#smores #cheesecake #nobakecheesecake #easyrecipe
SMORE CHEESECAKE CUPCAKES RECIPE
How to make Smore Cheesecake cupcakes. If you are a fan of Smores, cheesecake and cupcakes you will love this recipe!
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This no bake smore cheesecake cupcake recipe is super easy indeed. Ready in a flash, literally other than waiting for it to set in the fridge these individual cheesecakes are so simple and taste brilliant. A biscuit base, marshmallow middle and chocolate topping finished with more mallows, chocolate and biscuit crumbs, give them a go, super delicious!
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Full method and ingredients
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My Virgin Kitchen is a YouTube cooking channel I created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. Most uploads are how to recipe cooking videos, but some fun is had too on Sunday Funday when anything goes, including giant foods, mini foods, taste testing foods sent from around the World, food gadgets and many more. Any requests for recipes / cool stuff you've seen let me know! I try my best to reply to as many comments as possible, but please interact with eachother and be respectful :-) #barrylewis
S’mores Cheesecake Pops
Here is what you'll need!
S’MORES CHEESECAKE POPS
Servings: 16
INGREDIENTS
10 graham crackers
½ cup butter, melted
16 ounces cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
3 cups mini marshmallows
4 ounces white chocolate, melted
16 ounces dark or milk chocolate, melted
2 teaspoons coconut oil (optional)
16 cake pop sticks or lollipop sticks.
PREPARATION
In a freezer bag or food processor, crush the graham crackers to a sand-like consistency.
Transfer to an 8x8 baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
Spread the marshmallows out on a baking sheet lined with parchment paper.
Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor.
Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
Freeze at least one to two hours until the mixture is firm enough to cut.
Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake.
Freeze until solid, about one hour.
Microwave the chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand).
Decorate with the remaining white chocolate and crushed graham crackers.
Enjoy!
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MUSIC
Melting Chocolate
Licensed via Warner Chappell Production Music Inc.
Created by
S'MORES CHEESECAKE
Watch how to toast the marshmallows on top of this MOUTHWATERING S'MORES CHEESECAKE
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Recipe: Florence Cornish
Video: Toby Scott
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FOR THE S'MORES CHEESECAKE:
100g whole blanched hazelnuts
250g digestive biscuits
a good grating of whole nutmeg
160g salted butter, melted
100g dark chocolate (minimum 70% cocoa solids), broken into small chunks
500g full-fat cream cheese
60g icing sugar, sifted
1 tsp vanilla bean paste, or 2 tsp vanilla extract
300g Nutella
125g mini marshmallows
Super Easy S'mores Cheesecake Recipe!!
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S’mores Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. sugar
pinch of kosher salt
1 sleeve of graham crackers, separated into sticks
FOR THE CHEESECAKE
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. cold heavy cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
mini marshmallows
DIRECTIONS
1. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
2. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.
3. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan.
4. Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall.
5. Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined.
6. Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows.
7. Freeze until firm, at least 5 hours and up to overnight.
8. Right before serving, broil until the marshmallows are golden, about 2 minutes.
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