Description
A delightful dessert combining the flavors of s’mores in an easy-to-make no-bake cheesecake cup.
Ingredients
Scale
- 240 g graham cracker crumbs
- 60 g unsalted butter, melted
- 450 g cream cheese, softened
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 240 ml heavy whipping cream
- 60 g mini marshmallows
- 85 g chocolate chips (milk or dark variety)
- Chocolate sauce, for drizzling (optional)
- Extra graham cracker pieces, for garnish
Instructions
- In a medium bowl, blend graham cracker crumbs with melted butter until fully incorporated. Evenly distribute the mixture among 6 serving glasses, pressing gently to form a compact base.
- Using an electric mixer, beat the softened cream cheese in a large bowl until creamy and smooth. Add powdered sugar and vanilla extract gradually, mixing thoroughly after each addition.
- In a separate bowl, whip the cold heavy cream until it reaches stiff peaks. Carefully fold the whipped cream into the cream cheese mixture, using a spatula to maintain a light, airy texture.
- Gently fold mini marshmallows and half the chocolate chips into the cheesecake filling, ensuring even distribution.
- Spoon the cheesecake mixture over the prepared crusts, filling each cup to the top and smoothing the surface.
- Refrigerate the assembled cups for a minimum of 4 hours, or until the filling is set and firm.
- Before serving, drizzle chocolate sauce over each cup, sprinkle with reserved chocolate chips, and decorate with extra graham cracker pieces.
Notes
- Make sure the cream cheese is softened to ensure a smooth filling.
- For best results, use chilled heavy cream for whipping.
- These cups can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 26 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg