No-Bake Raspberry Cheesecake Pots

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   ["Equipment: 16 4-oz glass dishes (such as mason jars, wine glasses, souffle cups, etc.) OR 8 8-oz glass dishes OR 1 trifle bowl", "To make the cookie crumble layer: In a sealed, plastic bag, crush the cookies with a rolling pin. Set aside.", "To make the yogurt cheesecake filling: Using a mixer, beat the softened cream cheese on medium speed for 6 minutes. Scrape down the sides of the

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   bowl.", "Add the confectioner's sugar, plain yogurt, salt and lemon juice. Mix until combined and smooth (about 3

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   minutes). Scrape down the sides of the bowl.", "In a sealed bag, gently crush 12-ounces of frozen raspberries with a rolling pin.", "Add the 12 ounces of crushed raspberries to the cream cheese mixture. Mix to combine the raspberries, making

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   sure the filling is uniform in color. The filling will become lumpy once the raspberries are added to the cream

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   cheese.", "To make the melted raspberry topping: Crush the second bag of raspberries in the same way you crushed the first. Set aside.", "Assemble: Evenly divide the cookie crumbles in the bottom of each jar; shake the jar to make sure the cookie layer is

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   somewhat evenly distributed on the bottom of the jar.", "Divide the yogurt cheesecake filling evenly onto the cookie crumbles in the 8 mason jars. Smooth the top of each

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   jar after adding the filling.", "Divide the crushed, melted raspberries between the 8 mason jars by placing it on top of the raspberry cream

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   cheese filling. Smooth the top.", "Refrigerate the finished cheesecakes until ready to serve.", "If desired garnish the tops of the mason jars with chocolates, additional frozen raspberries, or sprinkles!"]

* Per serving · 4 servings · Values may vary.