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Moon Pie Cheesecake Sticks

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Moon Pie Cheesecake Sticks
  • Prep Time 30 min
  • Total Time 4 hr 30 min
  • Servings 16
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Moon Pie Cheesecake Sticks

Layers of sugar cookie speckled with bits of graham crackers topped with marshmallow cheesecake fluff and chocolate ganache.

Ingredients

Graham Cracker Sugar Cookie:

6
graham cracker squares
1
tube Pillsbury™ refrigerated sugar cookie dough

Marshmallow Cheesecake Fluff:

8
ounces cream cheese, softened
13
ounces marshmallow fluff
8
ounces frozen whipped topping thawed

Chocolate Ganache:

1/2
cup heavy whipping cream
1
tablespoon corn syrup
6
ounces semi-sweet chocolate, finely chopped

Directions

  • 1 Preheat oven to 350°F. Line a 9x13-inch baking pan with non-stick foil or parchment paper.
  • 2 GRAHAM CRACKER COOKIE: Break the graham crackers into very small pieces or large crumbs. Mix the graham crackers into the Pillsbury™ refrigerated Sugar Cookie Dough. Press into the pan. Bake for 20-24 minutes until lightly golden brown. Allow cookie to cool completely in pan.
  • 3 MARSHMALLOW CHEESECAKE FLUFF: Beat cream cheese until light and fluffy. Add marshmallow fluff and beat to combine. Fold in the whipped topping. Spread over top of cooled cookie. Refrigerate while making chocolate ganache.
  • 4 CHOCOLATE GANACHE: Stir together heavy whipping cream and corn syrup in a microwave safe bowl. Heat on high power for 45 seconds. Pour chopped chocolate into hot cream and let sit for 3 minutes. Stir until smooth. If needed, heat for 10 second increments, stirring after each until melted. Allow to cool for 15 minutes then pour over top of the marshmallow cheesecake fluff.
  • 5 Freeze for at least 3 hours. Remove from freezer and cut into 16 sticks (1 inch wide wide by 6 1/2 inches long).
See Step By Step

Step By Step  

Moon Pie Cheesecake Sticks

As prepared by Hungry Happenings,

A bit more work than ripping open the plastic wrap around a Moon Pie, but so worth the extra effort! This dessert is simple enough for a weeknight but impressive enough to wow party guests.

 

Each layered stick combines a graham cracker-speckled sugar cookie crust with lusciously creamy, sinfully sweet, marshmallow cheesecake fluff, and silky-smooth dark chocolate ganache. With each bite you’ll enjoy all the flavors you know and love in a Moon Pie in a new and exciting way.

To keep this recipe simple, you’ll use a tube of Pillsbury refrigerated sugar cookie dough as a base for the first layer.

Moon Pie Cheesecake Sticks cut sticks

Start by breaking up some graham crackers and mixing the small pieces and large crumbs into the cookie dough.


Moon Pie Cheesecake Sticks dough

Then spread it out into a 9x13-inch baking pan and pop it in the oven.


Moon Pie Cheesecake Sticks baked cookie

Don’t you just love the smell of cookies baking? When the aroma has filed the kitchen and the cookie looks lightly golden brown, pull it out and allow it to cool, while you get busy making the marshmallow fluff filling.


Moon Pie Cheesecake Sticks add topping

It takes mere minutes to whip the cream cheese, marshmallow fluff and whipped topping together. Then it’s time to spread it out over top of the cookie before popping it in the fridge while you make the chocolate ganache, which you’ll pour over top of the bright white filling.

To make this dessert look a bit unique, you can cut it into long, thin sticks. To do that, you’ll want the marshmallow cheesecake layer to be really firm, so pop the whole pan into the freezer for a few hours, until all the layers firm up.


Moon Pie Cheesecake Sticks add topping

Then remove it and cut it into sticks or squares, whatever you prefer.

You can serve the sticks frozen, allow them to thaw a bit so the cheesecake and chocolate layers soften up, or refrigerate them for several hours or days until you are ready to serve the dessert.


Frozen, refrigerated, or room temperature, it’s all good. Any way you serve this dessert, I know you’ll love it.


See Recipe
Tips  

Dip a long serrated knife in hot water, then dry off before making each cut.

Nutrition Information 
No nutrition information available for this recipe
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