Sort ingredients
uberjonas
QR Code
Listen
Pdf
Combine all ingredients 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).
In a medium-sized bowl, stir together the graham cracker crumbs, chopped nuts, and melted butter and stir to combine. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, yogurt, ⅓ cup of the compote, honey, and salt at medium high speed until combined and fluffy, about 1 minute.
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
). 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.
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!