No Bake Cookie Dough S’mores Cheesecakes

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[Total: 11 Average: 3.8]
Yields6 servings
Prep Time20 minutes
Total Time20 minutes


For the crust:
1 cup graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons butter, melted
1 12-ounce container edible chocolate chip cookie dough (we used Nestle Toll House brand)

For the cheesecake filling:
25 Campfire® Regular Marshmallows
8 ounces cream cheese, room temperature
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
8 ounce container of frozen whipped topping, thawed

For the ganache:
3 ounces semisweet chocolate, chopped
3 ounces heavy cream

For the topping:
6 Campfire® Giant Roasters, toasted


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!

Note: No Bake Cookie Dough S’mores Cheesecakes will store in the refrigerator for up to 3 days.

Recipe by: My Baking Addiction

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