Pumpkin Cheesecake Shooters
If you're in the mood for a delightful bite-sized indulgence, these scrumptious pumpkin cheesecake shooters are just what you need. They make a fantastic addition to your Halloween festivities or a charming touch to your Thanksgiving spread!
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Ingredients
- 3 1.5 oz total whole chocolate graham crackers
- 3 tbsp dark brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 8 oz light whipped topping
- 1 tsp pure vanilla extract
- 4 oz 1/3 fat cream cheese
- 1/2 cup pure canned pumpkin
Instructions
- 1
In a food processor, finely crush the graham crackers and set them aside for later use.
- 2
In a spacious mixing bowl, use an electric mixer to whip the cream cheese until it reaches a smooth consistency.
- 3
Incorporate the pumpkin puree, vanilla extract, sugar, pumpkin pie spice, nutmeg, and cinnamon into the mixture. Continue beating until everything is thoroughly combined and creamy.
- 4
Gently fold in 5 oz (1-1/2 cups) of the whipped topping using a spatula, mixing until there are no visible streaks left.
- 5
Transfer the mixture into a piping bag or a ziplock bag with a corner trimmed off for easy dispensing.
- 6
To construct the shooters: Start by adding 1/2 teaspoon of graham cracker crumbs to the base of each shot glass. Pipe approximately 1 tablespoon of the pumpkin cheesecake mixture over the crumbs, followed by a layer of whipped topping. Repeat this layering process once more and finish off with an additional sprinkle of crumbs.
- 7
Insert small spoons into each glass and place them in the refrigerator until it’s time to serve.
Nutrition Information
Notes & Tips
- *Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.