Mini S’mores Cheesecakes

Preheat the oven to 180 C/350 F and line a 12 hole cupcake tin with paper liners.

Place the cracker crumbs into a medium bowl and pour the melted butter over them. Mix until all the crumbs are coated. Divide the coated crumbs between the cupcake liners, around 1 tablespoon per liner, and gently press them across the bottom. Leave to one side.

Place the cream cheese, sugar, egg and vanilla into a medium bowl and beat with a hand mixer until smooth and light. Spoon the cheesecake batter over the biscuit base, around 1 tablespoon per liner.

Place pan in the oven for 10-15 minutes until a skewer inserted into the centre comes out clean and the cheesecake is ever so slightly golden around the edges. Remove from oven. Leave to cool completely before making the chocolate layer.

Once cool, break the chocolate into a heatproof bowl and melt, either over a simmering saucepan of water, or in the microwave in 10 second increments. Once the chocolate is melted, add the oil and stir until well incorporated. Divide it between the liners, around 1 tablespoon per liner.

Sprinkle each S’mores cheesecake with mini marshmallows and leave to set.

Mini S’mores cheesecakes will keep in an airtight container in the fridge for 2 days.