Raspberry Layer:

1/3 cup sugar

1 tablespoon cornstarch

3 cups frozen raspberries, divided

2 teaspoons lemon juice

1/2 tablespoon butter

(or use 1 (21 oz) can raspberry pie filling; you won’t need the whole can)

Crust:

1/2 cup graham cracker crumbs

1 tablespoon sugar

2 tablespoons butter, melted

Cheesecake Filling:

16 oz cream cheese, softened to room temperature

1/4 cup sour cream

1 teaspoon vanilla extract

2 cups powdered sugar

1/2 cup heavy cream

Whipped cream and fresh raspberries, for topping (optional)

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Prepare the raspberry layer: In a saucepan, combine sugar, cornstarch, 2 cups raspberries, and lemon juice. Cook over medium heat until thickened and berries break down. Stir in butter, remove from heat, and let cool. Fold in remaining 1 cup raspberries.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press a spoonful into the bottom of each shooter glass.
Prepare cheesecake filling: Beat softened cream cheese until smooth. Add sour cream, vanilla, and powdered sugar; mix until creamy.
Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Assemble shooters: Layer cheesecake filling over the crust, then add raspberry topping.
Top with whipped cream and fresh raspberries if desired. Chill for at least 1 hour before serving.

Chill overnight for the best flavor and texture.

Swap raspberries with strawberries, blueberries, or blackberries for variation.

Use Oreos, vanilla wafers, or Biscoff cookies for a crust alternative.

Greek yogurt can replace sour cream for a lighter option.

Ensure cream cheese is fully softened before mixing to avoid lumps.