These Oreo Cheesecake Jars are creamy, rich, and packed with crushed cookies in every bite. Made with blended cottage cheese, greek yogurt and sweetened with maple syrup for a smooth, velvety filling, they’re the perfect no-bake treat for any occasion.

I’ve been deep in my cheesecake jar era lately, and honestly? I’m not mad about it. These Oreo Cheesecake Jars are the latest flavor in my cottage cheese cheesecake obsession — and if you’ve tried my classic Cottage Cheese Cheesecake Jars or the Key Lime version, you already know we don’t mess around here. They’re creamy, cookie-packed, and come together in just a few minutes with no baking required — which is exactly why I love these jars. They’re easy, fun to customize, and honestly taste even better after hanging out in the fridge for a bit.

Right now, I’m doing a whole flavor series over on social media where you guys send in your requests, and I make a new jar each week. So if you’re a cheesecake jar fan (or just a cottage cheese stan like me), definitely keep following along — because we’re just getting started.

Ingredients and substitutions

Granola or Crushed Cookies: You can use your favorite granola, crushed Oreo cookies, or even Simple Mills cookies for the base. I love switching it up depending on what I’m craving that day.

Cottage Cheese: I used Good Culture 2% low-fat cottage cheese for the best smooth, creamy texture. A high-quality cottage cheese really makes a difference here!

Plain Greek Yogurt: This helps balance out the filling and makes it extra thick and creamy. Feel free to use full-fat or low-fat yogurt depending on your preference.

Vanilla Bean Paste or Vanilla Extract: Vanilla bean paste gives a richer, slightly fancier flavor (and those cute vanilla specks!), but regular vanilla extract works just as well.

Maple Syrup: Naturally sweetens the filling without overpowering the flavor. You could also use honey or agave if you prefer.

Oreo Cookies (Filling Removed): Adding a couple of cookies to the filling gives you that classic cookies-and-cream flavor without making it too heavy.

Heavy Whipping Cream + Vanilla: For the topping, we whip heavy cream with a little vanilla bean paste to make it light, airy, and the perfect finish for these jars.

how to make no bake oreo cheesecake jars

Start by adding your cookies (with the filling removed) to a food processor and pulse until you have fine crumbs. Set the crumbs aside — this will be your crunchy layer.

Without cleaning the food processor, add in the cottage cheese, Greek yogurt, vanilla bean paste, maple syrup, and two more cookies (again, with the filling removed). Blend until completely smooth and creamy — about 10–15 seconds.

To assemble, layer some of the cookie crumbs into the bottom of your jars, then spoon in a layer of the cheesecake filling. Add another sprinkle of crushed cookies, more filling, and top it off with a big dollop of homemade whipped cream if you’re using it.

Garnish with extra cookie crumbs and an Oreo on top if you’re feeling fancy. Chill for at least an hour to set, then dig in!

best practices for the creamiest cottage cheese jars

• Don’t overblend the filling. Blend just until smooth and creamy — about 10–15 seconds. Overblending can make the texture too thin.
• Use good quality cottage cheese. Brands matter here! I love Good Culture 2% because it’s thick and creamy, which gives you that rich cheesecake texture without any weird lumps.
• Chill before serving. Let your jars chill in the fridge for at least an hour before digging in. It helps the flavors meld together and gives you that perfect cheesecake bite.
• Customize your base. Not feeling Oreos? Swap in your favorite cookie, granola, or even a crushed graham cracker base to mix it up.
• Make it ahead. These jars store great in the fridge, so they’re perfect to prep the night before if you’re planning for a party, brunch, or just want a ready-to-go treat.

How to Serve and Store

To serve: These Oreo Cheesecake Jars are best served chilled straight from the fridge. Top with extra crushed cookies and a whole Oreo right before serving if you want them to look extra cute (and trust me, you do).

To store: Cover the jars tightly with lids or plastic wrap and keep them in the fridge. They’ll stay fresh for up to 3–4 days — perfect for a make-ahead dessert or a sweet treat waiting for you during the week.

Heads up: If you’re adding whipped cream, it’s best to top them just before serving so it stays nice and fluffy. Otherwise, you can store the whipped cream separately and add it fresh!

Other variations to try out:

• Cinnamon Roll
• Pistachio
• Banana Pudding
• Blueberry Lemon
• Pumpkin

If you make these Cottage Cheese Oreo Cheesecake Jars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

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Oreo Cottage Cheesecake Jars

4 from 2 ratings

Hannah Kling

These Oreo Cheesecake Jars are creamy, rich, and packed with crushed cookies in every bite. Made with blended cottage cheese, greek yogurt and sweetened with maple syrup for a smooth, velvety filling, they’re the perfect no-bake treat for any occasion.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

Base:

• 8 Oreo cookies (filling removed) (sub simple mills chocolate squares, or chocolate cookies)

Filling:

• 1.5 cups cottage cheese (I used Good Culture low fat 2%)
• 1/2 cup plain greek yogurt
• 1 tsp vanilla bean paste (or vanilla extract)
• 1/4 cup maple syrup
• 2 oreo cookies (filling removed)

Topping:

• 1/2 cup heavy whipping cream
• 1 tsp vanilla bean paste

Instructions

• Start by removing the filling from 8 Oreo cookies and placing the cookies into a food processor. Blend until you have a fine crumb, then scoop the crumbs out and set them aside — these will be your crunchy layer for the jars.
• Without cleaning the food processor, add in the cottage cheese, Greek yogurt, vanilla bean paste, maple syrup, and two more Oreo cookies (with the filling removed). Blend until smooth and creamy — about 10–15 seconds is all you need.
• To assemble, layer some of the cookie crumbs into the bottom of your jars, then spoon over a layer of the cheesecake filling. Add another sprinkle of crumbs, more filling, and repeat until your jars are full.
• Top with a big spoonful of homemade whipped cream (if you’re using it), a little extra cookie crumble, and an Oreo on top if you’re feeling fancy.
• Chill the jars for at least an hour if you want them to be a thicker consistency — then grab a spoon and dig in!

Equipment

8oz Glass Jars with Lids

Notes

• Use a high-quality cottage cheese. I recommend Good Culture 2% — it blends super smooth and gives the filling that rich, creamy texture without any lumps.
• Don’t overblend the filling. A quick 10–15 seconds is all you need! Overblending can make the texture too thin.
• Chill before serving. Letting the jars chill for at least an hour helps the flavors come together and gives you that classic cheesecake texture.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!