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
NOTES
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.
Nutrition
tried this recipe?
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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.
I Love her show she is so down home. My husband is now watching with me. We retired last year and this is one of our shows, we missed while working. God Bless you and yours.
This dessert is both beautiful & delicious. Crimson and cream pairs perfectly at Christmas and at any time of year on the table of OU alumni
Would love to win a signed book, just made her fudge, easiest best fudge recipe in my 55 years !
I want to make this for New Year’s Day but will go sans graham cracker layer to make it glutenfree!
Love Ree and through her blog I found yours, thanks!
I have been eying this cookbook but it would be awesome to win it on my birthday.
I can’t remember if I entered already… if I have I’m so sorry! Love Ree a bunch and have her first cookbook. Do you have a cookbook?
I can not use the sweetened milk but am going to substitute with Greek plain yogurt and stevia. As for the cherries, will use blueberries due to one person being diabetic.
What I wonderful and easy recipe! I have never watched the Pioneer Woman, I hope that my cable has her productions on file
Happy Holidays and Merry Christmas
This recipe looks like a perfect match for my husband, though it is just the two of us. I will make a tiny batch for us. Have you ever tried it with raspberries?
Can I use canned sour cherries instead of frozen? What do I do differently then?
Thanks! We’ve made many of your recipes regulars in our family (esp the apple honey cake, too good just to have once a year!)