Ingredients
⅓cupsugar
1tbspcornstarch
3cupsraspberries,frozen, divided
2tsplemon juice
½tbspbutter
½cupgraham cracker crumbs
1tbspsugar
2tbspbutter,melted
16ozcream cheese,softened to room temperature
¼cupsour cream
1tspvanilla extract
2cupspowdered sugar
½cupheavy cream
whipped cream,for topping, optional
fresh raspberries,for topping, optional
Preparation
In a medium-sized saucepan, combine the sugar, cornstarch, 2½ cups of raspberries, and lemon juice over medium-low heat.
Stir frequently until the raspberries release their juices.
Increase the heat to medium-high, then bring to a boil, stirring frequently.
Boil, stirring constantly, for 1 minute. Remove from heat.
Add in the remaining ½ cup of raspberries and butter.
Stir until the butter is melted and the raspberries are soft and broken.
Set aside, and allow to cool.
Using a fork, combine graham cracker crumbs and sugar. Stir in melted butter.
Measure out approximately 1½ teaspoon of of the graham cracker crumb mixture into the bottom of each shot glass, and lightly tamp down.
Set the prepared shot glasses aside.
In a stand mixer or with an electric mixer, beat together the softened cream cheese, sour cream, and vanilla extract until combined
Gradually stir in the powdered sugar.
With the mixer on low-speed, slowly add the heavy cream, stirring until combined.
Gradually increase the speed to medium, and then high, and beat the mixture on for 2 minutes.
Transfer the mixture into a large Ziploc bag, then refrigerate.
Portion out a heaping tablespoon of the raspberry filling on top of the crust in each prepared shot glass.
Snip the corner of the Ziploc bag holding the cheesecake mixture.
Pipe the cheesecake on top of the raspberry filling, filling each shot glass to the brim with cheesecake.
Top with whipped cream and raspberries, if desired.
Serve, and enjoy!
