Glam up your next dinner party with little cheesecake shooters! This cheesecake is so creamy and the perfect bite-sized treat! Self control has never been easier than with these cheesecake shooters.
100 grams graham crackers, crumbled into fine crumbs
35 grams unsalted butter, melted
200 grams cream cheese, room temperature
200 milliliters whipping cream
40 grams sugar
2 tablespoons lemon juice (about half a lemon)
Dash vanilla extract
50 grams white chocolate, grated
1 teaspoon powdered gelatin
1 1/4 tablespoon water
Let's get Cooking...
Make the base: Combine the graham crackers and melted butter in a bowl, then spoon them into the bottom of 16 shot glasses. Press down gently with a spoon and place in the fridge for the base to set.
To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract and grated white chocolate and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 15-20 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
Place the mixture in a piping bag and divide evenly between the shot glasses. Place the shot glasses in the fridge for 2 hours, until the cheesecake is firm.