– 12 oz. Cream cheese (room temp)
– 3 Tbsp. Granulated Sugar
– 1 cup heavy cream
– 1 ⅓ Tbsp. lime juice
– 1 ¼ cup graham cracker crumbs
– 12 oz. fresh raspberries
– ¾ cup raspberry jam
– Beat cream cheese and sugar with an mixer until smooth.
– Reduce mixer speed to low and gradually add heavy cream.
– Increase mixer speed to high and beat until thickened, about 2 mins.
– Beat in lime juice until well blended.
– To assemble spoon enough graham cracker crumbs into the jars to cover about ⅓ inch.
– Next, fill with enough jam to cover another ¼ inch.
– Fill a large pastry bag fitted with a 1M tip the cream cheese mixture.
– Pipe a layer of the cream cheese in the layer of jam.
– Add a layer of fresh raspberries.
– Then pipe on another layer of cream cheese mixture.
– Add alternating layers of raspberries, jam, and cheesecake mixture.
– Garnish with fresh raspberries and refrigerate for 2 hours.