Raspberry Cheesecake Pots

Preheat oven to 350F (I used the toaster oven). Crush the graham crackers to create crumbs. Add melted butter, stir well to combine. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the raspberries and process until just crushed.

Spoon half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few raspberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, raspberries, and mint (if desired). Refrigerate for 1 hour or until firm. Serves 4.

Notes: I found it hard to process the raspberries without completely pureeing them, so next time I will probably take the cream cheese out of the processor and use a mixer to stir/slightly beat in the berries. Also, I forgot to add the berries on the bottom layer after the graham crackers so my layers for this photo were: cracker, cheesecake, berries, cracker, whipped cream, garnishes.