i was that girl

I was that girl who came into the library with a loud backpack, flip flops, sweatshirt and baggy pants and a bun of her head. I was that girl who had a whole table to herself and took up the whole table with all her stuff. I was that girl with a pencil bag filled with colored pens. And I was that girl with a mason jar filled with a raspberry cheesecake and I was that girl who took a picture of it in the library, with the sound on her iPhone on loud volume.
I was that girl.
I had made a cheesecake the day before and left it in my fridge and forgot about it until I opened my fridge and saw it.
I was having a rough day and a ton of homework and it was the sweet thing that I needed.
And like my day, the cheesecake was different than normal cheesecakes and at the end of the night, it was all big white blur.


Raspberry Cheesecake in a Jar with Almond Crust
1/2 cup of almonds, chopped and crushed
1/2 stick of butter, melted
8 oz. of cream cheese
1/2 cup of sugar
Honey
Raspberry Jam or any fruit that you have
1 teaspoon of brown sugar (optional)


Take chopped almonds and mix it with the butter, you can add brown sugar if the consistency isn't right or the almond is holding on to the butter, which might happen.
In a bowl, mix cream cheese and sugar and stir until fluffy, drizzle as much honey as you want and mix it with the cream cheese and sugar mixture.
In another bowl, take raspberry jam and mix it until it thins out or if you are using fruit, wash the fruit so it is clean.
In the mason jar, place, in order, the almond crust mixture, then the cream cheese and then the fruit.
If there is left over of the crust or the cream cheese you can add them after the fruit to create a cheesecake trifle of sort.
It's up to you.

Eat all at once, or each layer at a time or mix it all together to make one big blob, it is up to you.