Raspberry Cheesecake in a Jar
A delightful, creamy cheesecake layered with vibrant raspberries, served in individual jars for easy enjoyment and portion control.
Ingredients
For the Cheesecake Layers
- 8 oz Cream cheese Ensure it's at room temperature for easier mixing.
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract For an aromatic touch.
- 1 cup Whipped cream For topping.
- 2 cups Fresh raspberries Alternatively, frozen can be used.
For the Biscuit Crust
- 1 cup Crushed digestive biscuits Use different biscuits for varying flavors.
- 1/4 cup Butter Melt before mixing with the biscuits.
Instructions
Preparation
- Wash the raspberries gently under cold water and set aside to dry.
- In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Melt the butter in a small saucepan over low heat, then mix in the crushed digestive biscuits until fully coated.
- Gather your jars and prepare them for layering.
Layering
- Add a spoonful of the biscuit mixture to the bottom of each jar, pressing down lightly to form a crust.
- Add a layer of the cream cheese mixture on top of the biscuit layer, smoothing it out with a spatula.
- Place a layer of raspberries on top of the cream cheese.
- Repeat the layers until you reach the top of the jar, finishing with a layer of cream cheese.
- Top with a dollop of whipped cream and a few more raspberries for garnish.
Chilling & Serving
- Chill the jars in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
- Serve cold, with a sprinkle of crushed biscuits on top for added texture.
Notes
Store jars upright in the refrigerator for best results. These can be meal prepped for up to 4 days.