Mini Nutella S’mores Cheesecakes
Guys, I finally did it, I made mini s’mores cheesecakes! I’ve been wanting to share this recipe with you for a while now, but I’ve been holding out on you till s’mores week. Don’t worry though, it’s finally here and I have to say, it’s my best mini cheesecake yet!
I’ve been dreaming about these beauties ever since I made them. They’re soo good! That may have something to do with the Nutella I used for the filling or maybe it’s the homemade marshmallow creme on top. Either way they’ve got a lot going for them!
Like most of my mini cheesecakes, I started by making a simple graham cracker crumb base. All you need to do is grind up a few sheets of honey graham crackers and toss them will a little sugar and butter. I scooped a generous tablespoon into the lightly sprayed wells of my mini cheesecake pan. Then using my fingers I packed the crusts down so they’d be nice and firm. I tossed them into the oven for about 6 minutes and then let them cool while I whipped up the filling.
Since I’ve been on a big Nutella kick lately, I wanted to find a way to incorporate it into these cheesecakes. I thought about just spreading a layer on top (which would be delicious by the way), but ultimately decided on folding it into the filling. I swapped it out for melted chocolate and it worked perfectly. Along with the Nutella I mixed in some room temperature cream cheese (make sure it’s nice and soft so you don’t have bumpy clumpy cheesecakes), a little sugar, some vanilla and an egg. Then for some crunch and a little more chocolate, I sprinkled in miniature chocolate chips. I poured the filling on top of the baked crusts and then popped the pan into the oven for 18 minutes. When the tops were set and the centers were barely giggly I took them out of the oven. As soon as I could handle the pan enough to pop them out of the wells I transferred them to my quarter baking sheet and placed them into the fridge to chill. I like my cheesecake extra cold so I let these go for an hour before adding the topping to them.
Speaking of the topping… it’s incredibly easy and foolproof! Homemade marshmallow creme is the best and can be made in minutes! All you need to do is combine the ingredients (with the exception of the vanilla extract and mini marshmallows) into the bowl of a stand mixer and set it over a saucepan with an inch of simmering water in it. Whisk continuously until the mixture gets foamy and reaches 150 degrees, then lock in into your mixer. Using the whisk attachment, beat the mixture for 2 minutes on high until soft peaks form and the mixture cools slightly. Toss in the vanilla and marshmallows and beat for 1 more minute. You should have a bowl of light, fluffy marshmallow creme!
I piped the creme onto the chilled cheesecakes as soon as I had it whipped up. Then I broke out my kitchen torch and went to work until the tops were nice and golden brown. Perfection my friends. These mini Nutella s’mores cheesecakes were divine! If you love cheesecake and s’mores as much as I do, you’ve gotta give this recipe a try!
- 6 honey graham crackers, finely ground
- 1 tbsp. granulated sugar
- 2 tbsp. melted butter
- Cheesecake filling:
- 1 (8 oz) package original cream cheese, room temperature
- ⅓ c. Nutella
- ¼ c. granulated sugar
- ¾ tsp. vanilla extract
- 1 egg
- ⅓ c. miniature chocolate chips
- Marshmallow creme:
- 1 egg white, room temperature
- 2 tbsp. water
- 1 tsp. corn syrup
- ½ c. granulated sugar
- ¼ tsp. cream of tartar
- pinch of salt
- ¾ tsp. vanilla extract
- ½ c. miniature marshmallows
- Preheat oven to 350 degrees. Lightly spray the wells of a mini cheesecake pan with baking spray.
- Combine all of the ingredients for the crust in a small mixing bowl, then press a generous tablespoon of the mixture into the bottoms of each well. Place in the oven and bake for 5-6 minutes. Remove and allow to cool while preparing the filling.
- To prepare the filling, combine the room temperature cream cheese, Nutella, sugar, and vanilla extract in a small mixing bowl. Using a hand mixer, beat until smooth and creamy. Add the egg and mix just until combined. Fold in the mini chocolate chips by hand. Divide the batter between the wells. Place in the oven and bake for 18-20 minutes or until the tops are set and it only giggles slightly in the centers. Remove and allow the cheesecakes to cool in the pan for 30 minutes before removing them. Place in the refrigerator to chill for 30 minutes to 1 hour.
- Meanwhile, to prepare the marshmallow creme topping, in the bowl of a stand mixer, combine the egg whites, water, corn syrup, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 150 degrees. Remove and beat with the whisk attachment on high for 2 minutes, then stop, add the vanilla extract and marshmallows and continue beating for 1 more minute until the mixture becomes thick and smooth or until stiff peaks form.
- Place the topping in a piping bag fitted with a large round tip and pipe onto the chilled cheesecakes or spread on with a butter knife (or offset spatula). Use a kitchen torch to toast the tops of the frosting or serve as is.
-I have the Chicago Metallic 12-Cup Mini Cheesecake Pan.
Recipe source: Life Made Simple