Description
This No Bake Oreo Cheesecake Jars recipe offers a deliciously creamy, easy-to-make dessert featuring layers of chocolate cookie crust, Oreo-infused cheesecake filling, and homemade whipped cream. Perfectly portioned in jars, these cheesecakes require no baking and set in the refrigerator, making them a convenient treat for any occasion.
Ingredients
Chocolate Cookie Crust
- 12 chocolate sandwich cookies
- 1 tablespoon sugar
- 2 tablespoons unsalted butter (melted)
Oreo Cheesecake Layer
- 6 oz cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/2 cup frozen whipped topping (Cool Whip), thawed
- 10 chocolate sandwich cookies (crushed)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- Additional Oreos, mini Oreos, crumbled cookies, or mini chocolate chips for garnish
Instructions
- Prepare the Chocolate Cookie Crust: Crush 12 chocolate sandwich cookies using a rolling pin in a sealed gallon-sized zip-top bag or a food processor until fine crumbs form. In a bowl, combine the cookie crumbs with 1 tablespoon sugar and 2 tablespoons melted unsalted butter. Mix until thoroughly combined.
- Assemble the Crust in Jars: Evenly divide the crust mixture among eight 4-ounce mason jars. Gently wiggle each jar to flatten the crust layer without packing it down to keep the crust easier to eat later.
- Make the Oreo Cheesecake Filling: Soften 6 oz of cream cheese by microwaving it in 10-15 second intervals, stirring between each until very soft but not hot. Using a hand mixer, beat in 1/2 cup sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth and the sugar is fully incorporated, about 1-2 minutes.
- Fold in Whipped Topping: Carefully fold 1/2 cup thawed frozen whipped topping (Cool Whip) into the cream cheese mixture with a spatula until combined.
- Add Crushed Oreos: Roughly crush 10 chocolate sandwich cookies and fold them into the cheesecake batter. Adjust the amount of cookie pieces per your preference.
- Fill the Jars with Cheesecake Layer: Spoon the filling into each jar equally and smooth the tops by spinning the jar while holding a spoon against the filling surface.
- Chill the Cheesecakes: Refrigerate the jars for 6 to 12 hours to let the cheesecake set. While you can eat them immediately, chilling firms up the texture. The prepared jars can also be refrigerated for a few days before adding whipped cream topping.
- Prepare the Whipped Cream: Right before serving, use a hand mixer or stand mixer with a whisk attachment to beat 1 cup heavy whipping cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract until soft peaks form, then continue beating until just stiff peaks develop.
- Add Whipped Cream and Garnish: Evenly spoon or pipe the whipped cream over each cheesecake jar. Garnish with additional crushed Oreos, mini Oreos, crumbled cookies, or mini chocolate chips to finish.
- Serve and Enjoy: Serve immediately after garnishing for best texture and flavor.
Notes
- You can use a food processor to crush cookies quicker if preferred.
- Do not pack the crust tightly to ensure easier spooning when eating.
- The cheesecake filling can be eaten immediately but tastes best after chilling for several hours.
- Allow the cream cheese to soften fully but not melt to achieve a smooth filling.
- Whipped cream can be piped elegantly using a piping bag and star tip for a decorative presentation.
- Store leftovers in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
