S'mores Cheesecake Cupcakes

Experience the ultimate dessert fusion with our S'mores Cheesecake Cupcakes! These vegetarian treats combine the nostalgic flavors of classic s'mores with a creamy cheesecake twist. Each cupcake features a crunchy graham cracker crust, velvety cheesecake filling, and a gooey marshmallow surprise, all topped with a rich marshmallow frosting.

Perfect for American cuisine lovers, these cupcakes are a crowd-pleaser at any gathering. Please note, they contain dairy, eggs, and gluten, making them unsuitable for those with specific allergies.

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Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 95 minutes

Overview

These S'mores Cheesecake Cupcakes combine the classic flavors of s'mores with creamy cheesecake, creating a delightful dessert perfect for any occasion. Each bite offers a taste of graham cracker crust, rich cheesecake, and gooey marshmallow, topped with a hint of chocolate.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• Filling:
• 0.5 Cup semisweet chocolate chips
• 1 Cup mini marshmallows
• Crust:
• 14.4 Ounces (oz) package graham cracker crumbs, packaged
• 1 Cup butter, melted
• Cheesecake:
• 16 Ounces (oz) cream cheese, softened
• 0.25 Cup white sugar
• 0.5 Cup milk
• 2 Whole eggs
• 0.25 Cup sour cream
• 0.25 Cup all-purpose flour
• 0.5 Teaspoon (tsp) vanilla extract
• Frosting:
• 7 Ounces (oz) jar marshmallow cream
• 1 Teaspoon (tsp) ground cinnamon
• 1 Teaspoon (tsp) cocoa powder

Steps

1. Stuff a chocolate chip inside each marshmallow using a hot metal spoon to make the marshmallow stick to the chocolate, forming a small ball. Place on a plate lined with waxed paper and transfer to the freezer.
2. Preheat the oven to 350°F (175°C). Grease 2 muffin tins.
3. Mix graham cracker crumbs with melted butter in a bowl.
4. Pack the graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
5. Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until the batter is smooth.
6. Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
7. Bake in the preheated oven until set, about 15 to 20 minutes. Let cool completely, about 30 minutes.
8. Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.

Cook's Note: For an optional garnish, run a culinary torch over the marshmallow frosting until lightly toasted and top with a small graham cracker square.