1 cup cranberries
½ cup sugar, divided
1 (8 oz.) block Neufchatel cheese, room temperature
½ cup heavy cream
1 tsp. vanilla extract
2 graham crackers, crushed
Fresh mint sprigs, for garnish
1. Place cranberries in a saucepan with 2 Tbsp. water and 3 Tbsp. sugar. Bring to a simmer and allow to cook until bursting, about 6-7 minutes. Remove from heat and allow to cool in the refrigerator.
2. Whip Neufchatel cheese in the bowl of a stand mixer. Add remaining sugar, then heavy cream and whip until fluffy. Whip in vanilla extract. Refrigerate until ready for use.
3. Fill 16 shot glasses with the cream cheese mixture, about ¾ of the way full. Top each with cranberry sauce and sprinkle with graham cracker mixture. Garnish with a sprig of mint.