RumChata Dessert Cups
With a smooth and creamy no-bake cheesecake filling, these RumChata Dessert Cups are quick, easy, and simply irresistible!
Servings: 10 servings
Equipment
- 10 small ramekins about 6 ounces each*
Ingredients
Crust
- 1 1/3 cups graham cracker crumbs
- 1/4 cup butter melted
- 1 teaspoon cinnamon
Filling
- 16 ounces cream cheese (two 8 ounce blocks) softened
- 1/2 cup sugar
- 1/2 cup RumChata*
- 1/2 teaspoon cinnamon
- 2 cups whipped topping + more for garnish
Instructions
- Mix graham cracker crumbs, cinnamon and butter in a small bowl until combined.1 1/3 cups graham cracker crumbs, 1/4 cup butter, 1 teaspoon cinnamon
- Place about 2 tablespoons of the graham cracker mixture into the bottom of each glass.
- Combine the softened cream cheese and sugar using an electric mixer.16 ounces cream cheese (two 8 ounce blocks), 1/2 cup sugar
- Add the RumChata and cinnamon and beat until smooth.1/2 cup RumChata*, 1/2 teaspoon cinnamon
- Fold in the whipped topping and divide the mixture evenly among the glasses.2 cups whipped topping
- Top each with a dollop of whipped topping and a sprinkle of cinnamon, if desired.
- Chill for at least 2 hours and serve cold.
Notes
*You can add up to 2/3 cup if you want them a bit more boozy!
*I made these in little 6 ounce glasses and made 10. You can make them in shooter glasses for a fun mini dessert (which would make about 3 times the number of desserts) or even fill a graham cracker pie crust with the filling! :)