Like s'mores? Like cheesecake? You'll like these Two-Bite S'Mores Cheesecakes. Bonus: They're baked into muffin cups, so they're as cute as they are yummy!
What You Need
Original recipe yields 24 servings
24 mini chocolate chip cookie s
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
24 JET-PUFFED STACKERMALLOWS Marshmallow s
1 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Heat oven to 350ºF.
Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
Bake 13 to 15 min. or until centers are almost set.
Cool 1 hour before removing from pan. Refrigerate 2 hours.
Heat broiler when ready to serve cheesecakes. Place cheesecakes on rimmed baking sheet; top with marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are puffed and golden brown. Drizzle with chocolate.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
This recipe can be easily doubled or tripled.
Cheesecakes can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.