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Mini Nutella S'mores Cheesecakes
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4.67 from 6 votes

Mini Nutella S'mores Cheesecakes Recipe

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!
Prep Time10 mins
Cook Time25 mins
Chill Time1 hr
Total Time1 hr 35 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 cheesecakes
Calories: 251kcal


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 egg
  • 1/3 cup mini chocolate chips

For the Marshmallow Creme

  • 1 egg white room temperature
  • 2 tbsp 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


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.

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 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.


Serving: 12serving | Calories: 251kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 142mg | Potassium: 94mg | Fiber: 1g | Sugar: 25g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg