Cherry Cheesecake Shooters

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 bags (12 Ounce) Frozen Sweet Cherries
• ¼ cups Honey
• ¼ cups Whiskey (optional)
• 2 Tablespoons Butter
• 1 teaspoon Juice Of Half A Lemon
• ¼ teaspoons Cornstarch
• 2 packages Almond Extract
• 1 can 8 Ounce Cream Cheese
• 12 whole (14 Ounce) Sweetened Condensed Milk
• ¼ cups Graham Crackers (the 4-section Rectangles)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Crush the graham crackers finely, then mix with the melted butter until the crumbs hold together. Press a spoonful into the bottom of each of 18 small shot glasses or cups.

2. In a small saucepan over medium heat, combine the frozen cherries, honey, lemon juice and whiskey if using. Simmer about 10 minutes, stirring, until the cherries soften and release juice.

3. Mix the cornstarch with a splash of water until smooth. Stir it into the simmering cherries and cook 2 to 3 minutes more until thickened. Remove from heat and let cool.

4. Beat the cream cheese until smooth. Add the sweetened condensed milk and almond extract and beat until fully blended and fluffy.

5. Spoon the cream cheese mixture over the graham crust in each glass, filling most of the way up.

6. Spoon the cooled cherry sauce over the cream cheese layer in each glass.

7. Cover the glasses and refrigerate at least 3 hours until set and well chilled before serving.