These Cake Batter Cheesecake Dessert Shooters are a dreamy, bite-sized indulgence that combines creamy cheesecake with the nostalgic flavor of cake batter. Each layer offers a perfect balance of smooth, rich texture and sweet, buttery notes, making them irresistible. Ready in just 15 minutes, they’re a quick yet impressive treat for any occasion.
Topped with a sprinkle of colorful confetti and a hint of vanilla, these shooters are as delightful to look at as they are to eat. With only 117 calories per serving, you can savor the decadence guilt-free. Perfect for parties or a sweet pick-me-up, they’re guaranteed to bring smiles with every spoonful.
Ingredients for Cake Batter Cheesecake Dessert Shooters
- Crust:
- 10 Golden Oreo Cookies (Birthday Cake Golden Oreos recommended, but regular Golden Oreos work too)
- 2 Tbsp butter, melted
- Filling:
- 16 oz cream cheese, softened to room temperature
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp white cake mix
- ½ cup powdered sugar
- 12 oz Cool Whip, thawed
- Toppings (optional):
- Sprinkles
- Cherries
- Equipment:
- 22 2-oz plastic shot glasses (available on Amazon)
- Piping bag with a large tip (or a large Ziploc bag with a corner snipped off)
Step-by-Step Instructions
- Prepare the Crust:
- In a food processor, blend the Golden Oreo cookies into fine crumbs.
- Transfer the crumbs to a medium-sized bowl and add the melted butter. Use a fork to combine until the mixture resembles wet sand.
- Using a small spoon or teaspoon, press about 1 ½ – 2 tsp of the cookie mixture into the bottom of each 2-oz plastic shot glass. Set aside.
- Make the Filling:
- In a stand mixer or with an electric mixer, stir together the softened cream cheese and vanilla extract until smooth.
- Gradually add the white cake mix and powdered sugar, mixing until fully combined. Scrape down the sides and bottom of the bowl periodically to ensure even mixing.
- With the mixer on low speed, add the thawed Cool Whip. Pause frequently to scrape the sides and bottom of the bowl with a spatula. Mix until the filling is creamy and smooth, with no lumps.
- Assemble the Shooters:
- Transfer the filling to a piping bag fitted with a large tip (or a large Ziploc bag with a corner snipped off). Pipe the filling into each shot glass, covering the crust layer.
- Top with sprinkles and cherries, if desired.
- Serve and Store:
- Serve immediately or refrigerate any uneaten shooters in an airtight container.
Fun Topping Ideas to Elevate Your Dessert Shooters
While sprinkles and cherries are classic toppings, why not get creative? Try crushed freeze-dried strawberries for a tangy twist, or drizzle with chocolate syrup for a decadent finish. For a crunchy texture, add a sprinkle of crushed graham crackers or chopped nuts. These small touches can make each shooter even more special!
Perfect for Parties: Serving Suggestions
These Cake Batter Cheesecake Dessert Shooters are ideal for gatherings! Arrange them on a tiered dessert stand for an eye-catching display. For a fun activity, set up a topping bar with various sprinkles, sauces, and fruits, and let guests customize their own shooters. They’re also great as party favors – simply add a lid to the shot glasses for easy transport.
Time-Saving Tips for Busy Bakers
To streamline the process, pre-measure your ingredients before starting. If you’re short on time, use pre-crushed cookie crumbs from the store instead of grinding your own. You can also prepare the filling ahead of time and store it in the fridge, then simply pipe it into the shot glasses right before serving.
Storage Tips to Keep Your Shooters Fresh
If you’re not serving these shooters right away, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them (without toppings) for up to a month. When ready to enjoy, let them thaw in the fridge and add your favorite toppings just before serving.
Recipe Variations to Mix It Up
Switch up the flavors by using different types of Oreos like chocolate or mint, or experiment with various cake mixes such as chocolate or lemon. You can also swap the Cool Whip for homemade whipped cream for a richer taste. For a boozy twist, add a splash of flavored liqueur like amaretto or Bailey’s to the filling!
Cake Batter Cheesecake Dessert Shooters
Ingredients
Crust
- 10 Golden Oreo Cookies (I used the “Birthday Cake Golden Oreos”, but just regular Golden Oreos would be fine, too)
- 2 Tbsp butter melted
Filling
- 16 oz cream cheese softened to room temperature
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp white cake mix
- ½ cup powdered sugar
- 12 oz thawed Cool Whip
- Sprinkles and cherries for topping optional
Instructions
- In a food processor blend your Oreos to fine crumbs.
- Transfer to a medium-sized bowl. Add the melted butter and use a fork to combine.
- Set out 22 2-oz plastic shot glasses and use a small spoon or teaspoon to press about 1 ½ – 2 tsp of cookie crumbs into the bottom of each shot glass.
- Prepare your filling.
- In a stand mixer or with an electric mixer stir together cream cheese and vanilla extract. Gradually add cake mix and powdered sugar until completely combined. Scrape down sides and bottom of bowl periodically to ensure ingredients are well-combined.
- With mixer on low-speed, add cool whip and stir to combine. You will need to pause frequently and use a spatula to scrape the sides and bottom of the bowl to make sure it is well-combined. You want the filling to be creamy and smooth — not lumpy.
- Transfer the filling to a piping bag fitted with a large tip (I used an Ateco 846 closed-star tip–if you do not have this tip you can simply transfer the filling to a large Ziploc bag, snip a corner off, and pipe the frosting in that way).
- Top with sprinkles and cherries, if using, and serve.
- Keep any uneaten dessert shooters refrigerated in an airtight container.