Ghostly S’Mores Cheesecakes are a festive, crowd-pleasing Halloween treat featuring a graham cracker crust, silky chocolate cheesecake filling, and a toasted marshmallow topping shaped like ghosts.
When I discover a reliable, easy-to-transport dessert, I keep returning to it and experimenting with variations. These mini cheesecakes are one of those dependable recipes—simple to make, simple to share, and endlessly adaptable for themed holidays.
In past seasons I’ve adapted this base recipe into other fun versions like white chocolate double raspberry and even Bloody Eyeball Cheesecakes. For this Halloween edition I swapped an Oreo crust for a graham cracker crust, used bittersweet chocolate in the filling, and finished each mini cheesecake with marshmallow creme and a ghost-shaped Peeps marshmallow. The result is playful, nostalgic, and delicious—everything S’mores should be.
These cheesecakes look whimsical on a holiday dessert table, and they truly taste as good as they appear. They’re especially handy because they’re portioned into individual servings, making them ideal for parties or potlucks.
Tips for making Ghostly S’Mores Cheesecakes:
- Line your muffin tin with sturdy foil cupcake liners to prevent sticking and make removal easy.
- Use a handheld kitchen torch to toast the marshmallow topping quickly and evenly.
- Choose a good-quality bittersweet chocolate for the cheesecake filling to achieve a rich, balanced flavor.
- Make the cheesecakes a day ahead so they have time to fully chill and set in the refrigerator.
- Add the marshmallow creme and ghost Peeps right before serving so the toasted topping stays fresh and glossy.
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Ghostly S’Mores Cheesecakes
Ingredients
- 1 1/4 cup graham cracker crumbs
- 5 tbsp butter, melted
- 4 oz bittersweet chocolate melted
- 16 oz cream cheese softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 7 oz marshmallow creme
- 15 ghost Peeps marshmallows
Start Cooking
Instructions
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Preheat oven to 350 degrees F.
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Line standard muffin tins with 15 foil liners.
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Combine graham cracker crumbs and melted butter. Spoon about 1 tablespoon of the mixture into each liner and gently press down to form the crust.
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Beat the cream cheese and sugar until smooth. Add melted chocolate and vanilla, then mix until combined. Add the eggs one at a time, beating until the batter is smooth and scraping the bowl as needed.
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Fill each crust with about 1/4 cup of chocolate cheesecake filling.
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Bake 17–19 minutes, or until the centers begin to puff but are not fully firm.
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Cool the cheesecakes on the counter, then refrigerate overnight, either wrapped or in an airtight container.
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When ready to serve, warm the marshmallow creme in the microwave for 30–40 seconds to make it easier to spread. Dollop a scant tablespoon onto each cheesecake, top with a ghost Peeps, and gently toast the marshmallow and Peeps with a kitchen torch. Serve immediately.
Nutrition
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Carbohydrates: 32g
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Protein: 4g
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Fat: 18g
More Halloween recipes:
- Mummified Garlic Bread
- Ghost in the Graveyard Dip
- Bloody Eyeball Cheesecakes
- Bourbon Bacon Pumpkin Seeds
- Monster Mash Pumpkin Donuts