1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) oats
1/4 tsp (1 mL) salt
4 tbsp (60 mL) maple syrup
3 tbsp (45 mL) melted butter
1 tsp (5 mL) vanilla
1/4 cup (50 mL) water
1 tbsp (15 mL) gelatin
12 oz (350 g) cream cheese
1 cup (250 mL) heavy cream
1/2 cup (125 mL) sugar
2 tbsp (30 mL) honey
1 tbsp (15 mL) lemon juice
2 cups (500 mL) raspberries
Crust: Place graham cracker crumbs, oats and salt in food processor and pulse until fine. Add maple syrup, butter and vanilla and pulse until combined. Press crumbs into the bottoms of 12 4-oz Mason jars (don’t press tightly or crust will be hard). Bake at 350°F (180°C) for 11 minutes. Cool.
Filling: Prepare gelatin by pouring water into a small saucepan; sprinkle gelatin on top and allow to sit, unstirred, for 10 minutes; place over low heat and stir until gelatin has dissolved. Set aside.
Using a stand mixer, whip cream cheese, cream, sugar, honey and lemon juice until smooth. Add berries and mix until incorporated (filling will turn pink).
With mixer running, add the gelatin and continue mixing until incorporated.
Pour filling over prepared crusts. Refrigerate and allow to set overnight. When cool, screw the top of each jar into place, and pop your mini cheesecakes into the freezer.
Take one out of the freezer in the morning and by lunchtime, it will be thawed and ready to enjoy.