Chocolate Raspberry No-Bake Cheesecake Jars

All the flavors of cheesecake without the guilt!! Easy no-bake recipe & kid friendly!

RECIPE:

Melt the chocolate in a double boiler on the stove or in a bowl in the microwave. To melt it in the microwave, place the chopped chocolate in a small bowl and heat at 30 second intervals, stirring in between, until melted and smooth. Stir in the honey.
Whip the Neufchâtel cheese with an electric mixer to loosen it. Add the yogurt, vanilla extract, and melted chocolate. Whip until ingredients are well combined.
To make the raspberry sauce, heat the raspberries, lemon juice and honey together in a small saucepan. Cook until the berries break down and release their juices, 5-8 minutes. Cool.
To make the crust, pulse the graham cracker crumbs and coconut oil in a food processor until the mixture looks like wet sand.
To assemble the jars, spoon equal amounts of the graham cracker mixture into 6 small mason jars. Tap the crumbs down with the handle of a wooden spoon to compact it. Transfer the cheesecake filling to a piping bag. If you don’t have a piping bag, use a resealable plastic bag and cut off one corner. Pipe equal amounts of the filling into each jar on top of the crust. Spoon some raspberry sauce on top of each one. Garnish with fresh raspberries and chocolate shavings.