1. Start by zesting + juicing your lemon and set aside.
2. Take your ginger snap cookies and place them into a food processor, pulse until you’re left with fine crumbs.
3. Melt your Butter and mix it with your cookie crumb mixture. It should create a crumb base that holds together between your fingers!
4. Take a 9″ pan and line it with wax paper (pro tip: crunching your wax paper will help it form to the pan better), place your crumb mixture into the pan and press down firmly until it covers the bottom evenly and set aside.
5. Time for the cheesecake batter! Place your Cream Cheese, condensed coconut milk, lemon juice, lemon zest, and butterfly pea powder (optional) into a mixing bowl and whisk until fully combined n’ smooth.
6. Pour the batter over the cookie crumb base and spread evenly. Cover the pan to set and place in the freezer overnight or for at least 6hrs.
7. For the blueberry chia jam topping, mix blueberries, chia seeds, and maple syrup together and let sit for a minute to congeal. Top the cheesecake bites with the jam mixture, fresh blackberries, and serve! 

When ready to eat, thaw for at least 20-30 minutes before cutting then add your toppings!