Shot-Glass Desserts
Cheesecake
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 tablespoon coffee-flavored liqueur or 1 teaspoon chocolate extract
2 teaspoons grated lemon peel
4 tablespoons chocolate cookie crumbs
Chocolate-covered coffee beans or grated chocolate
4 tablespoons graham cracker crumbs
Blueberries and raspberries
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
Divide mixture in half; place in separate bowls.
Stir coffee liqueur into half; stir lemon peel into remaining half of cream cheese mixture.
Spoon 2 teaspoons chocolate cookie crumbs into bottoms of six 2-oz cordial glasses (shot glasses).
Top with 2 tablespoons coffee liqueur cream cheese mixture.
Sprinkle with 2 teaspoons cookie crumbs and another 2 tablespoons coffee liqueur cream cheese mixture.
Top each with coffee bean.
Spoon 2 teaspoons graham cracker crumbs into bottoms of six 2-oz cordial glasses (shot glasses).
Top with 2 tablespoons lemon cream cheese mixture.
Sprinkle with 2 teaspoons graham cracker crumbs and another 2 tablespoons lemon cream cheese mixture.
Top each with blueberries and raspberries. Refrigerate desserts at least 30 minutes before serving.
Makes 12 desserts
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