These little smores cheesecake pots are heaven! But what on earth are smores, you ask! Well, they are a classic American campfire treat involving a toasted marshmallow and some milk chocolate sandwiched between two biscuits. And they taste amazing.
I took the spirit and key ingredients of this treat and transformed them into these smores cheesecake pots. A biscuity base, chocolate cheesecake swirl filling, milk chocolate layer and then toasted marshmallow topping. I AM DROOOOLING simply remembering the taste of these. They turned out even better than I had imagined.
You will need a cook’s blowtorch for this recipe, which are very reasonably priced and available from most kitchen shops and on Amazon. I use mine fairly regularly and would say it is a piece of kitchen equipment worth getting…at the very least you can make cheese on toast in record time haha!
Can I Make These Pots in Advance?
Yes! Simply make the pots and store in the fridge until you are ready to serve. Then give the marshmallows a little brulee before you dish them up to make the tops go lovely and melty again.
Gluten Free Smores Cheesecake Pots Recipe (Makes 6 Pots)
- 160g gluten free sweet digestive biscuits
- 50g unsalted butter, melted
- 175g full fat cream cheese
- 175g mascarpone
- 100g icing sugar
- 100g milk chocolate
- A bag of marshmallows (large or mini are both fine)
- Blitz the gluten free biscuits in a compact blender (or crush them with a rolling pin if you don't have a blender) until they are broken down to small crumbs. Then tip into a small bowl and add the melted butter. Stir well to combine.
- Take 6 ramekins and distribute the biscuit butter mix evenly into the ramekins, pressing the base down with a teaspoon. Now cover the ramekins and place them into the fridge to chill for 30 minutes.
- In a new bowl, use an electric hand whisk to beat the cream cheese and mascarpone for a minute until smooth and fluffy.
- Now sift the icing sugar into the bowl. Use a spoon to folder the sugar in before giving the topping a final whisk until it is completely smooth and creamy.
- Melt the milk chocolate and drizzle half of it over the cheesecake mix. Swirl it through the cheesecake topping, to create a marble effect, rather than combining them completely.
- Scoop the cheesecake topping straight into the ramekins before the chocolate sets. Then divide the remaining melted chocolate between the ramekins, spooning it gently on top of the cheesecake topping (there should be approx 1 tsp per ramekin).
- Now top the cheesecakes with marshmallows, covering as much of the surface of the cheesecake as possible. The melted chocolate will hold the marshmallows in place once set.
- Put the mini cheesecakes back in the fridge (covered with cling film or in a seal container) and allow them to chill for at least 1 hour.
- When you are ready to serve, take the cheesecakes out of the fridge and brulee the marshmallows with your blowtorch, until the edges are toasted and the marshmallow has gone all lovely and melty. Serve immediately but warn your guests that the marshmallow might still be a bit hot :).
If you enjoyed making this recipe why not try one of my other gluten free sweet treats and desserts. Here are some of my faves:
- White Chocolate & Raspberry Brownies
- Epic Carrot Cake
- Chocolate Brownie Tart with Raspberries
- Salted Caramel Treacle Tart
- White Chocolate Chunk Cookies