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!