Dessert Fruity

Burning Blackberry Cheesecake Shots

These dessert shots are topped with a boozy blackberry layer infused with a spicy whiskey that definitely leaves a lasting impression. You don’t need to bake them either which makes them almost foolproof.

You can buy cinnamon-spiced whiskeys from the shop, but where’s the fun in that? Infuse whiskey yourself and you’ll truly taste the difference.

First, Infuse Your Whiskey

Ingredients Equipment from
1 Bottle Bourbon Whiskey Large Container
8-10 Cinnamon Sticks Preserve Bottle
1/3 Muscavado Sugar Measuring Spoons
1 Tablespoon Chilli Oil


  1. Pour the whole bottle of bourbon into a large container.
  2. Put the cinnamon sticks into the container to soak in the bourbon.
  3. Stir in the sugar and let the whiskey infuse for up to 8 days. The longer you leave it the stronger the taste.
  4. Fish out the cinnamon sticks and stir in the chilli oil. Taste the whiskey and add more chilli oil if you think you can handle it.
  5. You’ll need 80ml for your burning blackberry topping. The rest can be sealed in an airtight bottle for your next tipple. 

Move on to the Cheesecakes

Ingredients Equipment from
85g Digestive Biscuits, Crumbled Mixing Bowl
25g Unsalted Butter, Melted Whisk
225g Cream Cheese Silicone Spatula
100g Granulated Sugar Measuring Jug
Teaspoon Vanilla Extract Shot Glasses
240ml Heavy Cream
290g Blackberries in a Light Syrup
Make your own sweetened fruit: heat your fruit, 50g caster sugar and 1 ½ cups water until the water changes colour. Spoon the fruit out and continue heating the liquid until it reduces by half. Let the liquid cool then fold the fruit into the liquid and leave to chill for 15 minutes.


  1. Mix together the biscuit crumbs and melted butter in a medium sized mixing bowl. You don’t want pockets of sugar so make sure it’s combined evenly.
  2. Fill each shot glass, about 1/3 of the way with the buttery biscuit base and press down firmly so it’s compact.  
  3. In a large bowl, whisk together the cream cheese, vanilla extract and sugar until the mixture is completely smooth. 
  4. Set aside to let the sugar dissolve into the cream cheese so it has an extra sweet kick. 
  5. In a separate bowl whisk the heavy cream until soft peaks form, be careful not to overbeat otherwise it will be stiff and grainy.  
  6. Using a silicone spatula, take half of the whipped cream and gently fold into the cream cheese mixture. Do the same with the other half of the cream. 
  7. Evenly spoon the mixture, just over 1/3 of the way, into each shot glass. 
  8. Top with your whiskey infused blackberries until the shot glass is packed full. 

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