These No-Bake Raspberry Cheesecake Layered Dessert Shooters are a dreamy blend of creamy, tangy, and sweet flavors in every bite. With velvety cheesecake filling, vibrant raspberry sauce, and a buttery graham cracker crust, each layer offers a delightful contrast of textures. Perfect for parties or a quick treat, they come together in just 45 minutes—no oven required!
Indulge in the luscious combination of rich cream cheese and fresh raspberries, balanced by a hint of citrus zest. Each shooter is a mini masterpiece, offering a burst of fruity freshness and decadent creaminess in every spoonful. Light yet satisfying, they’re a guilt-free way to enjoy dessert without the fuss. Your guests will be asking for seconds—and the recipe!
Ingredients for No-Bake Raspberry Cheesecake Layered Dessert Shooters
- Raspberry Layer (or use one 21oz can of raspberry pie filling)
- 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 Filling
- 16 oz cream cheese (softened to room temperature)
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
- ½ cup heavy cream
- Toppings (optional)
- Whipped cream
- Fresh raspberries
Step-by-Step Instructions
- Make the Raspberry Sauce (skip if using store-bought pie filling):
- In a medium saucepan, combine sugar, cornstarch, 2 ½ 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, then remove from heat.
- Add remaining ½ cup raspberries and butter. Stir until butter is melted and raspberries are soft and broken.
- Set aside to cool while preparing the crust and filling.
- Prepare the Crust:
- Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
- Measure 1 ½ tsp of the mixture into the bottom of each shot glass and lightly tamp down. Set aside.
- Make the Cheesecake Filling:
- In a stand mixer or with an electric mixer, beat cream cheese, sour cream, and vanilla extract until smooth.
- Gradually stir in powdered sugar.
- With mixer on low speed, slowly add heavy cream until combined.
- Increase speed to medium, then high, and beat for 2 minutes.
- Transfer mixture to a large ziploc bag, seal, and refrigerate until ready to use.
- Assemble the Dessert Shooters:
- Once the raspberry filling has cooled, spoon a heaping tablespoon on top of the crust in each shot glass.
- Snip the corner of the ziploc bag and pipe the cheesecake filling on top of the raspberry layer, filling each shot glass to the brim.
- Before serving, top with whipped cream and fresh raspberries, if desired.
Perfect Pairings: Sauce and Topping Ideas
While this recipe shines with raspberry sauce and fresh raspberries, feel free to get creative! Try a drizzle of chocolate ganache or a sprinkle of crushed pistachios for a nutty twist. For a tangy contrast, a dollop of lemon curd pairs beautifully with the creamy cheesecake layer.
Time-Saving Hacks for Busy Bakers
Short on time? Swap the homemade raspberry sauce for a 21oz can of raspberry pie filling—just use about 1-2 tablespoons per shot glass. You can also use pre-made graham cracker crust instead of making your own. These shortcuts save time without sacrificing flavor!
Storage Tips for Freshness
These dessert shooters are best enjoyed the day they’re made, but you can store them in the fridge for up to 24 hours. Keep them covered with plastic wrap to prevent the cheesecake from drying out. Add whipped cream and fresh raspberries just before serving for the best texture and presentation.
Recipe Variations to Mix It Up
Not a fan of raspberries? Swap them for strawberries, blueberries, or blackberries for a different fruity twist. For a richer crust, try using crushed Oreos instead of graham crackers. You can also make this dessert in mini mason jars for a charming presentation at parties.
Equipment Tips for Easy Assembly
Using a ziploc bag with the corner snipped is a great way to pipe the cheesecake filling neatly. If you have a piping bag with a star tip, it’s perfect for adding a decorative swirl of whipped cream on top. A small tamper or spoon helps press the crust firmly into the shot glasses for a stable base.
No-Bake Raspberry Cheesecake Layered Dessert Shooters
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 cup 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.
- 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 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
- 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.