Pumpkin Pie Cheesecake Dessert Shooters {No Bake}

Prep Time 25 minutes
Total Time 25 minutes
Servings 30
Author Sam Merritt


  • You will need 30 disposable(or not, if you have a lot of barware handy and don't mind washing them) 2 oz shot glasses -- I always buy mine here from Amazon.


  • 15 Gingersnap cookies
  • 2 Tbsp butter melted

Pumpkin Pie Cheesecake

  • 16 oz cream cheese softened, (2 8-oz packages)
  • 1 cup canned pumpkin puree
  • 2 Tbsp brown sugar tightly packed
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 12 + 8 oz Cool Whip divided, thawed



  • In food processor, pulse cookies until mostly crumbled. Add butter and pulse until completely blended (fine crumbs).
  • Using a small spoon, gently pack about 2 tsp of the crumbled cookie/butter mixture into the bottom of each shot glass (30 shot glasses total). Reserve any extra crumbs to sprinkle on top of finished product.
  • In KitchenAid or with an electric mixer, cream together cream cheese, pumpkin puree, and brown sugar until well-combined.
  • Add in pumpkin spice and stir well.
  • Stir in vanilla extract.
  • With mixer on low speed, slowly add in powdered sugar, pausing to scrape down the sides of the bowl as needed.
  • With mixer on low speed, gently mix in 12 oz Cool Whip. Use a spatula to scrape down the sides and complete the mixing by hand.
  • Using either a large piping bag with a 1" tip or a Ziploc bag with a 1" hole cut in a corner, pipe filling into the prepared shot glasses on top of the gingersnap crust, evenly dividing mixture among all shot glasses.
  • Pipe the remaining 8 oz Cool Whip on top of the pumpkin pie cheesecake filling, evenly dividing between shot glasses. This can be done with either a Ziploc bag with a hole cut in a corner of it or with an icing bag and a star-tip (which was used for the topping in these pictures).
  • Sprinkle remaining cookie crumbs over tops of dessert shooters before serving (be sure to keep refrigerated if not eating immediately).