RumChata Dessert Cups

These creamy no bake RumChata Dessert Cups are packed with cinnamon flavor and a boozy kick that will have everyone at the party coming back for more! Make just a few large desserts or make ’em mini and serve in shooter glasses!

Perfect for Any Occasion (for adults, that is!)

These cute little desserts are so fun to size up or down, depending on the occasion. I’ve made these in the little mason jars, disposable clear plastic cups and even shooter glasses for an adorable “mini” dessert!

They’re fun for the holidays (those warm notes of cinnamon are perfect for fall/winter!), game day (everyone loves a boozy treat!), and for Valentine’s Day (whether it’s a romantic dessert with your S.O. or a fun “galentine’s” treat!)!!

Just 7 Ingredients Needed

• Graham Cracker Crumbs – Buy the crumbs or crush graham crackers to make your own.
• Melted Butter – I like using salted butter for the perfect sweet & salty crust.
• Ground Cinnamon – This’ll be used for the crust and for the filling for a boost of cinnamon flavor (beyond just the RumChata).
• RumChata – This is a liquor infused cream made in Wisconsin (to me, it tastes like the milk left in the bottom of the cereal bowl when you eat Cinnamon Toast Crunch!).
• Cream Cheese – Full-fat or regular cream cheese is best, low-fat (aka Neufchâtel cheese) would work too, but it won’t be as creamy.
• White Sugar
• Whipped Topping – I use a tub of thawed whipped topping though you can make your own instead if you’d like!

How to Make RumChata Dessert Cups

You’ll start by making a simple graham cracker crust. Once combined, you’ll divide it between the cups or glasses you want to use and set aside.

Now it’s time to make the filling. First, make sure the cream cheese is nice and soft. If it isn’t softened, you’re likely to have chunks of cream cheese throughout the dessert.

Combine the cream cheese and sugar. Once that is smooth, you can add in the RumChata and cinnamon and stir.

Lastly, you’ll fold in the whipped topping until it’s well-incorporated.

Time to fill & garnish the cups! If you are using small glasses or shooter glasses, you’ll want to spoon the filling into a resealable bag (cut one tip off) or use a piping bag to fill the cups. If it’s a larger glass or jar, you can spoon it right in or use a cookie scoop for even amounts.

I like to top each with a big dollop of whipped topping and add a sprinkle of ground cinnamon. You could always get fancy and add some white chocolate shavings or sprinkles if you’re getting festive!

Storing Instructions

Keep the covered cups refrigerated for up to 3 days and remember as the cups sit for an extended period of time, the crust may become soggy.

Let’s be honest….boozy desserts are FUN!!! I can’t say I make ’em often but when I do, they are a hit!! And if you love these, be sure to try my super easy Fireball Whiskey Apple Dumplings, too!

Other No Bake Desserts You’ll Love

• No Bake Cheesecake Bars
• Peanut Butter Marshmallow Squares
• No Bake Peanut Butter Pie
• Biscoff Icebox Dessert
• Cheesecake Cups