Pumpkin Spice Cheesecake Shooters

A shot of no-bake Pumpkin Spice Cheesecake with a chocolate graham cracker crust and whipped topping for the perfect fall dessert.

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As much as I’m going to miss summer’s bounty of berries and peaches, it’s a lot easier to handle given the plethora of apple and pumpkin spice awaiting!   A trip to the grocery store the other day was a not-so-subtle reminder that fall has arrived.  Everywhere I turned it was pumpkin spice.  If you follow me on Instagram and Snapchat (tidymom) you saw everything from pumpkin spice cereal, to pumpkin spice cookies and pumpkin spice cinnamon rolls, to pumpkin spice bread and so much more!  I think almost every food brand has a foot in the pumpkin spice door.

Whether you are ready for fall or not, these Pumpkin Spice Cheesecake Shooters might be the little push you need 😉 

These Pumpkin Spice Cheesecake Shooters are pure fall, through and through. It has a pumpkin spice flavored no-bake cheesecake layered with whip topping and chocolate graham crackers for a nod to the crust. These babies are creamy, not too rich, and perfectly pumpkin-y (as you might expect).  You can also swap out a few of the ingredients to light and no-fat versions for a skinny option, without sacrificing flavor!

The best part is…….the Pumpkin Spice Cheesecake Shooters are served in a nice little single serving (I used 2.5 oz. shot glasses), so even if you don’t go the skinny route, you don’t have to worry about overindulging.

Yup, these Pumpkin Spice Cheesecake Shooters are the stuff my fall dreams are made of, my friends. 😉

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Pumpkin Spice Cheesecake Shooters

Yield: 6-8 shooters

Prep Time: 10 minutes

Total Time: 10 minutes

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A shot of no-bake Pumpkin Spice Cheesecake with a chocolate graham cracker crust and whipped topping for the perfect fall dessert.

Ingredients

• 3  sheets chocolate graham crackers (additional for optional garnish)
• 4 oz cream cheese, softened to room temperature
• 1/2 cup canned pumpkin, cold
• 1 tsp vanilla bean paste (or extract)
• 3 tbsp dark brown sugar, unpacked
• 1 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• pinch of salt
• 8 oz whipped topping

Instructions

1. Crush graham crackers in a food processor, or place them in a resealable plastic bag and use a rolling pin or glass to crush. Set aside.
2. In the bowl of a stand mixer, beat the cream cheese until smooth then add pumpkin, vanilla, brown sugar, pumpkin pie spice, nutmeg cinnamon, and salt. Continue to beat until well combined and creamy.
3. Gently fold 5 ounces of whipped topping into the pumpkin mixture just until evenly combined. Place mixture in piping bag, or resealable plastic bag with a corner snipped off.
4. To Assemble: Alternate layering the graham cracker crumbs, pumpkin mixture and whipped topping into the shot glasses.
5. Just before serving, sprinkle with chocolate graham cracker crumbs, and, if desired, top each with a graham cracker section.

Notes

*You can make this a skinny treat, by using 1/3 fat cream cheese and light whipped topping If you're making these ahead, it's best to place glasses in a tall container to refrigerate. But they should be fine uncovered in the fridge for a few hours. 

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