| 1 |
Crust: Combine ingredients for crust mixture. Set aside. |
| 2 | Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice. |
| 3 | Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.
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| 4 | Cover and refrigerate 3 hours.
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Tip
Fold in ½ cup (125 mL) finely chopped chocolate into cheesecake before assembly.
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