Side Pannel
Mini Toasted S'more Cheesecakes
- Prep Time: 15 Minutes
- Cooking Time: 15 Minutes
- Serves: 12 cheesecakes
Mini Toasted S'more Cheesecakes
- Recipe Submitted by Charlotte on 05/23/2014
Category: Cheesecakes, Desserts
Ingredients List
- ~~~~~ Crust ~~~~~
- 1C graham cracker crumbs (roughly 6 full sheets)
- 1/2 Tbsp granulated sugar
- 2 Tbsp unsalted butter, melted
- ~~~~~ Filling ~~~~~
- 12oz cream cheese, softened
- 1/2C granulated sugar
- 3 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- ~~~~~ Frosting ~~~~~
- 2 egg whites
- 1/2C granulated sugar
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
Directions
Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan.
Crush or blend graham crackers into fine crumbs. Blend with sugar and melted butter. Use a small cookie scoop to divide mixture evenly among prepared pan. Press down to create a firm and even crust. Bake for 5 minutes.
Reduce oven temperature to 325 degrees.
Beat cream cheese with sugar until light and fluffy. Mix in cocoa powder and salt. Add vanilla and egg, mixing until just combined. Do not over mix. Using a medium cookie scoop, divide filling mixture evenly among cheesecake pan cavities. Fill roughly 3/4 full or 1 1/4 medium scoops. Bake for 15-18 minutes or until set.
Cool completely in pan prior to chilling.
When cheesecakes are chilled completely, remove cheesecakes from the pan carefully, removing the bottom disc. Begin preparing frosting. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water. Whisk for several minutes or until sugar is dissolved and whites are warm. Move metal bowl to mixer, beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes. Add vanilla, mixing in well. Transfer to a piping bag with desired tip, pipe onto chilled cheesecakes.
Optional finishes:
sprinkle with graham cracker crumbs or use a kitchen torch to toast the marshmallow frosting.
Store leftover cheesecakes in the refrigerator.
Crush or blend graham crackers into fine crumbs. Blend with sugar and melted butter. Use a small cookie scoop to divide mixture evenly among prepared pan. Press down to create a firm and even crust. Bake for 5 minutes.
Reduce oven temperature to 325 degrees.
Beat cream cheese with sugar until light and fluffy. Mix in cocoa powder and salt. Add vanilla and egg, mixing until just combined. Do not over mix. Using a medium cookie scoop, divide filling mixture evenly among cheesecake pan cavities. Fill roughly 3/4 full or 1 1/4 medium scoops. Bake for 15-18 minutes or until set.
Cool completely in pan prior to chilling.
When cheesecakes are chilled completely, remove cheesecakes from the pan carefully, removing the bottom disc. Begin preparing frosting. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water. Whisk for several minutes or until sugar is dissolved and whites are warm. Move metal bowl to mixer, beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes. Add vanilla, mixing in well. Transfer to a piping bag with desired tip, pipe onto chilled cheesecakes.
Optional finishes:
sprinkle with graham cracker crumbs or use a kitchen torch to toast the marshmallow frosting.
Store leftover cheesecakes in the refrigerator.
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