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Cherry No-Bake Cheesecake Shooters

Name: Cherry No-Bake Cheesecake Shooters
Prep time: 15 min
Total time: 50 min
Cuisine: Appetizers & Snacks, Candy, Desserts
Ingredients: For the topping:; 1 ½ cups (6 ounces) frozen dark sweet cherries, unsweetened; 3 tablespoons Splenda® Granulated Sweetener; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch; ¼ teaspoon pure almond extract; For the crust:; 1 cup graham cracker crumbs; 2 teaspoons butter spread, melted; For the cheesecake:; 6 ounces light cream cheese, softened to room temperature; ½ cup Splenda® Sweetened Condensed Milk; ½ teaspoon pure vanilla extract; 4-6 ounces fat-free or zero-sugar whipped topping

Makes 6 servings Calories 270 Prep Time 15 minutes Total Time 50 minutes Made with Splenda® Sweetened Condensed Milk

Ingredients

For the topping:

1 ½ cups (6 ounces) frozen dark sweet cherries, unsweetened

3 tablespoons Splenda® Granulated Sweetener

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

¼ teaspoon pure almond extract

For the crust:

1 cup graham cracker crumbs

2 teaspoons butter spread, melted

For the cheesecake:

6 ounces light cream cheese, softened to room temperature

½ cup Splenda® Sweetened Condensed Milk

½ teaspoon pure vanilla extract

4-6 ounces fat-free or zero-sugar whipped topping

Nutrition Info Per Serving

Serving Size: 1 shooter

Calories	270
Total Fat	11g
Saturated Fat	7g
Cholesterol	25mg
Sodium	190mg
Total Carbs	42g
Dietary Fiber	4g
Sugars	13g
Added Sugars	0g
Protein	7g

Instructions

To make the topping:

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:

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:

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

To build cheesecake shooters:

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!