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.

Glass mug of Oreo Chocolate Cheesecake Parfait with text

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. Oreo Chocolate Cheesecake Parfait in a glass mug with whipped cream and cherry on top

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.
Oreo Chocolate Cheesecake Parfait in a blass mug with cherry on top and a wooden spoon in itTo 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!

REPIN this chocolate parfait recipe to your DESSERT BOARD!

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Oreo Chocolate Cheesecake Parfait in a glass mug with whipped cream and cherry on top
5 from 16 votes↑ Click stars to rate now!
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Oreo Chocolate Cheesecake Parfaits

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!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 desserts



  • 1 box of instant chocolate pudding & milk


  • cup sugar
  • cup cocoa
  • 3 tablespoons cornstarch
  • pinch of salt
  • 2 ¼ cups milk
  • 1 tablespoon butter


  • 1 ½ cups cold heavy cream whipping cream
  • ½ cup powdered sugar
  • 8 ounces cream cheese softened


  • 1 package Oreo cookies
  • whipped cream or whipped topping
  • cherries


  • 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.


  • Box of Chocolate Pudding prepared according to directions


  • 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.


  • With an electric mixer, mix heavy cream and powdered sugar until stiff peaks form.
  • Gently fold in softened cream cheese until mixed.


  • 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
5 from 16 votes

Nutrition Information

Calories: 549 | Carbohydrates: 47g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 132mg | Sodium: 212mg | Potassium: 302mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1615IU | Vitamin C: 0.3mg | Calcium: 192mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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?

  2. 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?

    1. Making them on a Sunday for Tuesday is perfect! I would suggesting making sure they are well covered while storing them.

    1. 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.

  3. 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?

  4. 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. =)

      1. 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.

    1. 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?