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A few weeks ago my husband and I were out for dinner, and the restaurant had Oreo Cheesecake on the menu.Â We were too full for dessert, but I decided I had to make Oreo Cheesecake for the family.Â Since it has been so hot I didnâ€™t want to run the oven, and decided to create No Bake Oreo Cheesecake Cups for the family to enjoy.
I added cherries because that is the fruit in season around here right now, although I am sure it would be just as good with raspberries or strawberries. I wasnâ€™t sure how many Oreos Iâ€™d need for the crust, but my kids and husband found the cookies and ate about half the package, which luckily left me with just about the right amount.
I made the cheesecakes in little glass canning jars of various sizes.Â I like using these jars since I have an entire cupboard full of them from when I used to can.Â Plus it is easier to fit them into corners of our always too full refrigerator when they are in individual jars.
- 18 Oreo cookies
- 24 cherries
- 1 8 oz package of cream cheese
- 3 T sugar, divided
- 1 cup heavy cream, divided
- 1 t. lemon juice
- Put the Oreos in a food processor and make them into crumbs.
- De-stem, wash and pit the cherries, and slice into quarters.
- To make the cheesecake batter combine the cream cheese and 2 T. of the sugar in a mixer and beat until smooth.
- Add ⅔ c. of heavy cream to the cream cheese mixture, and beat until stiff and thick. Mix in the lemon juice.
- Transfer the cheesecake batter to another bowl and wash the mixer.
- Whip the remaining ⅓ c. of heavy cream with the remaining 1 T of sugar, and beat until soft peaks form.
- Add a layer of cookie crumbs to the bottom of a glass jar. Top with a layer of cheesecake, and then alternate layers of cookie crumbs and cheesecake until you are about ½ inch from the top of the jar.
- Finish with one last layer of crumbs, a layer of cherries and a layer of whipped cream.
- Top with a cherry or a mini-oreo. Or both!