BLUEBERRY CHEESECAKE SHOOTERS

Creamy, sweet layers combine in this blueberry cheesecake shooter to make a great dinner party dessert bite. Or double the recipe to make more for a party.

BLUEBERRY CHEESECAKE SHOOTERS

INGREDIENTS
FOR THE COMPOTE
  1. 1 pint fresh blueberries (reserve 12 for garnish)
  2. 1 tablespoon lemon juice
  3. ⅛ teaspoon cinnamon
  4. 4 tablespoons sugar
  5. 4 tablespoons water
  6. 1 tablespoon butter

FOR THE CHEESECAKE LAYER
  1. 4 ounces of cream cheese
  2. ⅓ cup sweetened condensed milk
  3. 2 tablespoons lemon juice
  4. ¼ teaspoon vanilla

FOR THE WHIPPED CREAM
  1. ½-pint heavy whipping cream
  2. ¼ teaspoon vanilla
  3. 2 tablespoons of sugar (or more, to taste)
  4. 4 graham crackers

INSTRUCTIONS
  • In a small sauce pan over medium heat, add the blueberries, sugar, and water.
  • Heat to boiling, stirring frequently, until the blueberries are tender and the mixture has thickened. About 10 minutes.
  • Turn off the heat and add the cinnamon, butter, and lemon juice.
  • Stir to distribute, then transfer the mixture to a shallow non-glass bowl and place in the fridge to cool.
  • With a hand mixer, whip the ingredients for the cheesecake mixture and place in the fridge to cool.