Strawberry Lemonade No Bake Cheesecake Shooters

1. 1

   For the cheesecake: Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract.

2. 2

   Cover and refrigerate for at least 4 hours to set up (I left mine overnight).

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   For the strawberry topping: Combine all ingredients in a medium pot over medium heat.

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   Cook, stirring occasionally, for 12-15 minutes.

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   Let cool and store in fridge until ready to use.

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   *Mixture will thicken upon cooling.

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   For the graham cracker crust: Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.

8. 8

   To assemble cheesecake shooters: Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass.

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   Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping.

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    Serve immediately.

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    Images do not match method of preparation.

12. 12

    Looks like two layers.

13. 13

    Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate.

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    Fill with cheesecake mixture, then top with strawberry topping.

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    Place in fridge to set up for four hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.