Pumpkin Cheesecake Shooters (No-Bake)
Mini no-bake pumpkin cheesecakes served in shot glasses with a ginger base, perfect for parties!
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Servings: 30 shooters
Calories: 147kcal
Ingredients
Base:
- 150 g Ginger nut biscuits or gingersnap cookies (1 cup crumbs)
- 50 g Butter, melted (3+½ tablespoons)
Filling:
- 500 g Cream cheese (2 cups)
- 250 g Pumpkin puree (1 cup)
- 125 g Icing sugar powdered sugar (1 cup)
- 1 Teaspoon Vanilla extract
- 1+½ Teaspoons Cinnamon
- ½ Teaspoon Ginger
- ¼ Teaspoon Nutmeg
- ⅛ Teaspoon All spice
- ⅛ Teaspoon Ground cloves
- 250 ml Double cream or heavy whipping cream (1 cup)
Instructions
- Lay out 30 shot glasses for the cheesecakes.
- Blitz the ginger nuts into fine crumbs and mix with the melted butter. Divide the base equally between the shot glasses and press firmly into place using the end of a spoon.
- In a large bowl, mix together the cream cheese, pumpkin puree and icing sugar together until smooth. Then stir in the vanilla extract and all of the spices.
- Add the double cream to the bowl, then use an electric whisk to whip everything together until thick.
- Transfer the filling to a piping bag and pipe it evenly between the shot glasses.
- Sprinkle some gingernut crumbs on top and enjoy!
Video
Notes
- These can be eaten immediately (no need to set) or stored in the fridge for up to 4 days.
Nutrition
Serving: 1dessert shooter | Calories: 147kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 67mg | Sugar: 7g