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!

Course Dessert
Prep Time 2 hours 20 minutes


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


  1. 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.

  2. 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.

  3. 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!

  4. 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.

Recipe Notes

*You can make these a day in advance; they will keep in the fridge nicely!