Fireball Whiskey Cheesecake Shots (Print Version)
Creamy cheesecake layers meet cinnamon whiskey warmth and cherry topping in a crunchy crusted dessert shot.
# What You'll Need:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
⅓ cup packed brown sugar
03 -
1 teaspoon ground cinnamon
04 -
¼ cup unsalted butter, melted
→ Cheesecake Filling
05 -
450 g cream cheese, softened to room temperature
06 -
2 teaspoons lemon juice
07 -
1½ cups heavy cream
08 -
⅓ cup granulated sugar
09 -
3 oz cinnamon whiskey (such as Fireball), divided
→ Topping
10 -
1 can (about 21 oz) cherry pie filling
11 -
2 oz cinnamon whiskey
12 -
Maraschino cherries for garnish (optional)
# Steps to Follow:
01 -
Combine graham cracker crumbs, brown sugar, ground cinnamon, and melted butter in a bowl. Mix until crumbs are evenly moistened. Press approximately 1–2 tablespoons into the base of each shot glass to form a compact crust layer.
02 -
Beat softened cream cheese until smooth. Incorporate lemon juice and granulated sugar, blending until creamy. Gradually add heavy cream and 3 oz cinnamon whiskey on medium speed, continuing to beat until mixture is light, fluffy, and holds shape.
03 -
Fill each shot glass with cheesecake filling up to approximately three-quarters full. Mix cherry pie filling with 2 oz cinnamon whiskey separately, then layer on top of cheesecake filling. Optionally, garnish with a maraschino cherry.
04 -
Cover glasses and refrigerate for 1–2 hours or until filling is fully set and chilled. Serve chilled, optionally sprinkling a pinch of cinnamon or adding zest as garnish.
# Additional Notes:
01 -
Use room-temperature cream cheese for a smooth, lump-free filling. Gradually add cream and whiskey to maintain light texture. Chill thoroughly to ensure layers stay defined. Store refrigerated up to 3 days; avoid freezing.