Cheesecake Shot Recipes

CHEESECAKE SHOT-GLASS DESSERTS

Steps:

• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Divide mixture in half; place in separate bowls. Stir coffee liqueur into half; stir lemon peel into remaining half of cream cheese mixture.
• Spoon 2 teaspoons chocolate cookie crumbs into bottoms of six 2-oz cordial glasses (shot glasses). Top with 2 tablespoons coffee liqueur cream cheese mixture. Sprinkle with 2 teaspoons cookie crumbs and another 2 tablespoons coffee liqueur cream cheese mixture. Top each with coffee bean.
• Spoon 2 teaspoons graham cracker crumbs into bottoms of six 2-oz cordial glasses (shot glasses). Top with 2 tablespoons lemon cream cheese mixture. Sprinkle with 2 teaspoons graham cracker crumbs and another 2 tablespoons lemon cream cheese mixture. Top each with blueberries and raspberries. Refrigerate desserts at least 30 minutes before serving.

BOURBON CHEESECAKE SHOTS

Steps:

• Blend all ingredients except wafer crumbs in blender until smooth.
• Pour into 1-oz. plastic cups; top with wafer crumbs.
• Serve immediately.

CHEESECAKE SHOT

Steps:

• Mix bailey's and pineapple juice in a tin shaker. DO NOT shake! Stir lightly. Pour grenadine in bottom of glass and fill rest with mixture. Shoot and Enjoy!

CHERRY CHEESECAKE SHOOTERS

Steps:

• Put the graham crackers into a resealable bag and bash with a rolling pin into fine crumbs. Spoon the crumbs into the bottoms of small wine glasses.
• Add the cream cheese and sweetened condensed milk to the bowl of an electric mixer and whip together until light and fluffy. Spoon into a pastry bag and pipe a big helping over the crumbs in each of the glasses.
• Top with a couple of teaspoons of cherry pie filling, and then with some almond flakes.

CHERRY CHEESECAKE SHOT

Steps:

• Combine Stoli vodka and grenadine in a shaker with ice.
• Add a splash of pineapple juice.
• Shake, strain into a shot glass, and serve.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.