Cheesecake Shooters Food

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.

STRAWBERRY LEMONADE CHEESECAKE SHOOTERS

Steps:

• For the cheesecake:
• Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
• For the strawberry topping:
• Combine all ingredients in a medium pot over medium heat. Cook, stirring occasionally, for 12-15 minutes. Let cool and store in fridge until ready to use. *Mixture will thicken upon cooling.
• For the graham cracker crust:
• Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
• To assemble cheesecake shooters:
• Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping. Serve immediately. Images do not match method of preparation. Looks like two layers.
• Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate. Fill with cheesecake mixture, then top with strawberry topping. Place in fridge to set up for four hours before serving.

STRAWBERRY CHAMPAGNE CHEESECAKE SHOOTERS

Steps:

• Combine 1/2 cup champagne, heavy cream, and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes.
• Mix remaining champagne with strawberry pie filling.
• Spoon or pipe into each glass. Top with strawberry pie filling.

CHEESECAKE SHOOTERS

Steps:

• 1. Place thawed fruit in a food processor bowl and pulse until mostly pureed - with some larger pieces still visible. Stir in Splenda to desired sweetness. Set aside.
• 2. Zest the lemon onto a small piece of wax paper. After completed, cut the lemon in half and juice into a small bowl. Set aside.
• 3. With an electric mixer, beat together cream cheese and sweetened condensed milk until well incorporated - 3 minutes or so. Add lemon juice and vanilla and beat 1 minute. Add sour cream and beat another minute.
• 4. Divide the graham cracker crumbs evenly between all serving glasses.
• 5. Spoon the cream cheese mixture evenly over the top of the graham cracker crumbs in each glass.
• 6. Spoon the fruit evenly over the top of the cream cheese mixture in each glass.
• 7. Gently sprinkle the lemon zest on the top of each dessert. Refrigerate until served.

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.