Raspberry Creamsicle Cheesecake Jars
1 (0.3 ounce) package Rasberry Jell-O 2 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
1 cup graham crackers, smashed into crumbs. We usePamela's Gluten-free Honey Grahams 6 (8-ounce) Mason jars 1 (8-ounce) block full-fat cream cheese, at room temperature ½ cup plus 2 tablespoons or powdered sugar, divided. We use Wholesome Organic Powdered Sugar 2 teaspoons pure vanilla extract 1½ cups heavy cream, divided mint for garnish Combine the Raspberry Jell-O with ½ cup boiling water and stir to dissolve. Add 1 ice cube and stir until the ice cube is melted. Let cool. Combine the Butter Infused Olive Oil with the graham cracker crumbs and mix well. Divide the mixture evenly among the 6 jars and press down. In a mixer fitted with the whisk attachment, beat the cream cheese with ½ cup powdered sugar and the vanilla until smooth. Add 1 cup cream and beat until stiff peaks form, scraping down the sides as needed. Combine the Raspberry Jell-O with 1/3 of the cream cheese mixture and refrigerate for 10 minutes to firm up slightly. Divide half of the remaining cream cheese mixture evenly among the jars. Add the raspberry cream cheese mixture then top with the remaining cream cheese mixture. Beat the remaining ½ cup cream with 2 tablespoons powdered sugar until stiff peaks form. Layer the whipped cream on top. Refrigerate until ready to serve. Garnish with a sprig of mint, serve and eat up!
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