Easy Raspberry Cheesecake Pudding Shots In Under 1 Hour
These boozy raspberry cheesecake pudding shots are a fun way to liven up any party! They are easy to make and very quick too!
Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Rubber or silicone spatula
- Plastic or saran wrap
- Food processor, optional
Ingredients
- 3 ounces raspberry-flavored instant cheesecake pudding mix
- 2/3 cup full-fat milk
- 2/3 cup vodka
- 1/3 cup simple syrup
- 8 ounces Cool Whip whipped topping, thawed
- Graham crackers, for garnish
- Fresh raspberries, for garnish
- Fresh mint leaves, for garnish
Instructions
- Make the raspberry pudding baseTo start, add the raspberry-flavored cheesecake pudding mix into a large mixing bowl. Then, add the milk, vodka, and simple syrup to the powdered mix.Whisk the ingredients together until you have a uniformly smooth and creamy pudding mix.3 ounces raspberry-flavored instant cheesecake pudding mix, 2/3 cup full-fat milk, 2/3 cup vodka, 1/3 cup simple syrup
- Finish the raspberry shot pudding mixAllow the pudding base to stand and thicken for about 5 minutes. Then, fold in the thawed and softened whipped topping with a rubber or silicone spatula.Cover the pudding with a layer of plastic or saran wrap directly on the surface. Place it in the freezer and allow it to thicken for 20 minutes.
- Prepare your shot glassesNext, you can crush the Graham crackers with a food processor, or by hand. Divide it between 12 shot glasses. Make sure to add enough so that you taste it.You can also prepare your raspberries and pick your fresh mint leaves at this point.Graham crackers, for garnish
- Assemble and set the raspberry cheesecake pudding shotsOnce the pudding mixture has thickened, you can divide it between the shot glasses. You can fill each glass to the rim.Then, garnish each glass with your fresh raspberries and mint leaves. Add more Graham cracker crumbs on top for added color and texture.Serve them immediately at room temperature.Graham crackers, for garnish, Fresh raspberries, for garnish, Fresh mint leaves, for garnish, 8 ounces Cool Whip whipped topping, thawed
Notes
The type of vodka you use should be 40% ABV or 80 proof. This is how the recipe works. Any higher and the pudding shots may not set and thicken how they are supposed to. The same goes for if these percentages are lower. Then they may thicken too much.
You can also make kid-friendly shots by replacing the vodka with more milk. Add 2 parts milk (1 1/3 cup) instead of 2/3 cup vodka. This will help the mixture not set as hard.
If your raspberry cheesecake pudding shots don't set after about 30 minutes, then keep them inside the freezer. The alcohol will prevent them from freezing completely, but they will set more than inside a fridge.
