Description
Mini Pumpkin S’mores Cheesecakes are a delightful fusion of creamy pumpkin cheesecake and classic s’mores flavors, perfect for autumn gatherings. With a buttery graham cracker crust, luscious pumpkin filling, and toasted marshmallows on top, these mini desserts evoke the cozy charm of fall evenings. Easy to make and visually appealing, they’re sure to impress family and friends at any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup pumpkin puree (canned)
- 2/3 cup granulated sugar
- 8 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp pumpkin spice blend
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter. Press into mini muffin tins lined with cupcake liners.
- Bake for 5-7 minutes until golden brown. Remove from oven and let cool.
- In another bowl, beat softened cream cheese until smooth. Mix in sugar, pumpkin puree, egg, vanilla extract, and pumpkin spice blend until fully combined.
- Spoon the cheesecake filling into each cooled crust generously but leave some space at the top.
- Bake for an additional 15-20 minutes or until set but slightly wobbly in the center. Allow to cool slightly before topping.
- Sprinkle mini marshmallows on top of each cheesecake. Use a kitchen torch or broiler to toast them lightly until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg