Lemon Lush Dessert Shooters
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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 (except this lemon curd). 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. I followed the recipe pretty closely and used Cool Whip, but you can always substitute my homemade whipped cream instead!
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.
Lemon Lush Dessert Shooters
Ingredients
Crust
- ¼ cup finely chopped walnuts
- ½ 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)¼ cup finely chopped walnuts, ½ cup all-purpose flour, 1 Tablespoon brown sugar, 4 Tablespoon butter
- Pulse until well combined.
- Press about 1 tsp into the bottom of each shot glass.
- In stand mixer, beat cream cheese.8 oz cream cheese
- Slowly add confectioners sugar, scraping down sides of bowl as needed.1 cup confectioners sugar
- Add 1 cup Cool Whip, mixing until all ingredients are well combined8 oz cool whip
- 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).2 boxes instant lemon pudding, 3 cups milk
- 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.2 Tablespoons additional chopped nuts for garnish
- Keep refrigerated.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use homemade whipped cream instead of Cool Whip?
Absolutely! In fact I’ve been meaning to update this recipe to use my homemade whipped cream instead. I hope you love it! 🙂
If I wanted to make this before a party, how long would they last for (how far in advance should I make them)? Thanks!
Hi Megan! I’ve made these up to 2 days in advance. Store in an airtight container and they should be fine 🙂
Fantastic! 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!
I am so glad you enjoyed the lemon dessert shooters! 🙂
The 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.
Hi 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!
How 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!
They can definitely be made the night before! Enjoy!
This looks amazing! I was wondering if there’s an alternative for walnuts for someone with allergies.
Thanks!
Hi 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! 🙂
These 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…
Yes they sound like they would be perfect! Love the idea of using wine glasses, too! Thanks for commenting, Debbie 🙂
I would bet Craft stores have them (michaels) wedding section
You are probably right! I’ve never looked there. I just recently ordered more from Amazon.
where do you get the plastic shot glasses
Hi 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!
I 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!
Ooh 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! 🙂
As 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….
Hi 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. 🙂
Oh my lemon desserts are my absolutely favorite! No bake too? Love these!
Thanks Kelly! 🙂
Oh I love lemon! Chocolate is good, too — I mean, sugar is sugar 😀 These look so good!
I do love sugar! Thanks Ashley! 🙂
I 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!
Lemon is just so refreshing! Thanks Amy! 🙂
I 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 : )
I would LOVE to have fruit trees here, I keep telling Zach we will have them once we move and have land. Thanks Natalie 🙂