How to make it:

*If dairy free: Refrigerate the full fat coconut milk for 1 hour. The cream will float, so flip the can over to open. Discard the water/milk (or save for another use), and scoop out just the cream. Beat in the coconut cream and vanilla extract on medium-high speed until smooth. Set aside. Reserve some for topping.

*If using heavy cream: Whip heavy cream until stiff peaks appear. Add vanilla and whip until just fully combined. Reserve some for topping.

In a small microwave safe bowl, melt the chocolate and coconut oil together in the microwave in 30 second increments. Set aside.

In a separate medium mixing bowl, beat the softened cream cheese, powdered sweetener, cocoa powder, vanilla and salt together until smooth and fluffy. Add the melted chocolate and continue to beat just until fully combined.

Fold the whipped cream into cream cheese mixture until fully combined. Don't forget to reserve some for topping.

Smash the cookies into fine crumbs. You can place inside a large ziplock bag and use a rolling pin to smash; or you can place them into a food processor and pulse until ready.

Assemble in four separate 3 ounce jars or cups place a level tablespoonful of the chocolate crumble at the bottom of the cups. Then equally divide the chocolate cheesecake mixture between the four cups, layering the cookie crumble in between. Top each of the cups with a sprinkle of the remaining chocolate crumble.

Finish with whipped cream and mini chips for garnish.

Serve right away or refrigerate until ready to serve.

Enjoy!