RumChata Cheesecake Pudding Shot
Tangy cheesecake pudding meets warm cinnamon RumChata, layered over cinnamon graham crackers for the ultimate cheesecake experience.
- 1 boxinstant cheesecake pudding mix(3.4 oz box)
- ¾ cupwhole milk(cold)
- ¾ cuprumchata
- 8 ozcool whip(thawed)
- ½ cupgraham cracker crumbs
- 1Press 1 tsp cinnamon graham crumbs into bottom of each cup.
- 2Whisk pudding mix, milk, and RumChata for 2 minutes.
- 3Refrigerate 5 minutes to set slightly.
- 4Fold in Cool Whip until smooth.
- 5Pipe or spoon over crust.
- 6Refrigerate at least 1 hour.
- 7Top with Cool Whip and graham crumbs before serving.
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This pudding shot combines two beloved dessert elements: New York-style cheesecake and the horchata-inspired flavors of RumChata. The cinnamon graham cracker crust perfectly complements both elements, making it a signature dessert shot for parties and gatherings year-round.
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Everything you need to make a great RumChata Cheesecake Pudding Shot at home.
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