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White Russian cheesecake shots recipe

White Russian cheesecake shots recipe

1 rating

Taking inspiration from the much-loved cocktail, this dessert combines vodka, coffee liqueur and cream to make perfect desserts to serve for a large Christmas gathering. You can make the crumbs and cheesecake ahead of your party, read the notes below the method to see how. See method

  • Makes 20 x 60ml shots
  • Takes 30 mins
  • 242 calories / serving

Ingredients

  • 10 chocolate digestives
  • 50g unsalted butter, melted
  • 1 tsp cocoa powder, plus extra to decorate
  • 1 x 340g pack cream cheese
  • 3 tbsp vodka
  • 3 tbsp coffee liqueur
  • 1 tsp ground espresso coffee (undiluted)
  • 150g mascarpone
  • 85g icing sugar
  • 300ml double cream
  • coffee beans, to garnish (optional)

Each serving contains

  • Energy

    1000kj
    242kcal
    12%
  • Fat

    20g 29%
  • Saturates

    13g 64%
  • Sugars

    8g 9%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 11.2g Protein 2.1g Fibre 0.5g

Method

  1. Put the biscuits in a food processor and blitz to fine crumbs. Pulse through the melted butter and cocoa powder until you have a texture of wet sand. Set aside. 
  2. Put the cream cheese, vodka, Kahlua, espresso, mascarpone and icing sugar in a large mixing bowl and beat with an electric mixer until smooth. Pour in the cream and beat everything together for 2-3 mins until the mixture stiffens and the beaters leave marks when going through it. Transfer to a piping bag and snip off the end about 1cm up. 
  3. To assemble, spoon some biscuit crumbs into the bottom of the shot glasses, then squeeze in some of the cheesecake mixture. Repeat so you end up with a swirl of cheesecake mixture. Top with coffee beans if you like, then dust over some cocoa with a fine sieve. Serve immediately, or chill for up to 12 hours.

Tip: You can make the crumbs and cheesecake mixture 24 hours in advance. Transfer the crumbs to an airtight container and put the cheesecake mixture in one or two piping bags, depending on size, but don’t assemble until around 12 hours before serving. The mixture will stiffen up slightly the longer it’s left, so don’t overbeat it if you’re making it in advance

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