Method
- Step 1: Make the graham cracker crust by pulsing graham crackers in a food processor until fine crumbs form, or place them in a sealed plastic bag and crush with a rolling pin. Transfer crumbs to a bowl and mix with melted butter, sugar, and a pinch of salt until the mixture looks like wet sand. Divide the crust evenly among 6 small jars or ramekins (about 3–4 tablespoons per jar), then press firmly into the bottom using the back of a spoon or the base of a small glass. Refrigerate while you prepare the filling so the crust sets.Step 2: Make the raspberry puree by blending 1 cup fresh raspberries with lemon juice until completely smooth. Pour the puree through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible while removing the seeds. Discard the seeds and set the smooth puree aside.Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 2–3 minutes until fluffy, smooth, and completely lump-free. Add the powdered sugar and vanilla extract, then beat again for 1–2 minutes until creamy. Pour in the strained raspberry puree and mix just until the filling becomes evenly pink and fully combined.Step 4: In a separate cold bowl, whip the heavy cream on high speed for 2–3 minutes until stiff peaks form and the cream holds its shape. Add one-third of the whipped cream to the raspberry cream cheese mixture and fold gently using a rubber spatula. Add the remaining whipped cream in two additions, folding slowly and carefully until no white streaks remain. Avoid overmixing, because the whipped cream is what makes the cheesecake light and mousse-like.Step 5: Spoon or pipe the pink cheesecake filling evenly over the chilled crusts, smoothing the tops gently. Cover each jar with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) until firm. Right before serving, make the topping by crushing 1 cup raspberries with sugar and water until jammy. Spoon 2–3 tablespoons of raspberry compote over each cheesecake pot, then garnish with fresh whole raspberries (golden and red) and a small herb sprig if desired. Serve chilled.
Notes
Nutrition Facts (per serving): Carbs: 42g | Protein: 6g | Fat: 21g