Cookie Dough S’mores Cheesecakes are a no-bake treat that combines everyone’s favorite desserts into one. Get the family gathered around the campfire to finish these off with a perfectly toasted giant marshmallow!
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Ingredients
For the Crust:
1cupgraham cracker crumbs
1tablespoongranulated sugar
4tablespoonsbuttermelted
1 containercontainer edible chocolate chip cookie dough12 ounces, we used Nestle Toll House brand
For the Cheesecake Filling:
25Campfire® Regular Marshmallows
8ouncescream cheeseroom temperature
¼cupconfectioners' sugar
½teaspoonvanilla extract
8ouncesfrozen whipped toppingthawed
For the Ganache:
3ouncessemisweet chocolatechopped
3ouncesheavy cream
For Topping:
6Campfire® Giant Roasterstoasted
Instructions
In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between 6 individual serving dishes and press into the bottoms of the dishes to form a crust layer.
Scoop 6 balls of edible cookie dough. You'll want about 3 tablespoons of dough per serving. Roll each serving into a ball and use the palms of your hands to gently flatten the dough into a disc about the size of your serving dishes. Place each disc into the serving dishes directly on top of the graham cracker crust layers.
Place serving dishes into the refrigerator while you prepare the cheesecake.
Place 25 Campfire® Regular Marshmallows in a large, deep microwave-safe bowl. Microwave on high power for 45-60 seconds. Marshmallows will puff up and begin to melt. Use a buttered spatula to stir the marshmallows until smooth. Set aside.
In a large bowl with an electric mixer, whip the cream cheese for about 2 minutes. Add in confectioners' sugar and vanilla and beat for an additional minute. Use a buttered spatula to scoop the melted marshmallows into the cream cheese mixture and beat for an additional minute. Use a rubber spatula to fold in whipped topping.
Spoon or pipe the cheesecake filling directly onto the cookie dough layers and place them back into the refrigerator while you prepare the ganache.
Add chocolate to a heat-safe bowl. Bring cream just to a boil over medium-high heat. Pour heated cream over the chocolate and Let stand for 5 minutes and then whisk to combine. Spoon chocolate ganache onto the cheesecake layer and place back into the refrigerator until you are ready to serve.
Just before serving, top each cheesecake with a toasted Campfire® Giant Roaster marshmallow. Enjoy!
Notes
No Bake Cookie Dough S'mores Cheesecakes will store in the refrigerator for up to 3 days.