A modern take on the classic S’mores treat. Chocolate cheesecake with Oreo crust and dreamy burnt marshmallow.
It’s National S’mores Day! (Just in case you haven’t heard yet.)
My second favourite day right after my birthday… Okay, I’m just kidding. I just heard about S’mores day on Monday and decided to celebrate with a little treat.
About a month ago I bought a mini dessert pan from Lakeland and was waiting for an occasion to use it. I just happened to stock up in cream cheese to make a cheesecake and immediately had the idea for these chocolate s’mores cheesecake bites.
I already mentioned in my previous post about my S’mores macarons that I haven’t found graham crackers here in the UK. The closest are digestive biscuits…which are a bit boring.
Truth hurts. But luckily delicious Oreo cookies are here to save the day.
You could say these cheesecakes aren’t a proper S’mores because they are made with Oreos and not graham crackers… But who cares? I don’t.
They are ridiculously delicious no matter what. :) creamy, chocolatey and finger licking good… (And gone way too fast!)
For an extra intense chocolate flavour use good quality chocolate with 70% cocoa solids (I used Callebauts chocolate). Don’t worry about it being bitter, the sugar and cream cheese will reduce that bitterness.
If you want to make one big cheesecake you will need to double the quantities in this recipe.
This recipe is suitable for a loose bottom pan similar to this one from Lakeland: Mini Dessert Tin. If you are using a bigger pan you will need more Oreo cookies for the crust and also more filling.
Note: A loose bottom tin will work best to remove the cheesecakes. If you do not have a loose bottom tin, line the bottoms with parchment.
Recipe Chocolate S’mores Cheesecake Bites
Yields approx. 14 mini cheesecakes
adapted from Janes Patisserie
250 grams Philadelphia cream cheese
50 grams icing sugar
150 ml double/heavy cream
125 grams dark chocolate (70% cocoa solids)
1 large egg white
70 grams granulated sugar
Melt the butter in the microwave.
Process the Oreo cookies in a food processor until they resemble fine crumbs.
Add the butter and process until well combined.
Press firmly into the cavities of the tin and refrigerate until the filling is ready.
Gently melt the chocolate over a water bath or in the microwave. Leave to cool to room temperature.
In a large bowl combine cream cheese and icing sugar.
Whisk until combined.
Pour in the double cream and slowly mix together. It will thicken as it mixes.
Pour in the cooled chocolate and mix again. Scrape down the sides of the bowl if necessary and mix again.
Transfer the batter to a large piping bag. (It’s easier and less messy than spoons.)
Remove the tin from the fridge.
Pipe the cheesecake filling in the cavities of the tin.
Smoothen the top with an offset spatula.
Refrigerate for a few hours or over night.
Once the filling has set, gently push out the cheesecakes and put on a plate.
Prepare the marshmallow next.
Fill a saucepan with water and bring to a simmer.
Combine sugar and egg white in a heatproof bowl and set it on top of the saucepan with the simmering water.
Gently whisk to prevent the egg whites from cooking.
Heat the mixture until it reaches 70 centigrade.
Remove from the heat and whisk on high speed until thick and glossy. The bowl should be cool to the touch.
Spoon one teaspoon of marshmallow fluff on each cheesecake.
Use a cooks blow torch to slightly brown the marshmallow top.
Store in the fridge and consume within 2 days.