No Bake Pumpkin Cheesecake Jars

Directions

1. Mix ginger snap crumbs with the melted butter. Set aside.
2. Puree Daisy Cottage Cheese with pumpkin puree, pumpkin pie spice and vanilla in a food processor until completely smooth (approximately 1 minute).
3. Chop the white chocolate baking bar into small even pieces, then place in a microwave safe bowl. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
4. Scoop blended cottage cheese and pumpkin mixture into a mixing bowl and then use a rubber spatula to gently fold-in melted white chocolate.
5. Sprinkle 1 tablespoon of the ginger snap mixture into the bottom of a dessert jar.
6. Scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
7. Sprinkle 1 more tablespoon of the ginger snap mixture on top.
8. Garnish with whipped cream, if desired.
9. Repeat with remaining jars. Chill for 2 hours before serving.