Description

Indulge in the delightful combination of creamy cheesecake filling with a crunchy Oreo base in these vibrant and easy-to-make No-Bake Pink Oreo Cheesecake Jars. Perfect for a sweet treat that’s as pleasing to the eye as it is to the taste buds.

Ingredients

Base Layer:

Oreos: 20-25 crushed (for a crunchy base)
Unsalted Butter: 4 tablespoons, melted (to bind the crust)

Cheesecake Filling:

Cream Cheese: 16 oz, softened (for creaminess)
Powdered Sugar: 1 cup (for sweetness)
Vanilla Extract: 1 teaspoon (for flavor)
Whipped Topping: 8 oz (for lightness)
Pink Food Coloring: A few drops (for that beautiful pink hue)

Topping:

More Oreos: 5-10 crushed (for garnish)
Fresh Berries: Strawberries or raspberries (optional, for a fresh touch)

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Instructions

Step 1: Prepare the Base – Crush the Oreos by placing them in a zip-top bag and crushing them with a rolling pin until fine crumbs. Mix with melted butter until the mixture resembles wet sand.
Step 2: Assemble the Base Layer – Spoon Oreo mixture into jars, forming an even layer.
Step 3: Make the Cheesecake Filling – Beat cream cheese until smooth, add sugar, vanilla, whipped topping, and pink food coloring.
Step 4: Fill the Jars – Layer the cheesecake mixture on top of the Oreo base in each jar.
Step 5: Chill – Refrigerate jars for at least 2 hours to set.
Step 6: Garnish and Serve – Top with crushed Oreos and fresh berries before serving.

Notes

For a gluten-free version, use gluten-free Oreos.
For a vegan option, substitute cream cheese with a plant-based alternative.
For dairy-free, use coconut whipped cream instead of regular whipped topping.

Nutrition

Serving Size: 1 jar
Calories: 380
Sugar: 28g
Sodium: 280mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg