Skip to main content

No Bake S'mores Cheesecake Cups


Hi S'mores, have you met cheesecake? I think you'd be perfect together!

I'm not always a matchmaker, but when I see two things as glorious as S'mores and cheesecake, I just know it's going to be a match made in heaven.

And that's exactly what this is. I love a good graham cracker crust. Add some marshmallow cheesecake and hello! Toast (or char if you're like me!) a marshmallow. Add some chocolate here and there. Baby you got a stew going.

Note: I'm not really going to provide measurements for how much each layer should be - that really depends on how big  your vessel is and how many you plan on making. Lots of shot glasses? Smaller amounts. You will kind of just need to eyeball it. However, if you have extras just put them in a bowl and eat an extra one for yourself while no one is looking!

No Bake S'mores Cheesecake cups
Ingredients:
For the crust
4 tablespoons melted unsalted butter
2/3 cup graham cracker crumbs

For the chocolate ganache
4 ounces milk chocolate, chopped
3 tablespoons heavy cream

For the marshmallow cheesecake
1/2 cup whipped cream cheese, room temperature
1/2 cup marshmallow fluff
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract

For the topping
1/2 cup marshmallow fluff
Graham cracker sticks or crumbs
Toasted marshmallows, cut in half

Directions:
In a small bowl mix together butter and graham cracker crumbs until moistened. Press the crumbs into your cups, using whatever utensil you can fit in there to get it tight.

Put chopped chocolate in a bowl. Heat heavy cream in a small saucepan or microwave until warm, but not scalding. Just until bubbles start to appear on the edges! Pour the cream over the chocolate and let it set for about 30 seconds. Stir until the chocolate is melted and smooth. Add a spoonful to the top of each graham cracker crust.

Beat cream cheese on medium speed until creamy. Add marshmallow fluff and beat until combined. Mix in condensed milk and vanilla extra, beating until a smooth batter forms. Pour the batter on top of the chocolate ganache in each cup. Make sure to leave room for more chocolate and topping!

Add another spoonful of chocolate ganache to each cup.

Refrigerate for 4 to 6 hours. When ready to serve, add tablespoon or so of marshmallow fluff, top with a toasted marshmallow and graham cracker/graham cracker crumbs.

Source: How Sweet Eats

Comments

Popular posts from this blog

Beach Party Cupcakes AND 100th Blog Post

I saw these cupcake pops on Bakerella's site and just knew I had to use the idea sometime. When thinking about something fun to make for 4th of July I thought about something summery that the kids would enjoy so obviously a cute cupcake would do the trick and what's more fun in the summer than fireworks and swimming? Not much, I'll tell you that! Knowing that everything is fireworks galore on the 4th I decided to go the swimming route and make these cupcakes. Not only were they adorable, it really only took an extra 10 minutes to decorate than if I were to frost a plain-jane cupcake. Surf's Up! (aw man, I wish I had made some surfin little dudes! I'll have to remember that for next time!)



Beach Party Cupcakes
Inspired by Bakerella
Ingredients
1 recipe favorite cupcake recipe (I used a coconut lime cake)
1 recipe favorite cupcake frosting (another coconut lime, without the coconut flakes)
Blue decorating tint
Blue decorating sugar
Honey Teddy Grahams
Finely Crushed Graham C…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…