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    Home » Recipes » All Recipes

    Published: Oct 11, 2014 · Modified: Dec 1, 2019 by Alexandra Azary · This post may contain affiliate links

    No-Bake Pumpkin Cheesecake Shooters

    Jump to Recipe·Leave a review

    How do you feel about the whole mini dessert thing? Because honestly, my typical answer is usually "no, no, no, no, NO". I know they're cute and all, but mini + dessert just doesn't exist in my vocabulary. I like my desserts full-sized, thankyouverymuch.

    No-Bake Pumpkin Cheesecake Shooters - an indulgent dessert turned into a mini cheesecake shot. this recipe

    So obviously, I'm breaking my own rules here because these little shot-sized no-bake cheesecakes are 100% mini, but in this case mini = perfect. This is the part where I tell you that I'm not super-crazy about cheesecake and I'm okay with only having a little bit of it. Cheesecake shooters mean you can just have those couple bites, get your cheesecake fix, and skip all the guilt of eating an entire slice. (That being said, if you love cheesecake, have a full slice every now and then - I support you all the way.)

    No-Bake Pumpkin Cheesecake Shooters - an indulgent dessert turned into a mini cheesecake shot.

    The bonus is that these really, really do taste like pumpkin cheesecake even though they're no-bake and therefore a total cheater's version of the real deal. I used an oreo cookie crust for the base because I require that all my desserts contain chocolate (<----- that's real), and I love that it gives it that whole halloween vibe too, but you could def swap out a graham cracker base and make it more like a traditional cheesecake (think Thanksgiving? - YES). Being that they're mini mini mini you could for sure have more than one OR just sneak little bites throughout the day/devour one in the afternoon without thinking twice. It's whatever. :)

    No-Bake Pumpkin Cheesecake Shooters - an indulgent dessert turned into a mini cheesecake shot.

    Bonus #2 is that these are so so easy to make. I've yet to try my hand at a legit cheesecake, but I'm totally certain that it requires more skill than the layer-making abilities that you see here. This route is also wayyy faster, and assuming that you're making these so you can have a quick-fix shot of dessert, fast sounds like a good thing to me.

    No-Bake Pumpkin Cheesecake Shooters - an indulgent dessert turned into a mini cheesecake shot.

    And bonus #3... CUTENESS.

    No-Bake Pumpkin Cheesecake Shooters - an indulgent dessert turned into a mini cheesecake shot.

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    No-Bake Pumpkin Cheesecake Shooters

    No-Bake Pumpkin Cheesecake Shooters - an indulgent dessert turned into a mini cheesecake shot.
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    Just a shot of no-bake pumpkin cheesecake with an oreo cookie crust and light whipped cream - for the perfect fall dessert that hits the spot without filling you up.

    • Yield: 6 shooters 1x

    Ingredients

    Scale

    Oreo Cookie Crust

    • ⅞ ounce (3 tablespoons) oreo cookie crumbs (using cookies without cream)
    • ½ ounce (1 tablespoon) unsalted butter, melted

    Pumpkin Cheesecake Filling

    • 4 ounces cream cheese, cold
    • 3 ounces (⅜ cup) canned pumpkin, cold
    • 3 tablespoons granulated sugar
    • 2 tablespoons sour cream
    • ½ teaspoon cinnamon
    • heavy pinch of nutmeg
    • heavy pinch of ginger
    • heavy pinch of all spice
    • pinch of salt
    • 2 ounces (¼ cup) heavy cream

    Whipped Cream

    • 4 ⅛ ounces (½ cup) heavy cream
    • 2 teaspoons granulated sugar

    Garnish

    • oreo cookie crumbs (without cream)
    • oreo cookie halves (without cream)

    Instructions

    Crust

    1. Mix the melted butter into the oreo crumbs to combine. Divide mixture evenly between shooter glasses and press into the bottom of each in a compact layer.

    Pumpkin Cheesecake Filling

    1. In a bowl or stand mixer, whisk together the cream cheese, pumpkin, sugar, sour cream, cinnamon, nutmeg, ginger, and all spice until smooth.
    2. In a separate bowl, whip the heavy cream JUST until stiff peaks form.
    3. Gently fold the whipped cream into the pumpkin cream cheese mixture just until evenly combined.
    4. Pipe or spoon filling into each glass, dividing evenly between.*

    Whipped Cream

    1. In a bowl, whip the heavy cream until thickened. Add the sugar and continue to whip just until stiff peaks form. Pipe or dollop over top of pumpkin filling in each glass. Refrigerate until ready to serve.**

    Garnishing and Serving

    1. Just before serving, sprinkle the top of each shooter with oreo cookie crumbs, and, if desired, top each with a oreo cookie halve.

    Notes

    *Depending on the size of the shooter glasses you use, you may have extra filling left over. I used 1 ½ ounce glasses.

    **If possible, transfer glasses to a tall airtight container before refrigerating. Otherwise, these can be kept uncovered in the fridge for up to a couple hours.

    I used an Ateco #808 round tip to pipe the filling and frosting for these.

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    1. Natasha says

      November 02, 2014 at 5:21 am

      These are so cute! I love me some mini desserts, and the fact that they're mini just means I can eat more of them!

      Reply
      • alexandra says

        November 03, 2014 at 12:11 pm

        Haha thanks Natasha!

        Reply
    2. Chineka @ Savor The Baking says

      October 14, 2014 at 6:20 pm

      These shooters look so good and creamy. The homemade whipped cream looks so fluffy and sweet. Great post for the season!

      Reply
      • alexandra says

        October 14, 2014 at 7:02 pm

        Thanks Chineka!

        Reply
    3. Lindsey @ American Heritage Cooking says

      October 11, 2014 at 6:38 pm

      I love mini desserts! They are cute and I don't feel guilty eating 3 of them! Probably net-loss for me but whatevs, who's counting?! These shooters look delicious and crazy easy!

      Reply
      • alexandra says

        October 14, 2014 at 7:04 pm

        The only sensible way to do it is to eat 3 :)

        Reply
    4. Ashley says

      October 11, 2014 at 4:50 pm

      haha I do like mini desserts - they are so cute! And I just eat a few :) lol they are mini after all right??? I don't know about my logic...

      These sound delicious!!

      Reply
      • alexandra says

        October 14, 2014 at 7:04 pm

        That logic sounds about right to me!

        Reply

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    Profile photo of Alexandra (Alex) Azary, author of Bright-Eyed Baker.

    Hey There - I'm Alex! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch, plus the occasional coffee recipe, mixed drink, or kitchen how-to post. My goal is to show you that from-scratch baking - gluten-free, dairy-free, or otherwise - doesn't have to be intimidating, no matter how busy life gets. Learn more about me.

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