Cheesecake shooters are a fun, bite-sized version of cheesecake that have become very popular for serving at parties and events. Shooters are small enough to eat in just one or two bites, making them perfect finger foods. The creamy, rich taste of cheesecake in shooter form is hard to resist!
While cheesecake shooters need to be refrigerated to keep the cream cheese filling set and chilled, many people wonder if you can successfully freeze shooters for even longer term storage. Freezing cheesecake shooters allows you to make them ahead of time for future events or parties. But how well do the shooters hold up after being frozen and thawed?
Can You Successfully Freeze Cheesecake Shooters?
The good news is that yes, you can absolutely freeze cheesecake shooters! The cream cheese filling and crust freeze very well. When properly frozen and thawed, cheesecake shooters maintain their texture and taste remarkably well.
The keys are to:
– Freeze cheesecake shooters fully before transferring to storage containers
– Wrap or seal shooters airtight before freezing
– Allow shooters to thaw gradually in the refrigerator
Following these tips will help prevent freeze burn, drying out, and texture changes like a grainy cream cheese filling.
Steps for Freezing Cheesecake Shooters
Here are the detailed steps for successfully freezing cheesecake shooters for long term storage:
1. First, prepare your cheesecake shooter recipes and allow them to chill and set in the refrigerator for at least 2 hours. Overnight chilling is best.
2. Line a baking sheet with parchment paper or foil. Arrange chilled cheesecake shooters on the lined pan and place it in the freezer.
3. Freeze shooters for a minimum of 6 hours, or overnight if possible. Freezing first on a pan prevents shooters from sticking together if placing them in a bag or container before fully frozen.
4. Once shooters are completely frozen solid, transfer them to an airtight freezer container or bag. Squeeze out excess air before sealing the container.
5. Label the freezer container with the contents and date. Store cheesecake shooters in the freezer for up to 3 months.
6. When ready to serve, transfer the frozen shooters to the refrigerator. Allow them to thaw gradually overnight before serving.
Tips for Freezing
– Place parchment paper between layers of shooters to prevent them from sticking together if stacking multiple layers on a freezer pan.
– Allow extra space between shooters on the pan so they don’t touch before fully frozen.
– Use rigid plastic freezer containers instead of bags if possible, to prevent shooters from getting crushed.
– If using bags, press out excess air before sealing to prevent freezer burn.
– Avoid letting shooters thaw and refreeze, as this can lead to textural changes.
Best Cheesecake Shooter Recipes for Freezing
You can successfully freeze most basic cheesecake shooter recipes. However, some ingredients and recipes hold up better after freezing.
The best shooters to freeze are those that are lower in moisture and fat content, as high amounts of moisture and fat can lead to weeping, texture changes, and rancidity over long term freezer storage.
Here are some of the best cheesecake shooter recipes for freezing:
Classic Cheesecake Shooters
This basic recipe is made with cream cheese, sour cream, sugar, and vanilla in a graham cracker crust. It freezes well. The higher fat content of sour cream means it does not freeze quite as firm as lower fat options. But the taste remains excellent.
Lemon or Lime Cheesecake Shooters
Tangy citrus cheesecake shooters made with lemon or lime juice and zest freeze beautifully and keep their bright flavors. The acidity helps balance the fat from the cream cheese.
Chocolate Cheesecake Shooters
Chocolate frozen into the cheesecake batter helps keep shooters firm. Bittersweet or dark chocolate is best as milk chocolate can become grainy. Mini chocolate chips also freeze well in the batter.
Pumpkin Cheesecake Shooters
Pumpkin is a great addition to frozen shooters. It has low moisture and the spices add warmth. Add gingersnaps to the crust for delicious flavor.
Raspberry or Berry Swirl Cheesecake Shooters
Swirling in raspberry, strawberry, or other berry preserves gives a nice fruit flavor. The sugar and acidity in the preserves keeps the berry layer soft enough after freezing.
Troubleshooting Freezing Cheesecake Shooters
Freezing cheesecake shooters is simple when you follow the proper methods. But if you do have any issues, here are some troubleshooting tips:
Weeping Liquid
If you notice liquid pooling at the bottom or excessive moisture when thawed, the shooters likely have too high water content. This can cause ice crystals during freezing. Use cream cheese blocks instead of tub cream cheese and drain yogurt before mixing into batter.
Grainy or Hard Texture
Over freezing and thawing can create graininess from larger ice crystals forming. Or fat blooming can leave a waxy texture. Thaw in the fridge gradually, no more than 12 hours. And avoid refreezing.
Loss of Flavor
If shooters taste bland after freezing, next time seal them airtight to prevent freezer burn. Or the filling separated – use gelatin to stabilize high moisture fillings before freezing.
Soft Texture
High fat recipes like sour cream may freeze a bit softer. Adding cornstarch or gelatin helps firm up the fillings. And chill shooters overnight before freezing so they set up properly.
Crumbly Crusts
Prevent crumbly graham cracker crusts by sealing tightly for freezing. Or add crushed cookies like ginger snaps or chocolate wafers to make sturdier crusts.
Cheesecake Shooter Freezing FAQs
How long do cheesecake shooters last in the freezer?
Properly stored cheesecake shooters will last for 2 to 3 months in the freezer before quality declines. Double wrap or seal shooters in rigid containers to prevent freezer burn.
Can you freeze cheesecake shooters without the crust?
Yes, you can certainly freeze just the cheesecake filling mixture without the crust. Use mini muffin tins lined with paper cups. Thaw and add crust right before serving.
Should you thaw cheesecake shooters before serving?
It is best to thaw frozen cheesecake shooters before serving for the best texture. Thaw overnight in the fridge. Microwaving can make the filling grainy or uneven.
Can you refreeze thawed cheesecake shooters?
It is not recommended to refreeze cheesecake shooters after thawing, as the texture will likely suffer. The ice crystals can damage the smooth filling. Use thawed shooters within 3-4 days.
How do you store leftover thawed cheesecake shooters?
If you have leftover thawed cheesecake shooters, store them covered in the refrigerator for 3-4 days. Do not attempt to refreeze. Keep leftover frozen shooters in the freezer.
Freezer Cheesecake Shooter Recipes
Here are some top-rated cheesecake shooter recipes that are ideal for freezing:
Classic Cheesecake Shooters
Ingredients:
For crust:
- 36 graham cracker squares, finely crushed
- 5 Tbsp unsalted butter, melted
- 1 Tbsp white sugar
For filling:
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
Instructions:
- Make crust: Mix crust ingredients together in a bowl until fully combined. Press about 1 tsp of crust mixture into the bottom of each cavity in a 24-count mini muffin tin. Use your fingers or the flat end of a wooden spoon to firmly pack each crust down.
- Make filling: Beat cream cheese and sugar together until light and fluffy. Beat in sour cream and vanilla. Finally beat in eggs one at a time, mixing just until incorporated after each addition. Do not overbeat.
- Fill each crust-lined muffin cup about 3/4 full with cheesecake batter. Tap tin gently on counter to release any air bubbles.
- Bake at 350°F for 15 minutes. Turn oven off and let cheesecake shooters sit in oven another 15 minutes with door closed. Remove and chill shooters at least 2 hours before removing from tin.
- To freeze: Ensure shooters are chilled completely, at least 6 hours. Arrange in single layer on baking sheet and freeze solid. Transfer to container, seal, and store in freezer.
- To serve: Thaw overnight in refrigerator before serving.
Raspberry Swirl Cheesecake Shooters
Ingredients:
For crust:
- 36 chocolate wafer cookies, finely crushed
- 5 Tbsp unsalted butter, melted
- 1 Tbsp white sugar
For filling:
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
For raspberry swirl:
- 1/3 cup raspberry preserves
Instructions:
- Make crust: Mix cookie crumbs, melted butter, and sugar until combined. Press 1 tsp mixture into each cavity of a 24-count mini muffin tin. Pack down firmly.
- Make filling: Beat cream cheese and sugar until smooth and fluffy. Beat in sour cream and vanilla. Finally beat in eggs one at a time. Do not overmix.
- Fill muffin cups about 1/2 to 2/3 full with cheesecake batter. Drop 1/2 tsp of raspberry preserves on top of each. Swirl preserves gently through batter using a toothpick.
- Bake at 350°F for 13-15 minutes until just set in centers. Turn oven off and let sit 15 more minutes. Chill at least 2 hours before removing from pan.
- To freeze: Ensure shooters are chilled completely, at least 6 hours. Arrange in single layer on baking sheet and freeze solid. Transfer to container, seal, and freeze.
- To serve: Thaw overnight in refrigerator before serving.
Pumpkin Cheesecake Shooters
Ingredients:
For crust:
- 36 gingersnap cookies, crushed fine
- 5 Tbsp unsalted butter, melted
- 1 Tbsp brown sugar
For filling:
- 8 oz cream cheese, room temperature
- 1 15oz can pumpkin puree
- 2/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 eggs
Instructions:
- Make crust: Mix cookie crumbs, melted butter, and brown sugar until combined. Press 1 tsp firmly into each cavity of a 24-count mini muffin tin.
- Make filling: Beat cream cheese until smooth. Beat in pumpkin, brown sugar, pumpkin pie spice, and vanilla. Finally beat in eggs one at a time, mixing just until incorporated.
- Divide filling evenly among muffin cups, filling each about 3/4 full. Tap gently on counter to settle.
- Bake at 350°F for 18-20 minutes until set around edges but still slightly soft in centers.
- Turn oven off and let sit for 15 more minutes. Transfer tins to fridge and chill at least 2 hours before removing.
- To freeze: Ensure shooters are completely chilled. Arrange in single layer on baking sheet and freeze solid. Transfer to container and store in freezer.
- To serve: Thaw overnight in refrigerator before serving.
Conclusion
Cheesecake shooters are a fun and simple dessert perfect for make-ahead freezing. When properly frozen, stored, and thawed, cheesecake shooters retain their delicious flavor and smooth, creamy texture remarkably well.
Be sure to start with recipes lower in moisture and fat. Chill shooters completely first and freeze them in a single layer before transferring to airtight containers. Thaw overnight in the fridge before serving for best results.
With an assortment of cheesecake shooter flavors pre-made and stashed in your freezer, you’ll always be ready to serve up this cool, creamy treat at your next party or get-together!