Blueberry Cheesecake Shooters

Blueberry Cheesecake Shooters
8oz cream cheese, softened
16 oz sour cream
1 - 5.1 oz box vanilla instant pudding mix
1/2 cup sugar
2 teaspoons vanilla
1 cup of graham cracker crumbs
2 TBS melted butter

Blueberry Compote
2 pints (2 cups) of blueberries
2 TBS water
1 TBS fresh lemon juice
1/4 cup sugar
Dash or two of Cinnamon (and cardamom if you have it)

In your mixing bowl mix the cream cheese and sour cream until blended. Add in the pudding mix, sugar and vanilla and mix on medium for 3 minutes. Place in the refrigerator for at least 30 minutes and up to overnight to allow the flavors to mingle.  Crush the graham crackers in your food processor until just crumbs. Add in the butter and pulse until combined. Place in a small bowl and set aside.

To make the blueberry compote, place all ingredients into a saucepan, bring to a boil.  Lower the heat and allow the juices to thicken, stirring often.  After about 6-8 minutes, it should be nice and thick and the juice should be more like a syrup,  Remove from the heat and allow to fully cool.  Chill until ready to use.  Can be made up to 2 days in advance.

In your shooter cups, mason jars, wine glasses or whatever you may be using, first spoon enough graham cracker mixture to cover the bottom. Spoon or pipe in some of the cheesecake mixture, spoon enough compote in to cover the cheesecake mixture, spoon or pipe in a second layer of cheesecake mixture, then place as little or as much of the compote on top.  You can swirl it in or put a decent amount - your call.

Chill until ready to serve or transport. These really are so easy; people will think you worked harder than you actually did :)  If you have 4 or 6 oz mason jars with lids these become SO easy to transport.  You can also make this as one big parfait instead of minis.

Enjoy!!