S'mores Mini Cheesecakes
Small and delicious dessert. The graham cracker crust is very flavorful and cheesecake is very moist. Plus, that hot fudge and toasted marshmallow!
Mixer or hand mixer
12 cup muffin pan
- 2 ½ cup Crushed graham crackers
- 3 tablespoon Brown sugar
- 4 tablespoon Melted butter
- ¾ cup Mini chocolate chips
- 16 oz Cream cheese room temperature
- ½ cup White sugar
- 2 Eggs room temperature
- ½ cup Sour Cream room temperature
- 2 teaspoon Vanilla
- Pinch Salt
- 2 jars Hot fudge
- 24 Regular marshmallows
Preheat oven to 350 and line a 12 cup muffin pan with liners
In a small bowl, combine graham cracker crumbs, brown sugar and melted butter. Use a 1 tablespoon scoop out graham cracker into muffin pan. Then, press the bottoms down. I use a spice jar to push it down. Sprinkle the mini chocolate chips over the crust evenly.
Using a mixer or hand mixer on medium, combine cream cheese and white sugar until the cream cheese is more fluffy. On low, add in eggs one at a time. Don't over mix. Add in sour cream, vanilla and pinch of salt.
Using a 1 inch cookie scoop, scoop out batter into muffin pan. Make sure to smooth out each one. Bake for 18-24 minutes. It is done when the middle still has a little jiggle and the edges are set. Let sit in pan for 10 minutes and then pull out each one and set on a cooling rack.. Wait 'til they cool all the way and place in fridge for at least 3 hours or overnight. Then, unwrap the cupcake liners
Heat up both jars of hot fudge on the stove over low heat. Just until the fudge is spreadable. Scoop ½ - 1 tablespoon of hot fudge per mini cheesecake.
Place 1 marshmallow on each cheesecake. Torch marshmallows or broil on high in oven for 2-3 mins until gold brown.
Calories: 130kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 38mgSodium: 265mgPotassium: 41mgFiber: 1gSugar: 6gVitamin A: 316IUVitamin C: 1mgCalcium: 34mgIron: 1mg