Who else loves eating mini things just because they’re mini and cute? This is one of those things. But it’s also insanely delicious! And who doesn’t love s’mores? While making this recipe, I found myself taking spoonfuls of graham cracker crumbs, dipping it in the cheesecake filling, and putting a charred marshmallow and a sprinkling of chocolate on the spoon. And I did that probably 40+ times. It was just SO good I couldn’t stop!
Aside from these cute little cups being so good, I’m the world’s biggest “picker.” I’m always picking the streusel top off of the muffin, and then I proceed to eat the entire muffin, and maybe another. Not all at once, probably over the span of 30 minutes to an hour. And after dinner, you can almost always find me picking the remaining bits of leftovers out of the pan, and then probably going into the pantry to snack on some chips. It’s true! Ever since I was little, I’ve always been “the picker.” It drives my family NUTS. But I don’t care!
It’s probably a big reason why I love mini things and these mini cheesecakes so much!
Because I can eat a lot of them without feeling too bad. Right?
The cheesecake filling is SUPER easy to make. All you have to do is bake a sweet potato, let it cool, scoop out the insides, and mix it with delicious things like cream cheese, mascarpone, sweetened condensed milk, maple syrup, vanilla, cinnamon, and nutmeg! It was so hard not to eat the entire batch with a spoon. SO GOOD.
What makes these even better is the fact that they’re no-bake! No-bake cheesecakes are totally something I can get behind. I’m not the greatest at making actual cheesecakes. Well, I’ve only tried a couple of times, but they never turn out quite right. I think it’s time I try again.
The graham cracker crust in these is literally just crushed up graham crackers and melted butter. HELLO delicious. I could eat a straight bowl of just graham cracker crumbs and butter.
The toppings probably make these the most fun. Mini charred marshmallows and chopped dark chocolate! Don’t worry, you don’t need an open fire. You just place the mini marshmallows on a baking sheet, and put them under the broiler for about 30 seconds..maybe less! And there you have it.
And you can make these ahead of time if you’re entertaining (or bringing dessert!) to Thanksgiving!
Mini No-Bake S'mores Sweet Potato Cheesecakes
These mini cheesecakes are simple to make and no-bake! They combine the flavors of fall with s'mores, and they're made complete with toasty marshmallows!
For the filling
- 8 ounces cream cheese, softened to room temperature
- 4 ounces mascarpone, softened to room temperature
- 1 cup mashed sweet potato (from about 1 medium sweet potato)
- 1/2 cup sweetened condensed milk
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
For the crust
- 4 tablespoons unsalted butter, melted
- 9 graham crackers (9 whole "sheets")
For the toppings
- 2-3 ounces chopped dark chocolate
- 1 cup mini marshmallows
Make the filling. Add the cream cheese, mascarpone, mashed sweet potato, sweetened condensed milk, maple syrup, vanilla, cinnamon, nutmeg, and salt the the bowl of your stand mixer. Beat on medium speed for a couple minutes or until combined and smooth. Cover and chill in the fridge while you prepare the crust and toppings.
Place the graham crackers in a food processor and process until they are a very fine crumb. Add the melted butter and stir until moistened.
Preheat your oven's broiler to high. Position the top rack in the upper third of the oven. Line a baking sheet with foil and add the marshmallows. Place under the broiler for about 30 seconds, or until golden, watching super carefully because they can burn in an instant!
To assemble the cheesecakes, place a few spoonfuls of crust in the bottom of small jars or cups, pressing down with your fingers or a spoon. Pipe or spoon the cheesecake filling into the jars, then top with a sprinkle of dark chocolate, then the marshmallows and another sprinkle of dark chocolate. Finish with a pinch or two of cinnamon and nutmeg. Refrigerate for 2 hours before serving.
*You can make these a day in advance; they will keep in the fridge nicely!