These Oreo Cheesecake Jars are creamy, rich, and filled with smooth cottage-cheese cheesecake layered between crushed chocolate cookies. With no baking required and just a few simple ingredients, they make the perfect quick dessert for any occasion.
Why You’ll Love This Recipe
No-bake and ready in minutes
Uses cottage cheese and Greek yogurt for a light, creamy texture
Sweetened naturally with maple syrup
Customizable with different cookie or granola bases
Perfect for make-ahead entertaining or weekly treats
High-protein dessert without sacrificing flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base
8 Oreo-style chocolate cookies, filling removed and crushed
Filling
1.5 cups cottage cheese (2% low-fat recommended)
1/2 cup plain Greek yogurt
1 teaspoon vanilla bean paste or vanilla extract
1/4 cup maple syrup
2 Oreo-style chocolate cookies, filling removed
Topping
1/2 cup heavy whipping cream
1 teaspoon vanilla bean paste
Directions
Remove the filling from 8 chocolate sandwich cookies and place the cookies into a food processor. Pulse until they form a fine crumb. Transfer the crumbs to a bowl and set aside.
Without cleaning the food processor, add the cottage cheese, Greek yogurt, vanilla bean paste, maple syrup, and 2 more cookies with the filling removed. Blend for about 10–15 seconds, just until smooth and creamy. Avoid overblending to maintain thickness.
Assemble the jars by adding a layer of cookie crumbs to the bottom, followed by a layer of cheesecake filling. Continue alternating crumbs and filling until each jar is full.
In a separate bowl, whip the heavy cream and vanilla bean paste until light and fluffy.
Top each jar with a spoonful of whipped cream and a sprinkle of extra cookie crumbs.
Chill the jars for at least 1 hour for a thicker, more set texture before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Chilling time (recommended): at least 1 hour
Variations
Cinnamon Roll: Use cinnamon-flavored cookies and add a pinch of cinnamon to the filling.
Pistachio: Swap the base for pistachio cookies and add a spoonful of pistachio butter to the filling.
Banana Pudding: Use crushed vanilla cookies and add a few tablespoons of mashed banana to the filling.
Blueberry Lemon: Add lemon zest and swirl in a spoonful of blueberry compote.
Pumpkin: Mix in 2–3 tablespoons of pumpkin purée and a pinch of pumpkin spice.
Storage/Reheating
Keep the assembled jars covered and stored in the refrigerator for up to 3–4 days. For best results, add the whipped cream just before serving so it stays fluffy. These jars are served chilled and do not require reheating.
FAQs
How smooth should the filling be?
It should be blended just until creamy—about 10–15 seconds. Overblending may make the mixture too thin.
Can I use full-fat cottage cheese?
Yes, full-fat works well and will create an even richer texture.
Can I substitute another sweetener for maple syrup?
Agave or honey both work as alternatives.
Can I make these jars ahead of time?
Yes, they store well for several days in the fridge, making them great for prep-ahead desserts.
Do I have to remove the cookie filling?
Removing it helps keep the crumbs crisp and prevents the filling mixture from becoming overly sweet.
Can I add protein powder?
A small scoop of vanilla protein powder can be added, but reduce the sweetener slightly.
Can I use flavored Greek yogurt?
Yes, but keep in mind it will change the sweetness and flavor of the cheesecake layer.
What type of jars work best?
Small glass jars (6–8 ounces) are ideal for clean layering and portioning.
Can I use a blender instead of a food processor?
Yes, but pulse gently and avoid overblending to maintain a thick consistency.
Can these be frozen?
Freezing is not recommended as the dairy may separate and affect texture.
Conclusion
These Oreo Cheesecake Jars offer a creamy, high-protein, no-bake dessert that comes together in minutes and tastes like a classic cookies-and-cream cheesecake. Simple ingredients, easy layering, and endless variations make this recipe a delicious treat you’ll want to remake again and again. Enjoy every chilled, cookie-packed bite.
These no-bake Oreo Cheesecake Jars are made with cottage cheese and Greek yogurt for a creamy, high-protein dessert layered with crushed chocolate cookies. Quick to prepare, naturally sweetened, and perfect for make-ahead treats.
Ingredients
Base:
8 Oreo-style chocolate cookies, filling removed and crushed
Filling:
1.5 cups cottage cheese (2% low-fat recommended)
1/2 cup plain Greek yogurt
1 teaspoon vanilla bean paste or vanilla extract
1/4 cup maple syrup
2 Oreo-style chocolate cookies, filling removed
Topping:
1/2 cup heavy whipping cream
1 teaspoon vanilla bean paste
Instructions
Remove filling from 8 Oreo-style cookies and crush the cookies into fine crumbs using a food processor. Set aside.
To the same food processor, add cottage cheese, Greek yogurt, vanilla, maple syrup, and 2 more cookies (filling removed). Blend for 10–15 seconds until smooth and creamy. Avoid overblending.
Layer the dessert jars: start with a spoonful of cookie crumbs, followed by cheesecake filling. Repeat layers as desired until jars are full.
Whip heavy cream and vanilla bean paste until light and fluffy.
Top each jar with whipped cream and a sprinkle of crushed cookies.
Chill for at least 1 hour before serving for best texture.
Notes
Use full-fat cottage cheese for a richer flavor.
Avoid overblending the filling to maintain thickness.
Add whipped cream just before serving to keep it fluffy.
Try variations like cinnamon cookies, lemon zest, or fruit compotes for different flavors.
Use jars or containers around 6–8 oz for easy portioning.
