Easy Raspberry Cheesecake Shots
Perfect for a small family or group of friends. They are super easy to make and yet look super fancy. Crunchy cookie base, creamy lemony cheesecake layer and sweet tangy beautiful red raspberry coulis. Make these and be happy!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- some cookies crumbs (, use your favourite cookies)
- 2 cup raspberries ((250 g), fresh or frozen)
- 1/3 cup granulated sugar ((65 g))
- 2 tbsp lemon juice
- 12 oz full fat cream cheese ((340 g), room temperature)
- 1/2 cup powdered sugar ((60 g))
- 1 tbsp lemon zest
- 1/3 cup whipping cream, min 35% fat ((80 ml), chilled)
Instructions
- 1
Add all ingredients into a pan and cook on medium heat until the mixture slightly thickens. Stir now and then using a wooden spoon, press and break the raspberries as you go. Cool completely before using.
- 2
Add cream cheese into a bowl and whisk until fluffy using a handheld whisk. Now add in powdered sugar and lemon zest and mix well. Set aside.
- 3
Into another bowl, add in whipping cream and whisk until stiff peaks. Pour the whipped cream into the cream cheese bowl and gently fold everything together using a rubber spatula. Place in a piping bag with your favourite nozzle.
- 4
Spoon some cookie crumbs into 5 glasses of 1/2 cup (125 ml). Now pipe in a layer of cheesecake. Spoon the raspberry coulis on top and followed by another layer of cheesecake.
- 5
Chill in the fridge for 4 hours. Just before serving, drizzle some raspberry coulis on top and finish off with one raspberry and one mint leaf on top of each glass. Serve and enjoy!