Layered Cheesecake Jars
1 Package (20 ounce) pulverized Oreos or equivalent Jo-Jo's (you just want the crumbs, but I did leave the middles intact so it was a moister crumb and was easier to do since I didn’t have to crack them open and scrape out the middle.
Sprinkle half the crumbs into the bottoms of 12 ramekins or small juice glasses or jelly jars. (I seriously use glass votive holders.) Set the remainder of the crumbs aside.
1 container of Vegan cream cheese (8 ounces)
1 Can full fat coconut milk (cream only after chilling for several days, discard or reuse water or use Trader Joe’s which is creamy from the get go and has very little water)
¾ Cup of sugar (powdered or regular)
pinch of salt
splash of vanilla
3 TBSP of add in.
(These are the Add-ins: Peanut Butter, orange marmalade, raspberry, strawberry or cherry preserves or jam, or crushed candy canes. Or cookie dough, or crushed Oreos, or 2 TBSP melted chocolate chips and 1 TBSP instant coffee, or ???? what have you always wanted to put into cheesecake covered with Oreo crumbs?)
Mix the cream cheese, whipped cream and sugar together with a pinch of salt and a splash of vanilla. When completely mixed, add the add ins and whir away or stir in.
Dollop evenish amounts of the cream over the bottom crumb crusts. Top with the remaining crumbs and chill until serving. Chill at least 2 hours.
Take it to the next level. If you are making peanut butter cheesecake jars mix together pretzel bits, peanuts and crushed peanut butter cups (a TBSP or 2 each would be plenty) with the Oreo crumbs and top them with the mixture (you could do the bottom crumbs that way, too). If you are using strawberry jam you could dip fresh strawberries in chocolate and set one on top of the crust topping in each cup/jar. If you are using cookie dough add a few little cookie dough balls to the top of the desserts.
