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For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup Fireball Whiskey (or more, to taste)
For the Whipped Cream Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon (optional)
- 1 teaspoon Fireball Whiskey (optional, for an extra kick)
For Garnish:
- Ground cinnamon (for dusting)
- Mini cinnamon sticks or graham cracker pieces (optional)
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. This will form the base of your cheesecake shots, adding a crunchy, spiced layer that complements the richness of the cheesecake.
2. Divide the Crust into Shot Glasses
Spoon about 1-2 tablespoons of the graham cracker mixture into the bottom of each shot glass. Using the back of a spoon or a small tamper, press the mixture down firmly to create a crust layer. Set aside while you prepare the cheesecake filling.
3. Make the Fireball Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Slowly pour in the heavy cream and continue beating until the mixture is light and fluffy. Add the vanilla extract and Fireball Whiskey, and beat until fully incorporated. If you prefer a stronger whiskey flavor, feel free to add an extra splash of Fireball, but be careful not to overdo it, as it can overpower the cheesecake.
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