Lime zest/gingersnap crumbs for sprinkling over shooters -- optional
Instructions
Crust
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.
⅔ cup gingersnap crumbs*, 1 Tbsp butter
Press 1 ½ - 2 tsp of crumb mixture into the bottom of each shot glass.
Prepare your filling.
Filling
In a Kitchen-Aid/stand mixer (or using a hand-mixer), beat cream cheese until smooth.
8 oz cream cheese
Add sweetened condensed milk and beat until combined.
14 oz sweetened condensed milk
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.
½ cup Key Lime juice
In a separate (clean) bowl, beat heavy cream until stiff peaks form.
1 ½ cups heavy cream
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 ¾ 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.
1 cup heavy cream, ⅓ cup powdered sugar, ½ tsp 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.
Lime zest/gingersnap crumbs for sprinkling over shooters -- optional
Notes
*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