Peppermint RumChata Cheesecake Pudding Shots
Creamy, boozy, and festive, these Peppermint RumChata Cheesecake Pudding Shots are the perfect party treat! Made with cheesecake instant pudding, a graham cracker base, and a hint of peppermint, they’re easy to whip up with just a handful of simple ingredients. Perfect for the holiday season or any celebration!
Equipment
- 1 medium mixing bowl
- 1 rubber spatula
- measuring cups
- 1 food processor optional
- 16 shot glasses
- 16 tiny spoons
Ingredients
- 2 boxes (3.4 oz.) cheesecake instant pudding mix
- 3/4 cup cold milk
- 3/4 cup RumChata liqueur
- 8 oz. whipped topping thawed
- 1/2 cup graham cracker crumbs
- 1/4 tsp peppermint extract
- 4-5 candy canes crushed
Instructions
- Prepare the pudding mixes in a medium mixing bowl. Whisk together the cheesecake-flavored instant pudding mixes and cold milk until smooth and slightly thickened (about 2 minutes).
- Stir in the RumChata and peppermint extract into the pudding mixture until fully combined.
- Place the pudding in the refrigerator and let the mixture chill for about 5 minutes.
- Remove the chilled bowl from the refrigerator and gently fold in the whipped topping until fully combined.
- Spoon or pipe the pudding mixture into small shot glasses or disposable cups, filling them to the top of the rim.
- Refrigerate the pudding shots for at least 1-2 hours.
- Just before serving, sprinkle graham cracker crumbs and crushed candy canes on top of each shot.
- Serve chilled with a mini spoon on the side.