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.
4
: Cover and refrigerate 3 hours.