Raspberry Cheesecake Dessert Shooters

• Vegetarian

• Produce

  • 3 cups Raspberries, frozen
  • 1 Whipped cream and fresh raspberries

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2 cups Powdered sugar
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1/2 cup Graham cracker crumbs

• Dairy

  • 2 1/2 tbsp Butter
  • 16 oz Cream cheese
  • 1/2 cup Heavy cream
  • 1/4 cup Sour cream

Found on spendwithpennies.com

Description

Ingredients

• ⅓ cup sugar
• 1 Tbsp cornstarch
• 3 cups frozen raspberries--divided
• 2 tsp lemon juice
• ½ Tbsp butter
• ½ cup graham cracker crumbs
• 1 Tbsp sugar
• 2 Tbsp butter, melted
• 16 oz cream cheese, softened to room temperature
• ¼ cup sour cream
• 1 tsp vanilla extract
• 2 cups powdered sugar
• ½ cup heavy cream
• Whipped cream and fresh raspberries for topping, optional

Directions

• In a medium-sized saucepan, combine sugar, cornstarch, 2½ 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.
• Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
• Measure out approximately 1½ 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.
• 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.
• 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.