- 1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
- 3 tablespoons sugar
- 6 tablespoons (3/4 stick) butter, melted
- 9 ounces milk chocolate (I like to use Hershey’s Milk Chocolate Chips)
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup heavy whipping cream
- 3 large eggs
- 1 cup sugar
- 2 large egg whites
- 3 tablespoons water
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 12 large marshmallows
- 1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees. To make your graham cracker crust, throw your graham crackers in the food processor. Melt your butter in the microwave, and mix with the crumbs and sugar.
Press your graham cracker mixture into the bottom of your lined cupcake tins.
Place them in your preheated oven for about 8-12 minutes. When they’re done baking, lower your oven temperature to 325 degrees.
Melt your chocolate chips in the microwave (microwaving in 30 second intervals and stirring until it’s completely melted) and set aside.
Throw your softened cream cheese, sugar, and salt in the food processor.
Blend together, and start slowly adding the whipping cream while the processor is still running.
Add the chocolate, and blend again.
Make sure you scrape down the sides of the processor to get everything blended nicely.
Add your eggs, one at a time, and blend completely after each addition.
Spoon your batter into your cupcake tins. The recipe should make 24, depending on how full you fill them.
Bake until cheesecake is set in the center, and puffs up. Since these are a lot smaller than a cheesecake tin, they’ll bake a lot faster. I baked mine for about 30-40 minutes. Watch them closely. Once they’re set in the center, they puff up and crack within minutes, and you don’t want to over-bake them.
In a metal bowl, mix sugar, egg whites, water, cream of tarter, and salt. Set this over a pot of boiling water, but make sure the bottom doesn’t touch the water.
Use your hand mixer to wisk the egg mixture for about 3 minutes, or until hot. Set aside. Microwave your marshmallows for about 30 seconds, just to get them softened. Add your marshmallows to the hot egg mixture, and put back on the pot of boiling water.
Using your mixer, beat until you get stiff peaks (3-4 minutes). Add your vanilla and blend.
Spoon marshmallow topping onto your cooled cheesecakes.
Using a torch, brown the tops. I do NOT suggest using a broiler for this part if you’re making them in your cupcake tins, because the papers WILL catch on fire. When you use a torch, you can lightly brown one at a time, and blow out the flame as soon as it catches.
Let these chill completely, and serve! I used Hershey’s bars as a garnish.