In a bowl mix together all ingredients for crust until well combined.
Next scoop 2-3 tbsp of the crust mixture into each jar to create the crust layer at the bottom. Set aside.
In a bowl, using a mixer on medium speed whip the cream until stiff peaks form. Try not to over mix the cream or else you might get butter instead of whipped cream.
In a separate large bowl, mix cream cheese and granulated sugar until smooth. Add in the raspberry purée and mix until fully combined.
Next add in confectioners sugar, sour cream, lemon juice, and vanilla, mixing well.
Finally add the whipped cream. Gently fold into the mixture with a wooden spoon until combined.
Fill each jar with the cheesecake mixture. Cover and refrigerate overnight to get that thickened no bake cheesecake effect or eat right away.
Top with raspberries, whip cream, lemon slices, and chocolate shavings before serving (optional). See pictures for topping ideas.