Mash 2 packages raspberries in a large bowl, cover with plastic wrap and refrigerate overnight to let berries release juices.
Preheat oven to 375°F. Place pecans and walnuts on a rimmed baking sheet. Spread almond flour in a thin layer on a separate rimmed baking sheet. Bake nuts and almond flour until lightly toasted, 10 to 15 minutes, watching carefully. Once cooled, finely chop nuts. In a medium bowl, combine chopped toasted pecans, walnuts, almond flour and sugar until evenly blended. You should have about 2 cups. Spoon 1/4 cup nut mixture into bottom of each jar.
In a separate bowl, beat cream cheese and heavy cream with an electric mixer until smooth, starting at medium speed and increasing to medium-high, 2 to 3 minutes. Add sweetened condensed milk and continue to beat until creamy and smooth. You should have about 2 2/3 cups.
Spoon about 1/3 cup cream cheese mixture into each jar. Cover each jar tightly with plastic wrap. Refrigerate overnight.
To serve, evenly divide mashed raspberries and juices between jars, spooning on top of cream mixture. Top with remaining fresh raspberries.