Cherry No-Bake Cheesecake Shooters

Instructions

To make the topping:

1. Add the cherries to a medium saucepan and cook it over medium heat until cherries have started to release their juices. Smash cherries with the back of a fork as they cook. Once cherries have softened and released all their juices, stir in sweetener. In a small bowl, stir together lemon juice with cornstarch, then add to the cherries. Stir continuously for 1 minute as the mixture thickens. Remove from heat and stir in almond extract. Pour cherry topping into a bowl and refrigerate while you make the rest of the layers.

To make the crust:

1. Preheat oven to 400°F. Stir together graham cracker crumbs with melted butter. Spread crumbs on a small baking sheet lined with parchment paper. Bake for about 2-3 minutes, just until crumbs are toasted. Remove from heat and set aside to cool.

To make the cheesecake:

1. Beat together softened cream cheese, sweetened condensed milk, and vanilla until light and fluffy. Fold in whipped topping.

To build cheesecake shooters:

1. Spread just under 3 tablespoons of the graham cracker crumbs into the bottom of each glass. Add a scant ½ cup of cheesecake mixture on top of each crumb layer. Spoon 2 tablespoons of cherry topping over the cheesecake layer. Refrigerate until ready to serve. Enjoy!