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Pumpkin Chocolate Cheesecake Shooters Recipe

A pumpkin cheesecake layer, topped with chocolate mousse pair together to make a delicious combo in this Pumpkin Cheesecake Shooters Recipe!

pumpkin cheesecake shooters recipe
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Ingredients

VEGAN CREAM CHEESE INGREDIENTS:

PUMPKIN CHEESECAKE LAYER INGREDIENTS:

CHOCOLATE MOUSSE LAYER INGREDIENTS:

Instructions

VEGAN CREAM CHEESE INSTRUCTIONS:

  1. Begin by soaking cashews in water around 3 hours prior to use.
  2. Upon soaking, rinse cashews, and combine with remaining ingredients in a high speed blender. Blend until smooth.

PUMPKIN CHEESECAKE LAYER INSTRUCTIONS:

  1. Measure 1 + 3/4 cup vegan cream cheese, and combine with remaining ingredients in a high speed blender. Blend until smooth. 
  2. Scoop pumpkin cheesecake mixture into a piping bag or icing dispenser, and fill shot glasses 1/2 full. 
  3. Place shot glasses in fridge to chill.

CHOCOLATE MOUSSE LAYER INSTRUCTIONS:

  1. Scoop out cream layer on top of chilled coconut cream can, and place in a large mixing bowl.
  2. Add remaining ingredients. 
  3. Mix (preferably with an electric mixer) until smooth and creamy. 
  4. Scoop chocolate mousse mixture into a piping bag or icing dispenser, and layer on top of pumpkin cheesecake in shot glasses. 
  5. Add optional toppings if desired.
  6. Chill in the fridge for 30 minutes, and serve immediately. Enjoy!

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Notes

*For store bought cream cheese, we prefer Violife. For our homemade cream cheese recipe, any leftovers can be stored in the fridge, and used as a delicious fruit dip! 

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