Oreo Marshmallow Cheesecake - No Bake
- For crust:
- 25 Oreo cookies
- 1/4 cup butter, melted
- 2 tablespoons sugar (optional)
- For cheesecake:
- 20 large marshmallows
- 1/3 cup whole milk
- 1 (8 ounce) brick cream cheese, room temperature
- 2 teaspoons vanilla bean paste (or extract)
- 6 ounces whipped topping (Cool Whip)
- 5 crushed Oreos
Adapted from nutmegnanny.com
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.
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.
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