Ingredients:

  • 140 g (5 oz) Digestive Biscuits or Graham Crackers, finely crushed
  • 45 g (3 Tbsp) Unsalted Butter, melted
  • 1/2 tsp Ground Cinnamon
  • Pinch of Salt
  • 340 g (12 oz) Full-Fat Cream Cheese, room temperature
  • 60 g (1/2 cup) Icing Sugar (Confectioner’s Sugar), sifted
  • 1 tsp Vanilla Extract
  • 120 g (1/2 cup) Canned Pumpkin Purée (100% pumpkin)
  • 240 ml (1 cup) Heavy Cream (Double Cream), very cold
  • 1 tsp Pumpkin Pie Spice Mix
  • 120 ml (1/2 cup) Heavy Cream (for garnish), very cold
  • 15 g (1 Tbsp) Icing Sugar (for garnish)
  • Cinnamon or Nutmeg, for dusting

Instructions:

  1. Combine the Crumb: In a small bowl, mix the crushed biscuits (or graham crackers), melted butter, 1/2 tsp cinnamon, and salt until evenly moistened.
  2. Layer the Base: Spoon approximately 1 Tbsp of the crumb mixture into the base of each shooter glass. Lightly press down to create a firm layer.
  3. Chill Base: Place the glasses in the refrigerator while preparing the filling.
  4. Whip the Cream Cheese: In a large bowl, beat the room temperature cream cheese until completely smooth and lump-free. Add the sifted icing sugar and vanilla extract, beating until just combined and fluffy.
  5. Add Pumpkin and Spice: Mix in the pumpkin purée and the pumpkin pie spice until the mixture is uniform in color and completely smooth. Scrape down the sides of the bowl.
  6. Whip the Heavy Cream: In a separate, chilled bowl, whip the 1 cup (240ml) of cold heavy cream until medium-stiff peaks form. Be careful not to over-whip.
  7. Fold Gently: Using a rubber spatula, gently fold the whipped cream into the pumpkin cheesecake mixture in two additions. Fold only until uniform consistency is achieved, taking care not to deflate the cream.
  8. Load and Pipe: Carefully transfer the cheesecake filling into a piping bag fitted with a large round tip (or a sturdy zip-lock bag with a corner snipped off).
  9. Layer the Shooters: Pipe the filling into the glasses, distributing it evenly over the crumb base. Fill each glass about two-thirds full.
  10. Refrigerate: Place the assembled shooters back in the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until the cheesecake filling is completely set.
  11. Whip Garnish Cream: Just before serving, whip the remaining 1/2 cup (120ml) of cold heavy cream with 1 Tbsp (15g) of icing sugar until stiff peaks form.
  12. Top and Dust: Pipe or dollop the whipped cream onto the surface of the set cheesecake. Dust lightly with extra ground cinnamon or freshly grated nutmeg.
  13. Serve: Present the No-Bake Pumpkin Cheesecake Shooters chilled.