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.
20 oz cream cheese
1/4 cup Greek yogurt
3/4 cup of sugar
1/2 cup melted chocolate (I used 56%, because that’s what I had)
2 tbs unsweetened cocoa
9 graham crackers
1 tbs brown sugar
1/2 stick of butter, melted
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.
Top the crust with 1/4 cup of the batter, making the batter nearly flush with the top of the muffin pan, slightly below
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.