Decadent little no-bake treats, served in disposable shot-glasses! These sweet raspberry cheesecake dessert shooters are made with a tart raspberry filling layered over a graham cracker crust, and then topped with a rich, creamy, no-bake cheesecake.
Spring is in full bloom, and I’m starting to see the first trace signs of summer.
And when I think of summertime and the sunny days, and warm weather ahead, I certainly don’t think about spending several hours worrying around an oven, hoping my cheesecake doesn’t crack. No, when the weather warms up and the days start getting longer, my mind goes right to quick desserts, and fresh fruit. And can you think of a more summer-y fruit than plump, juicy, ruby-red raspberries?
I can’t, which is why I’ve paired this easy, no-bake cheesecake with the Queen of all summer fruits for these sweet, single-serving-sized raspberry cheesecake dessert shooters.
While I do love a good oven-baked cheesecake, they can often be time-consuming and even a little bit stressful to make. There’s the stress of over or under-beating the eggs and the careful tiptoeing around the oven, worrying whether or not the cheesecake is going to crack on top this time.
Which is why when the weather gets warmer and I want to spend my time outside instead of in the kitchen, I prefer no-bake cheesecake, every time.
With these raspberry cheesecake dessert shooters, there’s no reason to worry about cracks, or even about turning on the oven. And unlike many no-bake cheesecakes that I’ve been disappointed by in the past (and I’m sure you have, too), these have all of the richness, creaminess, and depth of flavor of the real deal.
The raspberry filling for these individually portioned desserts is extremely simple to make — the ingredients are stirred and brought to a brief boil on the stovetop — but if you’re in a hurry you can simply substitute canned raspberry pie filling, which can be found in the baking aisle of most grocery stores.
Both the raspberry filling and the cheesecake can be made a day in advance of serving, but I recommend not assembling the dessert shooters until the day you plan on serving them (don’t worry, it takes only minutes).
Raspberry Cheesecake Dessert Shooters
Raspberry layer (or use one 21oz can of raspberry pie filling -- you will not need the whole can)
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 3 cups frozen raspberries--divided
- 2 tsp lemon juice
- 1/2 Tbsp butter
- 1/2 cup graham cracker crumbs
- 1 Tbsp sugar
- 2 Tbsp butter , melted
- 16 oz cream cheese , softened to room temperature
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/2 cup heavy cream
- Whipped cream and fresh raspberries for topping , optional
Raspberry Sauce - skip this step if you are using storebought pie filling-
In a medium-sized saucepan, combine sugar, cornstarch, 2 1/2 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 1/2 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 1 1/2 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.
*Prepare the sauce first, as it will have to cool to room temperature -- at least 30 minutes -- before you can use it
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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