All the delicious flavors of S’mores wrapped up in a creamy, individually portioned mini cheesecake!
Who doesn’t love a good S’more?
There’s something so nostalgic about the combination of crunchy graham crackers, melted chocolate, and gooey marshmallows. It brings back memories of campfires, summer evenings, and enjoying a sweet treat with family and friends.
But what if we could take those familiar flavors and turn them into something a little different?
That’s exactly what I decided to do with my latest recipe: S’mores Mini Cheesecakes!
If you’ve been following my YouTube channel, High Protein Living with Lisa, you already know how much I enjoy making mini cheesecakes. I’ve made several varieties, including Blueberry, Salted Caramel Pumpkin, and Cinnamon Roll Mini Cheesecakes.
This time, I wanted to bring those wonderful S’mores flavors into the mix.
And, of course, I wanted to give the recipe my signature Make It Healthier twist!
Why I Love Mini Cheesecakes
One of my favorite things about making mini cheesecakes is the built-in portion control.
Instead of cutting a slice from a large cheesecake, each individual dessert is already portioned and ready to enjoy.
They’re also wonderful for entertaining, sharing with family, or keeping a few in the refrigerator when you’re craving something sweet.
And because we’re making 12 individual cheesecakes, they’re easy to serve without any slicing!
Making S’mores a Little Healthier
Traditional S’mores are made with graham crackers, chocolate bars, and marshmallows.
For this recipe, I decided to make a few ingredient swaps while keeping those familiar flavors.
Simple Mills Honey Cinnamon Sweet Thins: These give the crust a delicious honey-cinnamon flavor and a satisfying crunch.
Jordan’s Toasted Marshmallow Skinny Syrup: Instead of relying on regular marshmallows to flavor the cheesecake filling, I used this syrup to bring in that toasted marshmallow taste.
Splenda: I used white granular Splenda in place of regular granulated sugar to sweeten the filling.
Sugar-Free Chocolate Syrup: This gives the finished cheesecakes that classic chocolate flavor.
Jordan’s Skinny Mixes Marshmallow Sauce: A drizzle on top adds another layer of marshmallow goodness.
While this isn’t a completely sugar-free or low-carb recipe, these changes help create a lower-added-sugar approach to a classic dessert.
That’s what my Make It Healthier philosophy is all about — finding ways to enjoy the foods we love while making choices that work better for our individual lifestyles.
Lisa’s S’mores Mini Cheesecakes
Yield: 12 mini cheesecakes
Equipment: 12-cavity standard muffin pan
Crust baking temperature: 350°F
Cheesecake baking temperature: 300°F
Refrigeration: 1–2 hours, or until chilled and set
Ingredients
For the crust:
- 6 oz. Simple Mills Honey Cinnamon Sweet Thins
- 1 oz. butter, melted
For the cheesecake filling:
- 12 oz. cream cheese, softened
- 1½ oz. Jordan’s Toasted Marshmallow Skinny Syrup
- ¼ cup white granular Splenda
- 0.75 oz. cornstarch
- ½ tsp. vanilla extract
- 2.63 fl. oz. heavy whipping cream
- 2 large eggs, beaten
For the toppings:
- Sugar-free chocolate syrup, as desired
- Jordan’s Skinny Mixes Marshmallow Sauce, as desired
- Crushed Simple Mills Honey Cinnamon Sweet Thins, for garnish
Instructions
Step 1: Prepare the crust
Preheat your oven to 350°F.
Place the Simple Mills Honey Cinnamon Sweet Thins into a food processor or blender and process until they resemble fine crumbs.
Transfer the crumbs to a bowl and combine with the melted butter.
Evenly distribute the mixture among the 12 cavities of your muffin pan, pressing down to create a firm crust.
Bake at 350°F for 14 minutes.
Remove from the oven and allow the crusts to cool.
Step 2: Prepare the cheesecake filling
Reduce the oven temperature to 300°F.
In a mixing bowl, combine the softened cream cheese, Toasted Marshmallow Skinny Syrup, Splenda, cornstarch, vanilla extract, and heavy cream.
Mix until smooth and creamy.
Gently incorporate the beaten eggs, mixing just until combined.
Step 3: Fill the muffin pan
Using an ice cream scoop, evenly distribute the cheesecake filling among the 12 prepared crusts.
Smooth the tops if necessary.
Step 4: Bake
Bake at 300°F for approximately 20 minutes.
Remove from the oven and allow the cheesecakes to cool.
Step 5: Refrigerate
Once cooled, transfer the cheesecakes to the refrigerator for 1–2 hours, or until chilled and set.
For a firmer texture, they can be refrigerated longer.
Step 6: Add the S’mores toppings
Just before serving, drizzle each cheesecake with sugar-free chocolate syrup and Jordan’s Skinny Mixes Marshmallow Sauce.
Finish with a sprinkle of crushed Simple Mills Honey Cinnamon Sweet Thins.
And there you have it — delicious S’mores Mini Cheesecakes!
My Tips for Making Mini Cheesecakes
Use softened cream cheese. This helps create a smooth, creamy filling without lumps.
Don’t overmix the eggs. Once the eggs are added, mix gently to avoid incorporating too much air.
Allow the cheesecakes to cool before refrigerating. This helps them set properly and minimizes condensation.
Chill before serving. Cheesecakes develop a firmer, creamier texture as they chill.
Add the toppings just before serving. This keeps the cracker crumbs crunchy and gives the cheesecakes a freshly finished appearance.
Are These Bariatric-Friendly?
Mini cheesecakes can be a convenient dessert option for people who prefer smaller portions.
The individual serving size makes it easier to enjoy a sweet treat without cutting into a large cheesecake.
However, portion tolerance and nutritional needs vary, especially for those who have undergone bariatric surgery.
This recipe contains carbohydrates from the crackers and cornstarch, along with fat from the cream cheese, butter, and heavy cream. Although the cheesecake filling contains some protein, this is still a dessert rather than a primary protein source.
As always, choose portions and ingredients that work for your individual nutritional needs.
Storage Tips
Store the mini cheesecakes in an airtight container in the refrigerator and enjoy within 3–4 days.
For the best appearance and texture, add the chocolate syrup, marshmallow sauce, and cracker crumbs shortly before serving.
Final Thoughts
One of the things I love most about cooking and baking is taking familiar recipes and finding creative ways to make them a little healthier.
These S’mores Mini Cheesecakes are a wonderful example of that approach.
We still get the delicious combination of chocolate, marshmallow, and a crunchy cookie crust, but with a few thoughtful ingredient swaps and convenient individual portions.
And that’s what High Protein Living with Lisa is all about!
It’s not about giving up everything we love. It’s about learning how to enjoy our favorite foods in ways that better support our goals.
Make It Healthier — One Recipe at a Time! ❤️
Watch the Recipe on YouTube
Want to see exactly how I made these S’mores Mini Cheesecakes?
Watch the full video on my YouTube channel, High Protein Living with Lisa!
If you enjoyed this recipe, please subscribe to my channel, leave a comment, and share the recipe with someone who loves S’mores!
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