No Bake Mini Smores Cheesecakes Recipes

NO-BAKE MINI S'MORES CHEESECAKES

No-Bake Mini S'mores Cheesecakes image

Get the flavor of that classic campfire cuisine―without having to make an actual fire―with our No-Bake Mini S'mores Cheesecakes. With only 20 minutes of prep time, No-Bake Mini S'mores Cheesecakes are a simple, tasty option when you just can't get outdoors.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

5 graham crackers, divided
3 Tbsp. butter, melted
6 Tbsp. sugar, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed, divided
1 tsp. (about 1/3 of 1/4-oz. env.) KNOX Unflavored Gelatine
2 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
3/4 cup JET-PUFFED Miniature Marshmallows

Steps:

Crush 4 graham crackers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.
Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.
Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining COOL WHIP. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.
Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

NO-BAKE S'MORES CHEESECAKE

No-Bake S'mores Cheesecake image

This no-bake cheesecake tastes like a giant chocolate-covered marshmallow -- and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert.

Provided by Food Network Kitchen

Categories dessert

Time 7h35m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the pan
2 heaping tablespoons sugar
7 ounces graham crackers (about 14 sheets)
1 stick (8 tablespoons) unsalted butter, melted
One 1/4-ounce package unflavored powdered gelatin (about 2 1/4 teaspoons)
2 pounds cream cheese, at room temperature
Two 16-ounce containers marshmallow creme
Kosher salt
Three 1.55-ounce milk chocolate bars, such as Hershey's
3 cups (about 4 1/2 ounces) miniature marshmallows

Steps:

Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.

NO BAKE S'MORES MINI CHEESECAKES

No Bake S'Mores Mini Cheesecakes image

Get out your s'mores fixings and prepare to knock their socks off with some seriously scrumptious no-bake mini cheesecakes.

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 7

Ingredients

1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 sleeve of graham crackers, crushed
1/4 cup butter, melted
1-2 cups JET-PUFFED Miniature Marshmallows (approximately)
2 chocolate bars, chopped into small pieces

Steps:

CREAM together the cream cheese and sugar until well blended in a large bowl. Stir in COOL WHIP until smooth.
CRUSH graham crackers in a re-sealable bag with a rolling pin. Melt butter in microwave and add to graham cracker crumbs, stir well. Mixture should hold together, add more butter if needed. Spoon graham cracker mixture into liners and press down with the back of the spoon. Add about 1-2 tablespoons per liner depending on the size of liner.
SPOON in cheesecake filling, smooth with back of spoon. Place in fridge to set about 3 hours.
Before serving, add marshmallows to the top and heat under broiler for 10 seconds or use kitchen torch to toast. Sprinkle with any remaining graham cracker crust mixture and chopped chocolate. Serve with a spoon.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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