Mini Smores Cheesecakes

If we asked everyone who grew up in America to write down the dessert that most reminded them of summer, I’d bet some good cash that Smores would end up on top. Since memorial day is the unofficial kick off of the summer season, I wanted to reinvent this iconic treat to welcome in the season.

Ingredients:

Batter:

20 oz cream cheese

1/4 cup Greek yogurt

3/4 cup of sugar

1 egg

1/2 cup melted chocolate (I used 56%, because that’s what I had)

2 tbs unsweetened cocoa

Crust:

9 graham crackers

1 tbs brown sugar

1/2 stick of butter, melted

Topin:

3 cups mini marshmallows

Preheat oven to 350

In a stand mixer (this is what I used, if you want to use a hand mixer, it’ll be OK) combine the cream cheese, Greek yogurt and the sugar, beat until well combined. Add the rest of the ingredients and blend well.

Ina food processor, add the graham crackers and the brown sugar and pulse until nothin is left but crumbs

Then add the melted butter and pulse until it looks like wet sand

Add 1 tbs of the crust to each well of a muffin tin and pack well into the bottom (you can use cupcake papers to make it easier to get them out of the pan, if you’d like)

Top the crust with 1/4 cup of the batter, making the batter nearly flush with the top of the muffin pan, slightly below

top with mini marshmallows, about 1-2 tbs, making sure to keep clear of the far edge so that the marshmallows don’t adhere to the pan. Press down slightly on the marshmallows

Bake for 25 minutes. Allow to cool completely before attempting to remove them from the pan. If you are having a hard time getting these little suckers out of the pan, place the entire pan in the freezer for about 15 minutes and then run a butter knife under hot water for a few minutes and run it around the edge of the cheesecakes to loosen them up.

To give them that campfire taste, run a kitchen torch over them for a few minutes.

OK, so you don’t actually need to light them on fire, unless you are one of those charred marshmallow types.