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Cherry Cheesecake Shooters are displayed as a delicious featured image for a dessert recipe.

Irresistible Cherry Cheesecake Shooters

These Cherry Cheesecake Shooters are a delightful combination of creamy cheesecake filling, sweet cherry topping, and a buttery graham cracker crust. The recipe emphasizes preventing a soggy crust and achieving a perfect balance of flavors and textures in a single bite, making them an irresistible dessert.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Equipment

  • Food processor (optional)
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Shot glasses or small dessert cups
  • Spoon
  • Piping bag (optional)
  • Oven (optional)
  • Plastic wrap

Method
 

  1. Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
  2. Create a Crust Foundation: Spoon approximately 1-2 tablespoons of the graham cracker mixture into the bottom of each shot glass or dessert cup. Press down firmly to create a compact crust. For extra stability, you can bake the crust for 5 minutes at 350°F (175°C) and allow to cool completely.
  3. Whip Up the Cheesecake Filling: In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
  4. Fold in Remaining Ingredients: Add sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Mix until well combined and smooth. Do not overmix.
  5. Assemble the Shooters: Spoon or pipe the cheesecake filling into the shot glasses, on top of the graham cracker crust. Leave a little space at the top for the cherry topping.
  6. Top it Off: Spoon a generous amount of cherry pie filling onto the top of each cheesecake shooter.
  7. Chill Out: Cover the shooters with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheesecake filling to set.

Notes

For extra stability and a toasted flavor, pre-bake the graham cracker crust for 5 minutes at 350°F (175°C). Full-fat sour cream is recommended for the best texture. The shooters can be stored in the refrigerator for up to 3 days.