Chai Cheecake Cups

Combine sweetened condensed milk and spices in a small bowl by stirring and set aside.

Pulverize hard ginger cookies. I used my food processor. If you don’t have a food processor, place cookies in a resealable bag and smash them with a rolling pin.

Once pulverized, this will make about 3/4 cup of ginger cookie dust. Add melted butter to ginger cookies and mix thoroughly to create the cookie crumble.

Place 2 tablespoons of the cookie crumble into the bottom of eight 4-ounce jars. You should have some crumble left to sprinkle over top of the finished cheesecake cups.

Next, create the filling. Add cream cheese into a stand mixer bowl, or into a bowl that you could use a handheld mixer and beat the cream cheese until smooth. Add spiced sweetened condensed milk and lemon juice and continue whipping until smooth. Fold in thawed whipped topping (or homemade whipped cream) and blend until smooth.

Place all of the filling into a large resealable bag and cut a hole in one of the corners. This is a makeshift piping bag (if you have a piping bag, go for it!) so you can pipe the filling into the jars. Push the filling down toward the open tip, directing the tip into one of the crumble filled jars and push in filling until it is level with the top of the jar. Then pull up quickly to create a nice, decorative peak.

Sprinkle on remaining cookie crumble over all of the filled jars. Place the cups in the fridge to fully set and cool. Serve.