Mini Cheesecake Shooters

Ingredients

For the Cheesecake Filling

16 ounces cream cheese, 2 (8 ounce) blocks, room temperature
14 ounces condensed milk, 1 can
2 tablespoons lemon juice
1 teaspoon vanilla extract
as needed gel food coloring, of your choice

For the Graham Cracker Crust

2 cups graham crackers, crushed
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted

For the Topping and Garnish

2 cups stabilized whipped cream, prepared, chilled
as needed sprinkles, Easter-themed or of your choice

Instructions

1
In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese, condensed milk, lemon juice, and vanilla extract. Beat on medium speed until the mixture is completely smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
2
In a separate medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix thoroughly with a fork until all the graham cracker crumbs are moistened and resemble wet sand.
⏱️ 5 min
3
Arrange 24 (1.7 ounce) mini shooter cups (or similar small clear serving cups) on a tray. Spoon approximately 1 tablespoon of the prepared graham cracker crust mixture into the bottom of each shooter cup. Gently press down with a small spoon or the back of a skewer to create an even layer.
⏱️ 10 min
4
Divide the prepared creamy cheesecake filling into 4 separate small bowls. Add a few drops of gel food coloring of your choice to each bowl (e.g., orange, pink, teal, purple). Mix thoroughly with a spoon until the desired color is achieved for each portion.
⏱️ 5 min
5
Transfer each colored cheesecake filling into a separate piping bag (you can use a large round tip or simply snip the end of the bag). Pipe the colored filling into each shooter cup, on top of the graham cracker crust. Fill each cup about 3/4 full, leaving a little room at the top for the whipped cream topping.
⏱️ 10 min
6
Place the filled cheesecake shooters in the refrigerator to chill for at least 2 hours, or until the cheesecake filling is set.
⏱️ 120 min
7
Once chilled, transfer the prepared stabilized whipped cream into a piping bag fitted with a 6B or 1M star tip. Pipe a swirl of whipped cream onto the top of each mini cheesecake shooter.
⏱️ 5 min
8
To finish, sprinkle your chosen sprinkles (Easter-themed or other festive sprinkles) on top of the whipped cream on each mini cheesecake shooter.
⏱️ 5 min