Cals:78 Protein:1 Carbs:11.5 Fat:4
When you need a “little” treat, these delicious pumpkin cheesecake shooters are the perfect sweet fix. Perfect to serve at Halloween party or to add to your Thanksgiving table!
Ingredients
- 3 1.5 oz total whole chocolate graham crackers
- 4 oz 1/3 fat cream cheese, softened
- 1/2 cup pure canned pumpkin
- 1 tsp pure vanilla extract
- 3 tbsp dark brown sugar, unpacked
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 8 oz light whipped topping, I used Truwhip light
Instructions
- Crush graham crackers in a food processor. Set aside.
- In a large bowl beat the cream cheese until smooth with an electric mixer.
- Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.
- Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain.
- Place in a piping bag or ziplock bag with a corner snipped off.
- To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs.
- Insert small spoons and refrigerate until ready to serve.
Notes
*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.
Nutrition
Serving: 1 shot glass, Calories: 78 kcal, Carbohydrates: 11.5 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 3.5 g, Cholesterol: 5 mg, Sodium: 16.5 mg, Sugar: 7.5 g
WW points: 3
Fkkzzz