S’mores Cheesecake Bombs 21


 

I cannot believe it’s July.

 

It just snuck up on me and I haven’t even had a post in weeks! To prove how fast July happened to me, I made these ah-may-zing s’mores cheesecake bombs back in the beginning of June and haven’t gotten a chance to post them.

 

These larger-than-bite-size cheesecake bombs pack marshmallow, graham cracker, and chocolate into a flame-free s’mores treat!

 

s'mores cheesecake bombs...rich chocolate covered bombs of marshmallow cheesecake goodness!

 

As picky about textures as I am, I love the way graham crackers get all soft when they are in desserts that contain pudding or something. I’m quite sure you love it too.

 

So good.

 

And that’s exactly what is happening here in these s’mores cheesecake bombs!

 

You’re welcome.

 

s'mores cheesecake bombs...rich chocolate covered bombs of marshmallow cheesecake goodness!

 

S’mores cheesecake bombs are held together by a mixture of cream cheese and marshmallow fluff with those soften graham cracker crumbs all stuck up in there.

 

It’s the perfect combination!

 

You will not be able to get enough of these bombs, which is totally ok since they are super easy to make! Just mix together the cream cheese, marshmallow fluff, and graham cracker and freeze tablespoon-size balls of it. Then dunk them in semi sweet chocolate and top with graham cracker crumbs…which looks adorable.

 

s'mores cheesecake bombs...rich chocolate covered bombs of marshmallow cheesecake goodness!

 

 

If you aren’t making s’mores cheesecake bombs, you are doing summer all wrong.

 

Don’t do that to summer!

 

S’mores Cheesecake Bombs

Prep Time: 5 minutes

Total Time: 4 hours

Yield: about 24 bombs

S’mores Cheesecake Bombs

Ingredients

  • 1 block cream cheese, softened
  • 2 containers marshmallow whip
  • 2 packages graham crackers (about 18 large rectangles), crushed
  • 2 to 2 and 1/2 cups semi sweet chocolate chips (depending on the size of your bombs)

Instructions

  1. Reserve about 1/3 cup graham cracker crumbs for decorating.
  2. In a medium sized bowl, combine cream cheese and marshmallow whip with a mixer until combined.
  3. Stir in graham cracker crumbs.
  4. Freeze mixture for about 2 hours. Scoop tablespoon sized balls of the mixture onto a baking sheet covered in parchment paper.Freeze for an additional 2 hours.
  5. Melt semi sweet chocolate in the microwave for 20 second increments until melted. Dip cheesecake balls into the melted chocolate and set on parchment paper to dry. Immediately sprinkle with reserved graham cracker crumbs.
  6. Store cheesecake bombs in the refrigerator in a sealed container for about one week.
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What is your favorite summer-time food? I’d love to get some ideas for more summery recipes!

 

 

 

 

 


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