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No-Bake Peanut Butter Marshmallow Cheesecake Bars
No-Bake Peanut Butter Marshmallow Cheesecake Bars
- Recipe Submitted by Whoopie on 10/29/2014
Category: Kids, Gifts, Holiday, Cheese, Cheesecakes
Ingredients List
- ~~~~~~~~~~For the chocolate crust~~~~~~~~~~
- 20 oreos, with centers scraped out.
- ¼ cup butter, melted
- For the Peanut Butter Mixture:
- 1 ½ cup peanut butter
- 1 ½ cup powdered sugar
- ~~~~~~~~~~For the cheesecake~~~~~~~~~~~~
- ¾ tbsp gelatin
- ¼ cup water
- 10 ounces of marshmallow fluff (about 1 ½ jars), or a 10-ounce bag of marshmallows, melted
- 2 8oz blocks cream cheese, softened
- ½ tsp vanilla
- ¾ cup cream
Directions
Line an 8x 8 baking dish with parchment paper. Mix the crushed oreos and melted butter together in the bottom of the pan and press so that it comes together as a nice crust.
Make the peanut butter mixture. In a medium bowl, mix the peanut butter and powdered sugar together until smooth with an electric beater. Smooth the peanut butter mixture on top of the prepared crust.
Make the s”™mores cheesecake. Add gelatin to the water and let sit until the gelatin starts to swell, about 3-4 minutes (do NOT let sit too long, it will become lumpy). In a medium sized bowl, combine the cream cheese and marshmallow fluff. Beat until combined. In a separate bowl, beat the heavy cream until stiff peaks form. Add vanilla. Fold gelatin and marshmallow mixture into the whipped cream and stir well to combine. Refrigerate for 3 hours or until firm, then serve.
Make the peanut butter mixture. In a medium bowl, mix the peanut butter and powdered sugar together until smooth with an electric beater. Smooth the peanut butter mixture on top of the prepared crust.
Make the s”™mores cheesecake. Add gelatin to the water and let sit until the gelatin starts to swell, about 3-4 minutes (do NOT let sit too long, it will become lumpy). In a medium sized bowl, combine the cream cheese and marshmallow fluff. Beat until combined. In a separate bowl, beat the heavy cream until stiff peaks form. Add vanilla. Fold gelatin and marshmallow mixture into the whipped cream and stir well to combine. Refrigerate for 3 hours or until firm, then serve.
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