Gather around the campfire and delight in our S’mores Mini Cheesecakes. Made with Girl Scout S’mores® Cookies, this recipe takes your favorite summer snack and turns it into an especially sweet treat. You’ll find it hard to go back to traditional s’mores once you take one bite of our pillowy and perfectly baked cheesecake. And there will be no fighting over the size of slices — everyone will have their own individual cheesecake to enjoy.
GS S’mores® to be Discontinued After 2025
You read that right, sadly these cookie sandwiches featuring a marshmallow cream and chocolate will be leaving after the 2025 cookie season. The Girl Scouts are putting this cookie into the retirement vault to make room for new additions in the next season. Toast-Yay® will also be retiring for the same reason. After you can no longer get GS S’mores® Cookies, you can substitute with any other cookie of your choice. You could also substitute with additional graham crackers.
GS S’mores® Mini Cheesecakes
- Yield: 12 Mini Cheesecakes 1x
Description
Layers of cheesecake, chocolate ganache, cookie crust, and marshmallows.
Ingredients
For the crust:
- 1 sleeve of graham crackers, crushed
- ½ cup of butter, melted
- 1 pack of Girl Scout S’mores® Cookies, crushed
For the chocolate ganache:
- ½ cup heavy whipping cream
- 1 bar of Baker’s semi-sweet chocolate
For the filling:
- 2 8 oz blocks of cream cheese, thawed
- 6 oz of sour cream
- ½ cup granulated sugar
- 2 large eggs
For the topping:
- 1 bag of marshmallows
Instructions
For the crust:
- Combine melted butter and crushed graham crackers. Once mixed, press the crust into the bottom of a greased muffin tin. It should fill just the bottom of each tin.
- Top crust with a layer of crumbled Girl Scout S’mores® Cookies.
- For the chocolate ganache:
- Finely chop the chocolate bar into small, meltable pieces and then place in a heat-proof bowl.
- Heat heavy whipping cream until it starts to simmer. Remove from heat before a full boil occurs (a full boil means the cream is too hot).
- Pour cream over the chocolate and let sit for a minute before mixing together.
- Top each crust with a thin layer of chocolate ganache and then place in freezer for 5 minutes to let the chocolate set.
For the filling:
- Preheat the oven to 350 degrees.
- Combine cream cheese, sour cream, and granulated sugar in a bowl with a mixer until smooth.
- Add in the eggs and continue beating until well combined. The filling should be light and airy.
- Finish filling muffin tins with cheesecake batter then bake for 25 minutes.
- Top with a marshmallow on each mini cheesecake and place back in the oven for 5 minutes or until the marshmallows are toasted.
Serve alongside our other Girl Scout Cookie-inspired treats.
Recipe by Kylie Thomas
Styling by Anna Franklin
Photography by Star Laliberte
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