These cheesecakes are muffin tin style chocolate cheesecake that have a golden graham cracker crust and are topped with roasted marshmallows and a chocolate drizzle.
Prep Time20 minutesmins
Cook Time25 minutesmins
Chill Time3 hourshrs45 minutesmins
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Mini Chocolate Cheesecakes, Mini S'mores Cheesecakes
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners and spray them with cooking spray. Set aside.
In a large bowl, add the graham cracker crumbs, butter, and sugar. Stir to combine.
Scoop the graham cracker mixture, about 1 tablespoon, into each cupcake liner and press down with the back of the spoon to firmly press the crust into the liner.
Place in the oven and bake for 5 minutes.
Cheesecake
Add the cream cheese into a large bowl. Beat with a hand mixer on medium until smooth.
Add the sugar, sour cream, egg, and vanilla. Beat until the egg is just worked into the batter. Scrape down the sides of the bowl.
Add the cocoa powder and beat until well incorporated.
Scoop the cheesecake batter and place on top of each of baked crust. Give it a gentle tap to smooth out the cheesecakes and remove any bubbles.
Bake for 20 minutes. Remove from the oven and allow them to cool for 35 minutes or until the cheesecakes reach room temperature.
Place in the refrigerator to chill for at least 3 hours.
Topping
Cut marshmallows into small pieces with clean scissors. You can also use mini marshmallows.
Top each mini cheesecake with 3-4 marshmallow pieces or mini marshmallows.
Place the chocolate chips in a double boiler or in a heat-proof bowl that will sit on top of a small saucepan that has about 1 inch of water simmering in it. Be sure the bowl doesn't touch the water. Stir with a spatula until the chocolate chips are completely melted.
Scoop melted chocolate into a piping bag or sandwich bag. Cut a small hole in the corner of the bag or in the tip of the piping bag and drizzle the chocolate on top of each mini cheesecake.
Refrigerate for 10 minutes and allow chocolate to set.
Serve and enjoy!
Store in an airtight container in the refrigerator.