Cheesecake Pudding S'mores (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
1 teaspoon vanilla essence
02 -
8 ounces cream cheese, softened
03 -
1 cup powdered sugar
04 -
2 cups chilled milk
05 -
1 packet instant vanilla pudding mix
→ Cracker Base
06 -
2 tablespoons sugar
07 -
4 tablespoons unsalted butter, melted
08 -
1 ½ cups crushed graham crackers
→ Decorations
09 -
A handful of mini marshmallows (toast them lightly)
10 -
4 ounces milk chocolate, either chopped or as chips
# Instructions:
01 -
Stir together the melted butter, graham crumbs, and sugar in a bowl until everything sticks together nicely. Press a layer of this crumbly mix into the bottom of each serving jar or cup. Then, just set it aside.
02 -
Whisk the pudding mix with the chilled milk as the packet says. In another bowl, beat together cream cheese, powdered sugar, and vanilla until silky smooth. Combine the pudding and cream cheese blends, then spoon this fluffy filling into the cups, stopping when they’re three-quarters full.
03 -
Scatter the chopped chocolate or chocolate chips over the cheesecake layer in each serving dish.
04 -
Add mini marshmallows on top of the chocolate. Lightly toast them using a torch or under a broiler for about 1 to 2 minutes. Stay close by to make sure they don’t burn.
05 -
Refrigerate the layered cups for at least 2 hours so the layers firm up nicely. Serve chilled and enjoy every bite.
# Notes:
01 -
Chilling it in the fridge gives everything time to set and makes the flavors stand out.
02 -
Toast the marshmallows just before eating so they stay nice and crispy.