The road trips, day trips, and vacations are over and we are staying put for the final week of summer. Part of me is in denial that this time next week we'll be filling backpacks and getting ready to send our first born to high school, and the other part just wants to get back to a routine so my house can be returned to order, our meals properly planned, and the kids see bedtimes that are earlier than almost-midnight.
Having said that, I’d still like to cram in one more trip to the drive-in, some swimming, and a big family barbecue, if only to have an excuse to serve these cheesecake mousse shots to the people I think will love them most. I made these for my friend’s bridal shower yesterday, and I honestly think they’re the easiest, tastiest bite you can assemble for any gathering, regardless of the season. The guest of honour sent me a text late last night to let me know that her soon-to-be husband put back three of them post-party, reaffirming what I already knew about these sweet treats: they’re really, really good.
Even better than the fact that they’re tasty, is that they couldn’t be easier to make. Using only five ingredients, they whip up easily and can be topped with any fresh fruit you have on hand. The shot glasses provide a perfectly sized portion, allowing you to taste other desserts that may be available without feeling as though you’ve completely indulged. However, if you wanted to offer only these to your friends, place the filling in small mason jars instead of one ounce glasses for a more generous serving.
A note about the shot glasses: I have 30 or so and use them for mini desserts and individual servings of veggies and dip (fill halfway with dip and insert long, thin veggies - carrot, celery, cucumber, and peppers work well – into the centre of the glass). I purchased mine from the dollar store and they are sold in packages of three or four for just one dollar – you really can’t beat the price.
Cheesecake Mousse Shots
- ½ cup cream cheese
- ½ cup powdered sugar
- 1 cup chilled whipping cream
- 4-6 graham crackers, crushed into crumbs
- Fresh fruit (berries, peach slices, etc.)
In the bowl of a food processor fitted with a steel blade, combine the cream cheese and powdered sugar and beat until smooth.
In a large bowl, whisk cream until soft peaks are formed.
Fold the cream cheese mixture into the whipped cream until well combined.
Carefully transfer the mousse to the shot glasses using a small spoon or piping bag (this is what I do). Top with a small spoonful of the graham cracker crumbs and a berry or piece of fruit. Refrigerate until ready to serve.