These no-bake strawberry cheesecake shots are the perfect mini dessert for your next party! With a buttery biscuit base, a fresh strawberry cream filling and some strawberry jam, they have all of the flavour of a classic cheesecake but in an adorable, bite-sized format.
If you like mini desserts then you're going to LOVE these no-bake strawberry cheesecake shots! They're cute, aesthetically pleasing treats that are perfect for summer, and they're guaranteed to be enjoyed by the whole family.
My mini dessert shooters are super simple to make with just a few ingredients, and the best part is that you don't need to leave them to set in the fridge! Just whip them up and they're ready to enjoy immediately, making them perfect for a last-minute treat. Let me show you how to make them...
Ingredients
- Digestive biscuits: These biscuits form the base of our strawberry cheesecake shooters. Try to crush them as finely as you can, as any lumps will make it tricky to press the base down smoothly. For my friends in the USA, you can use Graham Crackers or shortbread instead.
- Butter: To bind the biscuit base together. I like to use salted butter but unsalted is fine. You could also use margarine if you're in a pinch but butter will give you a much better flavour.
- Cream cheese: This will give our filling that classic tangy cheesecake flavour and a smooth, creamy texture. I usually recommend using full-fat cream cheese in my recipes but since these are ready to eat immediately and don't need to be set/sliced, you can use reduced-fat cream cheese if you prefer.
- Vanilla extract: Just half a teaspoon, to add an extra touch of flavour.
- Icing sugar: I like to use this to sweeten my cheesecakes as it dissolves super easily and won't leave a grainy texture. This is also known as powdered sugar or confectioner's sugar.
- Double cream: When whipped, double cream will help make the filling nice and thick. We'll also use it for decorating the shots, so reduced-fat and single cream won't work for this. For those in the US, you can use heavy whipping cream instead. If you use it straight from the fridge, it'll whip up a lot faster.
- Strawberries: We'll add some chopped strawberries to our filling then a few more on top for decoration. Fresh strawberries are best, as frozen ones will make the filling watery quite quickly.
- Strawberry jam: For extra sweetness and a gorgeous pop of colour. Give it a good mix before you spoon/pipe it on, as it can be quite clumpy and sticky otherwise.
Equipment
- Shot glasses: You'll need about 15 shot glasses for this recipe. I used biodegradable ones to save on washing up but you can use glass ones if you prefer. You can also scale this recipe up or down depending on how many people you're serving.
- Food processor: Or a high-power blender, for blitzing the digestive biscuits into fine crumbs. If you don't mind doing things the old-school way, you can put the biscuits in a freezer bag and bash them with a rolling pin- just make sure to get them super fine.
- Electric whisk: Or a stand mixer, for whipping the cheesecake filling to make it nice and thick.
- Mixing bowls: One for preparing the biscuit base and one for whipping up the filling.
- Utensils: A wooden spoon for mixing the filling, plus a few smaller spoons for dividing and pressing the biscuit base into the glasses.
- Piping bags: To make my strawberry cheesecake shooters look super neat and fancy, I like to pipe the filling and the jam into the glasses. You can use a small spoon if you prefer but it'll be a little bit messier.
How to make strawberry cheesecake shots
Step 1: Start by lining up 15 shot glasses on your work surface, ready for them to be filled up.
Step 2: Next, let's prepare our biscuit base. Start by crushing 60g of digestive biscuits in a food processor or blender until you have super fine crumbs. Then add them to a bowl with 2 tablespoons of melted butter and mix well.
Step 3: Once all of the biscuit crumbs are well coated in butter, divide the mixture equally between your shot glasses. Use the end of a spoon to pack them down smoothly.
Step 4: Now, for the filling. Add 250g of cream cheese to a bowl with ½ teaspoon of vanilla extract and 40g of icing sugar. Mix well until combined.
Step 5: Pour in 100ml of double cream, then use an electric whisk to mix everything together. Keep whisking until the mixture becomes thick and holds soft peaks.
Step 6: Chop 100g of fresh strawberries into small chunks then gently fold them into the filling.
Step 7: Place the filling into a piping bag, then cut a large piece off the tip. Divide the mixture equally between the shot glasses then use a teaspoon to smooth out the tops.
Step 8: Next, put 2 tablespoons of strawberry jam into a piping bag and use it to top each shot.
Step 9: Finally, the decoration! Whip up 150ml more double cream with ½ tablespoon of icing sugar until thick then place it into a piping bag fitted with a large star nozzle.
Step 10: Pipe some cream on top of each cheesecake, sprinkle over some digestive biscuit crumbs, then enjoy!
Top Tips
- When piping the filling into the glasses, make sure that the hole you cut at the end is big enough, otherwise the strawberries will get caught in there.
- Mix the jam well before attempting to pipe it. If you don't, it'll likely be too thick and clumpy to divide evenly.
- These can be eaten immediately but if you're preparing them in advance, I'd recommend adding the cream and biscuits on top just before serving (this will prevent the topping from going soggy in the fridge).
- If you don't have shot glasses, you can use small ramekins or even silicone cupcake cases.
FAQs
You can prepare these up to 4 days in advance, although I think they taste best served fresh. Keep them covered in the fridge and add the whipped cream topping and biscuit crumbs just before serving.
Yes, strawberry cheesecake shooters can be frozen if you're using plastic glasses. Place them into airtight containers and freeze for up to 2 weeks. When you're ready to eat them, let them defrost in the fridge overnight or at room temperature for an hour or two. Do not refreeze.
More shot glass desserts
I hope you like my mini strawberry cheesecake shots! If you try them at home, please leave a comment and rating below to let me know what you think. Enjoy!
Strawberry Cheesecake Shots (No Bake)
Ingredients
Base:
- 60 g Digestive biscuits (or ½ cup crumbs)
- 30 g Butter, melted (2 tablespoons)
Filling:
- 250 g Full fat cream cheese (1 heaped cup)
- ½ Teaspoon Vanilla extract
- 40 g Icing sugar (⅓ cup powdered sugar)
- 100 ml Double cream (7 tablespoons heavy whipping cream)
- 100 g Chopped strawberries (3.5 oz)
Topping:
- 2 Tablespoons Strawberry jam
- 150 ml Double cream (~⅔ cup)
- ½ Tablespoon Icing sugar
- 2 Digestive biscuits, crushed into crumbs
Instructions
Base:
- Lay out 15 shot glasses on your work surface.
- Blitz the digestive biscuits into fine crumbs then mix with the melted butter. Place 2 teaspoons of the biscuit base into each shot glass and press firmly into place. You can use the small end of a spoon or your finger to do this.
Filling:
- In a large bowl, mix together the cream cheese, vanilla extract and icing sugar until smooth.
- Add the double cream then use an electric whisk to whip it up until thick.
- Fold the chopped strawberries into the filling.
- Transfer the filling to a piping bag and cut the end off, with a large enough hole for the strawberry pieces to fit through. Pipe the filling evenly between the shot glasses.
- Give the jam a good mix to loosen it then pipe or spoon it on top of the filling in each shot glass.
Topping:
- Whip the double cream and icing sugar together for the topping until thick then transfer it to a piping bag fitted with a large star nozzle. Pipe some on top of each cheesecake.
- Sprinkle the digestive biscuit crumbs on top and enjoy! These can be eaten immediately, no need to set.
Video
Notes
- Store covered in the fridge for up to 4 days.
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