Save It S’mores Cheesecake Cups bring the spirit of the campfire right into your kitchen with layers of graham cracker crunch, chocolate creamy filling, and gooey toasted marshmallow. Perfect for parties, family gatherings, or anytime you feel like indulging your inner child.
The first time I made these, my kids helped toast marshmallows and proudly served them at a birthday party. They disappeared in minutes, and the memory still makes me smile when we bake together.
Ingredients
- Graham cracker crumbs: Delivers sweet crunch and the classic s’mores flavor Choose fresh crackers and crush them finely so the crust holds together
- Granulated sugar: Adds just enough sweetness and helps the crust set Look for cane sugar for the purest flavor
- Unsalted butter: Binds the crumbs for a buttery bite Use high-quality butter for best results
- Cream cheese: Brings a luscious creamy texture Full-fat and room temperature cream cheese work best for smoothness
- Egg: Sets the cheesecake layer and gives it structure Always use fresh eggs for the best rise
- Sour cream: Adds a slight tang and makes the filling extra silky Choose thick sour cream for richness
- Vanilla extract: Deepens all the sweet notes Pure vanilla makes a difference here
- Semi-sweet chocolate chips: Melts into the cheesecake for a fudgy surprise Pick a good brand for smooth, rich chocolate without waxy notes
- Large marshmallows: Get golden on top for a gooey finish Use the freshest marshmallows so they toast beautifully
- Milk chocolate chopped: Optional for a drizzle that finishes the look Choose creamy milk chocolate for the best melt
- Extra crushed graham crackers: Optional for a crunchy sprinkle on top Reserve some from your crust step for easy garnish
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs with sugar and melted butter until every bit is evenly moistened This ensures the crust holds together and tastes buttery Press about one tablespoon firmly into each muffin liner Make sure to pack it tightly so the crust does not crumble later Bake in a preheated oven at 325 degrees for five minutes then cool This sets the base and keeps it crisp after filling
- Make the Cheesecake Filling:
- Beat softened cream cheese with sugar until smooth and creamy This step removes all lumps for silky cheesecake Mix in egg sour cream and vanilla until just blended Overbeating at this stage causes cracks so keep it gentle Fold in melted semi-sweet chocolate using a spatula Fold gently to keep the mixture light and airy
- Fill and Bake:
- Evenly divide the chocolate cheesecake mixture among the muffin cups over the cooled crusts Smooth the tops for even baking Bake for eighteen to twenty minutes just until centers are barely set A little jiggle means they are perfect Cool at room temperature to prevent cracking before chilling for at least two hours This step helps flavors meld and texture set
- Toast the Marshmallows:
- Place a large marshmallow on each chilled cheesecake cup Broil on high for one to two minutes or use a kitchen torch Watch closely so the tops get golden but not burnt Let cool slightly so the marshmallow forms a delicate crust
- Finish and Serve:
- Drizzle with melted milk chocolate for extra shine and flavor Sprinkle some crushed graham crackers for a fun crunch and authentic s’mores look Serve chilled for the best texture and flavor
Save It I absolutely love how the toasted marshmallow pulls away in a long string of gooey goodness. My daughter always sneaks an extra one when we make these together and it has become our signature sleepover treat.
Storage Tips
Keep leftovers in the fridge in an airtight container for up to four days If stacking use parchment between layers to keep marshmallows tidy For parties toast the marshmallows just before serving to keep the topping soft and gooey You can freeze the cups without marshmallows and add fresh toppings after defrosting for best texture
Ingredient Substitutions
Gluten-free graham crackers swap in perfectly for the base Use dark chocolate chips or chopped chocolate for a more robust cocoa flavor If you are out of sour cream try Greek yogurt for a similar tang and creamy consistency
Serving Suggestions
Serve with a drizzle of caramel for a grown-up twist Pair with seasonal berries or fresh fruit for brunch Flake a bit of sea salt on top for a sweet and salty contrast
Cultural and Seasonal Notes
S’mores are an American summer classic inspired by camping and fireside stories This dessert captures that nostalgia year-round For autumn I sometimes add a pinch of cinnamon to the crust In winter try a hot chocolate drizzle instead of milk chocolate for cozy vibes Mini baking cups dress them up for celebrations and add an elegant touch to the dessert table
Save It Chill thoroughly before topping to keep layers distinct Use a large ice cream scoop to evenly portion out the cheesecake mixture
Common Questions About Recipes
- → Can I use dark chocolate for the filling?
Yes, substitute semi-sweet chocolate with dark chocolate for a richer taste in the cheesecake layer.
- → How best to toast the marshmallow topping?
Use a kitchen torch for even browning or broil in the oven for about 1–2 minutes, watching closely to avoid burning.
- → Is a gluten-free version possible?
Simply swap graham crackers for a gluten-free variety to enjoy this dessert without gluten.
- → Can I prepare these cups ahead?
Yes, bake and chill the cups ahead of time, then toast and garnish the marshmallows just before serving.
- → What tools do I need?
You'll need a 12-cup muffin tin, paper liners, mixing bowls, electric mixer, spatula, and oven or kitchen torch.
- → Are there nut allergens in these cups?
No nuts in the ingredients, but always check chocolate and graham cracker labels for possible traces.