Sweet marshmallow cheesecake layered over milk chocolate ganache and a graham cracker crust. Topped with graham cracker crumbs and a toasted marshmallow, no campfire required!
I jinxed everything.
Evidently, by mentioning the fact that I was excited for less traffic on my way to work this summer, I jinxed it. Instead of less traffic, I got way, way more.
Monday was supposed to be the first easy-breezy traffic day, but instead…. there was a water main break on one of the main roads parallel to the route that I take. Detouring traffic has been pouring non-stop into the highway and clogging up the ramps, and it’s taken me well over a (quite miserable) hour to get to work every day so far. Not at all what I was hoping for.
When I’m stuck in traffic, I try to think of only positive things — like all of the episodes of Walking Dead I have to binge on this weekend, the 3 new books lined up for me on my Kindle, and, most recently, these sweet s’mores dessert shooters that I have waiting for me in the fridge.
In case you haven’t gathered by the half dozen or so dessert shooters currently taking up real estate on my site, I’m a big fan of these miniature treats, sold in shot glasses. With campfire season upon us, I wanted to pay homage to one of my favorite, messiest outdoor treats. And of course, I added cheesecake.
For the graham crackers, there’s a slightly sweetened graham cracker crust at the bottom of each shooter.
For the chocolate, a milk chocolate ganache that takes only minutes to melt together on your stovetop.
Then — for the marshmallow — A sweet marshmallow cheesecake, made with marshmallow fluff and whipped cream and topped with a toasted marshmallow (or, if you don’t have a campfire or culinary torch handy, just a regular marshmallow).
These little guys are sweet. Almost to the point where I worried that they were too sweet, but my troupe of taste-testers assured me that they were perfect and that they should not under any circumstances be changed.
So, I left the recipe as it was, but I strongly encourage you to do a lot of taste testing as you’re making the cheesecake (great excuse to swipe a few extra spoonfuls, right?).
The recipe calls for 12 oz of Cool Whip (1 and a half 8 oz container), but once you’ve added the cool whip and stirred it well, make sure to do some sampling (if you can manage such a thing 😉 ). If it seems too sweet, go ahead and add up to the remaining half of the Cool Whip. This will make the cheesecake lighter and less rich (and will probably get you a few extra servings out of the deal).
Enjoy (and does anyone know how long it takes to fix a water main break? Please tell me less than a week.)!
S'mores Cheesecake Dessert Shooters
- 1/2 cup graham cracker crumbs
- 1 Tbsp sugar
- 2 Tbsp butter melted
- 1 1/2 cups milk chocolate chips
- 3/4 cups heavy cream
- 12 oz cream cheese
- 14 oz marshmallow fluff
- 1/3 cup powdered sugar
- 12-16 oz cool whip*
- 24 Marshmallows for topping**
Set out 24 plastic 2 oz shot glasses
Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
Measure out approximately 1½ tsp of the graham cracker crumb mixture into the bottom of each shot glass and lightly tamp down. Set prepared shotglasses aside and make your cheesecake filling.
Milk Chocolate Ganache
In a small saucepan over medium-low heat, stir together milk chocolate chips and heavy cream until melted. Remove from heat and allow to cool at least 15 minutes and until chocolate is not hot to the touch (you don't want to melt your shot glasses).
Layer 1-2 Tbsp of chocolate over the graham cracker crumbs.
Place dessert shooters in the fridge so that the ganache can harden as you prepare your cheesecake layer.
In KitchenAid or with electric mixer, beat together cream cheese and marshmallow fluff until completely combined.
Stir in powdered sugar.
Add cool whip and beat on medium-low speed until smooth. Be sure to scrape down the sides of the bowl.
Scrape the cheesecake mixture into a large ziploc bag. Snip off one corner and pipe the cheesecake filling on top of the milk chocolate ganache.
Top with marshmallow (toasted or not) just before serving.
Keep leftovers refrigerated in an airtight container.
*12 oz is 1 and a half small containers of cool whip. With most recipes, measurements are critical, but for this one you have a lot of leeway with the amount of whipped cream that you use. Use one full 8 oz container and roughly 1/2 of the second. Also, this marshmallow filling is very sweet, so do a lot of taste testing and if it is too sweet, add up to the remaining 4 oz of cool whip.
**If you are going to add marshmallows on top or toast them, do it immediately before serving, as they get a bit stale and hard in the refrigerator.
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