These Nutella Crunch Dessert Shooters are a dreamy blend of creamy, crunchy, and indulgent flavors in every bite. Rich Nutella pairs perfectly with crisp cookie crumbles and velvety whipped cream, creating a dessert that’s as satisfying as it is elegant. Ready in just 30 minutes, they’re the ultimate treat for any occasion, from parties to cozy nights in.
Each 2-ounce shooter is a mini masterpiece, offering a delightful contrast of textures and a burst of chocolate-hazelnut goodness. With only 232 calories per serving, you can indulge guilt-free while savoring every spoonful. These shooters are not just desserts—they’re tiny moments of joy that will leave everyone asking for more.
Ingredients for Nutella Crunch Dessert Shooters
- 25 2-oz plastic shot glasses
- 20 Oreo cookies (or any chocolate sandwich cookies)
- 2 Tbsp butter, melted (unsalted preferred)
- 12 oz cream cheese, softened (1½ bricks)
- 1 ¾ cups Nutella (or any chocolate hazelnut spread)
- 1 cup powdered sugar (also known as confectioners’ sugar)
- 4 cups thawed Cool Whip topping + additional 4 oz for topping (about 12 oz total; whipped cream can be substituted)
Step-by-Step Instructions
- Prepare the Oreo crust: In a food processor, pulverize the Oreo cookies until fine. Measure out 1 cup of crumbs and set aside. Add the melted butter to the remaining crumbs and mix until well combined. Press about 1 tsp of the crumb mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
- Make the Nutella filling: In a stand mixer, cream together the softened cream cheese and Nutella until smooth. Gradually add the powdered sugar, scraping down the sides of the bowl as needed.
- Incorporate the Cool Whip: With the mixer on low speed, stir in the thawed Cool Whip, pausing occasionally to scrape down the sides of the bowl. Once combined, mix in the reserved 1 cup of Oreo crumbs on low speed.
- Assemble the shooters: Transfer the filling into a large plastic baggie (like a Ziploc) and cut about a 1-inch-wide piece off one corner. Pipe the Nutella filling into the prepared shot glasses, filling them almost to the top.
- Add the topping: Spoon the remaining Cool Whip evenly atop all the dessert shooters. Sprinkle with the leftover Oreo crumbs for a crunchy finish.
- Chill and serve: Keep the dessert shooters refrigerated until ready to serve. Enjoy chilled!
Creative Topping Ideas to Elevate Your Shooters
While the Oreo crumbs add a delightful crunch, consider adding a drizzle of melted chocolate or caramel sauce for extra decadence. For a fruity twist, top with fresh raspberries or sliced strawberries. A sprinkle of crushed hazelnuts or mini chocolate chips can also add texture and flavor.
Perfect Pairings for Your Dessert Shooters
These Nutella Crunch Dessert Shooters pair wonderfully with a cup of coffee or espresso for a rich, indulgent treat. For a fun party idea, serve them alongside mini cheesecakes or chocolate-dipped strawberries. They’re also a great addition to a dessert buffet or brunch spread.
Time-Saving Tips for Busy Bakers
To save time, use pre-crushed Oreo crumbs instead of pulverizing whole cookies. You can also prepare the filling a day ahead and store it in the fridge, then assemble the shooters just before serving. If you’re short on shot glasses, small mason jars or dessert cups work just as well.
Storage Tips to Keep Your Shooters Fresh
Store the assembled shooters in the refrigerator for up to 2 days. If you need to make them further in advance, keep the components separate and assemble them right before serving. Avoid freezing, as the texture of the Cool Whip and cream cheese may change.
Fun Variations to Mix It Up
Swap out Oreos for graham crackers or chocolate wafers for a different base. Try using peanut butter or cookie butter instead of Nutella for a unique flavor twist. For a lighter version, substitute whipped cream for Cool Whip and use low-fat cream cheese.
Nutella Crunch Dessert Shooters
Ingredients
- 25 2-oz plastic shotglasses
- 20 Oreo cookies
- 2 Tbsp butter melted
- 12 oz cream cheese softened, (1½ bricks)
- 1 ¾ cups Nutella
- 1 cup powdered sugar
- 4 cups thawed Cool Whip topping + additional 4 oz for topping about 12 oz
Instructions
- In food processor, pulverize your Oreo cookies.
- Measure out one cup and set aside.
- Add your melted butter to the remaining crumbs and stir until well combined.
- Press about 1 tsp of crumb-mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
- In stand-mixer, cream together cream cheese and Nutella.
- Gradually add 10x sugar, scraping down sides of the bowl as needed.
- With mixer on low-speed, stir in cool whip, making sure to pause occasionally to scrape down sides of bowl.
- On low-speed, stir in your reserved 1 cup of Oreo crumbs.
- Fill a large plastic (Ziploc) baggie with your filling and cut about a 1″ wide piece of the corner off.
- Pipe Nutella filling into shot glasses. Spoon remaining Cool Whip evenly atop all dessert shooters.
- Sprinkle with remaining Oreo crumbs.
- Keep refrigerated until ready to serve.