Best 7 Raspberry Cheesecake Pudding Shot Recipes

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Indulge in a delightful culinary journey with our exquisite Raspberry Cheesecake Pudding Shot, a dessert that tantalizes the taste buds and captivates the senses. This innovative treat harmoniously blends the creamy richness of cheesecake with the tangy sweetness of raspberries, resulting in a symphony of flavors that will leave you craving more.

In this comprehensive guide, we'll take you through three delectable variations of this delightful dessert: the Classic Raspberry Cheesecake Pudding Shot, the White Chocolate Raspberry Cheesecake Pudding Shot, and the No-Bake Raspberry Cheesecake Pudding Shot. Each variation offers a unique twist on the classic, ensuring that there's something for every palate to savor.

Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes and step-by-step instructions will guide you effortlessly through the process, ensuring success every time. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you with memories to cherish. Let's dive into the world of Raspberry Cheesecake Pudding Shots and create moments of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

RASPBERRY PUDDING SHOTS RECIPE - (4.4/5)



Raspberry pudding shots Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 5

1 3.5 oz package instant cheesecake pudding mix
3/4 cup milk
1/4 cup vodka
1/2 cup raspberry schnapps or raspberry liqueur
8 oz Cool Whip

Steps:

  • •Mix pudding and milk until well blended. •Add vodka and raspberry schnapps. •Fold in the Cool Whip. •Divide into individual servings (about 12). •Freeze for a few hours

RASPBERRY CHEESECAKE PUDDING SHOTS RECIPE - (4.5/5)



Raspberry cheesecake pudding shots Recipe - (4.5/5) image

Provided by á-39535

Number Of Ingredients 6

1 sm box instant cheesecake pudding, made with milk below
1 c milk
3 oz raspberry pucker schnapps
3 oz vanilla schnapps
8 oz cool whip
graham crackers, crushed

Steps:

  • Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.

CHOCOLATE PUDDING WITH RASPBERRY CREAM



Chocolate Pudding With Raspberry Cream image

This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.

Provided by Yossy Arefi

Categories     snack, custards and puddings, dessert

Time 25m

Yield 2 servings

Number Of Ingredients 9

1 cup/240 milliliters whole milk
1 large egg yolk
5 tablespoons plus 1 teaspoon/75 grams granulated sugar
5 tablespoons/30 grams Dutch-process cocoa powder
1 tablespoon cornstarch
Pinch of kosher salt
1 1/2 teaspoons vanilla extract
1/2 cup/80 grams fresh raspberries
1/3 cup/80 milliliters heavy cream

Steps:

  • Add the milk and egg yolk to a measuring cup. Whisk to combine.
  • Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
  • Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
  • Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
  • When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
  • Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.

RASPBERRY CHEESECAKE PUDDING SHOT



Raspberry Cheesecake Pudding Shot image

Make and share this Raspberry Cheesecake Pudding Shot recipe from Food.com.

Provided by Kitchen_Kouture

Categories     Beverages

Time P1D

Yield 30 serving(s)

Number Of Ingredients 6

3 1/2 ounces sugar-free instant cheesecake pudding mix
1 cup milk
3 ounces raspberry Schnapps
3 ounces vanilla Schnapps
8 ounces Cool Whip
graham cracker, crushed

Steps:

  • Add cold milk to pudding & mix with an electric mixer.
  • Divide mixture in half, into two separate bowls.
  • Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
  • Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
  • Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
  • Sprinkle with graham cracker crumbs.
  • Chill 24 hours.

Nutrition Facts : Calories 29.2, Fat 2.2, SaturatedFat 1.8, Cholesterol 1.1, Sodium 5.9, Carbohydrate 2.1, Sugar 1.7, Protein 0.4

STRAWBERRY CHEESECAKE JELL-O® SHOTS



Strawberry Cheesecake Jell-O® Shots image

These are pretty darned adorable, and tasty, too. You could skip the graham cracker layer... but it really adds a nice texture to this velvety creation.

Provided by Leslie Kelly

Categories     Drinks Recipes     Shot Recipes     Jell-O® Shots

Time 1h50m

Yield 12

Number Of Ingredients 12

6 graham crackers
2 tablespoons melted butter
1 teaspoon white sugar
1 (.25 ounce) package unflavored gelatin
¼ boiling water
1 (12 ounce) container whipped cream cheese
⅓ cup confectioners' sugar, or more to taste
½ teaspoon vanilla extract
1 ½ cups vodka, divided
½ (3 ounce) package strawberry flavored gelatin (such as Jell-O®)
¼ cup boiling water
3 ice cubes

Steps:

  • Crush graham crackers in a blender or food processor; add melted butter and sugar and blend until evenly combined. Gently press graham cracker mixture into 12 tall shot glasses.
  • Mix unflavored gelatin and 1/4 cup boiling water together in a bowl until well mixed.
  • Combine cream cheese, confectioners' sugar, vanilla extract, and gelatin mixture in a blender; pulse a few times. Add 1 cup vodka; blend until smooth. Taste mixture and adjust confectioners' sugar if necessary. Pour cream cheese mixture over graham cracker layer, leaving about 1 inch on the top. Chill for at least 1 hour.
  • Mix strawberry gelatin and 1/4 cup boiling water together in a bowl; stir well and add remaining 1/2 cup vodka and ice cubes. Stir until ice melts and mixture starts to thicken; pour over cream cheese mixture layer. Chill shots for at least 30 minutes.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 13.6 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 6 g, Sodium 192.1 mg, Sugar 10.3 g

RASPBERRY WHITE CHOCOLATE PUDDING SHOT



Raspberry White Chocolate Pudding Shot image

Make and share this Raspberry White Chocolate Pudding Shot recipe from Food.com.

Provided by ctech

Categories     Dessert

Time 1h15m

Yield 16 shot cups, 16 serving(s)

Number Of Ingredients 6

8 ounces extra Cool Whip
1 cup milk
1 (3 1/3 ounce) box instant white chocolate pudding
3/4 cup of raspberry liquor
1/4 cup vodka
fresh raspberry (optional)

Steps:

  • Mix pudding with milk until creamy.
  • Add vodka and and Raspberry liquor then mix well.
  • Add the Cool Whip.
  • Put the pudding mix into individual serving cups with lids.
  • (Optional) Add a Raspberry to each cup.
  • You may want to provide some plastic spoons.
  • Keep in the freezer.

Tips:

  • Use fresh raspberries for the best flavor. If frozen raspberries are used, thaw them and drain them before using.
  • If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
  • Make sure the cheesecake pudding is set before adding the raspberry sauce. This will prevent the sauce from curdling.
  • You can use any type of cookie crumbs for the crust. Graham cracker crumbs, chocolate cookie crumbs, and vanilla wafer crumbs are all popular choices.
  • Garnish the cheesecake pudding shots with fresh raspberries, whipped cream, or chocolate shavings.

Conclusion:

Raspberry cheesecake pudding shots are a delicious and easy dessert that are perfect for any occasion. They are made with a creamy cheesecake pudding filling, a raspberry sauce, and a cookie crumb crust. These shots are sure to be a hit with your friends and family.

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