Cookies and Cream Cheesecake in a Jar

We had our annual MOMS Club banquet over the weekend. Man, I love those ladies. Being a mom can be isolating enough, but when you’re at stay-at-home mom, you don’t always get the luxury of talking to other grown-ups. These moms are there to help me chase my crazy kids and make sure they survive a playdate. They also help keep me sane.

We did dinner at a restaurant on the water. To make our dinner out a little easier on the wallet, a few of us brought desserts to share with the group. I whipped up these super simple Cookies & Cream Cheesecakes in a Jar.

Since I made these in 4 oz canning jars, I was able to put lids on them and easily transport them to the party!

Cookies and Cream Cheesecake in a Jar

 

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Author: Christina Shirley

Recipe type: Dessert

Serves: 20

Ingredients

• 16 oz cream cheese, room temperature
• 16 oz frozen whipped topping
• 1 cup sugar
• package of Chocolate Oreo Cookies
• 20 Chocolate Mint Cookies (optional)

Instructions

1. In a large bowl, blend cream cheese, whipped topping, and sugar. (Use a mixer for about 3 minutes or so)
2. Set aside about 6 Chocolate Oreo cookies for topping.
3. Crush remaining Oreo cookies and add to cream cheese blend.
4. Beat for another couple of minutes until well combined.
5. (optional) Put chocolate mint cookie in the bottom of each 4 oz jar.
6. Fill jar with cookies and cream mixture.
7. Crush those cookies you set aside and put a spoonful on top of each jar.
8. Refrigerate at least 4 hours.

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Make these! Do it! They’re perfect for a backyard BBQ, especially with the lids on the jars. Toss them in a cooler and you’re all set!

Did I mention these are No-Bake Cheesecakes?!? It doesn’t get much easier! All of my Mommy friends loved them and the hubby and kids loved the few I had leftover!