Pumpkin Pie Cheesecake Shooters

Three glasses filled with layered pumpkin mousse, crumbled graham crackers, and topped with whipped cream recreate festive pumpkin pie shooters. Two whole pumpkins and extra crackers are in the background on a rustic wooden table.

5 from 1 rating

Pumpkin Pie Cheesecake Shooters

These fun shooters are another way to enjoy pumpkin pie. I’m pretty sure I’ve never met a cheesecake I didn’t like and I would pick pumpkin pie cheesecake over regular pumpkin pie any day.

Prep Time20

Cook Time5

Total Time25

Course: Dessert

Cuisine: American

Keyword: cheesecake shooters, cream cheese, egg whites, graham cracker crumbs, no bake cheesecake filling, pumpkin pie cheesecake, pumpkin pie spice, pumpkin puree

Servings: servings

Author: Beth

Ingredients

Pumpkin Cheesecake

8 oz cream cheese, room temperature
1 cup pumpkin puree
½ tsp pumpkin pie spice
Graham cracker crumbs 2 tbsp per shooter

Meringue

2 large egg whites
¼ tsp cream or tartar
4 tbsp sugar

Instructions

Pumpkin Pie Cheesecake

Add about 2 tbsp graham cracker crumbs into each glass. I used 5oz glasses.
In a mixing bowl, beat the cream cheese using an electric mixer until smooth, 1-2 minutes.
Add the pumpkin puree and pumpkin pie spice, and beat until incorporated, 1-2 minutes.
Pipe or spoon the cheesecake into the glasses.
Cover each glass with plastic wrap and refrigerate until ready to use.

Meringue

In a mixing bowling, beat the eggs whites and cream of tartar.
When the egg whites foam, begin adding the sugar one tablespoon at a time.
Continue beating until stiff, glossy peaks form. Spoon the meringue over the cheesecake, using a spoon to create peaks.
Use a kitchen torch to lightly brown the meringue.

Nutrition