No Bake Mini Smores Cheesecakes Food

PHILADELPHIA NO-BAKE MINI CHEESECAKES

Steps:

• Beat cream cheese and sugar until blended. Gently stir in COOL WHIP.
• Place cookies in 12 paper-lined muffin cups; top with cream cheese mixture and sprinkles.
• Refrigerate 1 hour.

JELL-O NO-BAKE MINI CHEESECAKES

Steps:

• Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
• Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.

NO BAKE S'MORES MINI CHEESECAKES

Steps:

• CREAM together the cream cheese and sugar until well blended in a large bowl. Stir in COOL WHIP until smooth.
• CRUSH graham crackers in a re-sealable bag with a rolling pin. Melt butter in microwave and add to graham cracker crumbs, stir well. Mixture should hold together, add more butter if needed. Spoon graham cracker mixture into liners and press down with the back of the spoon. Add about 1-2 tablespoons per liner depending on the size of liner.
• SPOON in cheesecake filling, smooth with back of spoon. Place in fridge to set about 3 hours.
• Before serving, add marshmallows to the top and heat under broiler for 10 seconds or use kitchen torch to toast. Sprinkle with any remaining graham cracker crust mixture and chopped chocolate. Serve with a spoon.

NO-BAKE S'MORES CHEESECAKE

Steps:

• Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
• Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
• Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
• Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
• Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
• Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
• Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.