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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

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