Cherry Cheesecake Shooters (Version 2!)

Combine the cherries and honey in a medium saucepan and cook it over medium heat until hot and bubbly. Pour in the whiskey and stir to combine, then let it cook for 2 minutes. Stir in the butter until it melts.

Mix together the lemon juice with the cornstarch, then pour it in. Continue cooking for 2-3 minute until thicker. Add the almond extract.

Pour into a bowl and allow to cool to room temperature. Cover with plastic wrap and refrigerate for a few hours, or until chilled.

Crush the graham crackers and spoon into the bottom of mini wine glasses.

Add cream cheese and sweetened condensed milk to bowl of an electric mixer fitted with the whisk attachment and whip them together until fluffy.

Fill a pastry bag or zipper bag with the filing. Snip off the end and pipe a big helping over the crumbs in each of the glasses.


Top with a big spoonful of the cherry topping.


Top with sliced almonds.

(Note: Mix 2 tablespoons melted butter into the crumbs if you’d like them to be a little more moist.)

(Note: 1 package of cream cheese makes for a more pudding-like texture; 2 packages makes for a thicker texture.)