Yield 9x9 dish, 9 inch pie dish, or 6 2oz. individual jars Number Of Ingredients 9 Steps:
For crust: Crush Oreo cookies by hand (put inside a large zip top bag and crush with rolling pin) or in a food processor. Add in melted butter and optional sugar and mix until it reaches the consistency of wet sand. Press into your desired sized dish and add set aside. If you are using mini jam jars just divide equally between all the jars. For cheesecake: In a skillet add marshmallows and milk. Heat over low until the marshmallows melt and the mixture becomes smooth. Remove from heat. In the bowl of an electric mixer add cheese cream and vanilla bean paste. Beat for 30 seconds just to fluff it up. Add in marshmallow mixture and beat for 3 minutes until fluffy. Fold in whipped topping and add to dish or jars. Add to the fridge to set for at least 1 hour. Top with crushed Oreos right before serving.
Time 4h15m Yield 16 Number Of Ingredients 6 Steps:
Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Number Of Ingredients 11 Steps:
For crust: Crush Oreo cookies by hand (put inside a large zip top bag and crush with rolling pin) or in a food processor. Add in melted butter and optional sugar and mix until it reaches the consistency of wet sand. Press into your desired sized dish and add set aside. If you are using mini jam jars just divide equally between all the jars. For cheesecake: In a skillet add marshmallows and milk. Heat over low until the marshmallows melt and the mixture becomes smooth. Remove from heat. In the bowl of an electric mixer add cheese cream and vanilla bean paste. Beat for 30 seconds just to fluff it up. Add in marshmallow mixture and beat for 3 minutes until fluffy. Fold in whipped topping and add to dish or jars. Add to the fridge to set for at least 1 hour. Top with crushed Oreos right before serving.
Time 3h10m Number Of Ingredients 10 Steps:
Spray a 9″ spring form pan with non-stick cooking spray. Mix cookie crumbs and melted butter together with a fork, and press tightly into the bottom of the pan. Beat whipping cream until stiff peaks form. Set aside. Cream together cream cheese, lemon juice and marshmallow fluff with your mixer. Gently fold in whipping cream until it’s incorporated. Spread over crust. Chill for a minimum of 3 hours. Remove from pan. To put sprinkles on the sides, gently touch the back of a spoon to the cheesecake, then dip in sprinkles, repeat around the edges.
More about “oreo marshmallow cheesecake no bake recipe 455”
Time 1h10m Number Of Ingredients 3 Steps:
Line a 9x13-inch baking pan with parchment paper and set aside. Add Oreos to a large ziploc bag and use a rolling pin to crush them, set aside. In a large pot, melt the butter and 8 cups of the marshmallows over low heat until smooth. Remove from heat and add the crushed Oreos and the marshmallows to the pot and stir until evenly coated. Transfer the mixture to the baking dish and use greased hands or another sheet of parchment paper to gently press the mixture into the pan. Don’t pretty too hard or the treats will be tough. Allow them to sit at room temperature for at least 1 hour before slicing.
