This Pumpkin Cheesecake & Ginger Snap Cookie Pie In a Jar recipe is super easy to toss together and tastes amazing.
You can play with this recipe and use as much or as little of each layer as you wish.
My top tips for making this recipe would be to use small jars as this is a rich and very satisfying dessert. In other words a small serving goes a long way.
Also, make sure that your cookies are completely cool before you make these jars. You want all the ingredients to be cool or room temperature.
This recipe is really pretty when served for dessert after a meal. The individual jars are a fun twist on a single serving fall dessert.
This recipe is vegan, gluten free, dairy free, high fibre and made with all natural whole food ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Pumpkin Cheesecake Butter Cream Layer – http://www.damyhealth.com/2015/09/vegan-ginger-snap-cookies-with-pumpkin-spice-buttercream/
Ginger Snap Cookies Layer – http://www.damyhealth.com/2014/10/healthy-ginger-snap-cookie/
Coconut Whipped Cream Layer – 1 can of pre-refridgeerated and separated (if needed) pure coconut cream. In a bowl combine 1 teaspoon of vanilla extract and a few drops of liquid stevia (or 1-2 TBSP of maple syrup).
