Raspberry Cheesecake Dessert Shooters Recipe

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Fred Published: December 18, 2020 Modified: July 2, 2021
Raspberry Cheesecake Dessert Shooters Recipe

How To Make Raspberry Cheesecake Dessert Shooters

Put together these tasty dessert shooters for your next big party! It’s loaded with tasty raspberries and a creamy no-bake cheesecake for a sweeter treat.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

For Raspberry Layer:

  • cupsugar
  • 1tbspcornstarch
  • 3cupsraspberries,frozen, divided
  • 2tsplemon juice
  • ½tbspbutter

For Crust:

  • ½cupgraham cracker crumbs
  • 1tbspsugar
  • 2tbspbutter,melted

For Cheesecake:

  • 16ozcream cheese,softened to room temperature
  • ¼cupsour cream
  • 1tspvanilla extract
  • 2cupspowdered sugar
  • ½cupheavy cream
  • whipped cream,for topping, optional
  • fresh raspberries,for topping, optional

Instructions

Raspberry Layer:

  1. In a medium-sized saucepan, combine the sugar, cornstarch, 2½ cups of raspberries, and lemon juice over medium-low heat.

  2. Stir frequently until the raspberries release their juices.

  3. Increase the heat to medium-high, then bring to a boil, stirring frequently.

  4. Boil, stirring constantly, for 1 minute. Remove from heat.

  5. Add in the remaining ½ cup of raspberries and butter.

  6. Stir until the butter is melted and the raspberries are soft and broken.

  7. Set aside, and allow to cool.

Crust:

  1. Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.

  2. Measure out approximately 1½ teaspoon of of the graham cracker crumb mixture into the bottom of each shot glass, and lightly tamp down.

  3. Set the prepared shot glasses aside.

Cheesecake:

  1. In a stand mixer or with an electric mixer, beat together the softened cream cheese, sour cream, and vanilla extract until combined

  2. Gradually stir in the powdered sugar.

  3. With the mixer on low-speed, slowly add the heavy cream, stirring until combined.

  4. Gradually increase the speed to medium, and then high, and beat the mixture on for 2 minutes.

  5. Transfer the mixture into a large Ziploc bag, then refrigerate.

To Assemble:

  1. Portion out a heaping tablespoon of the raspberry filling on top of the crust in each prepared shot glass.

  2. Snip the corner of the Ziploc bag holding the cheesecake mixture.

  3. Pipe the cheesecake on top of the raspberry filling, filling each shot glass to the brim with cheesecake.

  4. Top with whipped cream and raspberries, if desired.

  5. Serve, and enjoy!

Nutrition

  • Calories: 178.94kcal
  • Fat: 11.31g
  • Saturated Fat: 6.42g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 2.92g
  • Polyunsaturated Fat: 0.66g
  • Carbohydrates: 18.66g
  • Fiber: 1.12g
  • Sugar: 16.02g
  • Protein: 1.68g
  • Cholesterol: 34.92mg
  • Sodium: 87.77mg
  • Calcium: 32.80mg
  • Potassium: 64.36mg
  • Iron: 0.26mg
  • Vitamin A: 113.67µg
  • Vitamin C: 4.63mg
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