No-bake Raspberry Cheesecake Pots

By Joelene

Ingredients

• 1 1/2 package(s) (8 ounces each) cream cheese, at room temperature
• 3 tablespoon(s) granulated sugar
• 1 cup(s) heavy cream
• 1 tablespoon(s) fresh lemon juice
• Other Ingredients
• 8 graham crackers, ground (about 1 cup)
• 12 ounce(s) fresh raspberries
• 1/2 cup(s) raspberry jam
• 8 (8-ounce) glass jars

Preparation

Step 1

Using an electric mixer, beat the cream cheese and sugar until smooth.
Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.
Spoon graham cracker crumbs into the jars. Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.