For the Crust:
Prep: 30Min.
Cook: 0Min.
Yield: 8-10 Jars
Calories: /serv
NUTRITION INFORMATION
For the Jam: Add the berries and sugar to a pot over medium heat and cook for 7-10 minutes, until the berries have started to break down. Mash the berries with a stick blender and return to heat for an additional 2-3 minutes, until the mixture has thickened into a jam-like consistency.
For the Crust: In a large bowl combine your melted butter and graham crackers crumbs and mix until they resemble wet sand.
Divide the crust evenly among the mason jars and pat down to make a1/2 inch thick crust in each one.
For the Cheesecake Filling: Sprinkle the gelatin over the 3 tablespoons of cold water in a small microwave-safe bowl and set it aside to bloom for 10 mins . Heat the gelatin on low heat until it's dissolved.
Add the condensed milk, cream cheese, heavy cream, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 4-5 minutes, until the mixture is smooth and fluffy.
Gently fold in the gelatin and pour the cheesecake filling on top of the crust, dividing evenly among the jars, then pour the berry jam over top.
Refrigerate for at least 4 hours, then serve!
Recipe by our friend Swapna @Dreamybaker
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