No bake raspberry cheesecake pots

By jodidiane6

Ingredients

• Cheesecake batter:
• 1 1/2 8 oz pkg cream cheese at room temperature
• 3 tbsp granulated sugar
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• Other ingredients:
• 8 graham crackers ground
• 12 oz fresh raspberries
• 1/2 cup raspberry jam
• 8 8-oz glass jars

Preparation

Step 1

1. Using an electric mixer, beat the cream cheese and sugar until smooth.

2. 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 lemon juice.

3. Spoon graham cracker crumbs into the jars. Top with cheesecake better, raspberries and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.