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No-Bake Cheesecake Shooters

image source: colleen kennedy
image source: colleen kennedy

Save oven space this holiday season and make these super cute and delicious Cheesecake Shooters for your holiday dessert table! 

When it comes to the holidays, we like a variety of desserts, right? Pies, cheesecake, cookies, bread puddings, candies, and more. But that requires a lot of baking, and usually results in tons of uneaten leftovers! So instead, make mini desserts like these Cheesecake Shooters, which can also be customized to every taste. And since they are mini desserts, you can go ahead and have more than one! Plus, they are so freakin’ cute!

Make one batch of no-bake cheesecake base, then turn it into three (or more) different flavors. I decided on gingersnap, chocolate and caramel, and raspberry for my flavors. Additional ideas include apple pie, strawberry, blueberry, cherry, pumpkin, brownie, chocolate, and whatever other flavor combinations you can dream up.

When it comes to serving, you can display this dessert in shooter cups, shooter bowls, 4-ounce mason jars, or even partially fill wine or bourbon glasses.

No-Bake Cheesecake Base

Image Source: Colleen Kennedy
Image Source: Colleen Kennedy

Ingredients:                                                                                                        

  • 8 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Directions:

  1. In your mixing bowl, combine cream cheese and sour cream, mix until incorporated.
  2. Add in the pudding mix, sugar, and vanilla. Mix for 2-3 minutes or until smooth and thick. Refrigerate for at least 15 minutes.

Gingersnap Cheesecake Shooters

Image Source: Colleen Kennedy
Image Source: Colleen Kennedy

Makes: 12-14 small shooters (depending on glasses)

Ingredients:

  • 2 cups Cheesecake Base
  • Dash of cinnamon
  • Dash of powdered ginger
  • 15 gingersnap cookies (full size, store-bought or homemade)
  • 1 teaspoon sugar
  • 1/2 tablespoon butter, melted

Directions:

  1. Mix the cinnamon and ginger into your Cheesecake Base until incorporated. 
  2. Place gingersnap cookies in your food processor and process until they’re fine crumbs. Add in sugar and butter, and pulse until incorporated.
  3. In shooter cups (or your chosen serving dish), add layers of crumbs and cheesecake mix, alternating until you reach the top of your glass.
  4. Top with a dusting of crumbs and a small piece of gingersnap.

Chocolate & Caramel Cheesecake Shooters

Image Source: Colleen Kennedy
Image Source: Colleen Kennedy

Makes: 12-14 small shooters (depending on glasses)

Ingredients:

  • 10 Oreos (or similar cookies)                                                           
  • 2 cups Cheesecake Base
  • Caramel (store-bought or homemade)
  • Chocolate chips

Directions:

  1. Pulse cookies in food processor until they become crumbs.
  2. In shooter glasses (or chosen glasses), create a layer of crumbs, followed by the cheesecake filling.
  3. Top with caramel and chocolate chips.

Fresh Raspberry Cheesecake Shooters

Image Source: Colleen Kennedy
Image Source: Colleen Kennedy

Makes: 12-14 small shooters (depending on glasses)

Ingredients:

  • 1 pint fresh raspberries
  • 3 tablespoons sugar*
  • 1/3 cup water*
  • 1 teaspoon cornstarch                                                                                                
  • 2 cups Cheesecake Base

Directions:

  1. In a small saucepan, combine raspberries, sugar, and water. Bring to a simmer.
  2. Crush berries with the back of a spoon and simmer until very mushy (about 5 minutes).
  3. Strain the juice from the berry pulp, pressing on the berries for maximum yield. Return syrup to the pan and add cornstarch. Stir and simmer until thickened (about 2 minutes). Syrup will thicken once cooled. (To expedite the cooling process, you can place the syrup in a ramekin and place it in the freezer for about 15 minutes.)
  4. Fill 3/4 of shooter cup with Cheesecake Base. Add a nice serving of the raspberry sauce on top. 
  5. Top with a whole raspberry and serve. (You can also make a middle layer of raspberry sauce, if desired).

*Based on juiciness and size of your berries, you may need to add another tablespoon or so of water while cooking. Same goes for sugar. Taste and adjust based on sweetness of your berries.

Notes: to make filling your shooter cups/glasses easier, use a pastry bag or a plastic baggie (with one corner snipped off) to pipe mixture in. 

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