Hey, did you know it's National S'mores Day? I guess early August is the best time of year to celebrate the awesome DIY dessert that pretty much encompasses what we all love about summer -- hanging out with family and friends, grilling on the back porch, melting marshmallows at a bonfire, ahhh ... (Can you tell I don't want the season to be over?!)
But I stubbornly hold that s'mores are awesome any time of year, any day of the week. Plus, the combo of chocolate, marshmallow, and graham cracker can work in many types of desserts. Like, in cheesecake, for instance. Cuz ya know, sometimes you just gotta pile decadence upon decadence. ESPECIALLY when it's a day honoring said decadence!
So, now that you have plenty of excuses, check out these Mini S'mores Cheesecakes. They are bound to rock any chocaholic or summer lover's world.
Mini S'mores Cheesecakes from TakeaMegaBite.com
- 1 1/2 cups graham cracker crumbs (made from about 9 whole crackers)
- 3 Tbsp. sugar
- 6 Tbsp. unsalted butter, melted
For Milk Chocolate Cheesecake:
- 9 oz. high-quality milk chocolate, chopped
- 2 (8-oz.) packages cream cheese, at room temperature
- 3/4 cup sugar
- Healthy pinch of salt
- 3/4 cup heavy whipping cream
- 1 tsp. vanilla
- 3 large eggs
- Preheat oven to 350°F. Spray a mini cheesecake or muffin pan with cooking spray. Set aside.
- To make the crust: Pour graham cracker crumbs and sugar over melted butter. Stir until all the crumbs are coated. Divide between the mini cheesecake (or muffin) cups, placing about a tablespoon in each and pressing into the bottom. Place in the oven for 5 minutes (or, for a full size cheesecake, about 12 minutes) or until set. Remove from oven; reduce oven temperature to 325°F.
- To make the cheesecake: Melt chocolate in the microwave for about 1 minute, stopping every 20 seconds to stir. Once it’s partially melted, stir until completely melty and smooth. Set aside.
- Beat cream cheese, sugar, and salt in a large bowl using an electric mixer. With the mixer on, slowly add the heavy cream and mix until just blended. Add melted chocolate, vanilla, and eggs 1 at a time, blending and scraping down the sides after each addition until smooth. Divide batter amongst mini cheesecakes cups, filling 3/4 of the way to the top; you may have some extra, but don’t over-fill.
- For minis, bake until puffy and barely wobbly, 16-22 minutes. (For a large cheesecake, bake for about 55 minutes, or until the outer edge is slightly puffed and the cake is barely set in the center.)
- Remove from the oven. (For a large cheesecake, run a sharp knife around the edge to loosen.) Chill uncovered until cold, 8 hours or overnight for a large, and about 3-4 hours for minis. When chilled remove from pan and set aside to top with marshmallow. These can be made up to two days ahead. Keep chilled!
Image via JamiesRabbits/Flickr