Ingredients

The following ingredients have 6 Servings
  • For Oreo Cookie Crust:
  • 2 tablespoons unsalted butter melted and cooled
  • 1 cup Oreo Cookie crumbs
  • For Chocolate Filling:
  • 1 cup heavy whipping cream cold
  • 1 block full-fat cream cheese 8-ounce
  • 2 tablespoons mascarpone cheese (or sour cream) room temperature
  • 1/3 cup sweetened condensed milk
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract

Instruction

  • 1. To make crust: In a small bowl, stir melted butter into cookie crumbs until mixture resembles wet sand. Divide evenly into 6 jars. Press gently and set jars aside. 2. To make filling: Using a mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Transfer to another bowl and set aside. 3. Switch to a paddle attachment and beat the cream cheese, mascarpone/sour cream, sweetened condensed milk, cocoa powder, and vanilla together on medium-high speed until creamy and no lumps remain in the cream cheese. 4. With a rubber spatula, gently fold the whipped cream into the cheesecake filling until combined. Take care not to overwork the mixture and deflate the whipped cream. 5. Layer roughly 4 tablespoons of filling into each of the jars, leaving room at the top for whipped cream and cookie garnish. 6. Chill until ready to serve, at least 30 minutes. 7. Layer with whipped cream and Oreo cookie crumbs. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.