Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
If you’re feeling adventurous, consider swapping the semi-sweet chocolate chips with dark chocolate for a richer flavor, or use a gluten-free graham cracker alternative to cater to dietary preferences.
Instructions
- Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press about a teaspoon of the mixture into the bottom of each liner, creating a firm base.
- Bake the crusts for 5 minutes, then remove from oven and let cool.
- In a medium bowl, beat the softened cream cheese until smooth. Add the sour cream, 1/3 cup sugar, and vanilla extract, and mix until well combined.
- Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix, as this can cause cracks in your cheesecake.
- Fill each crust-lined cup with cheesecake batter, about three-quarters full, and bake for 15-18 minutes, or until the centers are set.
- Remove from oven and allow to cool completely in the pan. This is a great time to reminisce about your favorite family kitchen stories!
- While the bites cool, melt the chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Once the bites are cool, spoon a dollop of chocolate ganache over each cheesecake, and top with a few mini marshmallows.
- For an authentic s’mores finish, use a kitchen torch to lightly toast the marshmallows, or place under a broiler for a few seconds—just enough to bring that campfire essence to your bites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International