Raspberry Cheesecake Dessert Shooters

Steps

1. In a medium-sized saucepan, combine sugar, cornstarch, 2 ½ cups raspberries, and lemon juice over medium-low heat.

2. Stir frequently until raspberries release their juices.

3. Increase heat to medium-high and bring to a boil, stirring frequently.

4. Boil, stirring constantly, for 1 minute and remove from heat.

5. Add in remaining ½ cup raspberries and butter. Stir until butter is melted and raspberries are soft and broken.

6. Set aside, and allow to cool while you prepare the crust and filling.

7. Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.

8. Measure out approximately 1 ½ teaspoons 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.

9. In a stand mixer or with electric mixer, beat together the softened cream cheese, sour cream, and vanilla extract until completely combined

10. Gradually stir in powdered sugar.

11. With mixer on low-speed, slowly add heavy cream, stirring until combined.

12. Gradually increase speed to medium, and then high, and beat mixture on high-speed for 2 minutes.

13. Transfer the mixture into a large ziploc bag and refrigerate (sealed) until ready to use.

14. Once the raspberry filling has cooled, portion out a heaping tablespoon on top of the crust in each prepared shot glass.

15. 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.

16. Immediately before serving, top with whipped cream and raspberries, if desired.