Gourmet S’mores

Gourmet S'mores

Gourmet S’mores

Another chocolate recipe; no one is more surprised than I am, but when you find a fun recipe it needs to be memorized. It is really easy. Easy is my favorite kind of recipe. Since I can’t eat graham crackers or chocolate (they both contain soy), I felt compelled to write about my workaround. This recipe uses cocoa powder and I substituted gingersnaps for the graham cracker. I think they should be called Gourmet S’mores.

I saw this recipe at Baked by Rachel. She apparently has a mini cheesecake pan that make a darling presentation. I do not have a pan like hers. I thought they would work well in my mini tart pans. I was not sorry. This recipe made four 4 inch tarts.  I also tried them in cupcake papers. This works well if you don’t want much dessert.

Gourmet S'mores Filling

Gourmet S’mores Filling

I plan to make my own graham crackers at a later date, but the gingersnaps just kicked up the dessert to grownup level. I did not add sugar to the crust since I think the gingersnaps are sweet enough. I added the butter just to hold the crumbs together, then chilled it while I made the filling.

Pastry Tip Ateco 846

Pastry Tip Ateco 846

My New Years resolution was to get comfortable with a piping bag. As you can see I can’t say I have mastered it, but I have had a lot of fun with my resolution. I started with larger tips. This one is an #846 Ateco. This is the first year I can say I remembered my resolution more that a day or two. I learned to get more height you should start at the outside and work your way in. You get a flatter rose if you start in the middle and work you way out. It just depends on how much marshmallow you like. We have two camps here.

Gourmet S'mores with Toasted Marshmallow

Gourmet S’mores with Toasted Marshmallow

I do not have a torch so I slipped them under the broiler. I will caution you to really watch them because they toasted quickly. I mean really quickly. Don’t take any phone calls while you are doing this.

Thank you Rachel for a fun recipe. To others, just because you are soy-sensitive you do not have to feel deprived. There is a workaround for almost any recipe.

5.0 from 4 reviews
Gourmet S’mores
  • Crust:
  • 1 cup graham cracker crumbs (roughly 6 full sheets) - I used gingersnaps.
  • ½ Tbsp granulated sugar - I did not use sugar.
  • 2 Tbsp unsalted butter, melted
  • Filling:
  • 12oz cream cheese - room temperature
  • ½C granulated sugar
  • 3 Tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • Frosting:
  • 2 egg whites
  • ½C granulated sugar
  • ⅛ tsp cream of tartar
  • ½ tsp vanilla extract
  1. Mise en place ~ Gather ingredients
  2. If you are using graham crackers - preheat oven to 350°.
  3. Lightly butter a mini tart pan.
  4. Crush graham crackers into fine crumbs in you Cuisinart or use a plastic bag with a rolling pin.
  5. Blend with sugar and melted butter.
  6. Use your ¼ cup measure to divide mixture evenly among prepared pan.
  7. Use the bottom of the measuring cup - press down to create a firm and even crust.
  8. Bake for 5 minutes.
  9. Beat cream cheese with sugar until light and fluffy.
  10. Mix in cocoa powder and salt.
  11. Add vanilla and egg, mixing until just combined do not over mix.
  12. Use a medium ice cream scoop; divide filling evenly among your tart pan.
  13. Fill roughly ¾ full .
  14. Bake for 15-18 minutes or until set.
  15. Cool completely in pan prior to chilling.
  16. When cheesecakes are chilled completely, remove cheesecakes from the pan carefully, removing the bottom disc.
  17. Make the frosting.
  18. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water.
  19. Whisk for several minutes or until sugar is dissolved and whites are warm.
  20. Move metal bowl to mixer; beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes.
  21. Add vanilla, mixing in well.
  22. Fill a piping bag with desired tip; pipe onto chilled cheesecakes.
  23. Use a kitchen torch to toast the marshmallow frosting or slip under the broil for a short time.
  24. Store leftover cheesecakes in the refrigerator.
I did not add sugar to the gingersnaps. I added melted butter. I put the pans into the refrigerator so the butter would firm.
When you warm your egg whites over the hot water, whisk and then stick your clean finger into the whites. Rub between your finger and thumb to tell when the sugar has melted. If it is still gritty keep whisking until the sugar melts and is no longer gritty.

I am taking these to

Susan’s at Metamorphosis Monday
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth 
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
The LouLou Girls at their Link Party
Debbie’s at Confessions of a Plate Addict
Megan at Brag About It
Gina’s at Create Link Inspire
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party
Ashley’s at What’s In The Kitchen
Dana’s at Two Girls and A Party
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Laura’s at Work It Wednesday
Jann’s at Share Your Cup
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday
Michael’s at Foodie Friday
Nan’s at Friday Unfolded
Diann’s at Thrifty Things Friday
Jen’s at Fabulously Creative Friday
Jenny’s at Fridays Flash Blog
Jody’s at Simple and Sweet Fridays
Diane’s at Pin Me Party
Linda’s at What To Do Weekend
Shauna’s at The Weekend re-Treat
Vanessa’s at NiftyThrifty
Carole’s at Carole’s Chatter
Chrystal’s at Ladies Only

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48 Responses to Gourmet S’mores

  1. Amy Tong says:

    Oh my…these are absolutely gorgeous. What an upgrade to the regular smores! These are definitely perfect for entertaining or to impress the guests! 😉

  2. These are definitely dressed-up, adult s’mores and very gourmet.What a pretty dessert for any time of the year and the sprig of mint makes it.

    • Ms. Lemon says:

      Thanks Sam. I love your input. The gingersnaps make it a little more adult, but I bet a kid would not turn them down.

  3. Jenna says:

    I love your recipe title and thanks for all the great tips~using cupcake papers is a great sub for mini tart pans, and boy do I need to learn to get comfortable with a piping bag!

    • Ms. Lemon says:

      Thanks for stopping by Jenna. I am not the most talented with that piping bag, but I want to be. It has been fun trying.

  4. Oooh…love this idea! they would make great individual desserts for company! Thanks for sharing the recipe!…hugs…Debbie

    • Ms. Lemon says:

      Debbie, I thought they were fun to make and for anyone that does not like gingersnaps you could use graham cracker. I just can’t eat them because of the soy.

  5. These look so so yummy! I adore gingersnaps and I think the ginger flavor must be divine in your gourmet smores! Much prettier than the regular!!!
    Thankk for sharing at THE SCOOP

    • Ms. Lemon says:

      Yvonne, please give these a try. If you like gingersnaps you will like them. They are easier than you think.


  6. Angelina @ peonies and orange blossoms says:

    These look yummy!! I bet the ginger snap cookie brings a nice little zip to it. Also, I like how you made your own Marshmallow topping as I wonder what’s in those store bought ones!

    • Ms. Lemon says:

      The homemade marshmallow was easier than I thought and allowed me to use my piping bag. Thanks for stopping by Angelina.

  7. Kitty says:

    Ooh Madonna, I want one of these darling desserts right now! Goodness, gracious, I love all the ingredients and can just picture myself devouring it’s creamy goodness with a crunchy crust. You’ve made another winner.

    • Ms. Lemon says:

      Thank you so much Kitty. They are kind of cute huh? I am so delighted with my piping tip/bag. My big surprise was they were even better the next day. The filling taste kind of like fudge. Nothing wrong with that. Thanks for visiting.

  8. Sounds like a very elegant summer treat! I think your piping skills are coming along very nicely!

    • Ms. Lemon says:

      Thanks Chris. I am not as skilled as you with that piping bag, but I have had a good time learning, and these s’mores are even better that I thought, so it is a win, win. Thanks for stopping by, I value your input. And, of course you always make me smile. 🙂

  9. Linda says:

    Yum! We love smore’s of the outside variety that are deconstructed… 3 year olds like the marshmallows. These look to be pretty easyl They would add punch and I think you are special to an evening adult gathering Now for some cute pans! Visiting from Kim’s WUW. Have a good day, Linda

  10. Wow! These are so pretty and I am sure absolutely delicious! I will be trying these very soon. Yum! Thanks for linking up at the Project Parade!

  11. I’m lousy with a piping bag — I should really learn how to use one. Love these s’mores! And like the idea of ginger snaps (I’m not a real fan of graham crackers). Fun post, great pictures — thanks.

    • Ms. Lemon says:

      As you can see I am not the most experienced, but I have had fun trying. I am not a fan of graham crackers, but they are on my bucket list. I suspect they will taste better than a box of graham cracker that has the shelf-life of nuclear waste. I don’t think they have a sell-buy date, do they? 🙂

  12. Megin says:

    I am so in love with s’more, Ms. Lemon. I love this new twist and can’t wait to try it!

    Thank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
    ~ Megin of VMG206

    • Ms. Lemon says:

      Thanks so much Megin. I hope you will give them a try with either graham crackers or gingersnaps.


  13. Rattlebridge Farm--Foodie Friday says:

    An elegant twist, one that everyone will enjoy. After looking at your photos, I’m sooo hungry!

    • Ms. Lemon says:

      Michael, I think you would like them. Sorry for making you hungry, but I can’t count how many times I have been at your site and had to go straight to the kitchen and cook something. Thanks for stopping by.


  14. Jann Olson says:

    These certainly do look gourmet! Beautiful and I bet tasty too!! Thanks for sharing with SYC.

  15. These look amazing. I’m pinning
    Debi @ Adorned From Above

  16. Julie V. says:

    These look wonderful. I wouldn’t have thought to use ginger snaps in place of graham crackers. That’s a great idea, and I love ginger in everything 🙂

  17. Miz Helen says:

    This looks like a very special dessert that I will just have to make, yum! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  18. I don’t have a problem with soy but I certainly do like the idea of your gourmet s’mores made with gingersnaps…they sound terrific.

  19. This looks so amazing! I bet it tastes like heaven. I love this! Pinned. We truly love having you be a part of our party. I hope you will get a chance to stop by tonight at 7 pm. It’s not a party without you! http://loulougirls.blogspot.com
    Happy Monday! Lou Lou Girls

  20. Charlee Anne says:

    I’ve never thought of using anything but graham crackers for s’mores, but I guess you have to. They are definitely not your run-of-the-mill s’mores! #saygday

  21. Monique says:

    Had to PIN..I know many who would love these..Did they ever turn out cute Madonna.

  22. cheri says:

    What a clever idea to use gingersnaps in the crust. These turned out absolutely gorgeous!

    • Ms. Lemon says:

      S’mores are just good even if it is a marshmallow smooshed between a graham cracker, but since I had to do a work-around I thought it was good substitute. Thank you for visiting Cheri. I hope you will give them a try.


  23. Penny says:

    Amazing. I have to study this some more.

    • Ms. Lemon says:

      Don’t study it, just make it. 🙂 If you don’t like gingersnaps, use graham crackers, but I think you will like it either way Penny.

  24. michael says:

    oh wow, my girls would love these! I printed your recipe to give this a try. I enjoyed visiting your site, not sure how I linked to your site but I am glad I did!

    check out my site sometime,

  25. Farrah says:

    Love these! <3 They're so pretty!

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