These Smores Mini Cheesecake Bites are the perfect bite sized sweet treat to put together and enjoy when you're craving for some of that delicious cream cheesy goodness, but don't want to put a full cheesecake together.
These mini bites have all the deliciousness of a mini cheesecake recipe, and also combine the no fail flavor of smores, the decadent chocolate and the soft, pillowy marshmallows.
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Why This Recipe Works
- Decadently Delicious: These Smores Mini Cheesecake Bites combine creamy cheesecake with beloved smores flavors.
- Perfectly Portioned: Bite-sized treats are great for portion control and easy snacking.
- Easy to Make: With straightforward steps, even beginner bakers can whip up these delights.
📋 Ingredients
You'll need some basic ingredients to make the recipe for these easy mini cheesecakes together.
Graham Cracker Crust
- Graham Crackers: Are crushed to create the crust, providing a sweet and crunchy base for your cheesecake bites.
- Sugar: Sweetens the crust, balancing out the savory elements of the cheesecake.
- Unsalted Butter, Melted: Binds the graham cracker crumbs together, helping the crust hold its shape.
- Traditional Cupcake Baking Pan: An essential tool for creating individual servings of these delicious mini cheesecake bites.
Smore Cheesecake
- Cream Cheese, Softened: The main ingredient that gives the cheesecake its rich, tangy flavor and creamy texture.
- Sour Cream: Adds a tangy note and contributes to the creaminess of the cheesecake filling.
- Pure Vanilla Bean Paste or Vanilla Extract: Infuses the cheesecake with a warm, aromatic flavor that complements the other ingredients.
- Large Eggs: Help bind the cheesecake mixture together, contributing to its firm yet silky texture.
Chocolate Ganache
- Semi Sweet Chocolate Chips: Melt into the cheesecake, adding a touch of chocolatey goodness reminiscent of classic s'mores.
- Heavy Whipping Cream: Used in both the cheesecake filling and the whipped topping, it adds an extra level of creaminess and richness.
- Fresh Whipped Cream: Adds a delightful contrast to the denser cheesecake, enhancing the dessert's overall texture.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- If you can, use granulated sugar for to cheesecake filling. As opposed to regular sugar, it will combine more readily with the cheesecake filling.
- While graham cracker crumbs are the classic choice for most cheesecake recipes you'll find out there, you can use any other cookie crumbs of your choice as well, to bring about a bit of variation.
- If you don't have the sour cream that you need for this recipe, you can just use unflavored Greek yogurt and a bit of lemon juice instead. Make sure you use full fat Greek yogurt to get that perfect, creamy and rich taste.
- The best part about this easy recipe is the fact that you can bring in a ton of different variations to the flavor, simply based on the kind of pie filling you use.
- I like to top the cheesecake bites with some cherry pie filling or lemon curd depending on what I have at hand to try different flavors.
- If you want the mini cheesecake bites to have a bit of that caramel-like flavor, you can use brown sugar instead of regular sugar too.
- To make some delicious chocolate flavored mini cheesecake bites, you can add some melted chocolate into the cream cheese filling, and use vanilla wafers or Oreo crumbs to make the graham cracker crust.
- Another great idea is to add a dash of vanilla extract to the cheesecake filling and top it with some fresh berries before serving to create a simple, classic and fruity cheesecake.
🔪How to Make Mini Cheesecake Bites?
Once you have all your ingredients ready, here's what you'll need to do to put these absolutely delicious cheesecake bites together.
Step One: Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake mini muffin liners. If you don't have muffin liners, you can just use some greased muffin tins or regular paper liners, and then grease them with some cooking spray.
Step Two: Using a medium mixing bowl, whisk the graham cracker, sugar and add melted butter until a wet sand-like mixture forms. Scoop 1 1⁄2 tablespoon of graham cracker crust into every cupcake liner and press into the muffin tin. Bake the crust in the preheated oven for 5 minutes. Remove and allow to cool completely.
Step Three: Preheat the oven to 350. Using a large bowl, beat the cream cheese and sugar until combined and smooth. Then, beat in the sour cream and vanilla until combined and smooth. Add one egg at a time, beat until combined. Fill the cupcake liners about 3⁄4 almost full and bake in the oven for 25-30 minutes.
Step Four: Fill the cupcake liners about 3⁄4 almost full and bake in the oven for 25-30 minutes. Once cooked, remove and allow to cool on the counter until room temp before moving to the fridge overnight.
Step Five: Using a small pot, bring the heavy whipping cream to a simmer and pour over the chocolate chips and let sit for 1 minute before whisking until smooth. Spoon 1 tablespoon of ganache onto the top of the mini cheesecakes.
Step Six: Top with whipped cream, the nestle sundae mix, and a broken piece of sugar waffle cone and enjoy!
👩🍳 Expert Tips
Ready to get started on this mini cheesecake recipe? Wait up! You might want to keep these little tips and tricks handy.
- When it comes to making any kind of cheesecake, remember to use room temperature cream cheese to ensure that all the ingredients are combined well. Doing this will ensure that everything you're adding to the cheesecake filling will evenly distribute.
- If you want your cheesecake bites to have an extra fluffy and airy texture, add some heavy cream that has been whipped until the stiff peaks consistency, and combine it with the cream cheese filling.
- If you're adding the heavy cream, make sure it is chilled and cold before you whisk it to get the right fluffy consistency.
- If you want to prepare these cheesecake bites quickly. You can flash freeze the mini cheesecakes after they have come to room temperature. This will allow them to set perfectly, giving you enough time to whip up a nice chocolate ganache.
💭 FAQs
You can! You can prepare the mini cheesecake crust in advance and refrigerate it until you're ready to assemble everything.
These mini cheesecake bites can be refrigerated for 3-5 days, if not more. You can store them in an airtight container, just to be safe and to keep the refrigerator smells away.
To prevent sticking, line your muffin tin with paper liners and lightly grease them. Alternatively, using a non-stick muffin tin can also help in easily removing the cheesecakes after baking.
Absolutely! These mini cheesecakes can be prepared a day in advance. After baking and cooling, store them in the refrigerator until you're ready to serve. This allows the flavors to meld and the texture to firm up.
To achieve a toasted marshmallow topping, you can use a kitchen torch to gently brown the marshmallows. If you don't have a torch, place the assembled cheesecakes under a broiler for 1-2 minutes, watching closely to prevent burning.
Yes, you can use regular-sized muffin tins; however, the baking time will be longer, and the yield will be fewer cheesecakes. Adjust the baking time accordingly and monitor them closely to ensure they don't overbake.
Serving Suggestions
These are my favorite dishes to serve with Smores Cheesecakes:
- Fresh Berry Salad: Mix strawberries, blueberries, and raspberries with honey or balsamic glaze.
- Vanilla Ice Cream: Add a scoop of high-quality vanilla bean ice cream.
- Espresso Or Coffee Shots: Serve small shots of espresso or coffee to cleanse the palate.
🍜 Related Recipes
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Smores Mini Cheesecake Bites
Ingredients
- 1 ¼ Cup Ground Graham Crackers
- 3 tablespoon Sugar
- 5 tablespoon Unsalted Butter Melted
- 2 - 8 oz Cream Cheese
- ¼ Cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 ½ Cup Nestle Toll House hot fudge sundae baking pieces
- ½ Cup semi sweet chocolate chips
- 1 Cup Sugar waffle cone pieces
- ¼ Cup Heavy Whipping Cream
Instructions
- Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners. If you don't have muffin liners, you can just use some greased muffin tins or regular paper liners, and then grease them with some cooking spray.
- Using a medium mixing bowl, whisk the graham cracker, sugar and add melted butter until a wet sand-like mixture forms. You can do this using a hand mixer or a food processor- it depends on what you prefer.
- Scoop 1 1⁄2 tablespoon of graham cracker crust into every cupcake liner and press into a even bottom using a flat bottom glass or measuring cup. You can also choose to spray each muffin liner with cooking spray if you want to.
- Bake the crust in the preheated oven for 5 minutes. Remove and allow to cool completely.
- Preheat the oven to 350. Using a large bowl, beat the cream cheese and sugar until combined and smooth. Then, beat in the sour cream and vanilla until combined and smooth.
- Add one egg at a time, beat until combined
- Fold in the 1 1⁄2 C of the chocolate and marshmallow mix
- Fill the cupcake liners about 3⁄4 almost full and bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!
- Remove and allow to cool on the counter until room temp before moving to the fridge overnight
- Using a small pot, bring the heavy whipping cream to a simmer and pour over the 1⁄2 C chocolate chips and let sit for 1 minute before whisking until smooth
- Spoon 1 tablespoon of ganache onto the top of the cheesecakes
- Top with whipped cream, the nestle sundae mix, and a broken piece of sugar waffle cone and enjoy!
Notes
Nutrition
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