S’mores Cheesecake Shooters

A few weekends ago I threw a bridal shower for my then soon-to-be, now new sister-in-law. She had recently moved to Utah to be close to my brother, and I hadn’t yet had much of a chance to get to know her, so I wanted to make sure she felt welcomed into the family. When I asked her if she had a favorite dessert I could make for the party, she told me anything with chocolate. Since there was sort of a rustic vintage theme, I figured S’mores would be a good fit.

You can’t go wrong with S’mores shooters. But these turned out even more delicious then I imagined them to be. Everyone loved them, and Trevor and Thompson fought over the leftovers once they came home from their boy’s date after the shower ended. Not only that, they were so easy to put together, and are pretty perfect for entertaining.

P.S. This is how I like to roast marshmallows in my oven, if you don’t have a gas burner (or campfire) around.

S'mores Cheesecake Shooters

 

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Serves: About 10-12 shooters

Ingredients

• For the marshmallow cheesecake:
• 8 ounces cream cheese, softened
• 1 7-oz container marshmallow fluff or cream
• 3 tablespoons sweetened condensed milk
• ½ cup whipping cream
• For the ganache:
• 1 ½ cups heavy cream
• 1 ½ cups chocolate chips (I used a mix of ½ semi-sweet and ½ milk)
• For the graham cracker layer:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• 2 tablespoons granulated sugar
• For serving:
• 12 marshmallows, toasted and cooled

Instructions

1. Make the ganache:
2. Heat heavy cream in a heavy sauce pan of low-medium heat until hot but not yet boiling. Pour over chocolate chips in a medium bowl. Let sit 5 minutes, then stir until smooth and silky. Let cool and refrigerate until ready to use.
3. Make the marshmallow cheesecake mix:
4. In a medium sized bowl, beat together cream cheese, marshmallow fluff, and sweetened condensed milk until smooth. In a small bowl, beat cream until stiff peaks form, then gently fold into the cream cheese mixture. Transfer mixture to a ziplock bag. Refrigerate until ready to use.
5. Make the graham cracker layer:
6. In a medium bowl, mix together all ingredients until well combined. Set aside.
7. To assemble:
8. Cut a small corner off of the ziplock bag containing the cheesecake mix. This will allow you to easily pipe the mixture in (you can just spoon it in, but I found this faster and cleaner). Start by layering a small spoonful of the graham cracker mix into each small shooter cup. Add a marshmallow cheesecake layer, then a chocolate layer. Repeat so you have another graham cracker, cheesecake, and chocolate layer. Top with a roasted marshmallow and serve. These can be assembled about 1 day ahead of time and refrigerated until ready to use.

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