Canada Day Raspberry Cheesecake Shots

These single serving shots of cheesecake topped with raspberries and strawberries are a simple and fun Canada Day dessert. You begin with a base of graham cracker crumbs and butter. A simple mixture of whipped cream and sweet, slightly citrus cream cheese is folded together to top the crust.

Finish them with fresh berries and a chill in the refrigerator and you’ve got yourself the perfect, light mini dessert for Canada Day!

Raspberry cheesecake in mini dessert jars.
Raspberry cheesecake in mini dessert jars, maple leafs in the background.
Raspberry cheesecake in mini dessert jars.

Canada Day Raspberry Cheesecake Shots

Joss D
These single serving shots of cheesecake topped with raspberries and strawberries are a simple and fun Canada Day dessert.
Prep Time 20 mins
Chill Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Canadian
Servings 8 mini cheesecakes
Calories 359 kcal


  • 1 ¼ cups graham cracker crumbs
  • 4 tbsp. unsalted butter
  • 8 oz. cream cheeseat room temp.
  • ½ cup granulated sugar
  • 1 tsp. vanilla extract
  • ½ tbsp. lemon zest
  • 1 cup heavy cream
  • Fresh raspberries/strawberriesfor topping


  • To make the crust, add the melted butter to the graham cracker crumbs and mix together until moistened.
  • To make the filling, beat cream cheese, sugar, vanilla and lemon zest together with an electric mixer until smooth.
  • In a separate bowl, whip heavy cream with the mixer until peaks form. Avoid over-whipping.
  • Slowly add the whipped cream to the cream cheese mixture by folding it in with a spatula.
  • Press the graham crumbs into the bottom of your shot glasses. Add the cream cheese mixture and top with fresh raspberries and strawberries, plus a bit more crumbs.
  • Refrigerate for at least 1 hour or overnight before serving.


Electric mixer
Scraper spatula
Mini dessert cups or jars


You can use any size mini dessert cup for this recipe, but note that the servings and nutrition information will change.


Calories: 359kcalCarbohydrates: 25gProtein: 3gFat: 28gSaturated Fat: 16gCholesterol: 88mgSodium: 190mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 1003IUVitamin C: 1mgCalcium: 59mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

This is a great make-ahead dessert option if you’re worried about being pressed for time on the day-of. It firms up nicely if you leave it in the fridge overnight. The longer they sit in the fridge, the more firm they will be, so keep that in mind.

You can top the cheesecake with whatever fresh berries you like, but I prefer raspberries for something a little different – plus they grow all summer long in my backyard, so why not? You can get creative with what to serve the cheesecakes in.

We used small jars, but there are so many options for mini dessert cups out there or you can even go beyond that and think outside the box.

If you got creative with your dessert cups, let me know in the comments. I’d love to see what you’ve come up with!

Hungry for more dessert? Try our Copycat Cuban Lunch Squares Recipe

Leave a Comment: