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Mini S’mores Cheesecake Bites

This mini s’mores cheesecake recipe is a simple and crowd-pleasing dessert made with a buttery graham cracker crust, smooth and creamy cheesecake filling, and a classic toasted marshmallow and chocolate topping. These mini s’mores cheesecake bites are perfect for parties, holidays, and small gatherings since they are already portioned and easy to serve.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter melted
  • 10 tbsp sugar
  • 16 oz cream cheese softened
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup sour cream
  • 1 cup mini marshmallows
  • 1/2 cup chocolate chips

Method
 

  1. Preheat oven to 325°F (165°C) and line a muffin pan with paper liners.
  2. Mix graham cracker crumbs, melted butter, and sugar until fully combined.
  3. Press crust mixture firmly into each muffin cup.
  4. Bake crusts for 5 minutes, then remove and cool slightly.
  5. Beat cream cheese and sugar until smooth and creamy.
  6. Add vanilla extract and mix until combined.
  7. Add eggs one at a time, mixing gently after each addition.
  8. Stir in sour cream until batter is smooth.
  9. Fill each muffin cup about 3/4 full with cheesecake batter.
  10. Bake for 18 to 22 minutes until centers are slightly set.
  11. Cool at room temperature for 30 minutes, then chill for at least 3 hours.
  12. Top with chocolate chips and mini marshmallows.
  13. Toast marshmallows using a torch or broiler until golden brown.

Notes

  • Make sure cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
  • Do not overmix the batter after adding eggs, as this can cause cracks while baking.
  • Press the crust firmly into the liners so it holds together after baking.
  • Bake just until the centers are slightly set. Overbaking can make the cheesecake dry.
  • Chill the cheesecakes for at least 3 hours for the best texture and clean shape.
  • Add marshmallows and chocolate only after the cheesecakes are fully chilled.
  • Toast marshmallows carefully. They can burn very quickly under a broiler or torch.
  • If using a broiler, keep the oven door slightly open and watch closely.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For best taste, serve slightly chilled but not too cold so the texture stays creamy.