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No-Bake Raspberry Cheesecake Layered Dessert Shooters Recipe

No-Bake Raspberry Cheesecake Layered Dessert Shooters

Rahat
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 kcal

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.

Nutrition

Calories: 172kcalCarbohydrates: 17gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 35mgSodium: 95mgPotassium: 40mgFiber: 1gSugar: 15gVitamin A: 413IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword Cheesecake, dessert shooters, layered, No-Bake, raspberry
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