All Recipes

No-Bake Mini S'mores Cheesecakes

Prep

15-30 mins

Total

2 HRS 20 MIN

Servings

10 Servings

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 ...

Ingredients

  • 5

    graham wafers, divided

  • 3

    tbsp

    butter, melted

  • 6

    tbsp

    sugar, divided

  • 4

    oz

    (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped

  • 3

    cups thawed Cool Whip Whipped Topping, divided

  • 1

    tsp

    (about 1/3 of 7-g. env.) unflavoured gelatine

  • 2

    tbsp

    water

  • 1

    pkg

    (250 g) Philadelphia Brick Cream Cheese, softened

  • 1

    tbsp

    vanilla

  • 3/4

    cup

    Jet-Puffed Miniature Marshmallows

Instructions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.

  4. Step 4

    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.

  5. Step 5

    Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.

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