These S’mores Cheesecake Dessert Shooters are a dreamy blend of nostalgic flavors and indulgent textures. Creamy cheesecake filling meets gooey marshmallow and rich chocolate, all layered in a crunchy graham cracker crust. Each bite is a perfect harmony of sweet, smooth, and slightly smoky notes, making them irresistible for any occasion. Ready in just 45 minutes, they’re a fuss-free way to impress your guests or satisfy your sweet tooth.
Perfectly portioned, these shooters offer a guilt-free way to enjoy dessert without overindulging. The velvety cheesecake pairs beautifully with the toasted marshmallow topping, creating a dessert that’s as visually stunning as it is delicious. Whether you’re hosting a party or treating yourself, these shooters are a guaranteed crowd-pleaser. With every spoonful, you’ll experience the comforting warmth of s’mores in a sophisticated, bite-sized treat.
Ingredients for S’mores Cheesecake Dessert Shooters
- Crust:
- ½ cup graham cracker crumbs
- 1 Tbsp sugar
- 2 Tbsp butter, melted
- Milk Chocolate Ganache:
- 1 ½ cups milk chocolate chips
- ¾ cups heavy cream
- Marshmallow Cheesecake:
- 12 oz cream cheese, softened
- 14 oz marshmallow fluff
- ⅓ cup powdered sugar
- 12-16 oz cool whip (thawed)
- Topping:
- 24 marshmallows (toasted or untoasted)
Step-by-Step Instructions
- Prepare the Shot Glasses: Set out 24 plastic 2 oz shot glasses.
- Make the Crust: In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly mixed. Measure 1 ½ tsp of the mixture into the bottom of each shot glass and lightly tamp down. Set aside.
- Prepare the Milk Chocolate Ganache: In a small saucepan over medium-low heat, stir together milk chocolate chips and heavy cream until melted and smooth. Remove from heat and let cool for at least 15 minutes (it should not be hot to the touch). Layer 1-2 Tbsp of ganache over the graham cracker crust in each shot glass. Place in the fridge to harden while preparing the cheesecake layer.
- Make the Marshmallow Cheesecake: In a mixing bowl, beat cream cheese and marshmallow fluff until smooth and combined. Add powdered sugar and mix well. Fold in cool whip until the mixture is light and fluffy. Transfer the cheesecake mixture into a large ziploc bag, snip off one corner, and pipe it on top of the hardened ganache in each shot glass.
- Add the Topping: Top each shooter with a marshmallow (toasted or untoasted) just before serving.
- Serve and Store: Keep leftovers refrigerated in an airtight container. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your S’mores Cheesecake Dessert Shooters with a drizzle of caramel or chocolate sauce for extra decadence. For a crunchy twist, sprinkle crushed graham crackers or toasted nuts on top. If you’re feeling adventurous, add a dollop of whipped cream or a few mini chocolate chips for a fun texture contrast.
Serve with Style: Presentation Tips
Arrange the shooters on a rustic wooden tray or a sleek platter for a stunning display. Add a small sprig of mint or a dusting of cocoa powder for a pop of color. For a cozy vibe, serve them alongside a mug of hot cocoa or coffee to complete the s’mores experience.
Keep It Fresh: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. If the marshmallows lose their fluffiness, simply toast them lightly with a kitchen torch before serving. Avoid freezing, as the texture of the cheesecake and ganache may change.
Quick Fixes: Time-Saving Tips
Use pre-crushed graham crackers to skip a step, or opt for store-bought chocolate ganache if you’re short on time. For the cheesecake layer, a piping bag with a large tip makes filling the shooters a breeze. Prep the ganache and crust ahead of time to streamline assembly.
Mix It Up: Recipe Variations
Swap milk chocolate chips for dark or white chocolate to suit your taste. For a nutty twist, add a layer of peanut butter or almond butter between the ganache and cheesecake. If you’re serving a crowd, try using mini mason jars instead of shot glasses for a larger portion.
S’mores Cheesecake Dessert Shooters
Ingredients
Crust
- ½ cup graham cracker crumbs
- 1 Tbsp sugar
- 2 Tbsp butter melted
Milk Chocolate
- 1 ½ cups milk chocolate chips
- ¾ cups heavy cream
Marshmallow Cheesecake
- 12 oz cream cheese
- 14 oz marshmallow fluff
- ⅓ cup powdered sugar
- 12-16 oz cool whip*
- 24 Marshmallows for topping**
Instructions
- Set out 24 plastic 2 oz shot glasses
- Crust: Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
- Measure out approximately 1 ½ tsp of the graham cracker crumb mixture into the bottom of each shot glass and lightly tamp down. Set prepared shot glasses aside and make your cheesecake filling.
- Milk Chocolate Ganache: In a small saucepan over medium-low heat, stir together milk chocolate chips and heavy cream until melted. Remove from heat and allow to cool at least 15 minutes and until chocolate is not hot to the touch (you don’t want to melt your shot glasses).
- Layer 1-2 Tbsp of chocolate over the graham cracker crumbs.
- Place dessert shooters in the fridge so that the ganache can harden as you prepare your cheesecake layer.
- Marshmallow Cheesecake: In KitchenAid or with electric mixer, beat together cream cheese and marshmallow fluff until completely combined.
- Stir in powdered sugar.
- Add cool whip and beat on medium-low speed until smooth. Be sure to scrape down the sides of the bowl.
- Scrape the cheesecake mixture into a large ziploc bag. Snip off one corner and pipe the cheesecake filling on top of the milk chocolate ganache.
- Top with marshmallow (toasted or not) just before serving.
- Keep leftovers refrigerated in an airtight container.
- Enjoy!