Mini Nutella S'mores Cheesecakes Recipe

Toasted marshmallow-topped mini Nutella cheesecakes served on a plate.

4.67 from 6 votes

Mini Nutella S'mores Cheesecakes Recipe

Rich Nutella and marshmallow topping turn these Mini Nutella S’mores Cheesecakes into a no-campfire-needed version of your favorite treat—creamy, crunchy, and lightly toasted.

Prep Time10

Cook Time25

Chill Time1

Total Time1 35

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: cheesecakes

Calories: 206kcal

Author: Andrea

Ingredients

For the Crust

6 honey graham crackers finely ground
1 tbsp granulated sugar
2 tbsp butter melted

For the Cheesecake Filling

8 oz cream cheese original
1/3 cup Nutella
1/4 cup granulated sugar
3/4 tsp vanilla extract
1 large egg
1/3 cup mini chocolate chips

For the Marshmallow Creme

1 egg white room temperature
2 tablespoons water
1 tsp corn syrup
1/2 cup granulated sugar
1/4 tsp cream of tartar
pinch salt
3/4 tsp vanilla extract
1/2 cup mini marshmallows

Instructions

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 jiggles 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.

Preparing the Marshmallow Creme Topping

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. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 150 degrees Fahrenheit (65.5 degrees Celsius).
Remove the bowl and beat with the whisk attachment on high for 2 minutes. Stop, add the vanilla extract and mini 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.

Notes

STORE these Nutella Mini Cheesecakes in an airtight container in the refrigerator for up to 4–5 days. Line the bottom of the container with a paper towel to absorb any excess condensation that might form.

To FREEZE, assemble the cheesecakes without the marshmallow topping. Wrap each one tightly in plastic wrap and place in a freezer-safe bag or container for up to one month. Thaw overnight in the refrigerator, then add the marshmallow topping before serving.

Nutrition