Blueberry Cheesecake Chocolate Shot Glass Desserts

Filled with imagination… and cheesecake.

These decadent cheesecake-filled chocolate shot glasses combine the richness of a classic baked cheesecake with the snap of premium chocolate and the brightness of a blueberry topping. Baking the cheesecake separately ensures perfect texture, consistency, and food safety—then it’s scooped and piped into Lang’s Chocolates Chocolate Shot Glasses for a stunning, mess-free presentation.

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Equipment Needed

• 9-inch springform pan

• Stand mixer or hand mixer

• Mixing bowls

• Rubber spatula

• Parchment paper

• Roasting pan (for water bath)

• Piping bag (or zip-top bag)

• Large round piping tip (optional)

• Spoon or small offset spatula

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Classic Baked Cheesecake Filling

Ingredients

• 24 oz full-fat cream cheese, softened (3 blocks)

• 1 cup granulated sugar

• 3 large eggs, room temperature

• ¾ cup sour cream

• ¼ cup heavy cream

• 1 tablespoon vanilla extract

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• ¼ teaspoon salt

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Why Each Ingredient Matters

• Cream Cheese – The foundation of cheesecake. Full-fat delivers structure, richness, and that signature creamy mouthfeel.

• Granulated Sugar – Sweetens while helping create a smooth, cohesive batter.

• Eggs – Provide structure and allow the cheesecake to set properly once baked.

• Sour Cream – Adds tang and balances the sweetness while enhancing creaminess.

• Heavy Cream – Softens the texture and prevents the cheesecake from being dense.

• Vanilla Extract – Rounds out flavors and enhances sweetness.

• Lemon Juice – Brightens the filling and balances richness.

• Cornstarch – Adds stability so the cheesecake slices cleanly and pipes beautifully.

• Salt – Enhances all flavors without making the dessert salty.

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Baking the Cheesecake

1. Preheat oven to 325°F (163°C).

2. Line the bottom of a 9-inch springform pan with parchment paper.

3. Beat cream cheese and sugar on medium speed until smooth and fluffy (2–3 minutes).

4. Add eggs one at a time, mixing just until incorporated.

5. Mix in sour cream, heavy cream, vanilla, lemon juice, cornstarch, and salt.

6. Pour batter into prepared pan and smooth the top.

7. Place the springform pan into a roasting pan. Add hot water halfway up the sides.

8. Bake for 60–70 minutes, until edges are set and the center has a slight jiggle.

9. Turn oven off, crack the door, and let cheesecake rest 1 hour.

10. Chill at least 6 hours or overnight before scooping.

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Blueberry Topping

Ingredients

• 2 cups fresh or frozen blueberries

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch

• 1 tablespoon water

• ½ teaspoon vanilla extract

Instructions

1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.

2. Cook until berries burst and release juices (5–7 minutes).

3. Stir cornstarch with water, then add to pan.

4. Simmer until thickened.

5. Remove from heat and stir in vanilla.

6. Cool completely before topping.

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Assembly: Filling the Chocolate Shot Glasses

You’ll Need:

• Lang’s Chocolates Chocolate Shot Glasses

• Chilled cheesecake

• Blueberry topping

Method:

1. Remove cheesecake from pan and cut into chunks.

2. Beat gently until smooth and pipeable (do not overmix).

3. Transfer filling to a piping bag.

4. Pipe cheesecake into each chocolate shot glass, filling about ¾ full.

5. Spoon or pipe blueberry topping on top.

6. Chill until ready to serve.

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Helpful Hints for Success

• Room temperature ingredients prevent lumps.

• Do not overmix after adding eggs—this prevents cracking.

• Water bath is essential for a smooth, creamy texture.

• Chill cheesecake fully before piping for clean fills.

• Use a wide piping tip or cut the bag opening larger for easy flow.

• Keep filled cups refrigerated until serving.

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Frequently Asked Questions (FAQ)

Q: Can I make this cheesecake ahead of time?
Yes! Bake up to 3 days in advance and store refrigerated.

Q: Can I freeze the cheesecake filling?
Yes, tightly wrapped, up to 1 month. Thaw overnight in the refrigerator.

Q: Will the chocolate cups melt?
No—when kept chilled, Lang’s Chocolate Shot Glasses hold beautifully.

Q: Can I swap the topping?
Absolutely. Raspberry, cherry, strawberry, or caramel all work well.

Q: How many shot glasses does one cheesecake fill?
Approximately 30–36 shot glasses, depending on fill level.

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Nutrition Facts (Per Filled Shot Glass – Approximate)

• Calories: 165

• Total Fat: 11g

• Saturated Fat: 6g

• Cholesterol: 55mg

• Sodium: 120mg

• Total Carbohydrates: 14g

• Sugars: 11g

• Protein: 3g