Side Pannel
S'more Cheesecakes
- Prep Time: 1 hour, 30 minutes
- Cooking Time: 19 minutes
- Serves: 20-24 cheesecakes
S'more Cheesecakes
- Recipe Submitted by Cassata on 09/28/2014
Category: Kids, Cheesecakes
Ingredients List
- For the Crust:
- 9 honey graham crackers (whole)
- 2 Tbsp granulated sugar
- 6 Tbsp unsalted butter, melted
- For the Cheesecake:
- 2 pkg (8oz) PHILADELPHIA cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 Tbsp dark chocolate unsweetened cocoa powder
- For the ganache:
- 2 cup milk chocolate morsels
- 1/2 cup heavy cream
- For the Frosting:
- 1/4 cup unsalted butter, softened
- 1 cup marshmallow cream (Fluff)
- 2 1/2 cup powdered sugar
- 2 Tbsp milk
- 2 chocolate bars (1.55oz each, Hersheys)
Directions
1. In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth. Spoon about 1-2 Tbsp of ganach over each cooled cheesecake.
4. For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Store in refrigerator for 3 days. ENJOY.
2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth. Spoon about 1-2 Tbsp of ganach over each cooled cheesecake.
4. For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Store in refrigerator for 3 days. ENJOY.
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