Key Lime Pie Dessert Shooters Recipes

KEY LIME PIE CHEESECAKE DESSERT SHOOTERS (ON GINGERSNAP CRUSTS!)

Steps:

• Set out 32 2-oz disposable shot glasses.
• In a medium-sized bowl, use a knife to stir together cookie crumbs and melted butter until combined.
• Press 1 ½ - 2 tsp of crumb mixture into the bottom of each shot glass.
• Prepare your filling.
• In a Kitchen-Aid/stand mixer (or using a hand-mixer), beat cream cheese until smooth.
• Add sweetened condensed milk and beat until combined.
• Gradually stir in key lime juice, stirring on low-speed until combined. Be sure to pause occasionally to scrape the sides and bottom of the bowl.
• In a separate (clean) bowl, beat heavy cream until stiff peaks form.
• Fold/slowly stir whipped cream into key lime mixture until completely combined.
• Pour the mixture into a large ziploc bag and snip off one of the bottom corners. Pipe the filling on top of the gingersnap crusts in the shot glasses, filling each shot glass 3/4 of the way full.
• Before serving, prepare your whipped cream topping.
• In a medium-large sized bowl, combine heavy cream, powdered sugar, and vanilla extract.
• Whisk on high-speed (preferably with an electric mixer, otherwise your arm will get very tired very fast) until stiff peaks form.
• Dollop or pipe whipped cream on top of each shooter.
• Garnish with lemon zest and/or gingersnap crumbs, if desired.

KEY LIME PIE MINI DESSERT

Steps:

• Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
• Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
• Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
• Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

KEY LIME PIE DESSERT SHOOTERS

Steps:

• In a stand mixer beat the cream cheese on high until smooth. Reduced speed to low and slowly pour in sweetened condensed milk and beat on low speed until completely incorporated.
• Roll limes on a clean cutting board to loosen juice and cut, squeezing directly into the mixing bowl. Beat on low speed until completely incorporated.
• Pulse graham crackers in food processor until fine crumbs and drizzle in 1 Tbs butter melted pulsing until you have a mixture that resembles wet sand.
• Add a layer of graham cracker crumbs to the bottom of your desired glass (the amount needed depends on the size of your glass), spoon the key lime pie filling on top and repeat with another layer of graham cracker crumbs and pie filling.
• Top with whipped cream and a lime wedge for serving if desired.

KEY LIME DESSERT SHOOTERS

Steps:

• 1. In a large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened.
• 2. Fold in whipped topping, yogurt, and food color into milk mixture.
• 3. Mix graham cracker crumbs and butter in a small bowl.
• 4. Layer graham crackers and the key lime filling; repeat. Top with whipped cream and sprinkle graham cracker crumbs.
• 5. **You can add tequila and triple sec to make it margarita flavor for adults only.