Dessert

Mini No-Bake S’mores Sweet Potato Cheesecakes Recipe

ByIsabella Vance January 21, 2026January 21, 2026

Introduction

These Mini No-Bake S’mores Sweet Potato Cheesecakes are a delightful twist on classic s’mores, combining creamy sweet potato filling with a crunchy graham cracker crust and gooey toasted marshmallows. Perfect for a crowd or a special treat, they require no oven baking and are quick to assemble.

The image shows a small clear glass filled with three layers: the bottom layer is a crumbly light brown cookie base, the middle layer is a smooth, creamy light orange mousse, and the top layer is made up of toasted marshmallows with browned spots and bits of melted dark chocolate mixed in. Some crumbs and pieces of toasted marshmallow and chocolate are scattered around the glass on a white marbled surface. In the background, two more glasses with the same dessert are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

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 the bowl of a stand mixer, combine the cream cheese, mascarpone, mashed sweet potato, sweetened condensed milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Beat on medium speed until smooth and well combined. Cover and chill in the refrigerator while preparing the crust and toppings.
Step 2: Place the graham crackers in a food processor and pulse until they become very fine crumbs. Stir in the melted butter until the crumbs are moistened and hold together when pressed.
Step 3: Preheat your oven’s broiler to high and position the top oven rack in the upper third. Line a baking sheet with foil, spread the mini marshmallows evenly, and broil for about 30 seconds until golden and toasted. Watch carefully to avoid burning.
Step 4: To assemble, press a few spoonfuls of the graham cracker crust into the bottom of small jars or cups. Spoon or pipe the cheesecake filling on top of the crust.
Step 5: Sprinkle chopped dark chocolate over the filling, add a layer of toasted marshmallows, then top with more chopped chocolate and a pinch of cinnamon and nutmeg.
Step 6: Refrigerate the assembled cheesecakes for at least 2 hours to set before serving.

Tips & Variations

For a dairy-free version, substitute cream cheese and mascarpone with coconut cream or a plant-based cream cheese alternative.
You can skip the broiler step if you prefer soft marshmallows or do this step just before serving to enjoy the toasted flavor and texture.
Try adding a pinch of chili powder or cayenne for a subtle spicy kick that complements the sweet flavors.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. The texture may soften over time, so enjoy them fresh for the best flavor and presentation. To reheat the marshmallow topping gently, use a kitchen torch or briefly broil again just before serving.