Shot glass desserts are my new obsession.
I mean, this is my second shot glass-contained dessert in under two weeks. They’re just so cute, and easy to make and delicious, and perfectly portioned and I can’t get enough of them. Oh, and did I mention they are NO BAKE?
It’s a trifecta of perfect layers on a soft, walnut based crust. Creamy and sweet, refreshingly lemony, light and fluffy…
Perfection.
Honestly, I don’t really consider myself to be a huge fan of lemon desserts. I don’t make them often (because hello, chocolate), but also because Zach won’t even touch anything with lemon in it, and I like to use him as my taste-tester.
However, my aunt brought this dessert to a dinner at my grandmother’s in a 13×9 pan and… I probably ate a good 12×8 portion of it.
No self-control whatsoever, I’m telling you…
She shared the recipe with me and I am so excited to share my slightly altered shot glass rendition of this easy, no bake dessert with you.
In the original recipe, the crust is baked in a 13×9 pan.
That’s… not exactly possible when you’re serving the dessert in plastic shot glasses, so I modified the crust into an easy, no bake version (guys, it almost tastes like cookie dough).
So I think it’s fair for me to say you need these in your life right now. Light, refreshing and no bake, they are the perfect spring/summertime dessert.
Ingredients
Crust
- 1/4 cup finely chopped walnuts
- 1/2 cup all-purpose flour
- 1 Tablespoon brown sugar packed
- 4 Tablespoon butter melted
Filling
- 8 oz cream cheese softened
- 1 cup confectioners sugar
- 8 oz cool whip thawed (divided)
- 2 boxes instant lemon pudding 3.4 oz each
- 3 cups milk
- 2 Tablespoons additional chopped nuts for garnish optional
Instructions
- Set out 24 2 oz shot glasses*
- In food processor combine all ingredients for crust (walnuts, flour, brown sugar and melted butter)
- Pulse until well combined.
- Press about 1 tsp into the bottom of each shot glass.
- In stand mixer, beat cream cheese.
- Slowly add confectioners sugar, scraping down sides of bowl as needed.
- Add 1 cup Cool Whip, mixing until all ingredients are well combined
- Transfer filling to quart-sized ziploc bag and cut a 1" hole in the corner of the bag.
- Evenly distribute filling among shot glasses, piping on top of crust
- In large bowl, combine instant pudding mix and milk, whisking for about 3 minutes (until mixture thickens).
- Pour pudding mix into gallon-sized ziploc bag and cut 1" hole in the corner of the bag.
- Evenly distribute pudding among shot glass, piping on top of first layer.
- Transfer remaining Cool Whip to quart-sized ziploc bag and cut 1" hole in one corner of the bag.
- Pipe Cool Whip on top of pudding layer.
- Sprinkle with additional nuts if desired.
- Keep refrigerated.
Notes
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Belen says
August 14, 2019 at 1:38 pmFantastic! I made these for a yellow themed, gender reveal party and they were a huge hit! Instead of using your recipe for the crust, I just used crumbled Pecan Sandie cookies- as a short cut! Will definitely be making these again!
Sam says
August 14, 2019 at 7:51 pmI am so glad you enjoyed the lemon dessert shooters! 🙂
Reba says
November 18, 2018 at 9:49 amThe recipe calls for 8 oz Cool Whip thawed (divided), then the instructions call for the entire 1 cup Cool Whip. Please let me know if the entire 8 oz is to be used, leaving none for the topping. Thanks.
Sam says
November 18, 2018 at 10:22 amHi Reba! There are approximately 3 cups of Cool Whip in an 8 oz container, so only use 1 cup from the container as noted in the instructions and the rest should be used for layering and topping. Enjoy!
Laurie says
February 21, 2018 at 6:54 amHow far in advance can these be made? I would like to serve them for my daughters luncheon shower. Could I make them the night before? They look wonderful!
Sam says
February 26, 2018 at 10:32 pmThey can definitely be made the night before! Enjoy!
Michelle says
October 22, 2016 at 2:19 pmThis looks amazing! I was wondering if there’s an alternative for walnuts for someone with allergies.
Thanks!
Sam says
October 22, 2016 at 5:28 pmHi Michelle! I would recommend using either a graham cracker crust or a crust made from Golden Oreos, depending on your preference. If you would like to do the graham cracker crust you can follow the “crust” instructions in this recipe: https://sugarspunrun.com/smores-cheesecake-dessert-shooters/
and if you’d prefer to do the Oreos you can follow the crust instructions here (use regular golden oreos, not cake batter oreos): https://sugarspunrun.com/cake-batter-cheesecake-dessert-shooters/
I hope this helps! 🙂
Debbie B says
May 20, 2016 at 9:41 amThese woud be perfect for my daughter’s grad party especially with the individual servings. It is great for easy clean up. I would have to double the recipe since we have over 40 people attending but this will be a nice light option for on the dessert table.Also a great way to use disposable wine glasses. Tres Magnifique…
Sam says
May 20, 2016 at 9:42 amYes they sound like they would be perfect! Love the idea of using wine glasses, too! Thanks for commenting, Debbie 🙂
P at says
April 4, 2016 at 9:49 pmI would bet Craft stores have them (michaels) wedding section
Sam says
April 4, 2016 at 9:51 pmYou are probably right! I’ve never looked there. I just recently ordered more from Amazon.
pat jackson says
December 21, 2015 at 7:49 pmwhere do you get the plastic shot glasses
Sam says
December 21, 2015 at 7:51 pmHi Pat. I got mine from Amazon, they were very inexpensive. Some grocery stores carry them as well where you would find solo cups. Hope that helps!
Patty K says
August 19, 2015 at 11:48 amI must admit, my mouth watered just a little bit looking at these! I recently purchased Delici Desserts
Lemon Mousse Cups from Costco and these remind me so much of them! Thanks for sharing this recipe so that I can recreate it at home!
Sam says
August 19, 2015 at 10:27 pmOoh I haven’t tried those from Costco but they sound tasty, you’ll have to let me know how similar these taste if you make them! 🙂
Connie says
July 18, 2015 at 8:48 amAs I bring desserts to a local thrift shop where I volunteer, I would like to make it in a 9×13 pan, how do I change the crust part of the recipe to make it this way….
Sam says
July 18, 2015 at 8:57 amHi Connie! Prepare the crust using the same technique stated in the recipe but double the ingredients (keep the amounts for the filling the same as listed). For a more stable “crust” I would also recommend pressing the crust into the bottom of the pan and then baking (just the crust, not the filling) on 350F for about 15 minutes or until it begins to turn golden brown. Then allow the crust to cool before filling it.
This is actually how my aunt makes this recipe, and it always turns out wonderfully so I don’t think you’ll have any problem with it. 🙂
Kelly - Life Made Sweeter says
April 23, 2015 at 5:54 pmOh my lemon desserts are my absolutely favorite! No bake too? Love these!
Sam says
April 23, 2015 at 10:03 pmThanks Kelly! 🙂
Ashley | The Recipe Rebel says
April 23, 2015 at 5:47 pmOh I love lemon! Chocolate is good, too — I mean, sugar is sugar 😀 These look so good!
Sam says
April 23, 2015 at 10:04 pmI do love sugar! Thanks Ashley! 🙂
Amy @ Fearless Homemaker says
April 22, 2015 at 3:38 pmI love love love lemon desserts (in fact, I’m enjoying a lemon sugar cookie bar right now!) so these look totally up my alley. The little shot glass presentation is SO cute for a party or shower – love it!
Sam says
April 22, 2015 at 10:19 pmLemon is just so refreshing! Thanks Amy! 🙂
Natalie @ Tastes Lovely says
April 22, 2015 at 12:54 pmI just love lemon desserts. Especially in the spring time. We just planted a lemon tree! Can’t wait for it to grow and provide us with our very own lemons. This little lemon lush shooters are so cute! Perfect little 2 bite dessert : )
Sam says
April 22, 2015 at 2:33 pmI would LOVE to have fruit trees here, I keep telling Zach we will have them once we move and have land. Thanks Natalie 🙂