Gluten Free, Or Not, S’mores Cheesecake
Cheesecake is one of my favorite treats and so are S’mores. Gluten Free, or not, S’mores Cheesecake is an easy and yummy treat to make for any occasion. Creating healthy versions of my favorite treats has been a fun endeavor of mine for over a year and growing up on a lake in Michigan we would have s’mores every summer just because. They were easily the best childhood treat a kid could ask for.
We would swim all day, and all the neighbors would come over after spending the weekend playing on the lake. Then we would create s’mores, roast hot dogs and play yard games into the wee hours. Now that I am older and don’t live on a lake, I still love to eat s’mores in the summer, whenever I get a chance.
Keeping It Healthy
When I decided the other day to have some friends over and treat them to a new kind of s’more. Living a gluten free life now I still love all the treats and meals I ate as a kid, like s’mores, so I created a delicious gluten free s’mores cheesecake, that was to die for. The gals new it was gluten free and if you don’t have to live a gluten free life, then you can of course create this delicious treat with regular graham crackers.
Creates 8 small jar s’mores, or 4 large tray s’mores.
28 Regular sized marshmallows
8 oz Cream cheese (room temperature)
¼ Cup of powdered sugar
½ Teaspoon of vanilla
8 oz Frozen whipped topping (thawed in the refrigerator overnight)
4 Tablespoons of melted butter
1 Cup crushed graham crackers (I used Pamela’s Gluten Free Honey Graham Crackers)
1 Tablespoon regular sugar
1/3 Cup of chocolate chips (semi-sweet)
1/3 Cup of heavy whipping cream
1 – 2 Cups mini marshmallows
8 – 8 oz Small Ball jars
Microwave safe bowls
Use a kitchen aid mixer to create the filling, but you could easily use a large bowl with a hand held mixer. First you want to create the graham cracker crust so you can stick it in the refrigerator to cool and harden. Mix the 1 cup of crushed graham crackers in a medium bowl with the regular sugar and 4 tablespoons of butter. Press the mixture into the bottoms of the 8 jars equally and press until firm. Place the jars into the refrigerator to cool while you create the filling.
Creating the filling, place the cream cheese in the mixing bowl and mix on medium about 1 – 2 minutes until very smooth. While the cream cheese is mixing, put the marshmallows into a microwave safe bowl and microwave for 30 – 60 seconds (it took mine about 45 seconds), once you see the marshmallows start to puff up take them out and stir them with a buttered mixing spatula. Add the powdered sugar and the vanilla to the cream cheese and mix until smooth. Fold in the melted marshmallows with the buttered spatula.
Pull your graham cracker crusted ball jars out of the refrigerator and fill them with the cream cheese mixture almost to the top, (if you want to be able to place the lids back on the jars to transport them, then fill the mixture only ¾ the way up). Place the jars back into the refrigerator until you are ready to eat them.
This next step is your preference. If you like your chocolate more like a ganache, then create it and put it on top of the filling before you put them in the fridge, if you like it more like a syrup, mix it and put it on right before you serve the delicious S’mores treat. Create the ganache, heat up the 1/3 cup of heavy whipping cream in a microwave or on the stove almost until it boils, do not let it boil. Take out or off the heat and pour the chocolate chips into the heated whipping cream, stir until you reach a creamy chocolate syrup consistency.
These yummy S’mores are a great addition to any pool party or BBQ. To finish off the S’mores treat, place about 10 mini marshmallows on top of the cheesecake and using the kitchen torch, toast them to your liking.