Description
These Mini Pumpkin S’mores Cheesecakes combine creamy pumpkin-spiced cheesecake, buttery graham cracker crust, melty chocolate, and toasted marshmallows for a cozy fall dessert everyone will love.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
3 tbsp granulated sugar
5 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
½ cup packed brown sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
For the Topping:
½ cup mini marshmallows
½ cup chocolate chips or chopped chocolate
Optional: extra graham cracker crumbs for garnish
Instructions
1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press about 1–2 tbsp of the mixture into the bottom of each muffin cup to form a crust. Set aside.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add granulated sugar and brown sugar; mix until creamy.
6. Blend in pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
7. Spoon the pumpkin cheesecake mixture evenly over the prepared graham cracker crusts, filling each about ¾ full.
8. Sprinkle chocolate chips over each cheesecake and top with mini marshmallows.
9. Bake in the preheated oven for 20–25 minutes, or until the cheesecake is set but slightly jiggly in the center.
10. Optional: Turn on the broiler for 1–2 minutes to toast the marshmallows lightly (watch carefully to prevent burning).
11. Let the mini cheesecakes cool to room temperature.
12. Refrigerate for at least 2 hours before serving for best texture and flavor.
13. Sprinkle extra graham cracker crumbs on top if desired.
14. Serve chilled and enjoy these Mini Pumpkin S’mores Cheesecakes with family and friends!
Notes
You can substitute gingersnap cookies for graham crackers for a spicier crust.
Use dark chocolate for a richer flavor.
To make these ahead, refrigerate overnight and top with marshmallows before serving.
These mini cheesecakes freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22
- Sodium: 160
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 65
Keywords: mini pumpkin cheesecakes, s’mores dessert, fall dessert, pumpkin cheesecake recipe