S'mores Cheesecake recipe is the perfect dessert for any occasion! A creamy and rich cheesecake filling topped with chocolate ganache and finished with a sprinkling of sugar cone. It's sure to satisfy any sweet tooth!
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❤️ Why you'll love this recipe
- Cheesecakes are easy to make with just a few simple ingredients
- It's rich and creamy, with a perfect balance of sweetness
- The chocolate ganache topping is out of this world!
- If you're looking for an impressive, yet easy-to-make dessert, then this Sundae Cheesecake recipe is for you!
Ingredients
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Graham Cracker Crust
- 1 ¼ cup ground graham crackers
- 3 Tablespoons granulated white sugar
- 5 Tablespoons unsalted butter, melted
Smores Cheesecake
- 16 ounces cream cheese, softened
- ⅔ cup white granulated sugar
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cup Nestle Toll House hot fudge sundae baking pieces, graham cracker squares picked out
Chocolate Ganache
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- fresh whipped cream, optional garnish
- sugar waffle cones, broken into pieces, optional garnish
Equipment
- measuring cups and spoons
- cupcake liners
- 12 cupcake pan
- small saucepan
- medium bowl
- whisk
- large bowl
- hand mixer
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Graham Cracker Crust
- Preheat the oven to 325°F and line the cupcake/muffin pan with the cupcake liners, set aside.
- In a medium bowl, whisk the graham cracker, sugar, and melted butter until a wet sand-like mixture forms.
- Scoop 1 1⁄2 tablespoon of graham cracker crust into the cupcake liners and press into an even bottom using a flat bottom glass or measuring cup.
- Bake the crust in the preheated oven for 5 minutes.
- Remove and allow to cool completely.
Smore's Cheesecake
- Using a large bowl, beat the cream cheese and sugar until combined and smooth.
- Beat in the sour cream and vanilla until combined and smooth.
- Add one egg at a time, and beat until combined.
- Fold in 1 1⁄2 cup of the chocolate and marshmallow mix.
- Fill the cupcake liners about 3⁄4 almost full and bake in the preheated oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!
- Remove and allow to cool on the counter until room temp before moving to the fridge overnight.
Chocolate Ganache
- In a small saucepan over medium heat, bring the heavy whipping cream to a simmer. Pour over the 1⁄2 cup chocolate chips and let sit for 1 minute before whisking until smooth.
- Spoon 1 Tablespoon of ganache onto the top of each cheesecake.
Storage
Leftover cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
If you want to make it ahead and freeze, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Expert Tips
Expert Tip: Make sure that your ingredients are at room temperature before beginning this recipe. Room temperature ingredients mix together much easier and produce a smoother cheesecake.
Frequently Asked Questions
The best way to tell if your cheesecake is done is to insert a toothpick into the center of the cake. If it comes out clean, or with just a few moist crumbs, it's done!
There are a few things you can do to prevent your cheesecakes from sinking. Make sure to beat the cream cheese and sugar together until light and fluffy. This will help create a stable base for your cheesecake. Another tip is to not overmix the batter once the eggs have been added. Mix just until combined.
Most often, cheesecakes crack because they are overcooked. Cheesecakes are done when the center is just set and there is a slight jiggle to the cake. It's better to err on the side of undercooked rather than overcooked.
Variations
There are so many ways that you can change up this recipe to make it your own!
- Add a layer of fruit preserves in the middle of the cheesecake for a pop of color and flavor.
- Top with marshmallow fluff instead of chocolate ganache.
- Use Oreo cookie crumbs in place of the graham crackers.
- For a fun summer twist, top with fresh fruit instead of chocolate sauce.
Serving Suggestions
- This Crockpot Beef Stroganoff is the perfect comfort food to serve with these cheesecakes for a delicious and easy weeknight meal!
- These Cheesy Green Beans are the perfect side dish to balance out the sweetness of the cheesecake.
- End this meal with a refreshing glass of this Strawberry Iced Tea.
Similar recipes
- If you love cheesecake-flavored desserts then you are going to enjoy this Easy No-Churn Cheesecake Ice Cream recipe.
- This No-Bake Strawberry Cheesecake recipe is perfect for when you want a cheesecake but don't want to turn on the oven.
- This Mini Grasshopper Cheesecake recipe is perfect for when you want to make a smaller batch of cheesecakes or if you're looking for a bite-sized dessert.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Mini S'mores Sundae Cheesecakes
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Graham Cracker Crust
- 1 ¼ cup ground graham crackers
- 3 Tablespoons granulated white sugar
- 5 Tablespoons unsalted butter, melted
Smores Cheesecake
- 16 ounces cream cheese, softened
- ⅔ cup white granulated sugar
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cup Nestle Toll House hot fudge sundae baking pieces, graham cracker squares picked out graham cracker squares picked out. They can be sprinkled on as a garnish
Chocolate Ganache
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- fresh whipped cream, optional garnish
- sugar waffle cones, broken into pieces, optional garnish
Instructions
Graham Cracker Crust
- Preheat oven to 325°F and line the cupcake/muffin pan with the cupcake liners, set aside.
- In a medium bowl, whisk the graham cracker, sugar, and melted butter until a wet sandlike mixture forms.
- Scoop 1 1⁄2 Tablespoons of graham cracker crust into the cupcake liners and press into an even bottom using a flat bottom glass or measuring cup.
- Bake the crust in the preheated oven for 5 minutes.
- Remove and allow to cool completely.
- Using a large bowl, beat the cream cheese and sugar until combined and smooth.
- Beat in the sour cream and vanilla until combined and smooth,
- Add one egg at a time, beat until combined
- Fold in 1 1⁄2 cup of the chocolate and marshmallow mix.
- Fill the cupcake liners about 3⁄4 almost full and bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!
- Remove and allow to cool on the counter until room temp before moving to the fridge overnight.
- In a small saucepan over medium heat, bring the heavy whipping cream to a simmer. Pour over the 1⁄2 cup chocolate chips and let sit for 1 minute before whisking until smooth.
- Spoon 1 Tablespoon of ganache onto the top of each cheesecakes
- Optional topping, top with whipped cream, the nestle sundae mix, and a broken piece of sugar waffle cone
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