Love cheesecake? Love S’mores? Well, these cute little treats combine both! Layers of crushed digestives, baked cheesecake, glorious melted chocolate and mini marshmallows. Simple to make and oh so satisfying, these make the perfect mini treat!
I may not be American and get to experience the full “S’mores love”, but I absolutely adore S’mores. Chocolate, biscuits, marshmallows… all together in melty heaven, I can’t think of anything better!
When I was a kid, Mum used to make us these marshmallow and chocolate spread biscuit sandwiches. I didn’t know it at the time, but it was a kind of S’mores.
She’d take two digestives and spread chocolate spread on one and then add a marshmallow; then she’d put them under the grill, so the marshmallow got all gooey. It was a naughty treat, but a delicious one!
It was only when I started to get serious about baking and joined the food blogging community that I realised that I’ve actually been eating S’mores for years! I didn’t even know they had a name until then!
As so many of the blogs I follow are based in the US, this means I get to see hundreds of S’mores recipes and am often drooling over all the different things you can do with them.
So, today I’m honouring the humble S’mores with these mini cheesecakes.
I’ve seen many variation of S’mores cheesecakes; some with chocolate cheesecake, some not baked, some with marshmallow fluff on the top, the list goes on! However, I decided I wanted to make a S’more with an extra layer; soft and delicious cheesecake.
These are so easy to make, they look more complex than they are with their layers! Cooling the baked cheesecake is the longest step, without that you could make these in about 15 minutes!
I started with some crushed digestive biscuits (the closest thing we get to Graham Crackers) and mixed the crumbs with some melted butter. I divided them up between some cupcake liners and then made a quick cheesecake layer.
My cheesecake mix only consists of 4 ingredients! Cream cheese, sugar, an egg and some vanilla and that’s all you need to make a sweet, but tangy cheesecake! I whizzed them together with the hand mixer, just until I had a smooth and light batter, then I spooned the mixture over my biscuit base.
Bake these babies for 10-15 minutes until the cheesecake is set and then the longest (and possibly the hardest) step: cooling them.
Ok, ok, this recipe makes 12, but I only had 11 left to cover in chocolate. That 12th one shouted at me to eat it, so I obviously had to oblige.
Once they were cooled, I melted some milk chocolate chips and mixed with 1tbsp of oil, just to thin it slightly. The recipe makes enough for a good tbsp and a bit per cheesecake, so there’s no scrimping of chocolate here!
Finish them off with a sprinkle of mini marshmallows and you’re done. (Of course, you can put them in the grill for 30 seconds – 1 minute to brown the marshmallows, or use a cooks blow torch to scorch them lightly.)
Try not to eat 5 at once 😉
Enjoyed this post? Sign up to my weekly newsletter to ensure you never miss a post!
- For the base:
- 1 cup digestive biscuit/graham cracker crumbs
- ½ stick (56g) unsalted butter, melted
- For the cheesecake layer:
- 6 and ½ oz full fat cream cheese, I used Philly
- 3 tbsp caster sugar
- 1 egg
- ½tsp vanilla extract
- For the chocolate layer:
- 7oz good quality milk chocolate, melted (I used 2 Green & Blacks bars)
- 1tbsp flavourless oil, I used Sunflower
- 1 cup mini marshmallows
- Preheat the oven to 180C/350F and line a 12 hole cupcake tin.
- Place the biscuit crumbs into a medium bowl and pour the melted butter over them, mix until all the crumbs are coated.
- Divide the coated crumbs between the cupcake liners, around 1tbsp per liner. Leave to one side.
- Place the cream cheese, sugar, egg and vanilla into a medium bowl and beat with a hand mixer until smooth and light.
- Spoon the cheesecake batter over the biscuit base, around 1tbsp per liner.
- Place in the oven for 10-15 minutes until an inserted skewer into the centre comes out clean and the cheesecake is ever so slightly golden around the edges.
- Leave to cool completely before making the chocolate layer.
- Once cool, break the chocolate into a heatproof bowl and melt, either over a simmering saucepan of water, or in the microwave in 10 second increments.
- Once the chocolate is melted, add the oil and stir until well incorporated.
- Divide between the liners, around 1tbsp per liner.
- Sprinkle each S'mores cheesecake with mini marshmallows and leave to set.*
- Mini S'mores cheesecakes will keep in an airtight container, in the fridge for 2 days.*
*The chocolate will lose it's glossiness in the fridge and appear a little white, this is fine. However, if this is a problem you CAN leave them out in a cool space, but eat them on the same day as cheesecake shouldn't be kept out of the fridge for too long.
Recipe by Annie of Annie's Noms