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No-Bake Raspberry Cheesecake Layered Dessert Shooters Recipe
Rahat

No-Bake Raspberry Cheesecake Layered Dessert Shooters

These No-Bake Raspberry Cheesecake Layered Dessert Shooters are a dreamy blend of creamy, tangy, and sweet flavors in every bite. Perfect for parties or a quick treat, they come together in just 45 minutes—no oven required!
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 22 shooters
Calories: 172
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. Stir frequently until raspberries release their juices.
  3. Increase heat to medium-high and bring to a boil, stirring frequently.
  4. Boil, stirring constantly, for 1 minute and remove from heat.
  5. Add in remaining ½ cup raspberries and butter. Stir until butter is melted and raspberries are soft and broken.
  6. Set aside, and allow to cool while you prepare the crust and filling.
  7. Crust Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
  8. 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.
  9. Cheesecake In a stand mixer or with electric mixer, beat together the softened cream cheese, sour cream, and vanilla extract until completely combined
  10. Gradually stir in powdered sugar.
  11. With mixer on low-speed, slowly add heavy cream, stirring until combined.
  12. Gradually increase speed to medium, and then high, and beat mixture on high-speed for 2 minutes.
  13. Transfer the mixture into a large ziploc bag and refrigerate (sealed) until ready to use.
  14. Assembly Once the raspberry filling has cooled, portion out a heaping tablespoon on top of the crust in each prepared shot glass.
  15. 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.
  16. Immediately before serving, top with whipped cream and raspberries, if desired.

Nutrition

Calories: 172kcalCarbohydrates: 17gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 35mgSodium: 95mgPotassium: 40mgFiber: 1gSugar: 15gVitamin A: 413IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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