Recipe yields approximately 10-12 250 ml. tall mason jars.
- 2-2 1/2 cups cream-filled chocolate cookies (crush with food processor or rolling pin)
- 1 cup cream cheese
- 1/2 cup white granulated sugar
- 4 cups 35% whipping cream
- 4 tbsp. icing sugar
- 4 tsp. vanilla
- approx. 1 cup chocolate chips
- chocolate ice cream sauce
- 1 large piping bag (optional)
- If you want a more light and creamy whip cream mixture be sure not to over mix the whip cream as it will become churned and dense. This affects the amount of whip cream you will have to use as well. With that said though, I enjoy a thicker whip cream mixture. So it really depends on your preference.
- To save time you can substitute a tub of premade thawed whip cream instead of making it fresh.
- If you decide not to use a piping bag and spoon the ingredients into the jars, please note you are in for a much messier experience:)
- These individual size cheesecakes in a jar freeze well for about 3 weeks.
- Crush cookies in a food processor leaving them slightly chunky. Set aside.
- In mixer with whisk attachment or using a handheld mixer, whip 35% cream along with vanilla extract and icing sugar on low-speed, then increase to med to high-speed as it thickens. Whip until stiff peaks form. Scrape contents of bowl into large mixing bowl.
- In mixer with dough attachment or using handheld mixer, mix cream cheese and sugar on med-high speed until blended and creamy. Scrape bowl half way through.
- Add cream cheese mixture to the whip cream in the large mixing bowl and mix thoroughly by hand. Add to large piping bag.
- Assemble the Jars:
- Spoon in 2 tbsp. cookie crumb into regular (250 ml) tall jars.
- Pipe in layer of whip cream & cream cheese mixture to about 1/2 full.
- Add 1 tbsp. cookie crumb.
- Add 4-5 chocolate chips.
- Pipe another layer of whip & cream cheese mixture to the bottom ring of the jar.
- Drizzle chocolate sauce and add a few chocolate chips to the top.
- Affix lid and ring.
- Decorate the jar with label, tag, or twine and give as a gift.
- Chill for 1 or 2 hours before serving.