STRAWBERRY LEMONADE CHEESECAKE SHOOTERS
Treat your guests with Strawberry Lemonade Cheesecake Shooters from My Food and Family at your next party! Lemon zest brings the zing to these creamy cheesecake shooters. A crispy graham cracker crust and sweet strawberry topping bring the smiles.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes approximately 24 individual cheesecake shooters or 1 (9 inch) pie
Number Of Ingredients 14
Steps:
- For the cheesecake:
- Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
- For the strawberry topping:
- Combine all ingredients in a medium pot over medium heat. Cook, stirring occasionally, for 12-15 minutes. Let cool and store in fridge until ready to use. *Mixture will thicken upon cooling.
- For the graham cracker crust:
- Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
- To assemble cheesecake shooters:
- Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping. Serve immediately. Images do not match method of preparation. Looks like two layers.
- Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate. Fill with cheesecake mixture, then top with strawberry topping. Place in fridge to set up for four hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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