Tessa’s Recipe Rundown
Taste: Creamy chocolate, buttery graham crackers, and a not-too-sweet marshmallow topping = nostalgic perfection in every bite.
Texture: The crust is perfectly crunchy, the filling is creamy yet light, and the marshmallow topping is like biting into a cloud.
Ease: So easy. Don’t let the meringue marshmallow topping intimidate you. It’s surprisingly simple!
Appearance: I mean, c’mon. HOW CUTE?!
Pros: The perfect pre-portioned summer treat.
Cons: None!
Would I make this again? 1000% yes.
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I love chocolate. I love s’mores. I love cheesecake. Put it all together, and you have my easy No-Bake S’mores Mini Cheesecakes!
Living in Arizona, no-bake recipes are a must during the summer. Any recipe that skips turning on my oven when it’s already 100°F+ outside is a winner.
So if I’m not making homemade ice cream for dessert, I’m probably enjoying one of my no-bake mini cheesecakes. They’re easy to make and even easier to enjoy!
These mini cheesecakes pack all the nostalgic flavors of a s’more right into a delicious no-bake cheesecake form. Not to mention, they’re downright adorable.
The best part about these mini cheesecakes is that they look super fancy. Everyone will think you spent a lot of money at a high-end bakery. No one needs to know they’re SO easy to make. Even the marshmallow topping is simple and fast!
Plus, any recipe that gives you a reason to pull out your kitchen torch is a fun one to me. Though torching the marshmallow is totally optional.
How to Make No-Bake S’mores Mini Cheesecakes
Ingredients for No-Bake S’mores Mini Cheesecakes:
- Graham crackers – The base layer for our cheesecakes! More on this below if you’d prefer to use a different cracker/cookie/biscuit here.
- Butter – The ‘glue’ that holds our graham cracker crust together. I prefer to use unsalted butter in all my baking – read why here.
- Semisweet chocolate – You can use dark chocolate or milk chocolate here depending on your preferred level of sweetness. I prefer to use a chopped baking chocolate bar rather than chocolate chips as chips contain ingredients that prevent them from melting smoothly. We don’t want any lumps in the filling!
- Cream cheese – Be sure to use a full-fat brick of cream cheese, such as Philadelphia brand, and never the type in tubs meant for smearing on a bagel. Ensure it’s completely at room temperature before beginning for a perfectly smooth cheesecake.
- Sugar – Just enough to sweeten our cheesecake without making it cloyingly sweet.
- Vanilla extract – For flavor.
- Heavy cream – Also at room temperature. The heavy cream helps create a silky-smooth, perfectly-set no-bake cheesecake.
- Large egg whites – At room temperature. These are the base of our marshmallow topping.
- Sugar – More sugar is a necessary component for the marshmallow, don’t reduce it.
- Cream of tartar – To help stabilize the marshmallow meringue, don’t skip it.
- More vanilla extract – Essential for flavor.
- Chocolate bar, for decoration – Traditionally, this would always be a piece of a Hershey’s bar – but you can use any chocolate bar you like. Just chop it into large, even pieces and place them on top of the torched meringue as a pretty finishing touch.
Overview of Instructions – How to Make Mini S’mores Cheesecakes:
- Melt the chocolate. In a small heat-proof bowl, microwave the chocolate in 30-second increments until melted. Stir until smooth, then set aside to cool until just warm.
- Prepare the pan. Spray the bottom and sides of a mini cheesecake pan with nonstick cooking spray. This is my favorite pan (it’s often out of stock, so here is an alternative)! More on alternate pan options below.
- Make the crust. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
- Divide the crust. Divide the mixture among the cavities of the cheesecake pan, about 1 ½ tablespoons in each. Firmly press into the bottom of each cavity. Set aside.
- Make the cheesecake batter. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add in the vanilla and heavy cream, beating on low until combined, then increase speed to medium-high until thickened. Pour in the cooled melted chocolate and mix on low until fully combined.
- Divide cheesecake evenly. Fill each cavity evenly. Lightly tap the pan on the countertop a few times to release any air bubbles. Using an offset spatula, smooth the tops of the cheesecakes.
- Chill. Cover with plastic wrap and place in the fridge until firm, at least 4 hours or overnight.
- Make the meringue topping. In a small heat-proof bowl, add the egg whites, sugar, and cream of tartar. Set over a small saucepan of simmering water and whisk constantly over medium heat until the sugar is dissolved, 2-3 minutes.
- Move to mixer and whip. Transfer to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined.
- Pipe meringue on top of set cheesecakes. Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto chilled cheesecakes.
- Torch meringue. If desired, use a kitchen torch to lightly toast the marshmallow topping.
- Finish with chocolate. Garnish with a piece of Hershey’s bar.
- Serve! Return to the fridge until ready to serve.
How to Make the Best No-Bake Graham Cracker Crust
I’ve found in the past that no-bake graham cracker crusts can be super crumbly. This ratio of butter to graham crackers is perfect. The butter will solidify when chilled, holding the graham cracker together. Ensure your crust is firmly packed into each cavity of your mini cheesecake or muffin pan. The tighter the crust is, the less likely it is to crumble. A small object like a shot glass or tart tamper makes easy work of this.
You can also use pre-ground graham cracker crumbs – just mix well with the melted butter and proceed with the recipe.
Do I Have to Use Graham Crackers?
Graham crackers are the quintessentially American s’more cookie of choice, but alternatives will work just fine. You can use the same amount by weight of Teddy Grahams, digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
Tips for Making the Meringue Topping
The finishing touch for our Mini No-Bake S’mores Cheesecakes! I know asking you to make a meringue might seem intimidating, but I promise it’s super easy. Previously, readers tried using marshmallow fluff instead, and they said it just doesn’t look or taste as nice.
- We are making a ‘Swiss meringue’. This means we’re heating the egg whites and sugar over a bain-marie (a heat-proof bowl placed over a pot of simmering water). This process slowly dissolves the sugar without scrambling the egg.
- How to know when it’s heated enough. After a few minutes, carefully test the mixture by rubbing a little between your fingers. The mixture will be just warm to the touch. If you can no longer feel any granules, it’s ready to mix. If there’s a bit of a gritty texture, heat a little longer. Once the sugar has dissolved, move to the bowl of an electric mixer (or a mixing bowl large enough for the mixture to triple in size as it whips).
- Whip it. Whip it good. Start low and slowly increase the speed to medium-high. You will be able to see the egg mixture change in color, texture, and volume as it turns into a beautiful, fluffy meringue. This will take a few minutes, so be patient. Once it’s thick and voluminous, mix in the vanilla.
- How to know when it’s ready to pipe? Pull the whisk out of the mixer and turn it upside down. If the meringue bends to the side, continue mixing. If it stands straight up with a very slight bend on the end, it’s ready to pipe!
Do I Need to Torch the Meringue?
Not unless you want to. Kitchen torches are so fun to use! Torching the meringue is just for showmanship, fun, and prettiness – and a tiny bit of added texture. It also brings the complete s’mores vibe to these cheesecakes.
Is the Meringue Safe to Eat?
Because this Swiss meringue method cooks the eggs first, they are safe to eat – but if you or someone you’re serving is immune-compromised or pregnant, just use an instant-read thermometer to verify that your egg mixture has reached 160°F before removing from the bain-marie and whipping.
Do I Need A Special Pan To Make No-Bake Mini Cheesecakes?
I love my mini cheesecake pan for this recipe. Each cavity in this pan has a removable base, so you can easily pop the mini cheesecakes out of the tin, without the need for muffin liners or any fuss at all. They come out of the tin looking so perfect and beautiful. My Chicago Metallic pan (which you can see in the photos) is sometimes out of stock, but this alternative pan will work perfectly too.
Are All Mini Cheesecake Pans the Same Size?
During the testing process for this recipe, Team HTH learned that mini cheesecake pans are not one standard size, and most available online don’t do a great job specifying their sizes and capacities.
- My Chicago Metallic mini cheesecake pan’s cavities are almost 2″ wide at the top and hold approximately ⅓ cup liquid.
- That Chicago Metallic pan is often out of stock, but this alternative pan has the same size cavities.
- If your pan’s cavities are larger (like many are, including some belonging to our team members), I recommend doubling the cheesecake portion of the recipe. The graham cracker base and the meringue topping will still work for either size pan as written.
How to Use Alternate Pans for Mini Cheesecakes
You can alternatively use a regular or mini muffin pan and liners:
- Using a regular-sized muffin pan with liners: This will make approximately 12 cheesecakes. Follow the recipe as written, using quality cupcake liners instead of spraying the pan with non-stick spray. Otherwise, the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.
- Mini muffin tin with liners: This will make about 35 mini cheesecakes. Line the tin with foil or paper liners. Place 1 tablespoon of crust into each cavity, then use the bottom of a 1-teaspoon cookie scoop to firmly press the crust into the pan. Use the same scoop to scoop a heaping teaspoon of cheesecake filling into the cavities. You’ll need 3 Hershey’s chocolate bars for topping.
Can I Make One Large No-Bake Cheesecake Instead of Minis?
We haven’t tested this, so I can’t say for sure what size springform pan this would best work in. Instead, I highly recommend my ultra-indulgent Death by Chocolate Cheesecake recipe.
How to Store No-Bake S’mores Mini Cheesecakes
Store in an airtight container in the fridge for up to 2 days. Be sure to store flat, as the meringue topping will slide off if stored at an angle.
Can You Freeze No-Bake S’mores Mini Cheesecakes?
While we haven’t tried that, it should work just fine to freeze these un-topped mini cheesecakes. Place individual cheesecakes on a baking tray and freeze until solid, then move to an airtight container for up to 3 months. To thaw, place in the fridge overnight. Add the meringue topping once thawed.
More Cheesecake Recipes You’ll Love:
- Nutella Cheesecake Bars
- Death by Chocolate Cheesecake
- No-Bake Chocolate Peanut Butter Cheesecake
- Brownie Bottom Cookie Dough Cheesecake Bars
- No-Bake Mini Blackberry Cheesecakes
No-Bake S’mores Mini Cheesecakes
Ingredients
For the crust:
- 1 sleeve (9 cookies, 135 grams) graham crackers
- 4 tablespoons (56 grams) unsalted butter, melted
For the cheesecake:
- 4 ounces (113 grams) semisweet chocolate, melted and cooled
- 8 ounces (227 grams) cream cheese, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (237 grams) heavy cream, at room temperature
For the marshmallow topping:
- 2 egg whites
- 1/2 cup (100 grams) granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 Hershey’s bar, broken into pieces
Instructions
Make the crust:
- Thoroughly grease the cavities of a mini cheesecake pan* with nonstick cooking spray. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
- Divide the mixture among the cavities of the cheesecake pan, about 1 ½ tablespoons in each. Firmly press into the bottom of each cavity (a small object like a shot glass or tart tamper makes easy work of this). Set aside.
Make the cheesecake:
- In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of bowl. Add in the vanilla and heavy cream, beating on low until combined, then increase speed to medium-high until thickened, about 1-2 minutes. Scrape down the sides and bottom of bowl. Pour in the cooled melted chocolate and mix on low until fully combined. Scrape down the sides and bottom of bowl.
- Divide the mixture among each cavity evenly. Lightly tap the pan on the countertop a few times to release any air bubbles. Using an offset spatula, smooth the tops of the cheesecakes. Cover with plastic wrap and place in the fridge until firm, at least 4 hours or overnight.
Make the marshmallow topping:
- In a small heat-proof bowl, add the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl. Whisk constantly over medium heat until the sugar is dissolved and the whites are warm to the touch, 2 to 3 minutes. Check this by rubbing a little of the mixture between your fingers to see if you can feel any sugar granules, being careful to not touch the bottom of the bowl.
- Wipe the condensation from the bottom of the bowl, then transfer the egg mixture to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined.
- Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto each cheesecake. If desired, use a kitchen torch to lightly toast the marshmallow topping. Garnish with a piece of Hershey’s bar. Return to the fridge until ready to serve.
- Cheesecakes are best served the day they are made but may be stored in an airtight container in the fridge for up to 2 days.
Recipe Notes
This recipe was published in 2015 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
I can’t get the recipe
Hi Carla! At the very top of the post, just below the recipe name + description, there’s a button that says ‘See Recipe’. That button will jump you past all Tessa’s tips for this recipe, straight to the full recipe itself. I hope that helps! Let us know what you think of these cheesecakes once you have given them a try! Happy baking 🙂
I decided to only make the marshmallow topping for some brownies but it never worked. I tried twice and it turned white but never inflated. Maybe the eggs and sugar didn’t reach the proper temperature. Do you have any more tips?
Hi Asha! I’m sorry to hear that your marshmallow topping didn’t work out. Did you read through Tessa’s tips on this in the Tip Box, above the recipe? There, she includes some great tips for knowing when the Swiss meringue is heated enough, and when it’s whipped enough. It sounds like one of those two things may have been your issue, so check out those tips and give it another try! We know you can NAIL this! 🙂
I made this as one bibig cheesecake (23cm springform) and it was such a hit with my family and friends!
it’s so so good!
Great recipe. Easy to follow. Tastes amazing. But no matter how many times I make this, the cheesecake does not set. And yes I use full fat cream cheese and cream.
Sorry to hear you’ve experienced issues! Was your melted semisweet chocolate completely cooled before it was added to the other ingredients? If not, that can also cause issues with the cheesecake not setting properly.
These mini cheesecakes are absolutely delicious. I have made them twice now, but each time I am finding that my cheesecake is not setting. I made sure to follow the directions very carefully this time, but had the same result. Would whipping the cream prior to adding it to the cream cheese mixture help with this? Any advice would be very much appreciated. I love so many of your recipes.
Hi Alaina! I’m sorry to hear that your cheesecakes aren’t setting as they should! Are you using full-fat cream cheese and heavy cream? Lower fat products can prevent these from setting. You also need to make sure they’re totally chilled (overnight if possible) before unmolding. We haven’t tried whipping the cream beforehand, and while that may thicken the cheesecakes more, it likely won’t help them set either. I recommend trying a different brand of cream cheese and possibly even a different brand of heavy cream, and hopefully this will fix your issue! You can also try freezing the cheesecakes for 30-60 minutes before unmolding, to see if that will help! Good luck and happy baking 🙂
Just wondering how many Graham Cracker crumbs one package comes out to? Is it 2 cups? Or is there a gram measurement? Packages vary and would love another measurement if possible.
Thanks!
Melissa
Each sleeve is about 1 cup, but I haven’t weighed them so I can’t say gram measurement for sure! That’s coming from the 14.4 oz package of Honey Maid Graham Crackers. Hope this helps!
If you could also include measurements in metric system for accurate, it would be a lot easier for someone like me, who isn’t familiar with cup measurement.
And i really appreciate your hard works.You bring new items and its all free. I have learned many small details that are crucial for baking than i do from classes. Lastly, sorry for extra work but if it’s too much work plz don’t mind me. Thank you & good days to u.
#from Nepal
Please post gram weight of graham cookies because in my country different size and packets are available so I’m not sure what size or packet I’ll use.
Thanks love from Pakistan
Oh these s’mores mini cheese cakes look awesome! Just wondering ….what kind of cheesecake pan do you use? Mini muffin pan they wouldn’t come out so nice.
Could you show me a pic of mini cheesecake pans and does it need to be greased?