No-Bake Raspberry Cheesecake Layered Dessert Shooters
A sophisticated, no-bake layered dessert featuring a buttery graham cracker base, a vibrant red raspberry sauce, and velvety cream cheese, all miniaturized into elegant shooter glasses.
Ingredients
Scale
- 1 cup Graham Cracker Crumbs
- 3 tablespoons Unsalted Butter, melted
- 2 cups Fresh Raspberries
- 1/2 cup Granulated Sugar
- 8 ounces Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Whipped Topping (divided)
Instructions
- Combine graham cracker crumbs and melted butter.
- Press the crust mixture into the bottom of 12 mini glasses.
- Simmer fresh raspberries and granulated sugar in a saucepan until thickened; cool completely.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in half of the whipped topping to the cheesecake mixture.
- Pipe or spoon the cheesecake mixture over the crust.
- Add a layer of the cooled raspberry sauce.
- Top with the remaining whipped topping and garish as desired.
- Refrigerate for at least two hours before serving to let the layers set.
Notes
- Ensure all dairy ingredients, except the whipped topping, are at room temperature for smooth blending.
- For perfectly clean lines, use a piping bag to add the cheesecake and raspberry layers.
- Chill the serving glasses in the freezer before assembly to help the layers set faster.