Key Lime Pie Cheesecake Dessert Shooters (On Gingersnap Crusts!)
Tart, single-serving-sized key lime pie treats served in disposable shot glasses!
- Prep time
- 45 min
- Cook time
- 31 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅔ cup gingersnap crumbs* (about 13 cookies pulsed in a food-processor)
- 1 Tbsp butter (melted)
- 8 oz cream cheese (softened)
- 14 oz sweetened condensed milk
- ½ cup Key Lime juice
- 1 ½ cups heavy cream
- 1 cup heavy cream
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- Lime zest/gingersnap crumbs for sprinkling over shooters -- optional
Instructions
- 1
Set out 32 2-oz disposable shot glasses.
- 2
In a medium-sized bowl, use a knife to stir together cookie crumbs and melted butter until combined.
- 3
Press 1 ½ - 2 tsp of crumb mixture into the bottom of each shot glass.
- 4
Prepare your filling.
- 5
In a Kitchen-Aid/stand mixer (or using a hand-mixer), beat cream cheese until smooth.
- 6
Add sweetened condensed milk and beat until combined.
- 7
Gradually stir in key lime juice, stirring on low-speed until combined. Be sure to pause occasionally to scrape the sides and bottom of the bowl.
- 8
In a separate (clean) bowl, beat heavy cream until stiff peaks form.
- 9
Fold/slowly stir whipped cream into key lime mixture until completely combined.
- 10
Pour the mixture into a large ziploc bag and snip off one of the bottom corners. Pipe the filling on top of the gingersnap crusts in the shot glasses, filling each shot glass 3/4 of the way full.
- 11
Before serving, prepare your whipped cream topping.
- 12
In a medium-large sized bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 13
Whisk on high-speed (preferably with an electric mixer, otherwise your arm will get very tired very fast) until stiff peaks form.
- 14
Dollop or pipe whipped cream on top of each shooter.
- 15
Garnish with lemon zest and/or gingersnap crumbs, if desired.