Add the shortbread cookies into a storage bag and crush with a rolling pin. You can use a food processor as well.
In a small bowl, stir together hot water and french vanilla cappuccino mix until smooth. Set aside.
In a large bowl, cream together cream cheese and sugar with a hand mixer until smooth.
Add the cappuccino mixture into the cream cheese and beat until incorporated. Using a spatula and scrape down the sides and bottom of the bowl.
In a separate bowl, beat the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until incorporated.
Add the cappuccino mousse into a large storage bag or disposable piping bag. Cut the corner out of the bag.
In four 1 cup jars, add in 2 tablespoons of shortbread crumbs.
With some heavy pressure, pipe the mousse on top of the shortbread. Give the jar a few taps to even out the mousse.
Repeat the layers of shortbread crumbs and mousse. Finish with another layer of shortbread crumbs.
Store in the fridge or cooler with an ice pack until ready to serve.