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Raspberry Cheesecake Dessert Shooters

Prep Time 45 minutes
Total Time 45 minutes
Servings 22
Author Sam Merritt

Ingredients

Raspberry layer (or use one 21oz can of raspberry pie filling -- you will not need the whole can)

  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 3 cups frozen raspberries--divided
  • 2 tsp lemon juice
  • 1/2 Tbsp butter

Crust

  • 1/2 cup graham cracker crumbs
  • 1 Tbsp sugar
  • 2 Tbsp butter melted

Cheesecake

  • 16 oz cream cheese softened to room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup heavy cream
  • Whipped cream and fresh raspberries for topping optional

Instructions

Raspberry Sauce - skip this step if you are using storebought pie filling-

  • In a medium-sized saucepan, combine sugar, cornstarch, 2½ 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.

Crust

  • Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
  • Measure out approximately 1½ 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.

Cheesecake

  • 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.

Assembly

  • 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.

Notes

I usually buy my 2 oz disposable shot glasses from Amazon -- just search "2 oz plastic shot glasses".
*Prepare the sauce first, as it will have to cool to room temperature -- at least 30 minutes -- before you can use it