These cherry cheesecake shooters are the perfect no-bake dessert. Creamy, sweet, and served in individual cups, they’re my go-to treat for easy entertaining. Made with layers of graham cracker crumbs, a rich cheesecake filling, and sweet cherry topping, they’re a fun and elegant way to serve classic cheesecake without the fuss!
Love cherry desserts? Try my dark chocolate cherry cheesecake parfaits or smashed cherries, amaretti, and ricotta next.
Ree Drummond, aka The Pioneer Woman, is one of my biggest inspirations. Her blog, food photography, and storytelling have shaped how I cook and share recipes. Her cookbook The Pioneer Woman Cooks – A Year of Holidays is packed with step-by-step recipes, gorgeous photos, full holiday menus, and helpful tips to make entertaining stress-free.
One standout? These cherry cheesecake shooters. They take just 15 minutes to prep and are perfect for parties or holidays. Ree serves them in shot glasses for a fun single-serving dessert. They’re creamy, fruity, and super festive, especially with a splash of whiskey (optional, but so good).
This cookbook makes a great gift for any home cook. And these cheesecake shooters? They’re a must-try!
Recipe Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Cherries – I recommend using frozen, pitted sweet cherries for the best results. Fresh cherries should also work. However, you’ll need to pit them, and will likely need to adjust the cooking time.
- Honey – Substitute maple syrup, if preferred.
- Whiskey – This is optional, but adds lots of depth and an incredibly rich flavor. Personally, I love vanilla whiskey, but any variety will work.
- Butter – This adds richness to the fruit layer. I recommend unsalted butter to avoid an overpoweringly salty taste.
- Cornstarch – This acts as a thickener, creating an almost jam-like consistency so that the cherry filling holds its shape.
- Lemon – Freshly squeezed lemon juice is best! The acidity adds brightness and helps thicken the filling.
- Cream Cheese – Make sure to use full-fat, brick-style cream cheese for the best taste and texture. Allow it to come to room temperature for easy mixing.
- Sweetened Condensed Milk – This combines with the cream cheese to create a rich, creamy cheesecake filling.
- Graham Crackers – I make my own graham cracker crumbs, but you can sometimes find ready-to-use crumbs in the baking aisle of your local grocery store. Look for gluten-free varieties if you need to keep these cherry cheesecake shots gluten-free.
- Sliced Almonds – Sprinkled on top of the dessert, these add a subtle nutty taste and a nice crunch. If preferred, substitute chopped walnuts or pecans.
How to Make a Cherry Cheesecake Shooters Recipe
- Create the cherry filling. Combine the cherries, honey, and whiskey (if using) in a medium saucepan over medium heat. Then, add the butter, and continue to cook until the mixture is hot and bubbly.
- Thicken. In a separate bowl, whisk the cornstarch and lemon juice. Then, add the mixture to the cherry filling, and cook to thicken. Transfer the cherries to a bowl and chill them in the refrigerator.
- Whip the cream cheese. Use a stand mixer fitted with a whisk attachment to whip the cream cheese and condensed milk until smooth and fluffy. Transfer the mixture to a piping bag or sealable bag with the tip cut off, and chill the mixture in the fridge.
- Crush the graham crackers. Place the whole graham crackers into a large plastic bag. Use a rolling pin or a heavy-bottomed pot to crush them into fine crumbs.
- Assemble the sooters. Spoon the crumbs into the bottom of a miniature wine glass or small shot glasses. Then, add a layer of the cream cheese mixture, followed by the cherry mixture. Top with almonds as garnish. Repeat, using all the ingredients. Enjoy!
Cherry Cheesecake Shooters
Ingredients
- 24 ounces frozen pitted sweet cherries (2 12-oz bags)
- 1/4 cup honey
- 1/4 cup whiskey (optional)
- 1/4 cup butter
- 1 teaspoon cornstarch
- Juice of 1/2 lemon
- 16 ounces cream cheese, softened (2 blocks)
- 14 ounces sweetened condensed milk (1 can)
- 12 graham crackers
- 1/4 cup sliced almonds
Instructions
- In a medium saucepan, combine the cherries, honey and whiskey over medium heat and mix to combine.
- Add the butter and continue cooking until the cherries are hot and bubbly.
- In a separate dish, whisk together the cornstarch and lemon juice. Add cornstarch mixture to the cherries and cook for 2 additional minutes, stirring until the mixture is nice and thick.
- Remove from heat and transfer the cherries to a bowl. Refrigerate until they’re totally chilled and thick.
- In a stand mixer fit with the whisk attachment, whip the cream cheese and condensed milk until fluffy.Place the mixture into a pastry bag or plastic zipper bag with a medium hole snipped off the end. Store in a bowl in the refrigerator until ready to use.Place the graham crackers into a large storage bag and crush them into fine crumbs.
To assemble:
- Spoon a large helping of the crumbs into the bottom of a miniature wine glass or shot glass.
- Squeeze in 2-3 tbsp of the cream cheese mixture.
- Then spoon in 1-2 tbsp of the cherry mixture.
- Top with a few of the slivered almonds and repeat until all of the ingredients have been used.
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
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FAQs
Yes, you can make each part of the recipe ahead of time, including the cherry filling, cheesecake mixture, and crushed graham crackers. You can store these elements separately, covered in the refrigerator for 2-3 days. Then, assemble the shooters when you’re ready to serve. I don’t recommend storing them fully assembled, as the “crust” might become soggy.
I haven’t tested it, but I think it would work! Try frozen strawberries, raspberries, blueberries, or mixed berries, or use fresh or canned peaches.
Looks like an awesome cookbook, hope to win one so I can try out some new recipes.
Thanks!
Ree is my favorite cook of all time. I DVR her shows on the Food Network to be sure I never miss one. I also think her food photography is stunning and really helps when making her recipes. I also like her photography of her family out and about the ranch and in their home. Her blogging as you said is fun and funny. She always brings a smile to my face as well as my heart! She is one amazing woman, wife, mother, daughter and sister as we
L as a BFF probably to all her gal pals. I sure wish I was one of them! I watch her your schedule for book signings in case she is ever in Las Vegas so I can actually stand in what would probably be a very, very long line!
I am replying to my own post as I guess ran out of room! The posting for this giveaway was just on my Facebook this morning says it is open until the 20th, THIS SUNDAY! They must have extended it. This was the first post I had seen for it. I will take the recipe with me to California to make for our Christmas dinner at my son’s house. I would love to win the cookbook and bless my daughter-in-law with it. She also is a big time foodie and an amazing cook. We always watch The Food Network while I am there and she is always doing recipes from Rees shows just like I do!
I would love this cookbook!
Looks Delicious!
I have her other books. Love them. Hoping Santa brings me this one.
Great take on the recipe – and you have a wonderfully clever site. Another very creative woman like Ree!
Love her blog and pictures. I would love to win this. 🙂
Beautiful!
Can’t beat cheesecake!
I love the pioneer woman! Here show and energy for life are awesome! Not to mention the yummy food. Cant wait to try the cherry cheesecake shooters above. Hope I win!:)
I love the pioneer women recipes.
Love PW…would be fun to try more of her recipes!
SO love this cookbook and Ree’s tv show..hope to win..and thanks for the giveaway. Merry Christmas
I love her show!!!
Looks so good, Love Ree’s cookbook’s
Yummy!!!
Made Ree’s holiday roll ups for a pot luck and they were a huge hit!! Merry Christmas!!
I love so many of her recipes, photos, tv show, simple and elegant decor, and her sweet overall family and love story! I am waiting to get this book, I already have the first two!
The shooters look yummy!
I own her other 2 cookbooks and love to use her recipes. I would love to own this new cookbook. Her show on Food Network is the highlight of our Saturday mornings in my house. Thanks for the giveaway.