Elf’s Mini S’mores Cheesecakes with Meringue Topping

Elf's Mini S'mores Cheesecakes with Meringue Topping
  • 120M Total Time

  • 30M Prep Time

  • 10 Ingredients

  • 12 Servings

Ingredients and Directions


  1. Preheat oven to 350°F. Prepare a standard muffin tin with paper liners.

  2. In a medium bowl, combine graham cracker crumbs and melted butter. Divide evenly into prepared muffin tin (about 1 tablespoon) and press mixture firmly into each cup. Bake 5 minutes, then set aside.

  3. In a large bowl, use an electric hand mixer to beat cream cheese until smooth. Add ¾ cup sugar, then mix until just combined. Add cocoa powder, 3 whole eggs, sour cream and 1 teaspoon vanilla; mix until just combined.

  4. Spoon about 3 tablespoons cheesecake batter into each crust. Bake 20-25 minutes, until cheesecakes are set with just a slight jiggle in the center. Set aside to cool completely, then remove each cheesecake from the pan.

  5. Fill the bottom of a double boiler with about 1” water. Bring to a simmer over low heat, then place 4 egg whites, 1 cup sugar and cream of tartar in the top of the boiler. Continuously whisk for 4 minutes. Mixture is done when it is frothy and smooth, then remove from heat.

  6. Add 1 teaspoon vanilla and beat with an electric hand mixer for about 5 minutes, until stiff peaks form.

  7. Pipe or spoon the meringue mixture over each cooled cheesecake. Toast with a kitchen torch until golden brown or broil on high for 1-3 minutes, until golden brown.

  8. Serve and refrigerate leftovers up to 3 days.


  • 1 cup graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 2 (8 oz.) packages cream cheese, at room temperature
  • 1¾ cups granulated sugar, divided
  • ½ cup cocoa powder
  • 3 large eggs
  • 4 egg whites, at room temperature
  • ¼ cup sour cream, at room temperature
  • 2 tsp. vanilla extract, divided
  • ½ tsp. cream of tartar

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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