Mini S'Mores Cheesecakes

I haven’t created a dessert recipe in a HOT minute so here is an amazing one to make up for lost time! These cheesecakes are seriously incredible. They are only a few bites each so I can eat quite a few hehe. I made my own gluten-free graham crackers in this recipe because it’s hard to find gluten-free and vegan ones at the store. The homemade ones really elevated the crust and I highly recommend taking this extra step.

Ingredients:

Graham Crackers:

• 2 tbs coconut sugar

• 1/2 baking powder

• pinch of salt

• 1/2 ground cinnamon

• 1/4 cup maple syrup

• 1 tbs molasses or honey

• 2.5 tbsp coconut oil, melted

• 1.25 cups oat flour

• 1/4 cup tapioca starch

• 1 tbsp ground flax

Crust:

• 2 cups crushed graham crackers

• 1/4 cup melted coconut oil

Cheesecake Filling:

• 1.5 cups raw cashews, soaked overnight

• 1/2 cup coconut milk

• 1/3 cup melted coconut oil

• 1/4 cup maple syrup

• 1 tbsp agave or honey

• 3 tbsp lemon juice

• 2 tsp vanilla

• pinch of salt

Chocolate Drizzle:

• 1 cup vegan chocolate chips

• 1 tbsp coconut oil

Marshmallow Topping:

• 10-12 vegan marshmallows

• 2 tbsp coconut oil

Directions:

1. For the graham crackers, preheat the oven to 400

2. Combine all the ingredients until a dough forms and roll it out to be about 1/4 inch thick

3. Bake for 25-35 minutes or until very crisp and dry. If it isn’t quite dry enough, you can turn off your oven and let them dry out in the oven as it cools down

4. Break up the cracker and place in a plastic bag

5. Use a rolling pin or meat mallet to crush into crumbs

6. Measure it out and add the coconut oil

7. Prep a cupcake tin by spraying it liberally with cooking spray or use a silicone cupcake tray so they just pop out.

8. Use about 2 tbsp of graham crackers for each cupcake and press it so it becomes packed down

9. Place in the freezer while you work on the filling

10. Add all the filing ingredients to a high speed blender or food processor

11. Blend for 2-3 minutes or until very smooth

12. Use about 1/4 cup of filling for each cheesecake. Smooth the top and return to the freezer

13. Let them freeze for 2 hours and then make the topping

14. Melt the chocolate and coconut oil together and drizzle over the top of each cheesecake

15. Return to the freezer and make the marshmallow top

16. In a small saucepan, add the marshmallows and coconut oil and heat on medium to high heat

17. Let them get a little bit crispy and golden brown on the bottom. Make sure to keep stirring so they don’t burn

18. When the marshmallows are still hot, scoop with an ice cream scoop and add a dollop on top of each cheesecake. press it down slightly with your fingers or the back of a spoon

19. Chill until ready to serve and enjoy!!!