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Chocolate Cheesecake Dessert Shooters

Chocolate Cheesecake Recipe


  • 1/3 cup butter melted
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 3 8 oz pkgs cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 12 oz pkg semisweet chocolate chips melted


  • Preheat oven to 300 degrees. Combine butter, crumbs, and sugar. Pat firmly onto bottom of springform pan OR into mini cupcake liners, depending on which you are using.
  • In large mixer bowl beat cream cheese until fluffy. Add sweetened condensed milk, beat until smooth. Add remaining ingredients, mix well.
  • TO MAKE A WHOLE CHEESECAKE: Pour into prepared springform pan. Bake 1 hour and 5 minutes or until cake springs back when lightly touched. Cool to room temperature and chill.
  • TO MAKE CHEESECAKE MINIS: Pour the batter into paper-lined mini cupcake tins using a spoon. Bake for approximately 15-20 minutes or until a toothpick inserted comes out clean. Cool to room temperature and chill. .
  • LAYER YOUR DESSERT SHOOTERS: Add dry graham cracker crumbs as your first layer, followed by your mini cheesecake. Top with whipped cream and embellish with more graham cracker crumbs or topping of your choice.
  • TO MAKE THE WHIPPED CREAM: In a large mixer bowl combine 1 quart heavy whipping cream, 4 tablespoons powdered sugar and 1 1/2 tablespoons vanilla extract. Whip in mixer until firm (it will take a while) but do not overwhip.