Raspberry Cheesecake Dessert Shooters
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5.0
18 reviews
Excellent
Raspberry Cheesecake Dessert Shooters
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Decadent little no-bake treats, served in disposable shot-glasses! These sweet raspberry cheesecake dessert shooters are made with a tart raspberry filling layered over a graham cracker crust, and then topped with a rich, creamy, no-bake cheesecake.
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Ingredients
Raspberry layer (or use one 21oz can of raspberry pie filling -- you will not need the whole can)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 3 cups frozen raspberries divided
- 2 teaspoon fresh lemon juice
- ½ tablespoon butter
Crust
- ½ cup Graham cracker crumbs
- 1 tablespoon granulated sugar
- 2 tablespoons melted butter
Cheesecake
- 16 ounces cream cheese 2 blocks, softened
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ cup heavy whipping cream
- Whipped Cream and fresh raspberries for topping, optional
Instructions
Raspberry Sauce - skip this step if you are using storebought pie filling-
- In a medium-sized saucepan, combine sugar, cornstarch, 2 ½ cups raspberries, and lemon juice over medium-low heat.
- Stir frequently until raspberries release their juices.
- Increase heat to medium-high and bring to a boil, stirring frequently.
- Boil, stirring constantly, for 1 minute and remove from heat.
- Add in remaining ½ cup raspberries and butter. Stir until butter is melted and raspberries are soft and broken.
- Set aside, and allow to cool while you prepare the crust and filling.
Crust
- Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
- Measure out approximately 1 ½ teaspoons of the graham cracker crumb mixture into the bottom of each shot glass and lightly tamp down. Set prepared shotglasses aside and make your cheesecake filling.
Cheesecake
- In a stand mixer or with electric mixer, beat together the softened cream cheese, sour cream, and vanilla extract until completely combined
- Gradually stir in powdered sugar.
- With mixer on low-speed, slowly add heavy cream, stirring until combined.
- Gradually increase speed to medium, and then high, and beat mixture on high-speed for 2 minutes.
- Transfer the mixture into a large ziploc bag and refrigerate (sealed) until ready to use.
Assembly
- Once the raspberry filling has cooled, portion out a heaping tablespoon on top of the crust in each prepared shot glass.
- Snip the corner of the ziploc bag holding your cheesecake mixture, and pipe the cheesecake on top of the raspberry filling, filling each shotglass to the brim with cheesecake.
- Immediately before serving, top with whipped cream and raspberries, if desired.
Nutrition Information
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Calories
180
(9%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
34mg
(11%)
Sodium
94mg
(4%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
420IU
(8%)
Vitamin C
4.5mg
(5%)
Calcium
32mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180 | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 34mg | 11% |
| Sodium | 94mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 32mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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