Apparently I spoil people completely. Or my cheesecakes are so good, they are in HIGH demand. My friend Julie’s mother gave me back a mason jar to refill, like it is bottomless. Although the jar was conveniently larger than the original one. Weird! My boyfriend didn’t help matters, when he popped in with gifts, including spring pans so I can make more cheesecakes and feed my addicts.
After my nephews came in last week and my co-workers were crooning about there cuteness, I told them I love Trenton’s cuddle cuteness. How he loves to tell me I make the BEST no-bakes. And I am such a good baker. I was surprised when I asked my co-workers if they had ever had my no-bakes before. What?!?! I had to correct this……IMMEDIATELY.
……….But why not combine the two? Hmm, this could be interesting.
No-Bake Cookie Cheesecake Jars
- 3/4 cup sunbutter
- 1/3 cup cocoa powder
- 1/8 cup organic coconut oil
- 2 cups unsweetened coconut flakes
- 3/4 cup coconut sugar
- 1/4 cup pecan pieces
- 1 tsp vanilla
- 1/4 cup sunbutter
- 16 oz. of cream cheese
- 1/3 cup honey
Let’s Make it Happen: On a stove-top, in a large pot, heat sunbutter, coconut oil, and coconut sugar. Add the cocoa powder. Stir well. Dump in the coconut and pecan pieces. Remove from the stove and add the vanilla. Drop spoonfuls of cookies onto a cookie sheet. Put in the freezer. Meanwhile, process the cheesecake ingredients. Put in the fridge. When it’s all ready, begin assembly. Crumble cookies into the bottom. Spoon in some cheesecake. Smooth. Repeat until you have filled your jar. That is it!