Sweet, creamy, no-bake cheesecake layered over a tart raspberry pie filling. Served in single-serving-sized shot glasses on a graham cracker crust and topped with whipped cream, these decadent little desserts are the perfect miniature treat for your next get-together.
I just have a short post for you today, one with almost more pictures than words.
I raved about the homemade berry filling and creamy cheesecake over there, so I won’t go into too much detail here, but I do want to stress a few things before I go.
- That cheesecake filling is not your average no-bake cheesecake. Unlike many no-bake cheesecakes that can fall flat in terms of flavor, these dessert shooters have all of the depth and richness of “real” cheesecake, thanks to a healthy spoonful of sour cream (cheesecake made without sour cream just isn’t really cheesecake to me).
- That homemade filling — so good, and so worth making from scratch. In a bind you can definitely substitute a can of pie filling, but if you have about 20 minutes to spare it’s worth every second to make this tart filling from scratch.
- My family raved about these. I was hesitant to even send them over because sometimes my siblings can be funny about fruity desserts, but, according to a text message from my mom, these shooters were devoured nearly instantly. So yeah, you’re going to want to try them out for yourself and see what all the fuss is about.
Annnnd that’s all from me today.
I hope these desserts bring a little brightness into your Monday.
Raspberry Cheesecake Dessert Shooters
Raspberry layer (or use one 21oz can of raspberry pie filling -- you will not need the whole can)
- ⅓ cup sugar
- 1 Tbsp cornstarch
- 3 cups frozen raspberries--divided
- 2 tsp lemon juice
- ½ Tbsp butter
- ½ cup graham cracker crumbs
- 1 Tbsp sugar
- 2 Tbsp butter melted
- 16 oz cream cheese softened to room temperature
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
- ½ cup heavy cream
- Whipped cream and fresh raspberries for topping optional
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.
- 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.
- 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.
- 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.
*Prepare the sauce first, as it will have to cool to room temperature -- at least 30 minutes -- before you can use it
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Other Dessert Shooter Recipes: