings 12
Calories 138 kcal

Equipment

  • Mixing Bowls
  • Muffin Pan
  • Oven

Ingredients
  

Crust
  • 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
Filling
  • 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
Topping:
  • 3/4 cup marshmallow fluff 1 tbsp per cheesecake on top
  • 2 tbsp graham cracker crumbs

Instructions
 

  • 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.

Notes

Weight Watchers Points:
*points calculated using regular, unpacked brown sugar
Blue:
  • 1 for 3 points
  • 2 for 7 points
Purple:
  • 1 for 3 points
  • 2 for 7 points
Green:
  • 1 for 4 points
  • 2 for 8 points

Nutrition

Calories: 138kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 253mgPotassium: 84mgFiber: 1gSugar: 10gVitamin A: 138IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword my ww, weight watchers, WW, dessert, chocolate, marshmallow, cheesecake, Smores
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

4 thoughts on “Mini S’mores Cheesecakes”

  1. These are SO GOOD! When I saw this recipe I knew I had to stop on the way home and buy ingredients to make them, and am I glad I did! These are light, taste like cheesecake (not yogurt) and are the perfect size for a quick snack or dessert!

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