Cheesecake Shooters

Jennifer H

By
@Kinepeli

Easy, make-ahead dessert that is dressed to impress! You can alter the fruit topping to suit your taste; use any combination of berries, peaches, cherries or pie filling. Small wine glasses can be used for serving, but ramekins would also work nicely. For this version, I used frozen strawberries and marionberries but seasonal fresh fruit would work beautifully! Whip these babies out of the fridge after dinner and there will be oohs and aahs (especially when they find out it's not that big of a hit on the waistline, either)!

adapted from pioneerwoman.com


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Rating:

Comments:

Serves:

12-14

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

16 oz
low fat cream cheese
14 oz
can fat-free sweetened condensed milk
8 oz
graham cracker crumbs
1
medium meyer lemon (zest, then cut in half and juice)
1 tsp
vanilla extract
1 c
fat-free sour cream
3 c
frozen fruit, thawed (or seasonal fresh fruit)
splenda to taste (if needed)

Directions Step-By-Step

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.