No-Bake Mini S’mores Cheesecakes
Over the last week and a half since leaving Boston, there’s been one thing that every place we’ve stayed at has had in common: an invitation to roast marshmallows. Fire pits, complimentary bags of marshmallows (sadly, not vegan), marshmallow roasting sticks…maybe it’s not vacation or road tripping or glamping if you don’t spend time outside by a smoky fire, roasting these extra sweet, gooey treats.
But you know what’s about a million times better than roasted marshmallows? S’mores! We’ve eaten them so often, I think we may as well declare them a road trip food group, right alongside rice and beans, peanut butter and jelly, and extra strong coffee (Aaron).
I wanted to change up our daily s’mores ritual, which is how these mini s’mores cheesecakes came to be. They’re easy enough to make on the road, simple enough to only require ingredients most any grocery store carries, and portable enough to survive seven hours in a cooler driving between stops. And you still get to take part in the warm and fuzzy tradition of roasting marshmallows over an open fire, even if that’s only over your stovetop in the comfort of your kitchen. Bonus: no mosquitos.
No-Bake Mini S’mores Cheesecakes
No-Bake Mini S’mores Cheesecakes
Serves: 12 mini cheesecakes
Prep Time: 2 hours 15 mins
Mini no-bake vegan s'mores cheesecakes that fuse everything you love about s'mores and cheesecake: crunchy graham cracker crust, creamy vanilla cheesecake, and dark chocolate ganache, all topped with a gooey roasted marshmallow. Simple and easy.
Cuisine: Vegan Servings: 12 mini cheesecakes
Prep Time: 2 hours 15 mins
Mini no-bake vegan s'mores cheesecakes that fuse everything you love about s'mores and cheesecake: crunchy graham cracker crust, creamy vanilla cheesecake, and dark chocolate ganache, all topped with a gooey roasted marshmallow. Simple and easy.
Instructions
- To make the crusts, add the graham crackers to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
- Line a muffin tin with 12 cupcake liners. Add 1 heaping tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins. Set aside while you prepare the cheesecake filling.
- Add all of the filling ingredients to your blender. Process for 1-3 minutes, or until the texture is very smooth. If the mixture is too thick to blend, add a splash more coconut milk at a time until it blends. Pour the filling evenly over the crusts (there should be about ¼ inch of the cupcake liners showing at the top). Freeze until firm (about 2 hours).
- To make the chocolate topping, heat the chopped chocolate and the coconut milk over low heat in a small saucepan stirring often until the chocolate melts. Spoon approximately 1 tablespoon over each of the mini cheesecakes. Freeze until the chocolate is solid (about 20 minutes). Just prior to serving, toast the marshmallows over an open flame (a gas stovetop works!) and place one atop each of the cheesecakes. Enjoy immediately for a messy, gooey marshmallow, melted chocolate s'mores experience! For best and creamiest texture, allow the cheesecakes to soften slightly (about 10 minutes) before serving.
Notes [1]
Adapted from my red velvet cheesecakes and peanut butter cup chocolate cheesecakes.
Copyright © 2020 Amanda Maguire for Pickles & Honey
These are SO lovely! What a perfect summer dessert!
Thank you, Alexi! I can’t even tell you how excited I am that summer is here!
these are beautiful, lady!
Why thank you. <3
these are not only cute but super simple for sweet tooth cravings. love your 2nd photo.
Thanks, Dixya!
I’ve loved following your trip so far and loooooove any and all things s’mores. These look super crazy delicious. Hope you’re having the best time and aren’t experiencing any more gross AirBnBs!
I hope there are not more gross AirBnBs too! I actually just canceled one in favor of a hotel for a night because it didn’t have enough positive reviews. Lesson learned: if it doesn’t have 30+ glowing, intelligently-written comments that specifically call out the cleanliness, then pass! 🙂
What? No chickpea brine?! Just kidding girl, these look awesome. I love myself a good s’more and some added in cheesecake definitely wouldn’t hurt it none, lol. 🙂
Funny you should mention chickpea brine… 😉 I would have tried using homemade fluff for the topping (then torched it for the s’mores effect!), but alas, not having my kitchen on the road made that impossible. Another time! haha
Oh god these look good! I’ve actually never tried smores before as we can’t get our hands on graham crackers here in Australia… wish is a shame because I SO want to try them.
That is a shame! Homemade graham crackers? Maybe I need to work on a recipe…
Man, I need to eat smores more often. The hub doesn’t like them (he’s crazy, he also doesn’t like peanut butter) so we never make them, which makes me sad. He does love cheesecake, though, so maybe if I disguised them as a cheesecake he would be into it… I guess I’ll have to try these and find out!
He doesn’t like s’mores OR peanut butter?! The horror. 😉 You could totally make these as chocolate-covered regular cheesecakes and skip the marshmallow on some for him. They are still really good that way!
Sounds yummy. Where’s the vanilla cheesecake filling part of this recipe?
Thanks, Glenn! The filling ingredients are there–looks like the bold formatting for that part was missing. All fixed!
Does the coconut milk have to be full fat in order to provide the proper consistency or is it just your preference? I ask because I only have reduced fat coconut milk in my house.
Light coconut milk works great!