1. Spicy & Sweet : The warm cinnamon spice of Fireball pairs perfectly with the rich, creamy cheesecake filling.
2. No-Bake Magic : No oven required—just mix, chill, and enjoy!
3. Perfect for Parties : Bite-sized portions make them ideal for sharing and snacking.
4. Customizable : Adjust the amount of Fireball to suit your taste or add toppings for extra flair.
5. Adult-Friendly : A boozy twist on a classic dessert that’s guaranteed to impress.

Ingredients You’ll Need

Makes 12–16 shots

3-Ingredient Japanese Cheesecake Recipe

For the Crust:

• 1 cup graham cracker crumbs (about 8–10 sheets, crushed)
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter , melted

For the Cheesecake Filling:

• 8 oz cream cheese , softened
• 1/4 cup powdered sugar
• 1/2 cup whipped topping (like Cool Whip, optional for lightness)
• 2–3 tbsp Fireball whiskey (adjust to taste)
• 1 tsp vanilla extract

Optional Toppings:

• Whipped cream
• Cinnamon sugar
• Crushed graham crackers
• Cinnamon sticks (for garnish)

Step-by-Step Instructions

Step 1: Make the Crust

1. In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand.
2. Divide the mixture evenly among a muffin tin lined with paper liners (or silicone molds). Press the crumbs firmly into the bottom of each liner to form the crust.
3. Chill the crusts in the freezer for 10–15 minutes to set.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Fold in the whipped topping (if using) and Fireball whiskey until fully combined. Taste and adjust the amount of Fireball to your preference.