No-Bake Mini S'mores Cheesecakes
Prep
15-30 mins
Total
2 HRS 20 MIN
Servings
10 Servings
Ingredients
5
graham wafers, divided
3
tbsp
butter, melted
6
tbsp
sugar, divided
4
oz
3
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
BAKER'S
Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao
COOL WHIP
Original Whipped Topping
PHILADELPHIA
Original Brick Cream Cheese
Kraft Jet Puffed
Miniature Marshmallows
Instructions
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.
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.
Step 3
Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
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.
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.
