Description
Delightful no-bake cheesecake shooters layered with creamy cheesecake and blueberry pie filling, served in individual cups for a perfect dessert experience.
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup heavy cream, cold
- 1 cup blueberry pie filling
Instructions
- In a bowl, mix the crushed graham crackers and melted butter until well combined. Set aside.
- In a mixing bowl, beat powdered sugar and cream cheese together until smooth and light.
- In a separate bowl, whip the cold heavy cream until it forms firm peaks.
- Fold the whipped cream into the cream cheese mixture.
- Transfer the mixture into a piping bag fitted with a 1/2 inch round tip.
- Fill each shooter with 1 tsp of graham cracker crust.
- Pipe in the cheesecake mixture, leaving about 1-1/2 inch of space for the next layers.
- Layer with 1 tsp of blueberry pie filling.
- Repeat to add another layer of cheesecake and blueberry pie filling.
- Sprinkle with graham crumbs.
- Refrigerate for at least 2 hours before serving.
Notes
Use quality blueberry pie filling for the best flavor. Adjust melted butter for a richer graham cracker crust.
