I was introduced to cheesecake shooters when I was a senior in high school. Non-alcoholic, of course. But, that didn’t stop me once I turned 21 from making my own alcoholic variations, especially since I had just been exposed to the world of dessert shooters.

Alcoholic or not, dessert shooters are the best. Honestly, edible shots can upstage alcohol at anytime for me. I mean, come on: milk and cookie shots, anyone? Besides, I’m down to consume dessert at any time. Even if the cup isn’t always edible. But edible glasses are always a plus in my book.

These alcoholic cheesecake shooters are the bomb, and not just because they’re my recipes. You can totally adapt each recipe to be mixed with different alcohols or garnished with various toppings. I always encourage anyone to mix and match.

When fall arrives, you can even make them a little more #basic by switching out half the cream cheese for pumpkin purée and adding those spices that make those pumpkin spice lattes. I mean, really, pumpkin doesn’t taste like anything. It’s all spice.

But, I’m pretty happy with these Spoon-approved cheesecake shooters. The plus side? You can skip the whisking and make them all in a blender if you’re feeling lazy. Just make sure to give them a taste.

Strawberry Champagne Cheesecake Shooters

  • Prep Time:5 minutes
  • Cook Time:20 minutes
  • Total Time:25 minutes
  • Servings:8 shooters
  • Easy

    Ingredients

  • 3/4 cup heavy cream
  • 3/4 cup champagne
  • 8 oz cream cheese, softened
  • 1 cup sugar
  • 1 can strawberry pie filling
Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 1

Combine 1/2 cup champagne, heavy cream, and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 2

Mix remaining champagne with strawberry pie filling.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 3

Spoon or pipe into each glass. Top with strawberry pie filling.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Bourbon Cheesecake Shooters

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Total Time:15 minutes
  • Servings:16 shooters
  • Easy

    Ingredients

  • 3/4 cup heavy cream
  • 1 oz bourbon
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • Dark chocolate chips
Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 1

Blend all ingredients in blender until smooth. Refrigerate for 10 minutes.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 2

Spoon or pipe into cups and top with dark chocolate chips. Serve immediately.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Bailey's Cheesecake Shooters

  • Prep Time:15 minutes
  • Cook Time:30 minutes
  • Total Time:45 minutes
  • Servings:8 shooters
  • Easy

    Ingredients

  • 6 oz dark chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon Bailey's Irish Cream
  • 8 oz cream cheese, softened
  • 8 strawberries
Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 1

In a microwave-proof bowl, place dark chocolate chips and 1/4 cup heavy cream. Heat in the microwave for 1 minute. Remove and immediately whisk until smooth.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 2

Add Bailey’s Irish Cream and whisk into melted chocolate. Allow to sit for 20-30 minutes until cool or refrigerate until slightly firm.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 3

In a mixing bowl, combine chocolate mixture with cream cheese. Beat until mixture is smooth. Add Cool Whip and continue to beat until well incorporated. Pour or pipe into glasses.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 4

Wash, dry strawberries. Slice down the middle, halfway, and slide on the edge of the glass.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

White Chocolate Raspberry Cheesecake Shooters

  • Prep Time:15 minutes
  • Cook Time:35 minutes
  • Total Time:50 minutes
  • Servings:12 shooters
  • Easy

    Ingredients

  • 8 oz cream cheese, softened
  • 12 oz white chocolate
  • 1/2 cup raspberry liqueur
  • 1 cup heavy cream
  • 1/2 cup sugar
  • Raspberries
Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 1

In a microwave-proof bowl, place 6 oz white chocolate and heavy cream. Heat in the microwave for 30. Remove and stir. Continue to heat in 15 second intervals until smooth when whisked.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 2

Add half of the raspberry liqueur and whisk into melted chocolate. Let cool for 15 minutes.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 3

In a mixer, add the cream cheese and the remaining raspberry liqueur then mix together. Add in the white sugar and blend until smooth. Refrigerate for 20-30 minutes.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim

Step 4

Spoon or pipe into glasses. Top with washed raspberries and white chocolate chips.

Photo by Susanna Mostaghim
Photo by Susanna Mostaghim