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We all have those weeks. You know, THOSE weeks…..the ones where you wish you could crack open a cold one before noon in the middle of a workday. I’m sure it would increase productivity, don’t you? 😉 Well anyway, it’s been one of those weeks for the Byrnes’ clan. McKinley was diagnosed with bronchiolitis Sunday morning, Zach started his new job Monday, our internet at home was down, and I’ve been busy at Iowa Pork preparing for Iowa Pork Congress next week.
Luckily, McKinley is feeling much better, Zach’s already loving his new job, and I’m feeling good about pork congress. (I don’t want to jinx it, but I think I’m actually ahead of schedule this year!) Oh, and the internet is back up and running, thankfully, so I can watch The Great British Baking Show to distract me while I’m on the treadmill…
Now that we’re almost through hump day, the weekend is just around the corner. I’ve got the perfect little dessert to get you through to Friday…..it’s also the perfect dessert for Valentines Day, for those of you who like to plan ahead! This recipe for RumChata Cheesecake Shooters is one that I developed for Karo Syrup a couple years ago.
RumChata. Cheesecake. Shooters. Ah! There’s so much to love about these little guys. First off, this recipe requires zero baking, which helps to make it super quick and easy. (Score!) Then there’s the flavor and texture….the cinnamon-y cheesecake filling is smooth and creamy and sits on a crunchy graham cracker crust. It’s a beautiful combo, if I must say so myself! And lastly, I love the versatility of this. Yes, these are called “shooters” but can also be made in little ramekins, small glasses, or even in a tart or pie pan. Ohhhhh the possibilities!!
So whether you’re needing a mid-week pick-me-up, planning your “Galentines” party, or figuring out your romantic Valentines’ dinner, these are sure to satisfy all!
RumChata Cheesecake Shooters
servings=”24 shooters”
With a smooth and creamy no-bake cheesecake filling, these little shooters are quick, easy, and simply irresistible!
Ingredients
Crust
-1 1/3 c graham cracker crumbs
-1 tsp ground cinnamon
-1/4 c butter, melted
Filling
-16 oz cream cheese, softened
-1/2 c sugar
-2/3 c light corn syrup
-1/2 c RumChata®
-1/2 tsp ground cinnamon
-2 c whipped topping + additional for garnishing
Directions
1. Mix graham cracker crumbs, cinnamon and butter in a small bowl until combined. Place about 1 tablespoon into the bottom of each shooter glass (use shot glasses or other small glasses). Reserve any leftover crumbs for garnishing.
2. Combine cream cheese and sugar using an electric mixer. Add corn syrup, rum cream, and cinnamon; beat until smooth. Fold in the whipped topping and divide the mixture evenly among the glasses.
3. Top each with a dollop of whipped topping, graham cracker crumbs or a sprinkle of cinnamon. Chill 1 hour before serving.
4. Recipe Note: If using narrow glasses, place mixture in a piping bag to fill the glasses.
