Mix together to create a wet, sand-like mixture.
With an electric mixer (stand or hand) whip cream cheese, powdered sugar, vanilla, coffee, and lemon juice until well combined, smooth, and creamy. Set aside.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold whipped cream into cheese mixture until well combined and no white streaks from the whipped cream remain. Careful not to be too aggressive or you’ll deflate the whipped cream.
In mini (four-ounce) jars or glasses, generously layer Oreo crumb mixture and press down to form crust.
Spoon or pipe cheesecake filling on top of crust to fill the rest of the jar/glass.
Chill in the fridge for four+ hours to set. Serve straight from the fridge.
No jars or glasses around? This recipe can just as easily work in a springform pan for a show-stopping centerpiece or in any aluminum nine- by 13 or round pan for when you just need something tasty. For an extra cold treat, enjoy frozen as an ice cream. Just thaw for five to 10 minutes before digging in!
These will last three to four days in the fridge, or about two to three months in the freezer. So, make ahead to fit your schedule.