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Irresistible Caramel S’mores Cheesecake Bites That Will Melt Your Heart

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Learn how to make delicious Caramel S’mores Cheesecake Bites. Easy recipe with step-by-step instructions.

Ingredients

Scale

As someone who grew up helping my grandma bake with simple, fresh ingredients, I believe that good food starts with quality basics. Here’s what you’ll need to create these irresistible bites—feel free to get creative with substitutions if needed!

  • 1 1/2 cups graham cracker crumbs (can substitute digestive biscuits if preferred)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
  • 16 oz (2 packages) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1 cup mini marshmallows
  • 1/2 cup caramel sauce (homemade or store-bought)
  • Additional marshmallows and graham cracker crumbs for topping

Tip: When I make these, I love to use homemade caramel sauce if I have time—it adds a richer, more personalized flavor. But store-bought works just as well when you’re short on time. I also sometimes swap out the graham crackers for cinnamon graham crackers for extra warmth and spice.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it to prevent sticking. This is a great step I learned from my grandma—always prep your pans early to save time later.
  2. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and hold together when pressed. I find that using a small ice cream scoop makes portioning and pressing the crust into the muffin tins much easier.
  3. Press about a teaspoon of the crust mixture into the bottom of each muffin cup to form a firm base. Bake for 8 minutes, then remove from the oven and let cool slightly. That initial bake helps set the crust and gives it that perfect crunch I love.
  4. Meanwhile, prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. I usually use my hand mixer for this—it’s a good arm workout and makes the mixture silky.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling. My grandma always told me that folding preserves the fluffiness—something I’ve carried into my own baking.
  6. Once the crust has cooled slightly, spoon or pipe the cheesecake filling into each muffin cup, filling almost to the top. Be gentle—these bites are delicate and should be smooth on top.
  7. Top each cheesecake with mini marshmallows, pressing them lightly into the filling. For a toasted marshmallow effect, I like to use a kitchen torch to lightly brown the tops—just like roasting marshmallows over a campfire, which always takes me back to summer nights with my family.
  8. Bake the assembled bites at 350°F for about 12-15 minutes, or until the marshmallows are golden and puffed. Keep a close eye so they don’t burn—this step is where patience and a good eye come in!
  9. Remove from the oven and immediately drizzle caramel sauce over the marshmallows. Let the bites cool completely in the tin before transferring to a serving platter. I find that chilling them for at least an hour helps the flavors meld and makes them easier to handle.
  10. Right before serving, add a little more graham cracker crumb or marshmallow if you like, and enjoy the luscious combination of creamy, crunchy, smoky, and sweet. These bites are best enjoyed slightly chilled or at room temperature.

Find it online: https://artofeasycooking.com/caramel-smores-cheesecake-bites/