Elf‘s Mini S’mores Cheesecakes


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


  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.