Raspberry Cheesecake Dessert Shooters

Raspberry shooters topped with raspberries

Raspberry Cheesecake Dessert Shooters

Sweet, creamy, no-bake cheesecake layered over a tart raspberry pie filling.

Course Dessert

Cuisine American

Prep Time 45

Total Time 45

Servings shooters

Calories 172kcal

Author Sam Merritt

Ingredients

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

Crust

½ cup graham cracker crumbs
1 Tbsp sugar
2 Tbsp butter melted

Cheesecake

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

Instructions

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.
⅓ cup sugar, 1 Tbsp cornstarch, 3 cups frozen raspberries--divided, 2 tsp lemon juice
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.
½ Tbsp butter
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.
½ cup graham cracker crumbs, 1 Tbsp sugar, 2 Tbsp 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.

Cheesecake

In a stand mixer or with electric mixer, beat together the softened cream cheese, sour cream, and vanilla extract until completely combined
16 oz cream cheese, ¼ cup sour cream, 1 tsp vanilla extract
Gradually stir in powdered sugar.
2 cups powdered sugar
With mixer on low-speed, slowly add heavy cream, stirring until combined.
½ cup heavy cream
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.
Whipped cream and fresh raspberries for topping

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

Nutrition