Today’s recipe is a delicious dessert, perfect to have at the end of a meal: Coffee Cheesecake Shooters.
I love cheesecakes, both baked and non-baked versions. I love how creamy and sinful they are.
I particularly like today’s recipe, because I am a coffee lover, so if you are like me and you like coffee, these shooters are for you! I love anything coffee flavoured! They are also very easy to make and you can whip them up in just a few minutes. Isn’t that a great plus?
These Coffee Cheesecake Shooters can also be made lactose-free and low fodmap, as long as you use lactose-free cream and cream cheese and allowed cookies – I used Arnott’s rice cookies. I love when a recipe can be easily adapted, so that people with food intolerances can still enjoy something delicious and, above all, eat the same thing as everyone else! It’s already hard enough to have intolerances without having to also feel left-out!
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Coffee Cheesecake Shooters
- 4 cookies crumbled (I used Arnott’s rice cookies)
- 250 gms – 9 oz. cream cheese I used lactose-free cream cheese
- 85 gms – 3 oz. caster sugar
- 3 tsp instant coffee granules dissolved in 1 tbsp hot water
- 130 ml – ½ cup cream whipped (I used lactose-free cream and reserved 4 tsp for decoration)
In the bowl of an electric mixer, whisk together the cream cheese and caster sugar.
Add the coffee and whisk.
With a spatula, gently fold in the whipped cream.
In 4 small glasses, divide half the cookie crumbs. Top with the coffee cheesecake cream.
Decorate with the reserved whipped cream and cookie crumbs.
Don’t forget to pin this recipe! These shooters are too good to pass!