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Cheesecake Shooters


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.



  • 100g graham crackers, crumbled into fine crumbs

  • 35g unsalted butter, melted
  • 200g cream cheese, room temperature

  • 200ml whipping cream

  • 40g sugar

  • 2 tbsp lemon juice (about half a lemon)

  • dash vanilla extract

  • 50g white chocolate, grated

  • 1 tsp powdered gelatin

  • 1 1/4 tbsp water
  • raspberry jam

Let's get Cooking...

  1. 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.

  2. 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.

  3. 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.

  4. Top with raspberry jam and enjoy!