Low-Fat No-Bake Oreo Cheesecakes in a JarKelsey Banfield
I am a big fan of the no-bake Oreo cheesecake recipe on the back of the oreo pie crust package. It is simple, easy and always tasty. Of course, there are many times I make much more involved cheesecakes for friends and entertaining, but for a great home dessert, I am all about the no-bake version. In keeping with our theme of delicious desserts in jars, I decided to make the recipe low-fat in the interest of bathing suit season coming up. I simply used lower fat versions of all of the ingredients, except the Oreos, of course. It made for an easy, fun-looking dessert that everyone loved. I even screwed the lids onto the jars we didn’t eat that night and stored them in the fridge, and they lasted for a few days before they were all eaten up!
Low-Fat No-Bake Oreo Cheesecake in a Jar
About 15 Oreo cookies, roughly chopped
8 ounces Low-Fat cream cheese, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
8 ounces Low-Fat Cool Whip
About 8 4-ounce quilted jam jars
1. Coarsely chop the cookies and set them aside.
2. In an electric mixer fitted with the paddle attachment beat the cream cheese, sugar, vanilla and set aside. Gently stir in the Cool Whip and 3/4’s of the chopped cookies.
3. Scoop even amounts of the mixture into the eight jars. Top each one with a little bit of the remaining chopped cookies. Screw the lids onto the jars and refrigerate them for at least four hours, or until firm.