No-Bake Nutella Oreo Cheesecake Jar

Let Me Tell You About My Cheesecake Jar Obsession

Okay, so picture this: it’s a Wednesday evening, the dinner dishes are still stacked (no shame), and the sweet tooth creeps in. It’s not a two-bite situation—you want something rich, chocolatey, and maybe a little ridiculous. That’s when I pulled this out: my quick, no-bake Nutella Oreo cheesecake jars. My cousin was the guinea pig the first time (she snagged two and didn’t look guilty at all.) You just layer stuff in a jar, no oven, and you’re a magician. Honestly, my family thinks I’m part-wizard for putting these together so fast, even though the only real spell here is called cream cheese. And Nutella, obviously.

Why You’ll Find Yourself Making This Again and Again

I make this when I’m in a ‘life’s too short for complicated desserts’ mood (which, lately, is most days). My family loses their minds over it because it’s creamy and full of Oreos—and I swear, Nutella just makes people happy without even trying. I used to fuss with springform pans and water baths but, honestly, why? I can just pile everything in jam jars and call it dessert. PS: The hardest part is not eating the Oreos before they go in. If you have tiny humans, let them smash the cookies; it’s a pretty good stress buster. And hey, if you make a bit of a mess… totally normal. On second thought, maybe that’s needed for the proper experience!

Here’s What You Need (And a Few Sub-ins If You Fancy)

• Crust
• 16 Oreos original or gluten-free (I sometimes buy store-brand cookies if they’re on sale—no one’s noticed yet)
• ¼ cup butter, melted (salted is fine; don’t overthink it)
• Cheesecake Filling
• 2 blocks (8 oz each) cream cheese, softened (full-fat, always—I’ve tried low-fat, but honestly, the flavor’s not there)
• ¾ cup powdered sugar (sometimes I use slightly less if my Nutella’s extra sweet)
• 1 ½ teaspoons vanilla extract (I won’t tattle if you splash in a little more)
• 2 cups heavy cream (whipping cream, the kind you can whip up with a whisk)
• ¾ cup Nutella (or make your own! I haven’t, but apparently, it’s a flex)
• Toppings
• 1 cup heavy cream (guess you can never have too much cream, right?)
• 1 square semi-sweet chocolate, very finely chopped (sometimes I whack it with a rolling pin, which is more fun anyway)

Let’s Get Chunky—How to Make These Jars

1. Blitz those Oreos in a food processor until you get fine crumbs—or, if you’re feeling old-school or, let’s be honest, the dishwasher’s full, chuck them in a zip-top bag and bash away with a rolling pin. Just make sure there aren’t any big lumps (unless you want some, that’s cool too).
2. Pour the melted butter over your pile of crumbs and give it another quick whizz (or a thorough mix with a spoon if you’re skipping gadgets). Everything should look a bit like damp sand and stick together when you squeeze it.
3. Grab your jars (I use old jam jars, but honestly, anything works), and spoon in two big heaping tablespoons of Oreo base into each. Press it down well – I use the end of a wooden spoon, but fingers work. Set aside, and don’t worry if there are crumb smudges on the glass.
4. In a big-ish bowl, beat together your cream cheese, powdered sugar, and vanilla. Don’t go overboard—just beat until it all comes together and looks smooth. If you see some lumps, they’ll smooth out later, promise.
5. In another (clean-ish) bowl, whip the heavy cream until stiff peaks form. You’ll know it’s ready when you lift the whisk and the cream stands up proud and tall. Keep that bowl handy—you’ll use it again soon, so don’t even think about washing it yet.
6. Now, fold the whipped cream gently into the cream cheese mix. I start with a spoonful to loosen things up, then dump in the rest and go slow. It looks weird at first, like it’s not going to mix — but it always settles. This is usually where I sneak a little taste. Quality control, you know.
7. Add in the Nutella. Spoon in roughly ¾ cup (or wing it, Nutella can do no wrong), then fold it through gently until you get glorious chocolatey swirls. Don’t overmix; keep some streaks if you like the marbled look.
8. Transfer the cheesecake mix into a piping bag (or a big zip bag with the corner snipped—been there), then pipe it generously over the Oreo crumbs in each jar. Fill up to the top, or leave space for more topping—it’s your call.
9. Whip up that last cup of heavy cream (yes, reusing the earlier bowl is totally legit) until you get soft peaks. Just enough so it holds a shape, but not so stiff it looks dry. Plop it into a piping bag with a star nozzle if you’re feeling fancy, or just dollop it on. Food is not about stress.
10. For the finishing touch, sprinkle over the finely chopped chocolate square. I sometimes go a bit wild here — a handful of chocolate, a few mini cookies, whatever I skipped on earlier goes in now. Done!

Some Notes from the School of Cheesecake

• If your filling feels too soft, pop it in the fridge for 30 minutes before piping. It firms up.
• Don’t overwhip the cream, or it’ll get grainy. I got distracted once and made sweet butter — good on toast, not in cheesecake.
• Jars are fun, but this works in one big bowl too. Then everyone just grabs a spoon and digs in—a bit chaotic, very fun.

Twists and Experiments – Some Worked, Some Didn’t!

• I once tried peanut butter instead of Nutella—good if you’re in that mood, but a bit too sticky for my liking.
• You can swirl in raspberry jam before the last dollop of cream for a fancier finish (messy, but delicious).
• Mint Oreos instead of regular gives it a sort of festive vibe, but my kids weren’t convinced. (They like their classics.)

What If You Don’t Have a Food Processor?

No drama. Like I said, a rolling pin and a zip bag work—sometimes even better for stress relief. Good old elbow grease never failed a home cook!

Where to Store and How Long (But Will They Last?)

Technically, these jars keep in the fridge for up to 3 days, covered tightly. But honestly, in my house, if there’s a single jar left after the second day, it’s a miracle. Don’t try to freeze them, though—the texture goes a bit wonky.

Here’s How I Love to Serve Them

I usually give everyone their own jar and hand out extra spoons because sharing bites is apparently part of our family tradition. Good with coffee, but even better with tea (controversial, I know)! They show off best on a tray if you’re serving guests, but I usually just toss jars at people and call it rustic charm.

These Pro Tips Came from Some Very Silly Mistakes

• If you rush the cream whipping, stop and scrape down the bowl. I learned this the hard way—too lumpy? Start again.
• Don’t skimp on the chilling time if serving to guests; it really sets the flavor. But late-night snacking? Who’s waiting?

People Always Ask Me… (And My Honest Answers)

• Can I use a different brand of chocolate spread?
  Sure thing; just use the kind you like best. I tried a store-bought “hazelnut” version once—it wasn’t as good, but it’ll do in a pinch.
• What if I don’t have piping bags?
  Honestly, just spoon the mixture in. Or use a sandwich bag with the corner snipped. Nobody is grading presentation at home.
• Can I make it ahead?
  Definitely. I think it tastes even better after sitting overnight in the fridge. Let the flavors get cozy.
• Gluten-free?
  Grab GF Oreos or any similar sandwich cookie you like. It all works just fine!
• Is it very sweet?
  It’s dessert—yeah, it’s sweet! But the tang of cream cheese and bittersweet chocolate balance it out. Try less sugar if that’s your thing.
• Oh, and what jars do you use?
  I use whatever’s handy—mason jars, ex-jam jars, even old salsa jars (clean, obviously). Makes it feel homey; or at least not wasteful.

★★★★★ 4.50 from 9 ratings

No-Bake Nutella Oreo Cheesecake Jar

yield: 4 servings

prep: 30 mins

cook: 0 mins

total: 30 mins

A decadent and easy dessert featuring layers of Oreo crumbs and Nutella-infused cheesecake, served in individual jars—no oven required! Perfect for chocolate lovers and a great make-ahead treat.

🖨️ Print Pin Recipe

Ingredients

• 16 Oreos original or gluten-free
• ¼ cup butter melted
• 2 8 oz cream cheese blocks softened
• ¾ cup powdered sugar
• 1 ½ teaspoon vanilla extract
• 2 cups heavy cream
• ¾ cup make your own for a healthier option
• 1 cup heavy cream
• 1 square semi-sweet chocolate very finely chopped

Instructions

1. 1
   Blitz those Oreos in a food processor until you get fine crumbs—or, if you’re feeling old-school or, let’s be honest, the dishwasher’s full, chuck them in a zip-top bag and bash away with a rolling pin. Just make sure there aren’t any big lumps (unless you want some, that’s cool too).
2. 2
   Pour the melted butter over your pile of crumbs and give it another quick whizz (or a thorough mix with a spoon if you’re skipping gadgets). Everything should look a bit like damp sand and stick together when you squeeze it.
3. 3
   Grab your jars (I use old jam jars, but honestly, anything works), and spoon in two big heaping tablespoons of Oreo base into each. Press it down well – I use the end of a wooden spoon, but fingers work. Set aside, and don’t worry if there are crumb smudges on the glass.
4. 4
   In a big-ish bowl, beat together your cream cheese, powdered sugar, and vanilla. Don’t go overboard—just beat until it all comes together and looks smooth. If you see some lumps, they’ll smooth out later, promise.
5. 5
   In another (clean-ish) bowl, whip the heavy cream until stiff peaks form. You’ll know it’s ready when you lift the whisk and the cream stands up proud and tall. Keep that bowl handy—you’ll use it again soon, so don’t even think about washing it yet.
6. 6
   Now, fold the whipped cream gently into the cream cheese mix. I start with a spoonful to loosen things up, then dump in the rest and go slow. It looks weird at first, like it’s not going to mix — but it always settles. This is usually where I sneak a little taste. Quality control, you know.
7. 7
   Add in the Nutella. Spoon in roughly ¾ cup (or wing it, Nutella can do no wrong), then fold it through gently until you get glorious chocolatey swirls. Don’t overmix; keep some streaks if you like the marbled look.
8. 8
   Transfer the cheesecake mix into a piping bag (or a big zip bag with the corner snipped—been there), then pipe it generously over the Oreo crumbs in each jar. Fill up to the top, or leave space for more topping—it’s your call.
9. 9
   Whip up that last cup of heavy cream (yes, reusing the earlier bowl is totally legit) until you get soft peaks. Just enough so it holds a shape, but not so stiff it looks dry. Plop it into a piping bag with a star nozzle if you’re feeling fancy, or just dollop it on. Food is not about stress.
10. 10
    For the finishing touch, sprinkle over the finely chopped chocolate square. I sometimes go a bit wild here — a handful of chocolate, a few mini cookies, whatever I skipped on earlier goes in now. Done!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 890 caloriescal

Protein: 11 gg

Fat: 63 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 70 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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