Raspberry Cheesecake Dessert Shooters
User Reviews
5
Raspberry Cheesecake Dessert Shooters
Description
The Raspberry Cheesecake Dessert Shooters combine a tart and sweet raspberry layer with a rich and creamy cheesecake center set atop a buttery graham cracker crust. The recipe allows making a fresh raspberry sauce using sugar, cornstarch, lemon juice, and butter to gently cook and thicken the raspberries, or you can substitute store-bought pie filling. Graham cracker crumbs mixed with sugar and melted butter form a compact crust base in each shot glass. The cheesecake filling is made by beating softened cream cheese with sour cream, vanilla, powdered sugar, and heavy cream to a smooth, fluffy texture before layering over the crust.
The dessert showcases contrast between the soft cream cheese filling and the slightly gritty cookie crust while the raspberry topping provides tartness and juicy bursts. Chilling the assembled shooters before serving helps firm the cheesecake and meld the flavors. These shooters are suitable for serving at gatherings or as a sweet treat when individual portions are preferred.
The layered presentation in clear glasses emphasizes the vibrant red raspberry and creamy cheesecake contrast. Optionally, whip cream and fresh raspberries can be added on top for extra texture and visual appeal. The method involves careful layering to keep components distinct yet harmonious. This dessert balances richness with fresh fruit notes and is prepared with common baking pantry staples along with fresh or frozen raspberries.
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 raspberries divided, frozen
- 2 teaspoon lemon juice fresh
- ½ tablespoon butter
Crust
- ½ cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 2 tablespoons butter melted
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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