By Lindy Van Schalkwyk, last updated on October 3, 2024
Today, we will make this incredibly fun and flavorful Fireball whiskey shot cheesecake recipe. These individual shots are very easy to make and eat!
So, read on to learn how we make the Graham cracker cinnamon crumb, Fireball cheesecake batter, and homemade fresh cherry jelly.
What Is A Fireball Whiskey Shot Cheesecake?
Fireball is an incredibly unique and well-known brand of cinnamon-flavored whiskey. It has been around since 1984 and originated in Canada.
when you drink this spiced whiskey, it leaves you with an almost burning sensation in the throat and nose. Hence the unique and very accurate beverage name.
So, what exactly is a Fireball whiskey shot? Well, like any other alcohol, these “shots” are one shot-glass of clean Fireball whiskey. You do get some shots that use the whiskey in addition to other liquors. However, more often than not it is served clean.
Now, it’s then very easy to deduce what exactly these fireball whiskey shot cheesecake cups are going to taste like.
We will be making cinnamon-flavored boozy pudding shots. The shots are very easy to make, and the perfect fun addition to any party or event.
And the recipe is also pretty versatile. You can play around with spicy flavors and delicious toppings.
For these fireball cheesecake shots, we will be making a simple cinnamon Graham cracker crumb from scratch. Then, we’ll make a Fireball-infused vanilla cheesecake filling. And finally, as with all traditional Fireball shots, we’ll be topping them off with a sweet cherry topping.
Are you drooling yet? Well, give these fireball cheesecake shots a try, and let us know what you think!
What You Need To Make This Fireball Whiskey Shot Cheesecake Recipe
Ingredients for the cinnamon crust
- 1 3/4 cups Graham crackers
- 1/4 cup brown granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons salted butter, melted
Ingredients for the filling
- 16 ounces full-fat cream cheese, softened at room temperature
- 1/4 cup caster sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, room temperature
- 1/4 cup Fireball whiskey
Ingredients for the cherry topping
- 1 pound of cherries, pitted
- 2 tablespoons caster sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon powdered gelatin
- 1 cup Maraschino cherries
Equipment
- Measuring cups and spoons
- Mixing bowls
- Food processor or blender
- Electric or hand mixer
- Rubber or silicone spatula
- Spoon
- 30 shot glasses
- Medium saucepan
- Fine-meshed sieve
- Baking tray
- Storage container, optional
Step by step instructions
Step 1: Make the crumb
To start, place the graham crackers inside a food processor. Add the brown sugar and cinnamon powder. Pulse the ingredients together until you have a very fine crumb.
Once you are happy with the crumb consistency, add the melted butter and work it into the crumbs. You can pulse the ingredients a couple of times to ensure they are well-mixed.
Set the crumb aside for later.
Step 2: Make the whiskey cheesecake filling
Place the softened cream cheese inside a large mixing bowl. Then, add the sugar and begin creaming the two ingredients. They should become fluffy in texture and the sugar should start dissolving.
Then, add the vanilla extract, heavy cream, and Fireball whiskey. Mix the ingredients in at a medium speed. Mix until you have a smooth, uniform cheesecake filling.
Step 3: Assemble your fireball whiskey shot cheesecake recipe
To start, press about 2 tablespoons of crumb into each glass. Make sure that the crumbs are tightly packed, just like you would a cheesecake.
Next, fill the shot glass with the cheesecake filling until it’s about 3/4 of the way full. Clean the unfilled part of the glass and make sure the filling is level.
Step 4: Set the pudding shots
Place all of the filled shot glasses on a large baking tray. Then, place them in the fridge for about 30 minutes before adding the topping.
Step 5: Make the cherry topping
Place the pitted cherries, sugar, and lemon juice inside a food processor or blender. then, pulse them until you have a smooth uniform mixture. Strain the cherries so you are left with the juice only.
Place 1 cup of the puree inside a saucepan. Set the rest aside.
Then, sprinkle the gelatin over the puree and allow it to sit for 10 minutes. Once the gelatin is bloomed, place the saucepan over medium heat. Stir the mixture until it dissolves completely.
Step 6: Add the cherry topping to your pudding shots
To finish off your fireball whiskey shot cheesecake pudding cups, you can combine the cherry gelatin mixture and the remaining cherry puree.
Spoon it over the semi-set cheesecake shots. Top each with some maraschino cherries. Place your shots back into the fridge until they are completely set.
Expert Tips And Tricks
- This recipe can make about 30 individual Fireball whiskey shot cheesecake portions. Alternatively, you can use it to make a 10-inch cheesecake. Just keep in mind that this recipe won’t make a very thick 10-inch cheesecake. So, you can double the filling recipe for a larger no-bake fireball cheesecake.
- The crumb for these pudding shots should be finer than for a cheesecake. So, keep pulsing and crushing the crackers until it is very fine. This makes it easier and more appealing to eat.
- If you want to make this an alcohol-free recipe, you can substitute the Fireball whiskey for cinnamon-flavored syrup instead. Just make sure the syrup can be incorporated into the batter.
- For this recipe, we make a cherry jelly from scratch. However, you can also just use cherry-flavored Jell-O and some added maraschino cherries. It’s quicker, but we prefer making jelly from scratch so it contains fewer artificial flavorings and additives.
- This Fireball whiskey shot cheesecake recipe can be made about 4 days in advance. When you set them in the fridge, place them inside an airtight container. This will help prevent them from absorbing any strange odors while they are stored. That being said, they’re best served within a day.
Preparations Times And Servings
| Preparation Times | Setting Times | Servings |
| 25 minutes | 2 hours | 30 |
Wrapping Things Up – The Ultimate Fireball Whiskey Shot Cheesecake
If you loved this Fireball whiskey shot cheesecake recipe, make sure to check out other delicious pudding shots we have. You can make these for virtually any celebratory occasion and even prepare them in advance!
Let us know how your whiskey cheesecake shots came out!
Easy Fireball Whiskey Shot Cheesecake Recipe - Makes 30
Equipment
- Measuring cups and spoons
- Mixing bowls
- Food processor or blender
- Electric or hand mixer
- Rubber or silicone spatula
- Spoon
- 30 shot glasses
- Medium saucepan
- Fine-meshed sieve
- Baking tray
- Storage container, optional
Ingredients
Ingredients for the cinnamon crust
- 1 3/4 cups Graham crackers
- 1/4 cup brown granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons salted butter, melted
Ingredients for the filling
- 16 ounces full-fat cream cheese , softened at room temperature
- 1/4 cup caster sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, room temperature
- 1/4 cup Fireball whiskey
Ingredients for the cherry topping
- 1 pound of cherries, pitted
- 2 tablespoons caster sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon powdered gelatin
- 1 cup Maraschino cherries
Instructions
- Make the crumbTo start, place the graham crackers inside a food processor. Add the brown sugar and cinnamon powder. Pulse the ingredients together until you have a very fine crumb.Once you are happy with the crumb consistency, add the melted butter and work it into the crumbs. You can pulse the ingredients a couple of times to ensure they are well-mixed.Set the crumb aside for later.1 3/4 cups Graham crackers, 1/4 cup brown granulated sugar, 1 1/2 teaspoons ground cinnamon, 5 tablespoons salted butter, melted
- Make the whiskey cheesecake fillingPlace the softened cream cheese inside a large mixing bowl. Then, add the sugar and begin creaming the two ingredients. They should become fluffy in texture and the sugar should start dissolving.Then, add the vanilla extract, heavy cream, and Fireball whiskey. Mix the ingredients in at a medium speed. Mix until you have a smooth, uniform cheesecake filling.16 ounces full-fat cream cheese , softened at room temperature, 1/4 cup caster sugar, 1/2 teaspoon vanilla extract, 1 1/2 cups heavy whipping cream, room temperature, 1/4 cup Fireball whiskey
- Assemble your fireball whiskey shot cheesecake recipeTo start, press about 2 tablespoons of crumb into each glass. Make sure that the crumbs are tightly packed, just like you would a cheesecake.Next, fill the shot glass with the cheesecake filling until it's about 3/4 of the way full. Clean the unfilled part of the glass and make sure the filling is level.
- Set the pudding shotsPlace all of the filled shot glasses on a large baking tray. Then, place them in the fridge for about 30 minutes before adding the topping.
- Make the cherry toppingPlace the pitted cherries, sugar, and lemon juice inside a food processor or blender. then, pulse them until you have a smooth uniform mixture. Strain the cherries so you are left with the juice only.Place 1 cup of the puree inside a saucepan. Set the rest aside.Then, sprinkle the gelatin over the puree and allow it to sit for 10 minutes. Once the gelatin is bloomed, place the saucepan over medium heat. Stir the mixture until it dissolves completely.1 pound of cherries, pitted, 2 tablespoons caster sugar, 2 tablespoons lemon juice, 3/4 teaspoon powdered gelatin
- Add the cherry topping to your pudding shotsTo finish off your fireball whiskey shot cheesecake pudding cups, you can combine the cherry gelatin mixture and the remaining cherry puree.Spoon it over the semi-set cheesecake shots. Top each with some maraschino cherries. Place your shots back into the fridge until they are completely set.1 cup Maraschino cherries
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.