S’mores Mini Cheesecake

S’mores Mini Cheesecake

Serves: 12 person
Prep Time: 20 minutes
Cooking Time: 2 hour 10 minutes
S’mores Mini Cheesecake


For the Crust:
  • 1 1/4 cup graham cracker crumbs + extra for topping
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
For the Filling:
  • 2 packages (16 ounces) cream cheese, room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
For the Topping:
  • 3/4 cup hot fudge topping
  • Reserved graham cracker crumbs
  • 12 Stuffed Puffs The OGs Classic Milk Chocolate (or Stuffed Puffs The OGs Salted Caramel), toasted


Print This Recipe
  1. Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
  2. Mix graham cracker crumbs, sugar and melted butter in a medium bowl.
  3. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
  4. Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
  5. Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
  6. Scrape the sides of the mixing bowl and add in vanilla extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.
  7. Bake for 15-17 minutes or until just set.
  8. Place pan on a cooling rack to cool completely.
  9. Chill in refrigerator for at least 2 hours.
  10. Once your cheesecakes are completely chilled, top each cheesecake with hot fudge, reserved graham cracker crumbs, and a toasted Stuffed Puffs The OGs Classic Milk Chocolate (or Stuffed Puffs The OGs Salted Caramel) before serving.