Ingredients
- Pink Oreo cookies: 24
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1/2 cup
- Heavy whipping cream: 1 cup
- vanilla bean paste: 1 teaspoon
- Pink food coloring (optional): 2-3 drops
Instructions
- Step 1: Crush 16 Pink Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crushed cookies with the melted butter until well combined.
- Step 2: Divide the Oreo crumb mixture evenly among 4-6 small jars or glasses, pressing firmly into the bottom to create a crust.
- Step 3: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Step 4: In a separate chilled bowl, beat the heavy whipping cream and alcohol-free vanilla extract with an electric mixer until stiff peaks form.
- Step 5: Gently fold the whipped cream into the cream cheese mixture until well combined and smooth. Add pink food coloring if desired, and mix until evenly colored.
- Step 6: Spoon or pipe the cheesecake filling into the jars on top of the Oreo crust. Crush the remaining 8 Oreo cookies into larger pieces and sprinkle on top of the cheesecake filling. Refrigerate for at least 2 hours before serving.
Notes
- Store assembled cheesecake jars in the refrigerator for up to 3 days, but the Oreo topping is best within the first 24 hours.
- Since this is a no-bake dessert, there's no reheating needed – just enjoy it chilled straight from the fridge!
- Garnish with fresh raspberries or a drizzle of white chocolate for an extra pop of flavor and color.
- For a smoother cheesecake filling, ensure your cream cheese is fully softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American