How To Make Pumpkin Cheesecake Shooters
These cheesecake shooters are the perfect dessert treats to have after a big meal! It’s loaded with tasty pumpkin, pumpkin pie spices, and more.
Crush the graham crackers in a food processor. Set aside.
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon.
Beat until well combined and creamy.
Use a spatula to fold in 5 ounces or 1 to ½ cups of the whipped topping, then combine until no streaks remain.
Place the whipped topping in a piping bag or a zip lock bag with a corner snipped off.
Sprinkle ½ teaspoon of graham cracker crumbs on the bottom of each shot glass.
Pipe 1 tablespoon of pumpkin cheesecake onto the graham cracker crust, followed by a layer of whipped topping.
Repeat a second layer, then finish with another sprinkle of graham crumbs.
Insert small spoons, serve, and enjoy!
- Calories: 80.90kcal
- Fat: 5.89g
- Saturated Fat: 3.39g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.59g
- Polyunsaturated Fat: 0.36g
- Carbohydrates: 6.18g
- Fiber: 0.15g
- Sugar: 3.81g
- Protein: 1.10g
- Cholesterol: 18.57mg
- Sodium: 39.80mg
- Calcium: 26.70mg
- Potassium: 51.11mg
- Iron: 0.20mg
- Vitamin A: 68.05µg
- Vitamin C: 0.35mg
Have your own special recipe to share? Submit Your Recipe Today!