Ingredients:

  • 8 oz (226 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup (240 ml) heavy cream, whipped
  • 1 cup (150 g) fresh strawberries, hulled and chopped
  • 2 tbsp (30 g) granulated sugar
  • 1 tbsp lemon juice
  • 1 cup (100 g) graham cracker crumbs
  • 4 tbsp (56 g) unsalted butter, melted

Instructions:

  1. In a bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Spoon into shooter cups, pressing down gently.
  2. In a mixing bowl, beat softened cream cheese with sugar and vanilla until smooth. Fold in whipped cream until fully incorporated.
  3. Blend strawberries, sugar, and lemon juice until smooth. Strain the mixture if desired for a silky texture.
  4. Layer the cheesecake mixture, then fruit coulis and a sprinkle of cookie crumbs. Repeat layers until cups are full, finishing with coulis.
  5. Refrigerate shooter cups for at least 30 minutes before serving. Garnish with fresh fruit or mint if desired.