Pretzel Berry Mini Cheesecakes

Ingredients

• 2 1/2 cups frozen mixed berries
• 1/3 cup raspberry jelly or sieved raspberry jam
• 2 tbsp granulated sugar
• 1/2 tsp vanilla
• 2 cups coarsely crushed pretzels
• 3/4 cup salted butter, melted
• 1/4 cup packed dark brown sugar
• 1 cup whipping cream
• 2 pkgs cream cheese, softened (8 oz/250 g each)
• 1/3 cup liquid honey
• 1 tsp ground cardamom
• 1 tsp vanilla
• 8 (4 oz) wide-mouth half-pint Mason jars
• 8 miniature pretzel twists, optional for decoration

Directions

1. To prepare mixed berry compote, combine berries, raspberry jelly and sugar in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil, stirring frequently, until mixture is thickened and jam-like in consistency, about 15 minutes. Remove from heat and stir in 1/2 tsp vanilla. Cool completely and set aside.
2. Combine pretzels, butter and brown sugar in a bowl. Reserve 1/2 cup pretzel mixture to sprinkle over cheesecakes. Press remaining pretzel mixture onto bottoms of eight wide-mouth, half-pint, Mason jars, dividing equally.
3. Using medium speed of an electric mixer, beat cream until stiff. Set aside.
4. Using medium-high speed, beat cream cheese until smooth. Add honey, cardamom and 1 tsp vanilla. Beat until blended. Fold in whipped cream.
5. Divide cream cheese mixture among prepared jars. Top each with mixed berry compote, dividing equally. Cover and refrigerate for at least 3 hours or overnight.
6. Sprinkle with reserved pretzel mixture. Top with a miniature pretzel.