Chocolate-Raspberry Cheesecake in a Jar

Yield: Four 4-ounce cheesecakes | Prep Time: 25 minutes | Chill Time: 1 hour

Chocolate-covered strawberries are a well-known indulgence, but let me tell you that raspberries dunked in dark chocolate are a best-kept secret.

INGREDIENTS

1 cup heavy whipping cream

1½ teaspoons vanilla extract

½ cup plus 3 tablespoons powdered sugar

1 (8-ounce) package cream cheese, at room temperature

¼ teaspoon instant espresso powder

3 tablespoons unsweetened cocoa powder

Pinch of kosher salt

6 chocolate cookies, crushed

1 pint fresh raspberries

DIRECTIONS

1. In the bowl of a stand mixer fitted with the wire whip, mix the heavy whipping cream on high speed until stiff peaks form. Add 1 teaspoon of the vanilla and ½ cup of the powdered sugar and whip to incorporate. Scrape the whipped cream into a separate bowl and set aside.
2. In a clean mixer bowl fitted with the paddle, whip the cream cheese, the remaining 3 tablespoons powdered sugar, espresso powder, cocoa powder, salt, and remaining ½ teaspoon vanilla on high speed until fluffy and smooth.
3. Scrape down the sides of the bowl. Add 1 cup of the whipped cream and fold in carefully until no white streaks remain.
4. Press an even layer of cookie crumbles into each Mason jar, pressing it down with the back of a spoon. Add a layer of the cheesecake mixture to each jar, filling until almost full. Top with plenty of fresh raspberries.
5. Refrigerate for 1 hour, or until set. Serve.