Oreo Chocolate Cheesecake Parfaits are the perfect no bake dessert with layers of chocolate, a quick and easy no bake cheesecake and delicious Oreo cookie crumbs! These are best when made ahead and easy to transport in a mason jar making them the perfect take-along potluck dessert.
While I actually don’t eat a ton of sweets, I am pretty much ALWAYS up for a good cheesecake and of course I love no-bake desserts (who doesn’t?!). This is literally the most perfect combination of cheesecake and chocolate, it’s both light and rich at the same time.
I have included a recipe for my easy homemade chocolate pudding which is amazing. It takes a little bit longer, but it’s always worth the effort. If you’re short on time or would like something really quick, you can certainly substitute a box of instant chocolate pudding instead. 
The great thing about this recipe is you can (and should) make it ahead of time and just pop them in the fridge. For potlucks, I like to make these ahead of time and put a lid on them for travel. When we arrive at our destination, I remove the lids and quickly top them with some whipped cream (or whipped topping) and a cherry.
To make these chocolatey parfaits mess free, I put my pudding and cheesecake into separate plastic zipper bags and snip off the corner (and if you don’t have a baggy holder, you need one… I use it ALL of the time)! These are great in mason jars, but can also be served in clear plastic cups or wine glasses depending on the occasion!
More Parfait Favorites
- Creamsicle Parfaits
- Pumpkin Pie Parfaits
- No Bake Cheesecake Parfaits
- Boston Cream Pie Parfaits
- White Chocolate Berry Parfaits
Oreo Chocolate Cheesecake Parfaits
Ingredients
CHOCOLATE LAYER
- 1 box of instant chocolate pudding & milk
OR
- ⅔ cup sugar
- ⅓ cup cocoa
- 3 tablespoons cornstarch
- pinch of salt
- 2 ¼ cups milk
- 1 tablespoon butter
CHEESECAKE LAYER
- 1 ½ cups cold heavy cream whipping cream
- ½ cup powdered sugar
- 8 ounces cream cheese softened
OTHER
- 1 package Oreo cookies
- whipped cream or whipped topping
- cherries
Instructions
- Place cookies into a zippered bag and slightly crush using a rolling pin. You want them broken up but not completely into crushed.
- Remove 2 tablespoons of crumbs and set aside for garnish.
CHOCOLATE LAYER
- Box of Chocolate Pudding prepared according to directions
OR
- In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
- Turn heat onto medium high stirring constantly until mixture comes to a boil.
- Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.
CHEESECAKE LAYER
- With an electric mixer, mix heavy cream and powdered sugar until stiff peaks form.
- Gently fold in softened cream cheese until mixed.
PARFAIT ASSEMBLY
- In a mason jar, layer the pudding, cookies, and cheesecake mixtures.
- Refrigerate for 3 hours or overnight before serving.
- Top with whipped cream or whipped topping and reserved cookie crumbs
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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There are no instructions for assembling the parfait
Thanks for pointing that out, Mary!
What size instant pudding box?
Hi Mary, we used a standard 3.4 oz pudding box.
I love it all and thank you for your post.
Thank you so much Arlene!
Trying to fold cream cheese into whipped cream didn’t work so well for me and I even cut it into very small pieces. Maybe it would be better to beat the cream cheese separately first?
That’s a great suggestion Jen, that would work perfectly.
These are delicious, I’ve made this recipe a couple times now.
I was wondering what you think about how far in advance you can make them? What do you think about making them on a Sunday for a Tuesday night?
Making them on a Sunday for Tuesday is perfect! I would suggesting making sure they are well covered while storing them.
Is it okay to skip cream cheese?
Can you use cool whip instead of the cream
I haven’t tried it that way but I have seen recipes that use Cool Whip with cream cheese as a cheesecake. The ratio is 8oz cool whip, 8 oz cream cheese and ⅓ cup sugar. Combine cream cheese and sugar with a mixer and stir in Cool Whip.
This looks great and I would like to try it however, I do not like pudding. Does the chocolate layer sub using cornstarch taste like pudding?
Would you mind if I posted this on my facebook recipe group? I would like to use the photo as well if that is ok. I just wanted to make sure beforehand. =)
You are welcome to post the photo along with a link to the recipe.
How many does this make?
This will fill eight 8oz mason jars.
THANK YOU
You’re welcome! :)
If you use the 1/4 cup measures it will not fill 8 jars. I would use 2 tablespoons or so where it calls for a 1/4 Cup when filling jars.
This looks awesome and could easily be gluten free using Trader Joe’s gluten free Jo-Jos!
Could you use half and half instead of cream?
I’ll have to try this. The Hubby loves Oreo’s.. And dessert..
This looks soooo good. Going to make it for our Superbowl dessert.
This looks totally awesome!! I have pinned it later and really look forward to making this for my kiddos!
http://heastonia.blogspot.com/
Looks so good, and who does not Love Oreos!
i was thinking about doubling the recipe and putting into a 9 x 13 pan.maybe sprinkling shredded coconut on top. have you tried it this way?
While I haven’t tried this specific recipe that way, I have two very similar recipes to this one that I make in a pan. They’re wonderful… :)
Here are the links just to give you an idea of the quantity that fits in the pan.
http://www.spendwithpennies.com/chocolate-peanut-butter-lasagna/
http://www.spendwithpennies.com/peanut-butter-oreo-icebox-cake/