Raspberry Cheesecake Dessert Shooters

These raspberry cheesecake dessert shooters are rich, fruity, and beautifully layered with graham cracker crust, creamy cheesecake filling, and a tangy raspberry topping. I love how elegant they look in individual cups, making them perfect for parties or special occasions.

Why You’ll Love This Recipe

I like that these shooters bring together the tartness of raspberries with the smoothness of cheesecake. The layers are simple to prepare, yet the final result looks impressive. I also love that they’re served in small portions, so they’re easy to enjoy without being too heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 cups powdered sugar
▢½ cup heavy cream
▢Whipped cream and fresh raspberries for topping optional

Directions

1. I start by making the raspberry layer. In a saucepan, I combine sugar, cornstarch, 2 cups raspberries, and lemon juice. I cook over medium heat until the mixture thickens and the raspberries break down. I stir in the butter, remove from heat, and let it cool. I fold in the remaining cup of raspberries for texture.
2. For the crust, I mix graham cracker crumbs, sugar, and melted butter until well combined. I press a small spoonful of this mixture into the bottom of each shooter glass.
3. To prepare the cheesecake filling, I beat the softened cream cheese until smooth. I add sour cream, vanilla extract, and powdered sugar, mixing until creamy.
4. In a separate bowl, I whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
5. I layer the cheesecake filling on top of the crust, followed by a spoonful of raspberry topping.
6. I finish with whipped cream and fresh raspberries for garnish before serving.

Servings and Timing

This recipe makes about 12 dessert shooters. It takes 30 minutes to prepare plus 1 hour to chill before serving.

Variations

Sometimes I swap raspberries for strawberries, blueberries, or blackberries to change the flavor. If I want a chocolate twist, I use crushed Oreos instead of graham crackers for the crust. For a lighter version, I replace the sour cream with Greek yogurt.

Storage/Reheating

I store the shooters covered in the refrigerator for up to 3 days. I don’t freeze them because the texture of the cheesecake and raspberry layer changes after thawing. These are best served chilled straight from the fridge.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, I can use fresh raspberries, but I prefer frozen since they release more juice when cooked for the topping.

Can I skip making the raspberry layer and use pie filling?

Yes, I sometimes use canned raspberry pie filling for convenience, but I don’t need the whole can.

How long do these shooters need to chill?

I usually chill them for at least 1 hour, but overnight makes the flavors even better.

Can I use a different type of crust?

Yes, I like using Oreos, vanilla wafers, or even Biscoff cookies as an alternative crust.

Can I make these shooters ahead of time?

Yes, I prepare them the day before and keep them refrigerated until serving.

Can I replace heavy cream with Cool Whip?

Yes, I sometimes fold in Cool Whip instead of homemade whipped cream for a quicker option.

How can I keep the cheesecake layer smooth?

I make sure the cream cheese is fully softened before beating it to avoid lumps.

Can I make these as a full cheesecake instead of shooters?

Yes, I layer everything in a springform pan to make a no-bake raspberry cheesecake.

Do I need to bake the crust?

No, I don’t bake it. The melted butter holds the crumbs together when chilled.

Can I garnish with something besides raspberries?

Yes, I sometimes use shaved chocolate, mint leaves, or even a drizzle of raspberry sauce on top.

Conclusion

These raspberry cheesecake dessert shooters are one of my favorite mini desserts because they’re creamy, fruity, and perfectly portioned. I love how the tangy raspberry topping balances the rich cheesecake filling, and they always impress at any gathering.

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