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Pumpkin Spice Cheesecake Shooters

Servings: 6 5 oz shooter glasses
Author: Jessica

Ingredients

*Oreo Crust*

  • 6 Oreos pulsed fine

*No-Bake Pumpkin Spice Cheesecake Filling*

  • 8 oz cream cheese room temperature
  • 5 tbs International Delight® Pumpkin Pie Spice Creamer
  • 4 tbs pumpkin puree NOT pumpkin pie filling
  • 6 tbs light brown sugar
  • 2 tbs granulated sugar
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 4 oz whipped topping such as Cool Whip

*Pumpkin Spice Whipped Cream*

  • ½ cup heavy cream
  • 2 tbs International Delight® Pumpkin Pie Spice Creamer
  • 1 tbs confectioner's sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract

Instructions

  • In a food processor, pulse 6 Oreos until fine. (Each shooter has about 1 tbs of crumbs which is about as much as one Oreo.) Set aside.
  • In a large bowl, beat cream cheese and coffee creamer until smooth with no lumps. Mix in pumpkin puree, both sugars and spices until smooth and creamy. Fold in whipped topping. Set aside. If you want to use a piping bag with a piping tip, or even a ziploc bag with one corner snipped off to help you pipe it into the cups, it's definitely recommended because spooning it in will make a mess and takes much more time.
  • In the bowl of your stand mixer fitted with the whisk attachment or a hand mixer, beat heavy cream and coffee creamer until stiff peaks form. Beat in sugar, cinnamon and vanilla. Set aside. You can also add the whipped cream to another ziploc bag with either the corner snipped off or a piping tip inserted to help pipe it out, or just simply use a spoon and dollop it on top of the cheesecakes. I prefer a piping tip.
  • Take your shooter glasses and start out by taking one tablespoon of Oreo crumbs and pressing them lightly into the bottom of each one to create a "crust." Then, pipe some cheesecake filling into each cup, almost to the top. Finish them off by swirling some whipped cream on top.
  • Pumpkin Spice Cheesecake Shooters will stay fresh for up to 5 days stored in an airtight container in the refrigerator. If you are making these ahead, I recommend waiting to make and top the shooters with the whipped cream for best flavor.