No Bake Cookie Dough S’mores Cheesecakes (Print Version)
Layers of cookie dough, cheesecake, toasted marshmallows, and ganache meet on a crunchy graham cracker crust.
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1 tablespoon granulated sugar
03 -
4 tablespoons butter, melted
04 -
12-ounce container edible chocolate chip cookie dough
→ Cheesecake filling
05 -
25 Campfire® Regular Marshmallows
06 -
8 ounces cream cheese, room temperature
07 -
1/4 cup confectioners’ sugar
08 -
1/2 teaspoon vanilla extract
09 -
8-ounce container frozen whipped topping, thawed
→ Ganache
10 -
3 ounces semisweet chocolate, chopped
11 -
3 ounces heavy cream
→ Topping
12 -
6 Campfire® Giant Roasters, toasted
# Steps:
01 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among 6 serving dishes and press into the bottoms to form a crust layer.
02 -
Scoop 6 balls of edible cookie dough (approximately 3 tablespoons each). Flatten each ball into a disc and place onto the crust layers in the serving dishes.
03 -
Microwave 25 marshmallows in a deep microwave-safe bowl for 45-60 seconds. Stir until smooth and set aside. In another bowl, whip cream cheese with an electric mixer for 2 minutes. Add confectioners’ sugar and vanilla extract, beating for 1 minute. Stir in melted marshmallows, then fold in the whipped topping using a rubber spatula.
04 -
Spoon or pipe the cheesecake filling onto the cookie dough layers. Place the dishes back in the refrigerator to chill.
05 -
Add chopped chocolate to a heat-safe bowl. Heat cream just to a boil and pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Spoon ganache over the cheesecake layers and refrigerate until ready to serve.
06 -
Just before serving, place one toasted Campfire® Giant Roaster marshmallow on top of each cheesecake. Serve immediately.