Photo: William Dickey; Styling: Lisa Powell Bailey
Prep Time
30 Mins
Chill Time
2 Hours
Makes 8 servings

There are crisp Italian cookies also called ladyfingers, but be sure to use soft ones in this recipe. Look for them in the bakery or produce section of your supermarket.

How to Make It

Step 1

Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.

Step 2

Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).

Step 3

Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).

Step 4

Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.

Ratings & Reviews

lbwest's Review

March 05, 2009
I absolutely love this recipe! I made it for a party and it was easy and delicious. I highly recommend it.

annielinden's Review

December 07, 2010
So easy and quick to make- Huge crowd pleaser and they look and taste much more difficult than they really are! I used hard ladyfingers instead of soft because my grocery didn't have any and I added dark chocolate shavings as well as a piece of dark chocolate and they turned out great! I also tripled the recipe, the bigger the better :-)