These mini S’mores Cheesecakes area unit the flavours you like in a very s’mores in soft, creamy no bake cheesecake kind. You'll use a mini cheesecake pan or perhaps a quick bread tin to form these indulgent very little cheesecakes.
Just like mini cupcakes, these mini S’mores Cheesecakes area unit one in every of my favorite things created in miniature. Rich, decadent, chocolatey and sourish all come back to mind once describing these baby cheesecakes.
Sweet, soft and creamy these cheesecakes area unit created with real chocolate too and super indulgent very little treat to share together with your family. And don’t you simply love a mini afters which means you'll have an entire one to yourself.
This is a soft set no bake cheesecake. That means, it’s super soft and creamy and extremely simple to dig your spoon into. It conjointly suggests that they're delicate to handle the softer they get, therefore ensure to serve them straight from the refrigerator.
DO I NEED A SPECIAL PAN TO MAKE MINI CHEESECAKES?
No, not at all. I found this mini afters pan and simply idolized the form that it created the cheesecakes. It conjointly contains a loose bottom in every of the holes, therefore no would like for any lining of the tin as they're simple to induce out.
You could conjointly create these cheeseacakes in quick bread tin with paper cake cases to form them simple to get rid of. An outsized quick bread tin can provide you with roughly vi cheesecakes whereas an everyday quick bread tin can yield 10-12.
INGREDIENTS :
FOR THE MINI CHEESECAKES :
- 1 cup graham cracker crumbs (or digestive biscuits) (notes)
- 3/4 cup whipping cream
- 250 g (8.8oz) cream cheese
- 1/4 cup (57g / 1/2 stick) butter, melted
- 75 g milk chocolate, chopped
- 75 g dark chocolate, chopped
- 1 tablespoon brown sugar (notes)
- 2/3 cup sour cream
FOR THE CHOCOLATE SAUCE :
- 1/2 cup (100g) dark brown sugar, packed
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons whole milk
- 2 tablespoons cocoa
- 2 teaspoons plain (all purp) flour
- THE TOPPING :
- 12 regular marshmallows
- 6 graham crackers (notes)
INSTRUCTIONS :
FOR THE MINI CHEESECAKES :
- Grease 6 holes of a mini dessert pan (or line a muffin tin with cupcake papers - notes)
- Combine the cookie crumbs and melted butter then press into the base of your dessert pan or cupcake cases.
- Place both chocolates in a microwave safe bowl. Melt in the microwave on 30 second bursts, stirring well between each, until just melted. This should take no more than 2 minutes. Set aside.
- In a bowl, beat the cream until it is at soft peak stage.
- Using a hand beater, beat together the cream cheese, sugar and sour cream. Make sure to scrape down the sides of the bowl regularly.
- Pour the melted milk chocolate into the bowl and beat that through.
- Add the whipped cream and fold it in with a spatula until it is just incorporated so you don't beat out the air.
- Portion the cheesecake mixture out over your cookie bases, level the tops then place in the fridge to set for at least 2 hours
FOR THE CHOCOLATE SAUCE :
- In a small saucepan over low heat, melt together the butter and sugar until smooth.
- Add the milk, cocoa and flour and whisk well. Bring to a low simmer, continuing to whisk for a minute or so until it starts to thicken. Once it's thick, smooth and glossy it's ready.
- Let the chocolate sauce cool then make a hole in the centre of each of the cheesecake with a spoon (about 1 teaspoon in sizand fill with sauce.
FOR THE TOPPING :
- Right before serving, top each graham cracker with 2 marshmallows and toast them under a hot grill / broiler until slightly golden and gooey. Sit one on top of each cheesecake.
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