Description

These Mini No-Bake S’mores Sweet Potato Cheesecakes combine creamy sweet potato-infused cheesecake filling with a crunchy graham cracker crust, topped with toasted marshmallows and rich dark chocolate. This easy dessert is perfect for cozy gatherings or when you want a twist on classic s’mores without turning on the oven.

Ingredients

Scale

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

Crust

4 tablespoons unsalted butter, melted
9 graham crackers (9 whole “sheets”)

Toppings

2–3 ounces chopped dark chocolate
1 cup mini marshmallows

Instructions

Make the filling: 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 a pinch of salt. Beat on medium speed for a couple of minutes until the mixture is smooth and fully combined. Cover and chill in the refrigerator while you prepare the 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 stir in the melted butter until moistened and well combined.
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 foil and spread the mini marshmallows evenly. Place the baking sheet under the broiler for about 30 seconds or until the marshmallows turn golden brown. Watch carefully as they can burn quickly.
Assemble the cheesecakes: Spoon a few tablespoons of the graham cracker crust into the bottom of small jars or cups and press down firmly with your fingers or the back of a spoon to form a crust layer. Pipe or spoon the chilled cheesecake filling over the crust. Sprinkle the top with chopped dark chocolate, then add a layer of the toasted marshmallows, followed by another sprinkle of dark chocolate. Finish with a light pinch of cinnamon and nutmeg for extra flavor.
Chill before serving: Refrigerate the assembled cheesecakes for at least 2 hours to allow them 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 at room temperature for a smooth, lump-free filling.
When toasting marshmallows, always watch closely to prevent burning as broiler times can vary.
These cheesecakes can be assembled a day ahead and stored covered in the refrigerator.
For a dairy-free version, substitute cream cheese and mascarpone with plant-based alternatives and use vegan marshmallows and chocolate.
Use small jars or cups for individual servings that are easy to serve and visually appealing.

Prep Time: 20 minutes
Cook Time: 5 minutes (toasting marshmallows)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: mini cheesecakes, sweet potato dessert, no-bake cheesecake, s’mores cheesecake, easy dessert, fall dessert, holiday treats