These Raspberry Cheesecake Shots are the perfect summer time dessert and are incredibly simply to make. You don’t need to cook anything just layer all the ingredients into shot glasses, chill in the fridge and serve with fresh raspberries. I happen to really like raspberries but you could use strawberries, cherries, passionfruit or any other summer fruits.
Here’s how (makes 12 150ml shots):
- 250g digestive biscuits
- 100g butter, melted
- 1 vanilla pod (2 tsp vanilla extract will work too)
- 600g cream cheese
- 125g icing sugar
- 284ml double cream
- 150g fresh raspberries (extra for decorating)
Put the digestive biscuits into a freezer bag and crush using a rolling pin. Place into a big bowl, pour in the melted butter and make sure the biscuits are covered in the butter. Place about one and half tablespoons of the crushed digestive biscuit mixture at the bottom of each shot glass. Press down to compact the biscuits and chill in the fridge for about an hour. Then mix together the cream cheese, 100g of icing sugar and vanilla until smooth. Slowly pour in the double cream whilst continuing to mix. Beat together until the mixture hardens but make sure you don’t over mix otherwise it will become crumbly not smooth. Then spoon the mixture into each shot glass until almost full and chill for another hour until the cheesecake hardens.
To make the raspberry sauce puree together the raspberries with 25g icing sugar until smooth. Then spoon the sauce onto the top of each shot glass and place in the fridge until you are ready to serve.
Just before serving pop a few raspberries on top.