Things taste better in a jar. I don't know why but they just do. It's weirdly satisfying to put your spoon into these Oreo Cheesecake Jars and see those layers of cookie crumble and cheesecake emerge. Oh and that little extra ganache on top - don't even get me started.
Now I have shared Cheesecake Jars before along with suggested tweaks. However the most popular questions I got right after was how to Oreo-ize them. Since I can take a hint I am back here now sharing these Oreo Cheesecake Jars where both the cheesecake mixture and the layers have Oreos in them.
Oh and the BEST part? You don't need to do any fiddly removing the cream from the center of the oreos. Hallelujah, right?
Four Steps to Making Oreo Cheesecake Jars
- Crush Oreos
- Whip together filling ingredients
- Make your quick ganache
- Layer
Are you a Cheesecake Lover?
Here are some more ideas
Oreo Cheesecake Jar
Kids or no kids- this Oreo Cheesecake in a jar is a fav at every party!
Servings: 4
Calories: 939kcal
Equipment
- food processor
Ingredients
- 24 Oreo Cookies
- 12 oz Cream Cheese
- ⅓ cup Whipping Cream
- ⅓-1/2 cup Icing Sugar (depending on your preference)
- 1 tsp Vanilla Extract
Ganache Topping (Optional)
- ½ cup Chocolate Chips
- ⅓ cup Whipping Cream
Instructions
- Crush Oreos in a food processor
- Whip the cream cheese until soft and then add the icing sugar, whipped cream, and vanilla - mix on low until combined then turn up the speed and whip for another 1-2 minutes until fluffy
- Fold/Stir in half the oreo crumbs - you can do a little less if you like, there's no hard and fast rule here
Ganache
- Warm your cream until just simmering, pour it over your chocolate chips and stir until just smooth.
Layering
- Note: I used 4 jars with a ⅔ cup capacity, how many you get will depend on the jar you use
- Divide your oreo crumbs into four 'sections' - i just separate them out on the plate I am using
- From each section place half the Oreo crumbs on the bottom of each jar, add a layer of cheesecake filling (piping bag is easiest), the remaining crumbs, more cheesecake and top it with Ganache.
- Refrigerate for 1-2 hours at least before serving, can be made a day ahead
Calories: 939kcal | Carbohydrates: 79g | Protein: 11g | Fat: 66g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 560mg | Potassium: 448mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1738IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 10mg
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