Campfire S’mores Cheesecake Minis
Creamy cheesecake filling with a buttery graham cracker crust topped with melted chocolate, toasted marshmallows and crumbles of graham cracker! Enjoy these year round!
We love to go camping and enjoy a delicious S’more while relaxing around the fire. Honey Maid Go Bites S’mores Bars, S’mores Whoopee Pies, Frozen S’more Pops or Crockpot S’more Fondue are some of our favorite ways to enjoy s’mores in our home when we can’t be around the fire together.
Okay, okay, I know what you are thinking…aren’t those burnt? Why are you posting burnt food on a food blog? Well because it is smore’s cheesecake, and who makes campfire smore’s without accidentally burning a few marshmallows? Am I right? And…if we are being really honest, some of us (my husband in particular), actually like the burnt marshmallows better than the nice brown crispy ones.
However, truth be told, this was accidental. I didn’t mean to over-broil, but the results were surprisingly delicious. After broiling these babies for too long, I threw them in the freezer to help them set back up. When I sunk my teeth in to see if they were ruined, and if I would have to toss them, I had a wonderful surprise. The outside was a little burnt, but the result was more crystalized sugars, and a greater depth of flavor. Totally yum.
How do you make Campfire S’mores Mini Cheesecakes?
- Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
- Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
- In a separate bowl cream together the (whipped) cream cheese, ricotta, and sugar.
- Add in egg, and blend with hand mixer until fully incorporated.
- Mix in 2 Tbs flour until fully incorporated
- Use a muffin tin, and line with cupcake liners.
- Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
- Sprinkle a few chocolate chips over the crust.
- Fill the cup with cheesecake mixture.
- You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
- Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
- Remove from oven.
- Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
- Put in fridge for minimum of 2 hours.
- Remove from fridge and top with mini marshmallows, chunks of graham cracker and chocolate chips
- Broil in pre-heated oven for 1-2 minutes. (Or longer if you like burnt marshmallows like my family does)
How long do S’mores Campfire Mini Cheesecakes last?
Well, if you are in my family they don’t last that long. Hopefully we make it a couple hours but they are usually gone before I can have a second or third. haha. These will last in your refrigerator for 4 to 5 days if you need to make them ahead of time.
Can these S’mores Campfire Mini Cheesecakes be frozen?
Absolutely! I froze these for a bit before taking a bite. Just let them thaw an hour before sinking your teeth into these after being frozen.
What other toppings will go well with S’mores Campfire Mini Cheesecakes?
We love a fun variety of chocolate chips on our s’mores! Try a variety of fun chips to substitute the chocolate chips for.
- Mint Chips
- Butterscotch
- Caramel Chips
- Peanut Butter Chips
- Dark Chocolate Chips
Tips for making S’mores Campfire Mini Cheesecakes?
- This was an honest mistake but burning these turned out to be even better!
- A kitchen torch is also a great way to brown the marshmallows
- OR you can actually pay attention and remember you stuck them in the oven to broil.
Are you in love with mini cheesecakes?
Here are more Cheesecake recipes for you to enjoy:
- Lemon Raspberry Cheesecake
- Instant Pot Cheesecake
- Cherry Cheesecake Butter Tarts
- No Bake Cherry Cheesecake
- Chocolate Ganache Cheesecake Bites
- No Bake Oreo Cheesecake Ice Box Cake
Campfire Smore's Mini Cheesecakes
Ingredients
Crust
- 4 graham crackers
- 1 Tbs Sugar
- 2 Tbs melted butter
- a pinch of salt
- 1/2 cup chocolate chips
Cheesecake
- 7 ounces of whipped cream cheese
- 1 large egg
- 1/4 cup Ricotta cheese
- 2 Tbs Flour
- 1/2 cup white sugar
- 1/2 tsp vanilla
Topping
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1 graham cracker broken into chunks
Instructions
- Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
- Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
- In a separate bowl cream together the (whipped) cream cheese, ricotta, and sugar.
- Add in egg, and blend with hand mixer until fully incorporated.
- Mix in 2 Tbs flour until fully incorporated
- Use a muffin tin, and line with cupcake liners.
- Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
- Sprinkle a few chocolate chips over the crust.
- Fill the cup with cheesecake mixture.
- You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
- Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
- Remove from oven.
- Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
- Put in fridge for minimum of 2 hours.
- Remove from fridge and top with mini marshmallows, chunks of graham cracker and chocolate chips
- Broil in pre-heated oven for 1-2 minutes. (Or longer if you like burnt marshmallows like my family does)
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Smore’s are one of my favorite treats, and cheesecake definitely ranks amongst the top, if you can’t tell from the many, many recent cheesecake mini posts including Creme de Menthe, Citrus Berry, and Reese’s Peanut Butter Cup. Once I discovered this simple way of making cheesecake in under 30 minutes, no spring form pan needed, it was no-holds barred.
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