No-bake Raspberry Cheesecake Pots

Directions

1. Equipment: 16 4-oz glass dishes (such as mason jars, wine glasses, soufflé cups, etc.) OR 8 8-oz glass dishes OR 1 trifle bowl
2. To make the cookie crumble layer: In a sealed, plastic bag, crush the cookies with a rolling pin. Set aside.
3. To make the yogurt cheesecake filling: Using a mixer, beat the softened cream cheese on medium speed for 6 minutes. Scrape down the sides of the bowl.
4. Add the confectioner’s sugar, plain yogurt, salt and lemon juice. Mix until combined and smooth (about 3 minutes). Scrape down the sides of the bowl.
5. In a sealed bag, gently crush 12-ounces of frozen raspberries with a rolling pin.
6. Add the 12 ounces of crushed raspberries to the cream cheese mixture. Mix to combine the raspberries, making sure the filling is uniform in color. The filling will become lumpy once the raspberries are added to the cream cheese.
7. To make the melted raspberry topping: Crush the second bag of raspberries in the same way you crushed the first. Set aside.
8. Assemble: Evenly divide the cookie crumbles in the bottom of each jar; shake the jar to make sure the cookie layer is somewhat evenly distributed on the bottom of the jar.
9. Divide the yogurt cheesecake filling evenly onto the cookie crumbles in the 8 mason jars. Smooth the top of each jar after adding the filling.
10. Divide the crushed, melted raspberries between the 8 mason jars by placing it on top of the raspberry cream cheese filling. Smooth the top.
11. Refrigerate the finished cheesecakes until ready to serve.
12. If desired garnish the tops of the mason jars with chocolates, additional frozen raspberries, or sprinkles!