Ingredients
The following ingredients have 6 Servings
- 16 oz cream cheese (room temperature)
- 1/4 cup heavy cream
- 3 tablespoons powdered sugar (+ more as needed)
- 1 teaspoon vanilla
- 3 tablespoons butter (melted)
- 1/2 cup graham cracker crumbs
- 1 teaspoon salt
- 1 cup marshmallow fluff (for topping)
Instruction
- Add cupcake liners to a tin and spray with cooking oil. Melt the butter and stir it into the graham cracker crumbs until a crumbly crust forms. Press about 1-2 tablespoons of the graham cracker mixture into the bottom of each divot of the muffin tin.
- In a large bowl, whisk together the cream cheese, heavy cream, vanilla extract and salt until fluffy. Add in the powdered sugar then add as needed in tablespoon increments until the mixture has thickened and holds it's shape when the whisk is removed.
- Spoon the cheesecake mixture into the cupcake tins, leaving about a 1/4 inch on the top of adding toppings. Chill for at least one hour to set.
- Use a knife to loosen the edges of the cheesecake from the tin. Carefully remove the cheesecakes from the tin (OPTIONAL: remove the papers for exposed sides of the cheesecake). Add a tablespoon of marshmallow creme to the center of each cheesecake. Use the brulee torch to brown the marshmallow creme to the desired level of doneness (golden brown to burnt!). Serve right away and enjoy!
