S’mores Cheesecake Bites

Bite-size cheesecakes that incorporate all the yummy layers of a tasty s’more in these S’mores Cheesecake Bites!

I don’t think I’ve ever met anyone who doesn’t love s’mores! What’s not to love about the yummy combo of graham crackers, chocolate and marshmallows?! I’m always trying to come up with fun ways to feature these tasty flavors in a sweet treat that doesn’t require a bonfire.

These s’mores cheesecake bites came about because I needed several treats to serve to a crowd at a cookout recently and I knew a bonfire wouldn’t be available, but thought s’mores would be fun for everyone!

A chewy graham cracker cookie crust is the base for the creamy milk chocolate cheesecake that’s covered in melting marshmallows and a sprinkle of more graham cracker greatness. A two-bite treat that is so yummy yum yum, you won’t be able to eat just one!

Enjoy!

xoxo,

S’mores Cheesecake Bites

• Author: Maegan - The BakerMama
• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 mins
• Yield: 48 1x
• Category: Dessert

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Description

Bite-size cheesecakes that incorporate all the yummy layers of a tasty s’more!

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Ingredients

Scale 1x2x3x

• Crust:
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 tablespoons honey
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla
• 1/2 cup Gold Medal ® all-purpose flour
• 3/4 cup graham cracker crumbs
• Cheesecake:
• 1 cup milk chocolate chips
• 1/2 cup granulated sugar
• 1 tablespoon flour
• 2 large eggs, lightly beaten
• 1/2 teaspoon vanilla
• 1 (8 ounce) cream cheese, softened
• Toppings:
• 3 cups mini marshmallows
• 1/2 cup fine graham cracker crumbs

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Instructions

1. Preheat oven to 350°F. Line two 24-cup mini muffin pans with liners and spray with non-stick cooking spray. Set aside. If you don’t have two mini muffin pans, you can bake the cheesecakes in batches.
2. In a medium bowl, melt the butter. Whisk in the sugar, honey, egg and vanilla. Stir in the flour and graham cracker crumbs. Press 1 teaspoon of the crust mixture into the bottom of each lined muffin cup.
3. In a large microwavable bowl, melt the chocolate chips on low power until just starting to melt, about 90 seconds. Stir until completely melted and let cool slightly. Whisk in the sugar, flour, eggs and vanilla. Beat in the cream cheese with a hand-held mixer or a spoon until smooth and creamy. Scoop 1 tablespoon of cheesecake mixture onto the top of each crust.
4. Press 6 mini marshmallows into the top of the cheesecake layer in each cup. Bake on the middle rack of your oven for 18-20 minutes or until the cheesecake is set and the marshmallows are melted and golden brown. Immediately sprinkle each cheesecake bite with some of the graham cracker crumbs.
5. Let cool in pan for 10 minutes before running a sharp knife around the edges and removing each cheesecake bite to a wire rack to cool completely. Store in an airtight container in the refrigerator.

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