Maple Pecan Cheesecake Shooters
Adhering to my belief in enjoying smaller servings, I delight in creating desserts served in shot glasses, such as these delectable Maple Pecan Cheesecake Shooters!
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Ingredients
- 1/4 cup pure maple syrup
- 1/3 cup fat free Greek yogurt
- 8 oz package 1/3 less fat cream cheese
- 5 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
- 1/4 cup finely chopped pecans
- 1/4 cup whipping cream
- 24 pecan halves
Instructions
- 1
In a medium-sized bowl, mix together the maple syrup and chopped pecans until well combined.
- 2
Using an electric mixer, whip the heavy cream until it reaches stiff peaks. Once ready, gently fold in the yogurt and set this mixture aside.
- 3
In another bowl, utilize the electric mixer to blend the cream cheese, granulated sugar, lemon juice, and vanilla extract until the mixture is completely smooth. Carefully incorporate the whipped cream by folding it in until everything is evenly mixed.
- 4
Transfer the cream cheese mixture into a piping bag or a large ziplock bag, ensuring to snip off one corner for easy piping.
- 5
In each small shot glass, place 1/2 tablespoon of the chopped pecans at the bottom. Pipe the cream cheese mixture on top, and finish each shooter with three maple pecan halves. Enjoy immediately.
Nutrition Information
Notes & Tips
- To Make Ahead: You can follow steps 2 to 4 and refrigerate until you are ready to assemble.