Description

Turn up the heat with these Fireball Whiskey Cheesecake Shots! Creamy, no-bake cheesecake infused with cinnamon whiskey, layered over a buttery graham cracker crust, and served in perfect bite-sized portions. These fun adult treats are a guaranteed party hit! Keyword: Fireball Cheesecake Shots

Ingredients

For the Crust:

3/4 cup graham crackers, crushed
1/6 cup brown sugar
1/6 cup melted butter

For the Filling:

8 oz cream cheese, softened
1 cup heavy cream
1/6 cup white sugar
1/4 cup Fireball Whiskey
Splash of lemon juice

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Instructions

Prepare the crust:
Mix crushed graham crackers, brown sugar, and melted butter until combined. Spoon a small amount into the bottom of each shot glass or mini dessert cup. Press down gently to form the base. Chill while you make the filling.

Make the filling:
In a large bowl, beat the softened cream cheese until smooth. Add sugar, lemon juice, and Fireball whiskey, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Assemble:
Spoon or pipe the cheesecake filling over the crust in each shot glass. Smooth the tops with a spoon or spatula.

Chill:
Refrigerate for at least 2 hours, or until set. Garnish with a sprinkle of cinnamon or whipped cream before serving, if desired.

Notes

For extra spice, mix a pinch of cinnamon into the crust.
Use mini cupcake liners if you don’t have shot glasses.
Can be made 1–2 days ahead—just cover and refrigerate.