All Recipes

No-Bake Mini S'mores Cheesecakes

Prep

15-30 mins

Total

2 HRS 20 MIN

Servings

10 Servings

Ingredients

5 

graham wafers, divided

3 tbsp

butter, melted

6 tbsp

sugar, divided

4 oz

(1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped

3 

cups thawed Cool Whip Whipped Topping, divided

1 tsp

(about 1/3 of 7-g. env.) unflavoured gelatine

2 tbsp

water

1 pkg

(250 g) Philadelphia Brick Cream Cheese, softened

1 tbsp

vanilla

3/4 cup

Jet-Puffed Miniature Marshmallows

Instructions

Step 1

Crush 4 graham crackers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.

Step 2

Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.

Step 3

Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.

Step 4

Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining COOL WHIP. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.

Step 5

Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.

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