Mini Nutella S’mores Cheesecakes

Mini Nutella s’mores cheesecakes have a thick graham cracker base, creamy Nutella center, and are topped with homemade marshmallow crème!

These delectable mini Nutella s’mores are to die for! They are quite the tasty bite. If you need “s’more” try S’mores Chocolate Chip Cookies, S’mores Layer Cake, and No Bake S’mores Pie.

One Delicious bite

I finally 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 crème on top. Either way they’ve got a lot going for them!

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 also broke out my kitchen torch and went to work until the marshmallow 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!

How to make s’mores cheesecakes

The Filling

BATTER. 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.

BAKE. 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.

CHILL. Place in the refrigerator to chill for 30 minutes to 1 hour.

Marshmallow Crème Topping

The topping incredibly easy and foolproof! Homemade marshmallow crème is the best and can be made in minutes!

WHISK. 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.

BEAT. 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.

TORCH. 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.

Tips + Storing Info

If your filling isn’t set after baking then there is a chance that you didn’t bake them long enough or that your mixture was too thin.

Make these in mini mason jars for easy transport.

If you don’t have a kitchen torch you can broil the cheesecake for about a minute, until just golden.

To get a silky texture you will want to make sure you use room temperature ingredients and mix them together gently. Do not overbake them! The Nutella and cream cheese combo should yield a pretty silky and delicious filling.

STORE in an airtight container in the fridge. Line the bottom of the container to pull any excess condensation that might be forming. 

To FREEZE, assemble your cheesecakes, without the marshmallow topping, and freeze them in an airtight bag up to a month before serving them. Let them thaw in the fridge overnight and then top with a marshmallow cream.

More tasty cheesecake recipes:

• New york cheesecake
• Banana pudding cheesecake
• Key lime cheesecake
• Perfect chocolate cheesecake
• White chocolate raspberry cheesecake