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
Make the ganache:
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.
Make the marshmallow cheesecake mix:
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.
Make the graham cracker layer:
In a medium bowl, mix together all ingredients until well combined. Set aside.
To assemble:
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/