Pumpkin Cheesecake Pudding Shots

Pumpkin Cheesecake Pudding Shots are the perfect way to spice up your day this fall. These pudding shots are filled with rich cheesecake flavor that pairs perfectly with the pumpkin-spiced flavor with a little bit of rum to warm you up on those cool fall nights. Top these off with a little bit of whipped cream for the perfect adult treat this fall. 

Jello and Pudding shots are my favorites! All summer long, we have been enjoying shots like Fuzzy Navel Jello shots, Peanut Butter and Jelly Shots, and our Blue Hawaiian Jello Shots. But now that fall is here we are all about these pumpkin cheesecake pudding shots. 

You are going to love these pumpkin cheesecake pudding shots! Not only are they easy to make, but they have all the flavors we love and are always a huge hit! Once you make these you will find yourself making them for all your gatherings this fall. 

Ingredients:

• 1 Box Pumpkin Spice Instant Pudding (3.4 ounces)
• 1 Box Cheesecake Instant Pudding (3.4 ounces)
• 2 Cups Cold Half and Half
• 1 Cup Whipped Cream + more for garnish
• ½ Cup Spiced Rum
• ½ Cup White Rum
• Pumpkin Sprinkles
• Fall Themed Jimmy Sprinkles

Items Needed:

• 18 2-Ounce Shot Glasses

How to Make Pumpkin Cheesecake Pudding Shots

1. Place the cheesecake pudding in a medium bowl and add 1 cup cold half and half. Whisk until thick.
2. Add the white rum and using a whisk or hand mixer, mix until thoroughly combined and thickened again.
3. Add ½ cup whipped cream and mix one more time until thoroughly combined.

1. Place the pumpkin pudding in a medium mixing bowl. Add 1 cup cold half and half and whisk until thick.
2. Add the spiced rum to the bowl and using a whisk or hand mixer, mix until thoroughly combined and thick again. 
3. Add ½ cup whipped cream and mix one more time until thoroughly combined.

1. Fill each shot glass just under halfway, or halfway, whichever you prefer, with the cheesecake pudding.
2. Fill the glasses the rest of the way with the pumpkin pudding mixture. 
3. Chill for about an hour, if desired.
4. Top with a dollop of whipped cream, a pumpkin sprinkle, and some of the fun, fall-themed sprinkles. 

Tips, Tricks, and FAQs

• If you opt to use a whisk, it will take a long time for your pudding to thicken once the alcohol is added. I highly suggest you use a hand mixer. 
• While it is tempting to add extra alcohol to your pudding, don’t. The extra alcohol will cause it to not thicken correctly. 
• If the mixture is not thickening, you can add a little bit more pudding powder until it becomes the right consistency. 
• You will want to garnish your pumpkin cheesecake pudding shots right before serving. Add your whipped cream and sprinkles if you prefer. 

Storage

You will want to store these in the fridge, covered. While these will last up to 3 days, you will find that they begin to dry out after 24 hours. 

Can you make Pumpkin Cheesecake Pudding Shots ahead of time?

Yes, you can make these up to 24 hours in advance. If you make them any sooner, they will begin to dry out and crack down the sides. 

These are best consumed the same day you make them. 

Can you make this kid-friendly?

If you are looking for a kid-friendly pumpkin cheesecake pudding, you will want to omit the alcohol. 

More Recipes:

• 15 Delightful Thanksgiving Dessert Ideas
• Strawberry Daiquiri Pudding Dip
• Instant Pot Pumpkin Pie Oatmeal
• No-Bake Caramel Crunch Mini Cheesecakes
• Apple Crisp Mini Cheesecakes

Continue to Content

Yield: 18

Pumpkin Cheesecake Pudding Shots

Print

Pumpkin Cheesecake Pudding Shots are the perfect way to spice up your day this fall. These pudding shots are filled with rich cheesecake flavor that pairs perfectly with the pumpkin-spiced flavor with a little bit of rum to warm you up on those cool fall nights. Top these off with a little bit of whipped cream for the perfect adult treat this fall. 

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• 1 Box Pumpkin Spice Instant Pudding (3.4 ounces)
• • 1 Box Cheesecake Instant Pudding (3.4 ounces)
• • 2 Cups Cold Half and Half
• • 1 Cup Whipped Cream + more for garnish
• • ½ Cup Spiced Rum
• • ½ Cup White Rum
• • Pumpkin Sprinkles
• • Fall Themed Jimmy Sprinkles
• Items Needed:
• • 18 2-Ounce Shot Glasses

Instructions

1. Place the cheesecake pudding in a medium bowl and add 1 cup cold half and half. Whisk until thick.
2. Add the white rum and using a whisk or hand mixer, mix until thoroughly combined and thickened again.
3. Add a ½ cup whipped cream and mix one more time until thoroughly combined.
4. Place the pumpkin pudding in a medium mixing bowl. Add 1 cup cold half and half and whisk until thick.
5. Add the spiced rum to the bowl and using a whisk or hand mixer, mix until thoroughly combined and thick again. 
6. Add a ½ cup whipped cream and mix one more time until thoroughly combined.
7. Fill each shot glass just under halfway, or halfway, whichever you prefer, with the cheesecake pudding.
8. Fill the glasses the rest of the way with the pumpkin pudding mixture. 
9. Chill for about an hour, if desired.
10. Top with a dollop of whipped cream, a pumpkin sprinkle, and some of the fun, fall themed sprinkles. 

Notes

• It takes a long time to get the mixture to thicken after adding the alcohol if you use a whisk. I definitely suggest a hand mixer to make things much quicker. 
• Do not add more than the suggested alcohol or it won’t be thick enough to make layers.
• If your mixture just won’t thicken, add a bit more pudding powder until it reaches the right consistency. 
• If your mixture is too thick, you can add some more alcohol, a bit at a time, until it reaches a nice or preferred consistency. 
• Do not refrigerate these for longer than a day if serving. They will start to dry out and crack down the sides. These are best served the same day they’re made.
• Do not garnish the shots if you’re going to have them sit in the fridge. You want to garnish them right before serving. 

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 111Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 92mgCarbohydrates 8gFiber 0gSugar 3gProtein 2g

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