Mini S’mores Cheesecakes With Vanilla Bean Marshmallow Creme

Amy Manes
by Amy Manes
12 cheesecakes
50 min

S’mores are the quintessential summertime treat, and these mini s’mores cheesecakes are a fun twist on a classic warm-weather dessert! They are best served chilled and preferably by a campfire in the backyard surrounded by your favorite people. These decadent chocolate cheesecakes have a buttery graham cracker crust and a fluffy homemade vanilla bean marshmallow creme topping. I’ve provided step by step instructions if you’ve never made meringue before, which you’ll need to do for the topping. But fear not! The process is super simple. If you’re looking for a treat with all the best flavors of summer wrapped up into one bite sized dessert, these are just the thing for you!

Summer is well underway by now and I have a delicious twist on a summertime classic just for you! We always have s’mores on at least one of our camping trips. They’re just the perfect treat to eat sitting by a campfire after a long day outdoors! These mini s’mores cheesecakes are a fun way to bring the great outdoors right to your home. Plus, these little treats are served chilled which makes them the perfect warm-weather dessert!

So, what makes these mini s’mores cheesecakes so good? Well, let’s start with the buttery graham cracker crust. I’ve created an extra thick layer of homemade graham cracker crust so that you really get the true s’mores taste!

Next is the decadent and creamy dark chocolate cheesecake center. It’s not too sweet, which is perfect for these cheesecakes because the homemade vanilla bean marshmallow creme topping is where you will get your touch of sweetness from! The fluffy meringue tastes just like marshmallows, and you can even broil it in the oven to get that classic toasty and roasty marshmallow taste! I used Rodelle’s Vanilla Paste to get a rich, deep vanilla flavor that makes this marshmallow topping extra special. Really, these are the ultimate s’mores dessert!

How to Make Mini S’mores Cheesecakes

These little desserts might look a bit fussy because of all of the layers involved, but they really are simple to make and come together quite easily!

Graham Cracker Crust

First up is the graham cracker crust. Very simple to make. Just crush up about a packet and half of graham crackers (you can do this by hand or use a mini food processor which is what I like to do!). Then mix with your butter and press firmly into the bottom of 12 cup muffin pan lined with cupcake liners. Bake for 5 minutes and let cool! I also like to use this mini cheesecake pan instead of a normal muffin pan. You’ll likely end up with about 24 mini cheesecakes instead of 12 if you use this pan.

Chocolate Cheesecake Center

Next up is the dark chocolate cheesecake center! This part is super yummy. It’s rich and creamy and just delicious. The ingredients are simple – you’ll need cream cheese, sugar, cocoa powder, full-fat greek yogurt (or sour cream), vanilla, eggs, and melted chocolate. That’s it! You will then just simply whip up the cream cheese, sugar, and cocoa, add your vanilla, yogurt, and eggs, and then fold in the melted chocolate! Bake for 15 minutes, cool, and chill for 30 minutes. Boom! Done. If you want to make these ahead of time, you can keep them in the refrigerator or freezer and then add the marshmallow topping when you are ready to serve!

Vanilla Bean Marshmallow Creme Meringue Topping

The final touch to these delicious mini s’mores cheesecakes is the homemade vanilla bean marshmallow creme topping! It is light and fluffy and is the best part in my opinion. It really does taste like marshmallows! The ingredients are simple for this one too – egg whites, sugar, Rodelle Vanilla Paste, and cream of tartar. I like to substitute Rodelle Vanilla Paste in any of my recipes that call for vanilla – it’s an easy 1:1 swap! There is no fussy pod to deal with and anything that you use this vanilla paste in will have the deep, rich taste of Madagascar vanilla beans with pretty little vanilla flecks!

Meringue can sometimes be tricky but this version is quite easy to make! Simply whisk the egg whites and sugar in a bowl over a pot of simmering water until the sugar is dissolved. Then transfer to a stand mixer and whisk with the vanilla bean paste and cream of tartar for 5-7 minutes until stiff peaks form. Pipe or spread the meringue onto your chilled cheesecakes and broil for 1 minute if desired – I highly recommend this for a true toasty marshmallow taste!

How to Store Mini S’mores Cheesecakes

The great thing about these is that you can make the cheesecakes ahead of time and simply refrigerate or freeze them! They will keep for a few days in the refrigerator and a few weeks in the freezer. Once you are ready to serve, simply whip up your marshmallow creme and you are ready to indulge! If you are storing these with the meringue already on top, I would not leave these out at room temperature because of the egg whites. But that’s okay because these are best served chilled on a hot summer day!

I hope you are able to make good use of this recipe for your next bbq or summer gathering! These would be a yummy treat for Father’s Day – create an outdoors or camping-themed menu for your dad and include these!

Mini S’mores Cheesecakes With Vanilla Bean Marshmallow Creme
Recipe details
  • 12  cheesecakes
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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For the Graham Cracker Crust
  • 1 1/2 cups crushed graham crackers (about 14-15 sheets)
  • 4 tbsp salted butter (melted)
For the Mini Chocolate Cheesecakes
  • 14 oz full-fat cream cheese (room temperature)
  • 1/2 cup + 1 tbsp granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/3 cup full-fat Greek yogurt or full-fat sour cream (room temperature)
  • 1 tsp vanilla extract
  • 2 eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 4 oz dark or semi-sweet chocolate (melted and cooled)
For the Vanilla Bean Marshmallow Creme Meringue
  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1 tsp Rodelle Vanilla Paste
  • 1/4 tsp cream of tartar
For the Graham Cracker Crust
Preheat oven to 325°F. Line a 12 cup muffin tin with cupcake liners. If using a min cheesecake pan with removable bottoms, there is no need to line with liners.
Combine graham cracker crumbs and melted butter in a medium bowl and stir together. Divide crust between 12 cupcake liners and press down firmly into the bottom.
Bake crusts for 5 minutes until set. Remove from the oven and allow to cool.
For the Mini Chocolate Cheesecakes
Reduce oven temperature to 300°F.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese, sugar and cocoa powder on low speed until combined. Scrape down the sides of the bowl as needed.
Add the Greek yogurt (or sour cream) and vanilla extract. Beat on low speed until combined.
Add the eggs and egg yolk in one at a time, beating on low speed until combined. Gently fold in the melted chocolate until no streaks remain.
Divide the batter evenly between the 12 cupcake liners. You should be able to fill until the liner is almost full.
Bake 13-15 minutes, or until set in the center.
Turn off the oven and leave the cheesecakes inside the oven with the door closed for 5 additional minutes.
Remove; cool cheesecakes in the pan on a wire rack until completely cool. Refrigerate for 30-60 minutes before adding the vanilla bean marshmallow creme.
For the Vanilla Bean Marshmallow Creme Meringue
Preheat the broiler and place oven rack on the top postion of the oven (if you are going to toast the tops of your marshmallow creme topping).
In a heatproof bowl set over a simmering pot of water, whisk the egg whites and sugar together until the sugar is dissolved (about 3 minutes). Do not overcook.
Transfer the egg and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment, or to a large bowl with a hand mixer, and add the Rodelle Vanilla Paste and cream of tartar.
Beat on high speed until stiff peaks form (about 5-7 minutes).
Pipe or spread the vanilla bean marshmallow creme onto chilled cheesecakes. If desired, broil for 1 minute, or until the tops are slighlty toasted.
  • Cheesecakes can be made ahead of time and refrigerated before adding the marshmallow creme.
  • Cheesecakes can be frozen and topped with marshmallow creme later. Simply thaw in the refrigerator for 1 day before adding the marshmallow topping.
  • Cheesecakes should be stored in the refrigerator in an airtight container.
  • These cheesecakes are best served chilled.
  • If using a mini cheesecake pan, decrease the baking time by 2-3 minutes. This will make about 24 cheesecakes.
Amy Manes
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