No Bake Sweet Potato Cheesecake Shooters
Okay. So I've been known to partake of a few libations in my lengthy life. It's no secret that a like thinks served in shot glasses. So how could I not love this luscious custard cum cheesecake served as a shooter?
Ingredients
- 4 tbsp unsalted butter melted
- 2/3 cups graham cracker crumbs
- 8 oz cream cheese room temperature
- 6 oz mascarpone cheese room temperature
- 2/3 cups sweet potato puree
- 3/4 cups condensed milk sweetened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cinnamon stick
- whipping cream (30% to 35%) for topping + sprinkles of cinnamon and graham crumbs
Instructions
- In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
- In the bowl of an electric mixer, beat cream cheese and mascarpone cheese until combined and smooth, scraping down the sides when needed. Add in sweet potato (I made sure mine was totally pureed by using a food processor) and mix until smooth again. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth. Add in vanilla extract, salt and cinnamon, beating well.
- Pour or spoon cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream, garnished with a sprinkle of cinnamon and graham crumbs.
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