2 cups of miniature marshmallows
1 cup of hot fudge
6 Fun Size Hershey Bars, broken in half (For the topping)
6 individual graham cracker sticks, broken in half (For the topping)
Mix together the graham crumbs and butter until well blended; press onto bottoms of 12 paper-lined muffin cups. Spoon 3/4 cup of heated Hot Fudge evenly over crusts.
Beat the cream cheese and marshmallow creme in small bowl with mixer until well blended. Spoon into muffin cups; top with marshmallows.
Drizzle with hot fudge and put a graham cracker and piece of Hershey’s chocolate in each one. Refrigerate 3 hours before serving.
Thanks to Kristen for sharing this amazing Mini S’mores Cheesecake Recipe! Be sure to check out Kristen’s other S’mores Saturdays contributions from years past: