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