Mini Nutella S'mores Cheesecakes
Prep time
Cook time
Total time
These mini Nutella s'mores cheesecakes are to die for! They've got a thick graham cracker base, a creamy Nutella center studded with chocolate chips and are topped with homemade marshmallow creme!
Yield: 12 mini cheesecakes
  • Crust:
  • 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
  1. Preheat oven to 350 degrees. Lightly spray the wells of a mini cheesecake pan with baking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
-If you don't have a mini cheesecake pan, you can double this recipe and use a standard size muffin pan (with liners)... just adjust the baking time accordingly.
-I have the Chicago Metallic 12-Cup Mini Cheesecake Pan.

Recipe source: Life Made Simple
Recipe by Life Made Simple at