Ingredients
- 1 ½ packages low-fat cream cheese, softened
- 1 can condensed milk
- 1 T butter
- 3 T nonfat milk
- 1/3 c instant coffee granules
- 2 t very hot water
- 2 T granulated sugar
- 20 vanilla wafers, crushed (optional)
- 2 T butter (optional)
Preparation
Step 1
Prepare the caramel:
In a small saucepan, combine the condensed milk and 1 tablespoon of butter. Bring to a low boil over medium low heat, stirring constantly to avoid burning. Reduce to low heat (as low as possible) and continue to cook until the mixture turns a medium to deep golden brown, making sure to continue stirring throughout the heating process. If the boil becomes too rapid, remove from heat to continue stirring, then return to heat. The whole process should take about 20 minutes. If caramel becomes too thick, whisk in the milk one tablespoon at a time until all milk is used. (NOTE: If you do not have enough time to make your own caramel and you have a premade caramel sauce at home, you can use that instead. However, this is MUCH better with the homemade stuff.)
Prepare the coffee cheesecake:
Combine the instant coffee granules and the hot water in a small bowl until the granules completely dissolve. The coffee should have a thick, syrupy consistency. Using an electric mixer, whip one package of softened cream cheese until it is light & fluffy. Add the remaining half of the condensed milk and the coffee syrup and mix together on medium speed until thoroughly combined. Set aside.
Prepare the "steamed milk" cheesecake:
In a medium bowl add 2 tablespoons of sugar to the remaining 1/2 package of softened cream cheese. Mix together on medium high speed until light & fluffy.
Prepare the crust (optional):
Melt the butter in a small saucepan. Add to the crushed wafers and mix together until the wafers are moistened.
Assemble your shots by adding about a teaspoon of caramel (or cookie crust) to the bottom of each shot. Next, add about 2 tablespoons of the coffee cheesecake filling (or enough to fill your shot glass), followed by a small dollop of the “steamed milk” cheesecake. Top with a small amount of caramel, refrigerate for about an hour or so, and enjoy!