Raspberry Cheesecake Dessert Shooters
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5.0
12 reviews
Excellent
Raspberry Cheesecake Dessert Shooters
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Sweet, creamy, no-bake cheesecake layered over a tart raspberry pie filling.
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Ingredients
Raspberry layer (or use one 21oz can of raspberry pie filling -- you will not need the whole can)
- ⅓ ⅓ cup sugar
- 1 1 Tbsp cornstarch
- 3 3 cups frozen raspberries--divided
- 2 2 tsp lemon juice
- ½ ½ Tbsp butter
Crust
- ½ ½ cup Graham cracker crumbs
- 1 1 Tbsp sugar
- 2 2 Tbsp butter melted
Cheesecake
- 16 16 oz cream cheese softened to room temperature
- ¼ ¼ cup sour cream
- 1 1 tsp vanilla extract
- 2 2 cups powdered sugar
- ½ ½ cup heavy cream
- Whipped cream and fresh raspberries for topping optional
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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 tsp 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.
Notes
- I usually buy my 2 oz disposable shot glasses from Amazon -- just search "2 oz plastic shot glasses". *Prepare the sauce first, as it will have to cool to room temperature -- at least 30 minutes -- before you can use it
Nutrition Information
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Serving
1shooter
Calories
172kcal
(9%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
35mg
(12%)
Sodium
95mg
(4%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
413IU
(8%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22shooters
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1shooter | |
| Calories | 172kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 95mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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