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Mini S’mores Cheesecakes

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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12


  • For the base:
  • 1 cup digestive biscuit/graham cracker crumbs
  • 1/2 stick (56g) unsalted butter melted
  • For the cheesecake layer:
  • 6 oz full fat cream cheese
  • 3 tbsp caster sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • For the chocolate layer:
  • 7 oz good quality milk chocolate, melted (I used 2 Green & Blacks bars)
  • 1 tbsp 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.*


*You can place the cheesecakes under the grill for 30 seconds - 1 minute to brown the marshmallows, or use a cooks blowtorch to lightly scorch them. *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