In a large mixing bowl, cream the cream cheese using a hand mixer or a stand mixer, whichever is comfortable and available.
Step 1
Next, add condensed milk and mix until well combined. Then place the bowl in the refrigerator.
Step 2
In a ziplock bag, place 10-15 cookies and crush with a rolling pin or you can use the bottom of a glass. I have used that before and it works! Just be careful not to break it.
Step 3
After crushing the cookies, mix them with the cream cheese and condensed milk mixture in three separate bowls. Make sure to set aside crushed cookies for the crust later.
Step 4
Place 1 tablespoon of crushed cookies in a mini mason jar.
Step 5
Add cream cheese filling into the jars, just like how I did it in the photo below.
Step 6
Don’t get too excited after assembling all three cheesecakes! Refrigerate for at least 1 hour because it tastes so much better when served chilled.