- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons honey (you could also use raspberry preserves or white sugar)
- 1/4 cup whole milk
- Zest from 1 lemon
- 2 cups fresh raspberries
- 6 graham crackers, crushed (about 1 cup)
- 6 (8 ounce) mason jars
- Using an electric mixer, combine the cream cheese, honey, milk and lemon zest until smooth.
- Layer in each jar: 6–7 raspberries, 2 tablespoons of cheesecake filling, and 2 tablespoons of crushed graham crackers. Repeat to fill the jar, then repeat with the remaining five jars.
- Serve immediately or store in the fridge for up to three days.