A delicious, no-bake treat with a crunchy graham cracker and pistachio crust, creamy mascarpone cheesecake filling, and a sweet-tart raspberry compote. These jars are perfect for a quick dessert that looks as good as it tastes!
Ingredients:
10 oz raspberries (fresh or frozen)
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp finely grated lemon zest
3/4 cup graham cracker crumbs
1/4 cup chopped roasted unsalted nuts (like pistachios or almonds)
2 tbsp unsalted butter, melted
1 cup mascarpone cheese
1/2 cup full-fat Greek yogurt
1/3 cup raspberry compote
1/4 cup honey
1/4 tsp salt
8 oz fresh raspberries
Instructions:
Make the Raspberry Compote: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Bring to a boil, reduce heat, and simmer until the raspberries break down (about 10 minutes). Stir in lemon zest and let it cool.
Prepare the Crust: In a bowl, mix graham cracker crumbs, chopped nuts, and melted butter. Press the mixture into the bottoms of six 6-ounce jars to form a base.
Make the Cheesecake Layer: In a stand mixer, beat together mascarpone, Greek yogurt, 1/3 cup of raspberry compote, honey, and salt until smooth and fluffy.
Assemble the Jars: Layer the cheesecake mixture over the crust in each jar. Top with the remaining raspberry compote and fresh raspberries.
Chill & Serve: Refrigerate for at least 3 hours to set. Enjoy your delightful cheesecake jars!
