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Moon Pie Cheesecake Sticks

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by: Hungry Happenings
Updated Oct 4, 2017
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Layers of sugar cookie speckled with bits of graham crackers topped with marshmallow cheesecake fluff and chocolate ganache.

More About This Recipe

  • 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. 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.

Moon Pie Cheesecake Sticks

  • Prep Time 30 min
  • Total 4 hr 30 min
  • Servings 16
  • Ingredients 8
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Ingredients

Graham Cracker Sugar Cookie

  • 6 graham cracker squares
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

Marshmallow Cheesecake Fluff

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

Chocolate Ganache

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

Instructions

  • Step 
    1
    Preheat oven to 350°F. Line a 9x13-inch baking pan with non-stick foil or parchment paper.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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).

Nutrition

380 Calories
19g Total Fat
3g Protein
50g Total Carbohydrate
31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
180mg
8%
Potassium
70mg
2%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
4%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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