S’mores Cheesecake Bites
Cheesecake is one of those awesome food groups (yes, it has it’s own group, if you didn’t know) that can be endlessly tweaked and played with. If you can come up with a flavor combination that sounds delicious…well, chances are good that you can make it into a fabulous cheesecake. And lately I find that everyone is going crazy over bite-sized, and thus bite-named desserts. Are desserts the new appetizer? Ponder that while you make these. And if you eat these before you even begin to make your dinner…well, there you have your answer.
Makes about 35 bites
8 full graham crackers
1/3 cup melted butter
1/2 cup sugar
1/4 cup sugar
2 8-oz packages cream cheese
1 Tbsp vanilla
1 jar marshmallow cream, plus about 1/2 another jar
1 cup milk chocolate chips, discs, chunks, chopped up bars…whatever!
Preheat the oven to 350F.
Crush the graham crackers in a gallon zipper-locked bag. Add the melted butter and sugar and squish together until combined.
Spray a mini muffin tin well with non-stick spray. Alternatively, line with paper liners.
Spoon a scant tablespoon of the cracker crust into each tin. Press down until the crust is packed well. Bake for about 7 minutes or until the crust turns one shade darker. Reduce oven temperature to 325F.
Combine the cream cheese, eggs, vanilla, sugar and the one full jar of marshmallow cream in the bowl of a food processor. Pulse until smooth.
Place a bit of chocolate in the bottom of each muffin tin on top of the par-baked graham cracker crust.
Spoon about 1 tablespoon cheesecake filling in each tin. Return to oven and bake about 15 minutes or just until the edges begin to turn slightly golden and the center is barely set.
Spread a teaspoon or two of marshmallow cream on top if each bite, return to the oven and broil until the marshmallow toasts a bit. You won’t see this in the picture because I just realized that this is what this dessert needs to be s’more fabulous.
Let the bites cool to room temp, then refrigerate until well chilled, about an hour. They would freeze well, too!