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Bite sized s'mores cheesecakes with a toasted marshmallow top on a wire cooling rack.

S’mores Cheesecake Bites

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


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



  • 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 all-purpose flour
  • 3/4 cup graham cracker crumbs


  • 1 cup milk chocolate chips
  • 1/2 cup granulated sugar
  • 1 tablespoon flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla
  • 8 ounces cream cheese, softened


  • 1 and 1/2 cups mini marshmallows
  • 1/2 cup fine graham cracker crumbs


  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. Bake on the middle rack of your oven for 18-20 minutes or until the cheesecake is set. Remove the cheesecake bites from the oven and turn the oven to broil.
  5. Place 3 mini marshmallows on top of each baked cheesecake.  Return the pan to the middle rack of the oven and let the marshmallows toast until golden brown, watching carefully to make sure they don’t burn, about 2 minutes.
  6. Remove from the oven and immediately sprinkle each cheesecake bite with some of the graham cracker crumbs.
  7. 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.