Our raspberry bushes were in prime form this year. Honestly I’ve never seen this volume of raspberries from the garden before, every part of the bushes was heavy with fruit. We couldn’t eat them all fast enough so I ended up freezing quite a lot of them, which I know my future winter self will be very grateful for. In the meantime, though, these no-bake raspberry cheesecake jars were hands-down the best recipe I made with them this season. It’s one of those perfect summery dessert recipes that A) doesn’t involve turning the oven on, and B) is super easy to throw together. Plus if it’s hot out, a fruity creamy jar of cheesecake is extra-refreshing! (That and an aperol spritz, IMHO).

No-Bake Raspberry Cheesecake Jars

The last recipe I posted with these jars resulted in a lot of folks asking about them, so here is the link for the jars for easy reference. But basically, for this recipe all you need to do is cook up some raspberries in a pot with sugar and lemon juice and lemon zest, then let it cool. In a bowl, you mix together the mascarpone and some yogurt and a bit of the berry compote, and voila! Cheesecake layer, done. The graham cracker layer is pretty typical graham cracker crust fare (aka melted butter and crumbs), but I added in some finely chopped toasted nuts for extra flavor and crunch. I used pistachios, but you could easily use toasted almonds since they have a really lovely taste that goes great with raspberries, too.

Looking at the crazy harvest we got from the raspberries this year, I’m sad we won’t be able to take the whole bushes with us to the homestead someday. But they do send roughly a zillion shoots up all around them every spring, so I know I’ll be able to dig a few of them up and transplant the baby plants really easily, at least. On that front, boy do I have some homestead updates to share with you! But it’s a LOT, so I’m going to write it all up in its own blog post within the next month. Sorry to be a tease, but I’m just really excited about actually having a update to share and couldn’t keep my lips totally sealed any longer. I will also say that it’s solidly good news, because I don’t want to leave you on a cliffhanger (gosh I hate those). But until then, enjoy these tasty lil’ no-bake raspberry cheesecake jars and have yourself a lovely rest of July, my friend. I’ll be writing again soon.

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No-Bake Raspberry Cheesecake Jars

Ingredients

Raspberry Compote

  • 10 ounces raspberries fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon finely grated lemon zest

Raspberry Cheesecake Jars

  • 3/4 cup graham cracker crumbs
  • 1/4 cup finely chopped roasted unsalted nuts such as pistachios or almonds
  • 2 tablespoons 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 teaspoon salt
  • 8 ounces raspberries fresh

Instructions

Raspberry Compote

  1. Combine all ingredients *except* the lemon zest in small saucepan over medium high heat. Bring to a boil and reduce heat to medium. Continue cooking until the raspberries disintegrate and the sugar dissolves, about 10 minutes more, stirring every 3 minutes or so. Remove from heat, stir in the lemon zest, and allow to cool to room temperature (the mixture will continue to thicken as it cools).

Raspberry Cheesecake Jars

  1. In a medium-sized bowl, stir together the graham cracker crumbs, chopped nuts, and melted butter and stir to combine. Set aside.

  2. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, yogurt, 1/3 cup of the compote, honey, and salt at medium high speed until combined and fluffy, about 1 minute.

  3. Now it's time to layer our cheesecake! Evenly distribute the graham cracker mixture between the bottoms of six 6-ounce glass jars (I used these Weck Mini Tulip Jars https://amzn.to/3YSg9sT). Then evenly distribute the cheesecake mixture between the jars.Then evenly distribute the raspberry compote between the jars. And lastly, top the jars with the fresh raspberries.

  4. You can serve it immediately, or keep it refrigerated and serve it within 48 hours (the graham cracker bottom can start to get soggy if you wait too long, but food-safety-wise it should be fine in the refrigerator for a week as long as it's covered). Enjoy!

No-Bake Raspberry Cheesecake Jars

No-Bake Raspberry Cheesecake Jars

No-Bake Raspberry Cheesecake Jars

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