Pumpkin Cheesecake Shooters
If you love pumpkin cheesecake than you’ll love these Pumpkin Cream Cheese Muffins and this lightened up Pumpkin Roll.
I love the idea of serving bite sized desserts at a party, it’s perfectly portioned, and if there are other desserts on the table, it’s just the right amount. You can buy inexpensive shot glasses at the dollar store and if you are bringing a dessert to a party, you can even give the shot glasses to the host as a gift.
These can be made ahead and kept chilled until ready to serve. Of course, if you’d rather use larger glasses, you can make 8 servings and double the filling.
My whipped topping of choice is Truwhip, and I’m excited they just came out with a light version! I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs.
Enjoy!
More Pumpkin Recipes You Might Enjoy:
- Pumpkin Roll Cake
- Pumpkin Butterscotch Bars
- Skinny Pumpkin Pie
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Pecan Banana Bread
Pumpkin Cheesecake Shooters
Ingredients
- 3 1.5 oz total whole chocolate graham crackers
- 4 oz 1/3 fat cream cheese, softened
- 1/2 cup pure canned pumpkin
- 1 tsp pure vanilla extract
- 3 tbsp dark brown sugar, unpacked
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 8 oz light whipped topping, I used Truwhip light
Instructions
- Crush graham crackers in a food processor. Set aside.
- In a large bowl beat the cream cheese until smooth with an electric mixer.
- Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.
- Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain.
- Place in a piping bag or ziplock bag with a corner snipped off.
- To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs.
- Insert small spoons and refrigerate until ready to serve.
