Enjoy the flavour of that classic campfire cuisine without having to make an actual fire with our No-Bake Mini S'mores Cheesecakes. With only 20 minutes of prep time, these No-Bake Mini S'mores Cheesecakes are a simple, yet tasty option, for when you can't get outdoors.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 graham wafers, divided
3 Tbsp. butter, melted
6 Tbsp. sugar, divided
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
3 cups thawed Cool Whip Whipped Topping, divided
1 tsp. (about 1/3 of 7-g. env.) unflavoured gelatine
2 Tbsp. water
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 Tbsp. vanilla
3/4 cup Jet-Puffed Miniature Marshmallows
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How do I make it ?
Crush 4 graham wafers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.
Microwave chocolate and 1-1/2 cups Cool Whip in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.
Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining Cool Whip. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.
Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham wafer into small pieces; place over cheesecakes.
Kraft Kitchen Tips!
Balance out your choices throughout the day so you can enjoy a delicious mini cheesecake.
To instead serve the cheesecakes topped with toasted marshmallows, remove frozen cheesecakes from paper liners as directed in recipe. Place cheesecakes on foil-covered baking sheet; top with marshmallows. Heat broiler. Place topped cheesecakes 6 inches from heat. Broil 30 to 45 sec. or just until marshmallows are toasted. Refrigerate cheesecakes 15 min. Top with broken graham pieces just before serving. Or instead follow these same directions except use your kitchen torch to toast the marshmallows.
These simple, yet delicious, cheesecakes can be frozen up to 2 months. Top with marshmallows and broken remaining graham wafer just before serving.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 14 g
Cholesterol 40 mg
Sodium 150 mg
Total carbohydrate 26 g
Dietary fibre 1 g
Sugars 21 g
Protein 3 g
10 servings, 1 cheesecake each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.