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Pumpkin Cheesecake Shooters

5 from 5 votes

When you need a "little" treat, these delicious pumpkin cheesecake shooters are the perfect sweet fix. Perfect to serve at Halloween party or to add to your Thanksgiving table!

Prep Time: 30

Cook Time: 0

Total Time: 30

Yield: 16 servings

Course: Dessert

Cuisine: American

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.

Video

Notes

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

Nutrition

Serving: 1shot glass, Calories: 78kcal, Carbohydrates: 11.5g, Protein: 1g, Fat: 4g, Saturated Fat: 3.5g, Cholesterol: 5mg, Sodium: 16.5mg, Sugar: 7.5g

- WW Points: 4

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