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S’more Brownie Cheesecake Skillets

There’s something about these adorable mini cast iron skillets that make for impressive individual desserts.

With brownie as a base, you can create endless ooey, gooey combinations. Here are a few of our favorite ideas:

  • Chunks of creamy cheesecake, strawberry sauce and a dollop of fresh whipped cream
  • A scoop of coffee gelato, drizzled with sea salt caramel sauce and sprinkled with cashews
  • Dark cherry ice cream, fudge sauce and pistachios

Share your favorite idea with us! Let us know on Twitter or Instagram @INFoodMktg.

S’more Brownie Cheesecake Skillets

Yield: 6 (3.5”) skillets


1 cup graham crackers, crushed

1/4 cup unsalted butter, melted

1/2 cup (1 stick) unsalted butter

4 oz. semi-sweet chocolate chips

1/2 cup milk chocolate chips or toffee bits

1 1/2 oz. unsweetened chocolate, chopped

2 large eggs

1 1/2 tsp. pure vanilla extract

1/2 cup granulated sugar

1/4 cup plus 1 tbsp. all-purpose flour, divided use

1 tsp. baking powder

1/4 tsp. salt


Vanilla Bean Cheesecake (cubed) recipe follows

Hot fudge sauce

Graham cracker crumbs

Marshmallow crème

Alternate Topping Ideas:

Turtle Brownie Skillet

Caramel Sauce

Hot Fudge Sauce

Toasted Pecans, chopped


Preheat the oven to 350ºF. In a small bowl, mix together graham cracker crumbs and 1/4 cup melted butter.

Place a heaping tablespoon of crumbs in each skillet and loosely spread out.

In a large bowl over simmering water, melt butter, 4 oz. of chocolate chips, and unsweetened chocolate until smooth. Set aside and let cool for about 15 minutes.

In a large bowl, stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined. In a medium bowl, sift together 1/4 cup of flour, baking powder and salt and add to the chocolate mixture, stirring until just combined.

In a medium bowl, toss together the remaining 1 cup of chocolate chips or toffee bits and 1 tbsp. of flour and fold them into the chocolate mixture. Divide batter into twelve 3-1/2 inch cast iron skillets and place them on a baking sheet. Bake for 25 minutes, taking care not to over bake.

Top with Vanilla Bean Cheesecake (recipe follows) chunks. Drizzle with hot fudge. Sprinkle with remaining graham cracker crumbs. Garnish with a dollop of marshmallow crème. For a toasty finish, torch the marshmallow crème!

Note: Cheesecake can be substituted with ice cream.

Basic Vanilla Bean Cheesecake (crust-less)

Yield: 1 – 8”x8” pan


2 (8 oz.) packs Philadelphia brand cream cheese, softened

1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk

1/8 cup flour

2 eggs

2 tsp. vanilla bean paste or 1 tsp. pure vanilla extract


Preheat oven to 350ºF.

Line 8”x8” cake pan with aluminum foil, so that batter will not leak through.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add vanilla and flour, mix well. Add eggs one at a time until incorporated, do not over mix.

Bake 30-35 minutes or until center is set. Remove from oven. Allow to cool and then refrigerate. Once chilled, cheesecake can be placed in freezer for a few hours to make cutting easier. Lift foil and cheesecake out of pan. Cut into 1/2” cubes.

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