Ingredients
Graham Crackers, crushed (1.5 cups)
Unsalted Butter, melted (6 tablespoons)
Granulated Sugar (for crust) (2 tablespoons)
Cream Cheese, softened (16 ounces)
Powdered Sugar (1 cup)
Non-alcoholic vanilla extract (1 teaspoon)
Heavy Whipping Cream (1 cup)
Fresh Strawberries, washed and hulled (2 cups)
Granulated Sugar (for puree) (1/4 cup)
Lemon Juice (1 teaspoon, optional for brightness)
Instructions
Crush graham crackers using a food processor or blender
Combine crushed graham crackers with melted butter and granulated sugar (crust)
Press mixture firmly into 12 shot glasses or small cups to form crust
Beat cream cheese until smooth
Gradually mix in sifted powdered sugar and non-alcoholic vanilla extract
Gradually fold in cold heavy whipping cream until light and fluffy
Transfer cheesecake mixture into prepared shot glasses, leaving space for topping
In a blender, puree strawberries with granulated sugar and lemon juice (if using)
Chill assembled shooters for at least 2 hours before serving
Top with a dollop of fresh strawberries for garnish
Serve cold and store in the refrigerator for up to 2 days
Notes
Digestive biscuits can replace graham crackers for halal/dietary preferences
Use dairy-free cream cheese (16 oz) and plant-based whipping cream for vegan option
Strawberries can be frozen if fresh not available (adjust puree consistency)
Assemble shooters 24 hours ahead of serving for best results
Serve in chilled shot glasses for enhanced presentation
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: Blending and Chilling
- Cuisine: American
- Diet: Vegetarian, Halal
Nutrition
- Serving Size: 1 shooter
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg