Oreo Marshmallow Cheesecake Squares

Oreo Cheesecake

These did not last long.

I held my siblings off for hours so that these squares could cool and I could get my photos… and let me tell you it was not easy.  They hovered and circled like a flock of hungry vultures.  Once I took these photos and gave them the OK… Bam, these cheesecake squares were gone.

Marshmallow Cheesecake Squares

Just like that.  The Whole. Entire. Pan.  Devoured.  Within 20 minutes.

It was so good that even my picky “desserts aren’t really my thing” boyfriend described these cheesecake squares as “freaking good” and complained that I hadn’t given him more.

“Freaking good?”  For something that doesn’t contain bacon!?  That is the compliment of all compliments.

They’re cheesecake, but with more of an Oreo taste and texture.  The Marshmallow fluff is essential to the texture; soft, creamy, delicious.  Packed with Oreos atop an Oreo crust, it’s Oreo heaven.  It’s like a combination of cheesecake, cookies and cream ice cream, and a triple-quadruple-stuffed Oreo cookie.

Oreo Marshmallow Squares

*sigh* I miss them already.  Guess it’s time for another batch.

 

5.0 from 2 reviews
Oreo Marshmallow Cheesecake Squares
Author: 
Cook time: 
Total time: 
 
Ingredients
  • 3 packages (21 oz) cream cheese
  • 7 oz marshmallow fluff
  • ¾ cups granulated sugar
  • ½ cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 20 Oreos, broken into small pieces
  • Crust
  • 4 Tbsp melted butter
  • 25 Oreos
Instructions
  1. Preheat oven to 350F
  2. Prepare 13x9 baking pan by lining with nonstick foil.
  3. In food processor, process melted butter and 25 Oreos until finely crushed.
  4. Spread onto the bottom of your prepared pan, pressing down with the back of a spoon until you have an even layer. Set aside.
  5. In an electric mixer, cream together cream cheese and sour cream.
  6. Add marshmallow fluff and sugar, beat until combined.
  7. Add eggs, one at a time, and vanilla.
  8. Stir in broken Oreo pieces.
  9. Pour over Oreo crust layer in prepared pan (be gentle, some of the crust will want to come up with the cheesecake layer if you are not careful)
  10. Bake on 350F oven for 35-40 minutes, or until edges begin to turn golden and center is set.
  11. Allow pan to cool and then refrigerate 4 hours before enjoying.
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Comments

    • Sam says

      It turned out to be a pretty awesome flavor combo indeed. Next time I’ll have to put a padlock on the container!

  1. says

    Sam, these bars look insanely delicious! Thank you for stopping by my blog because I am glad to have found yours. Just read your about page and we are kindred spirits right down to the joy of recipe development. We all want to eat healthy on a regular basis, but there just must be some wiggle room for some baked treats! Wishing you a boatload of blessings with the new direction you have taken your blog for 2014 and beyond with more original recipes. :)

    • Sam says

      Thank you Stacy!! I just can’t give up the baked goods no matter what, it’s nice to have found a kindred spirit! :)
      Thank you so much for the kind words!!

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