No-Bake Mini S'mores Cheesecakes
2 Hr(s) 20 Min(s) incl. freezing
20 Min(s) Prep
2 Hr(s) Cook
Get the flavor of that classic campfire cuisine―without having to make an actual fire―with our No-Bake Mini S'mores Cheesecakes. With only 20 minutes of prep time, No-Bake Mini S'mores Cheesecakes are a simple, tasty option when you just can't get outdoors.
What You Need
Select All
10 servings
Original recipe yields 10 servings
5 graham crackers, divided
3 Tbsp. butter, melted
6 Tbsp. sugar, divided
2 Tbsp. water
1 Tbsp. vanilla
Let's Make It
1
Crush 4 graham crackers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.
2
Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.
3
Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
4
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining COOL WHIP. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.
5
Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.
Kitchen Tips
Tip 1
Make Ahead
These simple, yet delicious, cheesecakes can be frozen up to 2 months. Top with marshmallows and broken remaining graham cracker just before serving.
Tip 2
Size Wise
Balance out your choices throughout the day so you can enjoy a delicious mini cheesecake.
Tip 3
Special Extra
To instead serve the cheesecakes topped with toasted marshmallows, remove frozen cheesecakes from paper liners as directed in recipe. Place cheesecakes on foil-covered baking sheet; top with marshmallows. Heat broiler. Place topped cheesecakes 6 inches from heat. Broil 30 to 45 sec. or just until marshmallows are toasted. Refrigerate cheesecakes 15 min. Top with broken graham pieces just before serving. Or instead follow these same directions except use your kitchen torch to toast the marshmallows.
Tip 4
How to Fold
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter. Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 190mg
8%
Total Carbohydrates 35g
13%
Dietary Fiber 1g
4%
Sugars 23g
46%
Protein 4g
8%
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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