Creamy peanut butter cheesecake with pops of chocolate and cool whip cream. Nom nom nom. 

No Bake Mason Jar Peanut Butter Cheesecake

Yield: 5 servings   Prep: 20 minutes   Cook: No Cooking Required!

• 1 (8-ounce) package cream cheese, room temperature
• ¾ cup creamy peanut butter
• 1 cup confectioners sugar
• 1 (12-ounce) container whipped topping, thawed
• ¾ cup Oreo® baking crumbs
• 2 tablespoons melted butter
• chopped peanuts and chocolate chips for garnish

In a stand mixer combine cream cheese, peanut butter and confectioners sugar on low speed for 30 seconds using the whisk attachment. Turn up mixer to medium-high and mix for 1-2 more minutes, or until ingredients smooth and fully incorporated (do not over mix).

Remove bowl from mixer and fold in 2/3 of whipped topping by hand.

Put the Oreo® crumbs into medium bowl and add in melted butter, stir to combine.

Take 1-2 tablespoons of Oreo® crumbs and press into the bottom of jar with your fingertips. Spoon (a piping bag is even better) peanut butter cheesecake until almost halfway, then spoon or pipe a small layer of whipped topping. Repeat with 1 tablespoon of Oreo® crumbs, cheesecake mix, and whipped topping. Top with chopped nuts and chocolate chips.

Add cover to jar and chill for at least 3 hours.

Recipe is for five 250ml jars

This  recipe is so easy and so delicious. Bring your little dessert jars to a party and you’ll be everyones best friend. 

Tips for Cooking: You really can’t screw this up. I even tried and it still turned out good! The first time I made this I over whipped the cheesecake mixture in my stand mixer. It had a lot of air bubbles in it and was kind of spongy. Once I piped it in the jars you couldn’t even tell! NBD!