This No Bake Peanut Butter Marshmallow Square Cheesecake is a fun twist on a classic Christmas square! It’s an easy dessert your guests will be raving over! Includes step by step recipe video.
Friends. Those Peanut Butter Marshmallow Squares you all know and love (or hate?!?)? Well they’re getting a makeover in a big way today.
So let me first say that this was not actually my idea at all — I saw a photo of some Peanut Butter Marshmallow Square Cheesecake genius on the Bothwell Cheese instagram feed, and I’ve been set on making my own version for the holiday season ever since.
Since I never actually got around to trying the original, this is my own — also incredibly delicious — version and I hope you guys like it! There is just something about peanut butter and butterscotch that gets me every time, regardless of what it is I’m eating.
And now I feel it’s my mission to make every one of my holiday favorites in cheesecake form. I hope you guys can get behind me on this one? Because the holidays are over too quickly to go without 😉
Tips and Tricks for Making this No Bake Peanut Butter Marshmallow Square Cheesecake:
- If you are actually just looking for a Peanut Butter Marshmallow Squares recipe, you can in fact just leave off the cheesecake. Just don’t tell me you did 😉
- To make gluten-free, simply leave off the crust and just use the squares as your base.
- This cheesecake is a great make ahead dessert, as it is best when refrigerated overnight before serving.
No Bake Peanut Butter Marshmallow Square Cheesecake
written by Ashley Fehr
Ingredients
Crust
- 25 chocolate sandwich cookies like Oreo
- 3 tablespoons melted butter
Marshmallow Square
- 1/4 cup butter
- 3/4 cup peanut butter
- 1 1/4 cup butterscotch chips
- 2 cups rainbow marshmallows
Cheesecake
- 2 packages packages cream cheese (I use light) 8oz/250g
- 1 cup heavy cream 35%
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- To make the crust, combine cookies and butter in a food processor and process until finely ground. Press into the bottom of a 9″ Springform pan. Set aside.
- Make the marshmallow square:In a large microwave-safe bowl, combine butter, peanut butter and butterscotch chips. Microwave on high, stirring each time, for 15-20 second intervals until melted and smooth. Stir in marshmallows and spread over cookie crust in pan. Refrigerate or place in the freezer to set.
- Make the cheesecake:In a large bowl, beat the cream cheese until smooth.
- Add the cream, sugar and vanilla and beat on high until light and fluffy, 3-4 minutes. Spread over cooled marshmallow square, cover, and refrigerate at least 5-6 hours or overnight until completely set. Serve.
Nutrition Information
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Candy says
Can I use Milk Chocolate Chips. I have been to 4 different grocery stores today and Butterscotch Chips are sold out.
The Recipe Rebel says
Possibly? But it will taste different then the recipe you see here.
Crystal says
Absolutely love it! It was so fun to make! I put the peanut butter bar on top of the cheese cake! It is so good! This reciepe made me 2 cakes lol! Now im not sure what to do with the second haha i might freeze it 😊
The Recipe Rebel says
Hi Crystal! So glad you enjoyed the recipe! Thank you for this review!
Valli Johnson says
I and my friend loved this. I didn’t have Oreo cookies so used chocolate crumbs that I had and it was plenty sweet! The crust did not stick together perfectly but was fine after a day. Any what was left in the pan was simply sprinkled on top.
Ashley Fehr says
Thanks Valli! The frosting in the Oreos helps keep the crust together, so if using just crumbs I recommend increasing the butter.
Tannis says
Hi Ashley, could I put the cream cheese filling on the bottom and peanut butter marshmallow topping on top?
The Recipe Rebel says
Hi Tannis! I’ve only tested the recipe as written. If you decide to experiment with it, let me know how it goes!
Don says
I make this for Easter dinner dessert because it reminds me of spring rather than winter (Christmas). I decorated with a few coloured mini marshmallows(tulips), whipped cream, scattered peanuts, and mixed Chipits (chocolate, butterscotch, white chocolate, caramel) and a bit of sprinkled cookie crumb(dirt) 😅
The Recipe Rebel says
Hi Don! So glad you enjoyed the recipe! Thank you for this kind review!
Ro says
I don’t own a springform pan, anything else I can use?
Ashley Fehr says
Yes, you can make it in a 9×13″ pan
Junkielove says
I’m hoping to make this for my moms Xmas next Saturday. I would make it this sat, could I just stick it in the freezer for the whole time and it still taste good? Or should I try to make it closer to the date?
Ashley Fehr says
You can freeze it, but the cheesecake is sometimes softer after freezing and thawing since the cream deflates. If you wanted to freeze it, I would reduce the cream significantly. Maybe use 1/4 cup instead?
Scotish Piper says
Can I use reese chips as I dont have any butterscotch chips
Ashley Fehr says
Yes, that will work!
Nicole says
This recipe worked really well for me! I just baked my crust so it was not so crumbly, and used whipping cream (35%) for the cheesecake and it was very light and fluffy. Great recipe, I’m planning on freezing the leftovers.
Ashley Fehr says
Thanks Nicole! I’m so glad you enjoyed it!
Debbie says
For the cream is it just heavy cream or whipping cream. I don’t bake with cream alot so just want to check. I make those marshmallow squares all the time and to combine it with cheesecake will make an amazing dessert. Two of my favs.
Ashley Fehr says
Thanks Debbie! You will need whipping cream for this recipe, I use 30-35% fat.
Shauna says
What a hit.. And was easy to make.. I am going to try to incorporate something with a hint of flavor in the cheese cake part as per my kids request! And also want to try freezing and thawing see what happens!
Kandace says
What did you use for decorating the top?
Ashley Fehr says
I just use some whipped cream!
Kandace says
Do you use the full cookie, icing included or do you scrap off the icing and just use the cookie.
Ashley Fehr says
The whole cookie
April Bird says
Help! I don’t have heavy cream. Will eagle brand condensed milk work in place of cream
Ashley Fehr says
I probably would use milk or evaporated milk or even coffee creamer before I would use condensed milk.
Krista says
Would using 10% half and half cream work ok? Just less creamy?
Ashley Fehr says
No I wouldn’t recommend that because 10% cream won’t whip, so the cheesecake won’t get fluffy and thick and will likely be runny. You really need the heavy cream to whip it up!
Melinda says
Hey can u use soy milk or reg milk?
Ashley Fehr says
No you cannot as there is no milk called for in the recipe
Laura says
Can I use evaporatored milk for the heavy cream?
Ashley Fehr says
No, definitely not. It will not whip.
Fran says
Can this dessert be froze?
Ashley Fehr says
Yes! You will not want to let it sit for too long after thawing though, as previously frozen cheesecakes can release some liquid that will make the crust a little soggy after time
Monica says
My 17 year old son came across this video on Facebook and sent me the link (those PB butterscotch squares are one of his faves). We made it for our family Easter dinner and it was a hit! Thank you!
Ashley Fehr says
Oh yay! That makes my day! So glad everyone liked it 🙂
Rachel says
I’m so excited!!!! ? Can’t wait to try!
Ashley Fehr says
I hope you enjoy it!
Tara says
I have no powdered sugar ..just regular…its good frisay and store in my town closed..will reg sugar work for xheesecake??
Ashley Fehr says
You can use regular sugar but it will be gritty. I definitely recommend powdered sugar or you can make your own by putting regular sugar in a blender until it is powder
Brenda Hill says
Just double checking…25 cookies? Sounds like a lot?
Ashley Fehr says
Yep! 25 🙂
Tammy Tereck says
I was thinking about using already crumbs how many cups
Ashley Fehr says
I’m not sure about cups, but 25 cookies is about one bag which would be 280-300 grams.
Sarah @Whole and Heavenly Oven says
Oh my goooooosh, what an absolutely perfect-looking cheesecake, Ashley! I’m totally freaking out over that marshmallow square filling. That cheesecake slice is just STUNNING!
Ashley Fehr says
Thanks Sarah! It was so fun to make!