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No Bake Oreo Marshmallow Cheesecake

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This no bake Oreo marshmallow cheesecake is sweet, fluffy and full of cookies flavor. Plus there is no need to even turn on an oven!

No-Bake Oreo Marshmallow Cheesecake by Nutmeg Nanny

Sometimes you make a recipe that makes you say to yourself “what in the hell were you thinking?” That is how I feel about this delicious slice jar of no-bake Oreo marshmallow cheesecake. It’s sweet, fluffy and full of marshmallow and Oreo flavor. You are going to love this!

No-Bake Oreo Marshmallow Cheesecake by Nutmeg Nanny

The thing I love most about this cheesecake is that it’s no-bake. That’s right. No need to heat up the oven and roast yourself out of your home. Trust me, the weather has been boiling hot lately and my AC is working overtime. Ain’t nobody got time for a hot kitchen…am I right?

The texture of this marshmallow cheesecake is fluffy, and definitely reminiscent of marshmallow fluff, but not as sticky. I paired it with Oreo‘s because they are basically my weakness. Who ever invented these cookies deserves a pat on the back. You created the one thing I shamefully can eat – All. Day. Long.

Trust me, if you need a sweet boost to your day you have to try this no-bake Oreo marshmallow cheesecake!

No-Bake Oreo Marshmallow Cheesecake by Nutmeg Nanny

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No-Bake Oreo Marshmallow Cheesecake

This no bake Oreo marshmallow cheesecake is sweet, fluffy and full of cookies flavor. Plus there is no need to even turn on an oven!

Yield: 9x9 dish, 9 inch pie dish, or 6 2oz. individual jars

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes plus time for chilling

Ingredients:

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

Source: Cheesecake recipe slightly adapted from Peacock Coffeehouse

Directions:

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.

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