Cheesecake: Cherry Cheesecake Shooters

By NicoleS

Ingredients

• 2 bags (12 Ounce) Frozen Sweet Cherries
• 1/4 cup Honey
• 1/4 cup Grenadine (optional)
• 2 Tablespoons Butter
• Juice Of Half A Lemon
• 1 teaspoon Cornstarch
• 1/4 teaspoon Almond Extract
• 2 packages 8 Ounce Cream Cheese*
• 1 can (14 Ounce) Sweetened Condensed Milk
• 12 whole Graham Crackers (the 4-section Rectangles)*
• 2 Tbsp. melted butter, optional
• 1/4 cup Sliced Almonds

Details

Servings 18
Adapted from thepioneerwoman.com

Preparation

Step 1

Combine the cherries and honey in a medium saucepan and cook it over medium heat until hot and bubbly. Pour in the grenadine and stir to combine, then let it cook for 2 minutes. Stir in the butter until it melts.

Mix together the lemon juice with the cornstarch, then pour it in. Continue cooking for 2-3 minute until thicker. Add the almond extract.

Pour into a bowl and allow to cool to room temperature. Cover with plastic wrap and refrigerate for a few hours, or until chilled.

Crush the graham crackers (add melted butter, optional) and spoon into the bottom of mini wine glasses (found at Bed Bath & Beyond).

Add cream cheese and sweetened condensed milk to bowl of an electric mixer fitted with the whisk attachment and whip them together until fluffy.

Fill a pastry bag or zipper bag with the filing. Snip off the end and pipe a big helping over the crumbs in each of the glasses.


Top with a big spoonful of the cherry topping.


Top with sliced almonds.

(Note: Mix 2 tablespoons melted butter into the crumbs if you’d like them to be a little more moist.)

(Note: 1 package of cream cheese makes for a more pudding-like texture; 2 packages makes for a thicker texture.)