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Maple Pecan Cheesecake Shooters

5 from 8 votes

Sticking with my philosophy of eating smaller portions, I love to make desserts in shot glasses like these Maple Pecan Cheesecake Shooters!

Prep Time: 15

Cook Time: 0

Total Time: 15

Yield: 8 servings

Course: Dessert

Cuisine: American

Ingredients

Maple Pecans:

1/4 cup pure maple syrup
24 pecan halves

Cream:

1/4 cup finely chopped pecans
1/4 cup whipping cream
1/3 cup fat free Greek yogurt
8 oz package 1/3 less fat cream cheese (softened)
5 tablespoons sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla

Instructions

Combine maple and pecans in a medium bowl.
With an electric mixer, beat the heavy cream until stiff peaks form. Fold in yogurt and set aside.
With an electric mixer, beat the cream cheese, sugar, lemon juice and vanilla until smooth. Gently fold in the whipped cream until combined.
Put the cream cheese mixture into a piping bag or large ziplock bag with the end cut off.
Place 1/2 tablespoon of the chopped pecans in the bottom of each small shot glass, pipe in the cream cheese mixture and top each with 3 maple pecan halves. Serve right away.

Notes

To Make Ahead: You can follow steps 2 to 4 and refrigerate until you are ready to assemble.

Nutrition

Serving: 1shooter, Calories: 213kcal, Carbohydrates: 16g, Protein: 4g, Fat: 14.5g, Saturated Fat: 6g, Cholesterol: 17mg, Sodium: 128mg, Fiber: 1g, Sugar: 16g

- WW Points: 11

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