The best thing in the world is probably soft, sweet, delicious cheesecake. Which means the worst thing in the world is sharing it. Lucky for us, these personal cheesecake shooters will both satisfy your sweet tooth and keep your cake all to yourself.

Plus, every situation is made better with a cheesecake shooter. Lounging by the pool? Better. Long walks on the beach? Better. Excruciating sunburn that’s turned you bright red? Still better.

No-Bake Cheesecake Shooters

  • Prep Time:20 minutes
  • Cook Time:3 hours
  • Total Time:3 hours 20 minutes
  • Servings:12 (4-oz) mason jars
  • Easy

    Ingredients

  • 1 1/2 cup graham cracker crumbs
  • 6 tablespoon unsalted butter, melted
  • 1 package cream cheese, softened
  • 1 can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon fresh lemon juice
Photo by Arlyn Osborne
Photo by Arlyn Osborne

Step 1

Add graham crackers to a food processor or Ziploc plastic bag. Pulse or beat until formed into crumbs.

Step 2

Mix graham cracker crumbs and melted butter together in a small bowl. Spoon into mason jars and press down into the bottom until slightly firm.

Step 3

Mix the cream cheese, condensed milk, vanilla extract and lemon juice. Beat until combined and fluffy.

Step 4

Spoon or pipe the cream cheese mixture evenly into the mason jars.

Step 5

Cover with lids and chill in the fridge for at least 3 hours or overnight.

Step 6

When the cheesecakes have finished setting in the fridge, top with blueberry or strawberry fruit sauce. Enjoy!

Berry Topping

  • Prep Time:15 minutes
  • Cook Time:3 hours
  • Total Time:3 hours 15 minutes
  • Servings:12 (4-oz) mason jars
  • Easy

    Ingredients

  • 1 cup chopped fresh strawberries or blueberries
  • 2 tablespoon sugar
  • 2 tablespoon water
  • 1 tablespoon bourbon
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract

Step 1

Add strawberries, sugar, and 1 tablespoon of water to a small saucepan. Stir and bring to a boil over medium-high heat.

Step 2

Stir in the bourbon and let it cook for 2 more minutes. Then reduce heat to medium.

Step 3

Mix remaining 1 tablespoon of cold water with the cornstarch, pour into the saucepan and stir well.

Step 4

Cook for 4-5 minutes or until thick and syrupy.

Step 5

Remove from heat and stir in vanilla extract.

Step 6

Pour into a bowl and allow to cool to room temperature. Cover with plastic wrap and chill in the fridge for at least 3 hours.