In a large bowl, whip the heavy cream with the vanilla and powdered sugar until it thickens and holds firm peaks. Set it aside.

In another bowl, beat the cream cheese together with the lemon curd until the mixture is smooth and creamy.

Gently fold the whipped cream into the lemon mixture using a spatula or wooden spoon, mixing only until just combined so the texture stays light and airy.

Spoon the lemon mixture and the crushed raspberries into eight small jars, layering them as you go.

Finish with a few extra raspberries and a small sprig of mint on top. Keep chilled until serving.

This can be prepared up to 24 hours in advance.