Name: Campfire Mini Cheesecakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 campfire mini cheesecakes
Ingredients: 2 8-ounce packages cream cheese, at room temperature; 2 large eggs; 1/2 cup sugar; 1 teaspoon pure vanilla extract; 1 teaspoon fresh lemon juice; Pinch of salt; 1 tablespoon unsweetened cocoa powder; 1 cup graham cracker crumbs; 2 tablespoons unsalted butter, melted; Mini marshmallows and caramel sauce, for decorating; Candy melt brushstrokes, recipe follows; 1/2 cup red candy melts; 1/2 cup orange candy melts; 1/2 cup yellow candy melts

Directions

Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.

Candy Melt Brushstrokes:

Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.