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Homemade No Bake Cookie Dough Smores Cheesecake photo

No Bake Cookie Dough Smores Cheesecake

This No Bake Cookie Dough Smores Cheesecake is a dreamy dessert with layers of cookie dough, cheesecake, and s'mores goodness!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs for that classic crust.
  • 1 tablespoon granulated sugar to add a hint of sweetness to the crust.
  • 4 tablespoons butter melted, binds the crust together and adds richness.
For the Cheesecake Filling:
  • 1 container (12 ounces) edible chocolate chip cookie dough we used Nestle Toll House brand for convenience.
  • 25 Campfire Regular Marshmallows for that gooey s'mores element.
  • 8 ounces cream cheese room temperature, creates the creamy cheesecake layer.
  • 1 cup confectioners' sugar sweetens the cheesecake mixture perfectly.
  • 1 teaspoon vanilla extract enhances the flavor of the cheesecake.
  • 8 ounces frozen whipped topping thawed, adds lightness and fluffiness to the cheesecake.
  • 3 ounces semisweet chocolate chopped, for a rich chocolatey layer on top.
  • 3 ounces heavy cream used to create a smooth ganache for topping.
  • 6 Campfire Giant Roasters toasted for an extra s'mores touch.

Equipment

  • Mixing Bowl
  • 9-inch springform pan
  • Electric mixer
  • Rubber spatula
  • Double Boiler or Microwave

Method
 

Instructions:
  1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to create an even layer. Set aside.
  2. In another mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the confectioners' sugar and vanilla extract, continuing to mix until fully combined and creamy.
  3. Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped topping.
  4. Add the edible chocolate chip cookie dough to the cheesecake mixture. Use the spatula to fold it in gently, ensuring the cookie dough is evenly distributed throughout the cheesecake filling.
  5. Pour the cheesecake filling over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula for evenness.
  6. Toast the Campfire Regular Marshmallows until golden brown and gooey. Allow to cool slightly before placing on top of the cheesecake.
  7. In a small saucepan, combine the chopped semisweet chocolate and heavy cream. Heat gently, stirring until melted and smooth. Pour the ganache over the toasted marshmallows and spread evenly.
  8. Place the toasted Campfire Giant Roasters on top of the cheesecake for an additional s'mores touch.
  9. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
  10. Once chilled, carefully release the sides of the springform pan. Slice the cheesecake into pieces and serve chilled.

Notes

  • Chill overnight for the best flavor and texture.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Wrap tightly in plastic wrap and foil to freeze for later.