Making these bites is as easy as pie—or should I say, cheesecake? Here’s how:

1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the crushed Oreo cookies with the melted butter until combined. Press about a tablespoon of the mixture into the bottom of each muffin cup to form a crust.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
4. Fold in the mini marshmallows and chocolate chips. This step reminds me of adding little surprises into each bite, just like the unexpected joy of finding my favorite tamales at family gatherings.
5. Evenly distribute the cheesecake batter over each Oreo crust, filling each cup almost to the top.
6. Sprinkle the graham cracker crumbs over the top of each cheesecake. It adds a hint of campfire authenticity that I adore.
7. Bake for 18-20 minutes, or until the centers are set. Let them cool completely in the pan before transferring to the fridge to chill for at least 2 hours.