Sometimes, I just want something that feels fancy but doesn’t take hours of prep.
These gluten-free black & white cheesecake shooters hit the spot every time. I remember the first time I made these for a small get-together—it was like I’d discovered dessert gold!
They’re rich, creamy, and perfectly portioned. Plus, they’re gluten-free, so everyone can enjoy them without worry. If you’ve got a sweet tooth like me and love a no-bake, stress-free treat, this one’s for you.
Tips
- For a lighter version, swap the cream cheese with Greek yogurt.
- No gluten-free chocolate cookies on hand? Use gluten-free graham crackers with a bit of cocoa powder for a similar effect.
- Want to switch it up? Try layering in a raspberry puree for a fruity twist.
Serving Suggestions
These shooters are best served chilled. Arrange them on a tray for easy grab-and-go at parties. For extra flair, serve with tiny dessert spoons and a smile!
Decadent Gluten-Free Black & White Cheesecake Shooters
- Total Time: 2 hours 20 minutes
- Yield: 8 shooter glasses 1x
- Diet: Gluten Free
Description
Rich, creamy, and gluten-free, these black & white cheesecake shooters are perfect for any occasion. They’re easy to make, no-bake, and always a hit!
Ingredients
Crust Layer
- 1 cup gluten-free chocolate cookie crumbs
- 2 tbsp unsalted butter, melted
Cheesecake Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup heavy cream, whipped
Chocolate Ganache Layer
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Topping
- Whipped cream (optional)
- Dark chocolate shavings or cocoa powder (optional)
Instructions
- Make the crust – Mix the gluten-free chocolate cookie crumbs with melted butter until evenly coated. Spoon about 1 tablespoon of the mixture into the bottom of each shooter glass. Press it down gently with the back of a spoon.
- Prepare the cheesecake layer – In a bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until creamy. Fold in the whipped heavy cream gently until fully combined. Spoon or pipe the mixture over the crust layer, filling the glasses halfway.
- Make the ganache – Heat the heavy cream in a small saucepan over medium heat until just about to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Let it cool slightly before spooning over the cheesecake layer.
- Assemble and chill – After layering the ganache, refrigerate the shooters for at least 2 hours to set.
- Garnish and serve – Before serving, top each shooter with whipped cream and sprinkle with dark chocolate shavings or cocoa powder.
Notes
Feel free to get creative with toppings—crushed nuts, berries, or a drizzle of caramel work beautifully.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 shooter glass
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
