No-Bake Pumpkin Cheesecake Shooters
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
- 7/8 ounce (3 tablespoons) oreo cookie crumbs (using cookies without cream)
- 1/2 ounce (1 tablespoon) unsalted butter, melted
Pumpkin Cheesecake Filling
- 4 ounces cream cheese, cold
- 3 ounces (3/8 cup) canned pumpkin, cold
- 3 tablespoons granulated sugar
- 2 tablespoons sour cream
- 1/2 teaspoon cinnamon
- heavy pinch of nutmeg
- heavy pinch of ginger
- heavy pinch of all spice
- pinch of salt
- 2 ounces (1/4 cup) heavy cream
Whipped Cream
- 4 1/8 ounces (1/2 cup) heavy cream
- 2 teaspoons granulated sugar
Garnish
- oreo cookie crumbs (without cream)
- oreo cookie halves (without cream)
Instructions
Crust
- 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
- In a bowl or stand mixer, whisk together the cream cheese, pumpkin, sugar, sour cream, cinnamon, nutmeg, ginger, and all spice until smooth.
- In a separate bowl, whip the heavy cream JUST until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream cheese mixture just until evenly combined.
- Pipe or spoon filling into each glass, dividing evenly between.*
Whipped Cream
- 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
- 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 1/2 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.