No-Bake S’mores Mini Cheesecakes

Yield: 12 mini cheesecakes

Prep Time: 20 minutes

Cook: 4 hours 30 minutes

Scratch made No-Bake S’mores Mini Cheesecakes are the perfect bite-sized summer dessert recipe! One bite and you’re in heaven… they won’t last long!

Tessa's Recipe Rundown...

Taste: Nothing like that characteristic s’mores flavor to make you feel like a kid again.
Texture: The crust is perfectly crunchy yet buttery, the filling is amazingly smooth and creamy, and the marshmallow frosting is like a sweet cloud!
Ease: Easy, don’t let the homemade marshmallow frosting intimidate you. It’s surprisingly simple. The hardest part is waiting for these babies to chill.
Appearance: I mean, c’mon. HOW CUTE?!
Pros: Perfect summer treat.
Cons: None!
Would I make this again? 1000% yes.

He said "Oh my god why are these so good?!"

It is HOT here in Phoenix. Turning on the oven can be like torture some days. I don’t know about you but I’m not about to give up homemade treats just because it’s summer! My sweet tooth rages year round. That’s why no-bake dessert recipes are becoming my new BFF. This cheesecake recipe is not only ridiculously adorable and delicious, but super easy and doesn’t require a moment in the oven. Wooo hooo!! If you like the idea of no-bake recipes, let me know below and I’ll make sure this won’t be the last one I post this summer!

He said "Oh my god why are these so good?! No-Bake S'mores Mini Cheesecakes"

What I love most about this recipe, beyond the no-bake thing and the fact that they invoked an exclamation of “OH MY GOD THIS IS GOOD” from Jared after one bite, is that it is homemade from scratch. Okay, so the graham crackers aren’t made from scratch (if you are going to be a real stickler for the word “homemade!”) but everything else is, including the marshmallow frosting. No premade fluff or mallows, no Cool Whip or pudding mix, just pure unadulterated s’mores goodness. Plus a bite of Hershey’s bar on top for good measure!

For perfectly petite and gourmet-looking mini cheesecakes, get yourself a mini cheesecake pan. Treat yo’ self. I don’t know how I went so long without one, but I envision myself using this pan A LOT in the future! The bottoms are removeable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact. Hopefully you’ll remember to remove those little bottoms before serving, unlike me (cringe)! If you don’t have a mini cheesecake pan, you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.

No-Bake S'mores Mini Cheesecakes

No-Bake S’mores Mini Cheesecakes

000
Yield 12 mini cheesecakes     adjust servings
Prep Time 20 minutes Cook Time 4 hours 30 minutes Total Time 4 hrs 50 mins

Scratch made No-Bake S’mores Mini Cheesecakes are the perfect bite-sized summer dessert recipe! One bite and you’re in heaven… they won’t last long!

Ingredients

For the crust

  • 1 sleeve (9 cookies) graham crackers
  • 4 tablespoons unsalted butter, melted

For the cheesecake

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 4 ounces semisweet chocolate, melted and cooled

Marshmallow frosting

  • 2 egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 Hershey's bar, broken into pieces

Directions

  1. For the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight.

    For the frosting:

    Place the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 4 minutes.

    Transfer the bowl to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined. Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto each cheesecake.

    If desired, use a kitchen torch to lightly toast the marshmallow. Garnish with a piece of Hershey’s bar. Return to the fridge until ready to serve. Cheesecakes are best served the day they are made, but may be stored in an airtight container in the fridge for up to 2 days.

by

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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27 Responses to “No-Bake S’mores Mini Cheesecakes”

  1. #
    June @ How to Philosophize with Cake — June 5, 2015 at 3:17 am

    What adorable little cheesecakes! These sound delicious, love how easy they are too πŸ™‚

  2. #
    Rachel Cooks — June 5, 2015 at 4:01 am

    These are so cute! I love that dollop of marshmallow on top!

  3. #
    Kerry @ Kerry Cooks — June 5, 2015 at 5:04 am

    These look seriously, ridiculously, AMAZING!

  4. #
    Michele — June 5, 2015 at 7:58 am

    oh em gee…… seriously adorable! I can so relate to no oven in the heat! LOVE!!

  5. #
    Sally — June 5, 2015 at 9:27 am

    Yes, please post more no bake recipes! Any idea how this would work in a full size pan?

  6. #
    Jordan — June 5, 2015 at 1:49 pm

    This looks SO delicious! Definitely have to give this a shot sometime this summer! Sounds like the perfect dessert for July 4th to me.

  7. #
    Jenna — June 5, 2015 at 2:42 pm

    Love how you made s’mores into a cheesecake! Perfect for summer days where you want a treat but don’t want to turn o the oven!

  8. #
    christine — June 5, 2015 at 3:04 pm

    Hi, I don’t have cream of tartar here in Brazil. CAN I substitue it? This looks delicious!

  9. #
    Farha - faskitchen — June 5, 2015 at 8:11 pm

    I dutifully raise my hand for no-bake cheesecake, Tessa.. I love them and they are just so easy to put together…Loved ur cute cheesecakes.. thanks for sharing

  10. #
    Anna @ Sunny Side Ups — June 6, 2015 at 5:05 pm

    These are so adorable, and they look so yummy! πŸ™‚ I live in Phoenix too, and can definitely sympathize with not wanting to heat up the oven during the summer! These are the perfect solution! Pinned!

  11. #
    Gaby — June 8, 2015 at 1:33 pm

    These wouldn’t last 5 minutes in my house!!!

  12. #
    Stephanie @ smothered in flour — June 10, 2015 at 6:06 pm

    These looks so tasty and easy. I have been looking for a no bake cheese cake. Also this looks so perfect for summer. I can`t wait to make these.

  13. #
    Maureen — June 16, 2015 at 5:23 pm

    Wow! These looks really amazing! A view of heaven! I love it! It’s tasty and it’s no bake! They are just so mouthwatering!

  14. #
    Laura — March 4, 2016 at 9:14 am

    I tried this recipe, and although it was easy and tasty, mine didn’t set firm, even overnight. Do you think that substituting half&half for the heavy cream would’ve caused this? I was hoping to cut down on the calories and heavy cream is expensive in my town.

    • #
      Tessa — March 4, 2016 at 3:00 pm

      Yes, it’s very likely the half & half caused it to be more watery πŸ™

  15. #
    Alisonmc — April 6, 2016 at 4:51 am

    If I’m making ahead (Wednesday night – make, Friday night -serve) should I just make the cake tonight and do the frosting on Friday? Wondering the best way to get ahead of the dessert prep. Thanks!

    • #
      Tessa — April 7, 2016 at 10:29 am

      Yes! That would work best.

  16. #
    Kristie — April 10, 2016 at 12:53 pm

    They’re so cute!! Could you use jarred marshmallow crΓ¨me?

  17. #
    Argentina — May 17, 2016 at 8:24 pm

    Excelen

  18. #
    cindy — August 4, 2016 at 7:04 pm

    Hi! These look so delicious! would it be possible to make these ahead and freeze them?

    • #
      Tessa — August 5, 2016 at 8:31 am

      The cheesecakes themselves should freeze just fine, but I’d hold off on freezing them with the marshmallow topping because that won’t freeze well.

  19. #
    Kaitlynn — August 21, 2016 at 10:02 pm

    If I were going to make these in mason jar lids, instead of a mini cheesecake pan, how would you adjust the recipe?

  20. #
    Ruth — March 2, 2017 at 3:45 am

    Can i get a PDF of the cheesecake recipe

  21. #
    Jill L — March 27, 2017 at 1:12 pm

    Could you use marshmallow fluff for the topping? TIA πŸ™‚

  22. #
    Nola — April 18, 2017 at 8:09 am

    You have a wonderful website and have quickly become my go to for mini cheesecakes, my family has loved all of the recipes I have tried. One comment on this recipe, I tried to cheat the first time, and used the jar of marshmallow cream, it didn’t pipe on as well, was not aesthetically pleasing, and the marshmallow was a little heavier and sweeter. It is worth the time and effort to make the recipe provided.

    • #
      Tessa — April 23, 2017 at 8:59 am

      That will be helpful to others who are thinking about trying that, thanks for sharing!

  23. #
    Sandra Kennedy — August 10, 2017 at 4:53 pm

    When your recipe calls for heavy cream, what kind do you use and what % fat

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