I spent most of this past Saturday, a drizzly and dreary morning and afternoon- with a pretty powerful migraine and jaw ache following a routine cleaning at my dentist’s office. Whether it was the sound of the scraping or the uncomfortable angle I was positioned in on the chair, I’m not sure- but not even Ibuprofen could help me and I dreaded the thought of chewing anything solid for a few hours.
By the time late afternoon rolled around- I was feeling a little better- but my sweet tooth had been triggered. Not wanting to risk hurting my still-sore jaw with anything too crunchy (which meant cookies were out of the question)– I decided to try whipping up something soft and decadent and pulled up a recipe I’d had saved on my phone for a while now.
I love cheesecake- any variation of it- although making it from scratch can be a bit taxing. Thankfully, this 20-minute recipe gives you all of the taste with a fraction of the prep-time and leaves little to no mess at all!
WHAT YOU’LL NEED:
- Shooter glasses (I used 3 larger sized ones for this)
- 4 tablespoons of butter
- 8 ounces of cream cheese (1 package)
- 1 can of condensed milk
- 1 jar caramel sauce
- 4.5 ounces of graham crackers
- Whipped cream
OKAY, HERE’S WHAT YOU DO:
1. Crumble your graham crackers. I actually bought mine pre-crumbled (check your local store’s baking goods aisle to see if they have them!) but in case you can’t find any- it’s easy enough to just mash a whole bunch of graham crackers in a bowl.
2. Melt your butter in a separate bowl and then mix it with the crumbled graham crackers. Make sure all of your crumbs are coated with the butter.
3. Spoon a layer of the graham cracker crumb & butter mixture into the bottom of your shooter glasses. Be sure to try and get the top of the layer as flat as possible since you’re going to be adding more layers to this (and you’ll want to have plenty of room!)
4. In a separate bowl, add the cream cheese and 2/3 of the can of condensed milk. Mix together well. Once you’re finished- spoon a layer of this mixture to your shooter glasses on top of your graham cracker layer.
5. Repeat one layer of the graham cracker/butter mixture in your shooter glasses, and then another layer of your cream cheese/condensed milk mixture.
6. Using a small bowl, combine your caramel sauce with the remaining condensed milk and mix well. Pour this mixture into your shooter glasses to top them off.
7. Refrigerate the glasses for 1 hour.
8. Top the shooters with whipped cream (and if you have any graham cracker crumbs remaining- throw those on too!) and serve!
These came out really good. As soon as I dug into one with a spoon, all of the layers just combined perfectly and each bite had a little bit of everything- the caramel, the filling, and the graham cracker crust. So delicious!
I know I’ll be making these again the next time I have company over since they’re easy enough to prepare and would make a great party dessert when there’s a lot of people over. I may even add some chocolate to this recipe just to mix it up a little!