Key Lime Pie Cheesecake Dessert Shooters (On Gingersnap Crusts!)

Prep Time 45 minutes
Total Time 45 minutes
Servings 30 dessert shooters
Author Sam Merritt



  • 2/3 cup gingersnap crumbs* about 13 cookies pulsed in a food-processor
  • 1 Tbsp butter melted

Key Lime Cheesecake Filling

  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 1/2 cup Key Lime juice
  • 1 1/2 cups heavy cream

Whipped Cream Topping**

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Lime zest/gingersnap crumbs for sprinkling over shooters -- optional



  • Set out 32 2-oz disposable shot glasses.
  • In a medium-sized bowl, use a knife to stir together cookie crumbs and melted butter until combined.
  • Press 1 1/2-2 tsp of crumb mixture into the bottom of each shot glass.
  • Prepare your filling.


  • In a Kitchen-Aid/stand mixer (or using a hand-mixer), beat cream cheese until smooth.
  • Add sweetened condensed milk and beat until combined.
  • Gradually stir in key lime juice, stirring on low-speed until combined. Be sure to pause occasionally to scrape the sides and bottom of the bowl.
  • In a separate (clean) bowl, beat heavy cream until stiff peaks form.
  • Fold/slowly stir whipped cream into key lime mixture until completely combined.
  • Pour the mixture into a large ziploc bag and snip off one of the bottom corners. Pipe the filling on top of the gingersnap crusts in the shot glasses, filling each shot glass 3/4 of the way full.
  • Before serving, prepare your whipped cream topping.

Whipped cream

  • In a medium-large sized bowl, combine heavy cream, powdered sugar, and vanilla extract.
  • Whisk on high-speed (preferably with an electric mixer, otherwise your arm will get very tired very fast) until stiff peaks form.
  • Dollop or pipe whipped cream on top of each shooter.
  • Garnish with lemon zest and/or gingersnap crumbs, if desired.


*If you don't like gingersnaps, you can substitute with an equal amount of graham cracker crumbs and increase butter to 2 Tbsp
**Make whipped cream the day you plan on serving