Oreo Marshmallow Cheesecake No Bake Recipe 455

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.

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.

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust. , Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped cookies.