Introduction

These Mini No-Bake S’mores Sweet Potato Cheesecakes are a delicious twist on traditional s’mores, combining creamy cheesecake with sweet potato and toasted marshmallows. Perfect for an easy yet impressive dessert, they come together quickly without turning on the oven for baking.

Mini No-Bake S’mores Sweet Potato Cheesecakes Recipe - Recipe Image

Ingredients

8 ounces cream cheese, softened to room temperature
4 ounces mascarpone, softened to room temperature
1 cup mashed sweet potato (from about 1 medium sweet potato)
1/2 cup sweetened condensed milk
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
4 tablespoons unsalted butter, melted
9 graham crackers (9 whole “sheets”)
2-3 ounces chopped dark chocolate
1 cup mini marshmallows

Instructions

Step 1: In a stand mixer bowl, combine the cream cheese, mascarpone, mashed sweet potato, sweetened condensed milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Beat on medium speed for a few minutes until smooth and well combined. Cover and refrigerate while preparing the crust and toppings.
Step 2: Place the graham crackers in a food processor and process until they become very fine crumbs. Stir in the melted butter until the mixture is evenly moistened.
Step 3: Preheat your oven’s broiler to high and position the top rack in the upper third. Line a baking sheet with foil and spread the mini marshmallows evenly. Broil for about 30 seconds or until golden, watching carefully as they can burn quickly.
Step 4: To assemble, spoon a few tablespoons of the graham cracker crust into the bottom of small jars or cups, pressing it down firmly. Add the cheesecake filling on top, then sprinkle with some chopped dark chocolate.
Step 5: Top each cheesecake with a layer of broiled marshmallows, followed by another sprinkle of dark chocolate and a pinch of cinnamon and nutmeg. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Tips & Variations

Use pumpkin puree as a substitute for mashed sweet potato if desired for a slightly different flavor.
For a stronger chocolate flavor, mix some chocolate chips into the crust or swirl melted chocolate into the filling.
To save time, toast the marshmallows over a kitchen torch instead of using the broiler.
If you don’t have a stand mixer, a hand mixer or vigorous whisking by hand will work to combine the filling ingredients smoothly.

Storage

Store these mini cheesecakes covered in the refrigerator for up to 3 days. Marshmallows may lose some crispness over time. To refresh, briefly toast the marshmallow topping again with a kitchen torch before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be assembled and refrigerated for up to 3 days. Prepare the toasted marshmallows close to serving time for the best texture.

Can I use regular cream cheese instead of mascarpone?

Yes, regular cream cheese will work, but mascarpone adds extra creaminess and richness to the filling.

Mini No-Bake S’mores Sweet Potato Cheesecakes Recipe

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★★★★★

4.9 from 90 reviews

These Mini No-Bake S’mores Sweet Potato Cheesecakes combine the creamy richness of cream cheese and mascarpone with the natural sweetness and warmth of mashed sweet potato and spices. The graham cracker crust, topped with toasted marshmallows and dark chocolate, delivers a delightful twist on classic s’mores in an easy-to-make, no-bake dessert perfect for cozy gatherings or anytime treats.

Author: Tara
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 2 hours 20 minutes
Yield: 6–8 mini cheesecakes 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the filling

8 ounces cream cheese, softened to room temperature
4 ounces mascarpone, softened to room temperature
1 cup mashed sweet potato (from about 1 medium sweet potato)
1/2 cup sweetened condensed milk
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt

For the crust

4 tablespoons unsalted butter, melted
9 graham crackers (9 whole “sheets”)

For the toppings

2–3 ounces chopped dark chocolate
1 cup mini marshmallows

Instructions

Make the filling: Add the cream cheese, mascarpone, mashed sweet potato, sweetened condensed milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt into the bowl of your stand mixer. Beat on medium speed for a couple of minutes until all ingredients are well combined and the filling is smooth. Cover and chill in the refrigerator while preparing crust and toppings.
Prepare the crust: Place the graham crackers in a food processor and pulse until they become very fine crumbs. Transfer the crumbs to a bowl and add the melted unsalted butter. Stir thoroughly until the crumbs are moistened and can hold together when pressed.
Toast the marshmallows: Preheat your oven’s broiler to high and position the top rack in the upper third of the oven. Line a baking sheet with aluminum foil and spread the mini marshmallows evenly on it. Broil for about 30 seconds until golden brown. Watch carefully to avoid burning as marshmallows toast very quickly.
Assemble the cheesecakes: Spoon a few tablespoons of the graham cracker crust into the bottom of small jars or cups, pressing down firmly to create a base. Pipe or spoon the chilled cheesecake filling on top of the crust layer. Sprinkle a layer of chopped dark chocolate over the filling, then add a layer of toasted marshmallows. Finish with another sprinkle of dark chocolate and a pinch or two of cinnamon and nutmeg for garnish.
Chill before serving: Refrigerate the assembled cheesecakes for at least 2 hours to allow the filling to set and flavors to meld. Serve chilled and enjoy your mini no-bake s’mores sweet potato cheesecakes!

Notes

Make sure the cream cheese and mascarpone are softened to room temperature for a smooth filling.
Watch the marshmallows carefully under the broiler as they can burn within seconds.
For easier assembly, you can pipe the cheesecake filling using a piping bag or a zip-top bag with a small corner cut off.
These mini cheesecakes can be stored in the refrigerator for up to 3 days.
You can substitute mashed pumpkin for sweet potato if desired.

Keywords: no-bake cheesecake, sweet potato dessert, s’mores cheesecake, mini cheesecakes, fall dessert, sweet potato recipes, no oven dessert