Kahlua (or Limoncello) Cheesecake in a Shot Glass

Quick. Good. Cute.

For 12 shot glasses

Ingredients

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 1 cup whipping cream

For coffee-flavoured cheesecake:

• 1 tbsp. Kahlua or Bailey’s or other coffee-flavoured liqueur
• 1/2 cup chocolate cookie crumbs
• 2 tbsp. melted butter
• chocolate squares or grated chocolate

For lemon-flavoured cheesecake:

• 2 teaspoons grated lemon peel
• 1 tablespoon Limoncello
• 1/2 cup graham cracker crumbs
• 2 tbsp. melted butter
• blueberries, raspberries, thinly sliced mandarinquats, or other berries or fresh fruit

Directions

Preheat oven to 350 F. Combine chocolate cookies crumbs with 2 tbsp. melted butter. Spread on a cookie sheet and bake for about 8 minutes. Do the same with the graham cracker crumbs.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in whipping cream. Divide mixture in half and place in separate bowls. Stir Kahlua into half, then stir lemon peel and Limoncello into remaining half of cream cheese mixture.

Spoon 2 teaspoons chocolate cookie crumbs into bottoms of six 2-oz shot glasses. Top with 2 tablespoons Kahlua cream cheese mixture. Sprinkle with 2 teaspoons cookie crumbs and another 2 tablespoons Kahlua cream cheese mixture. Top each with a square of chocolate or grated chocolate.

Spoon 2 teaspoons graham cracker crumbs into bottoms of six 2-oz shot glasses. Top with 2 tablespoons lemon cream cheese mixture. Sprinkle with 2 teaspoons graham cracker crumbs and another 2 tablespoons lemon cream cheese mixture. Top each with blueberries, raspberries or other seasonal fruit.

Note: The easiest way to fill a shot glass neatly without getting the filling all over the side of the glass is to use a piping bag. If you don’t have one, simple fill a small ziplok bag and snip one corner off.

Refrigerate desserts at least 30 minutes before serving.