S'mores Cheesecake Shooters
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.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/smores-cheesecake-shooters/