These Oreo Cheesecake Dessert Shooters are the ultimate bite-sized indulgence, combining creamy richness with a satisfying crunch. In just 30 minutes, you can create a dessert that’s as stunning as it is delicious, perfect for parties or a sweet treat. The velvety cheesecake filling, layered with crumbled Oreos, offers a luscious contrast of smooth and crunchy textures.
Each spoonful delivers a decadent blend of chocolatey sweetness and tangy cream cheese, making it impossible to stop at just one. With 36 servings, these shooters are ideal for sharing, yet so irresistible you might want to keep them all to yourself!
Packed with flavor and easy to assemble, these dessert shooters are a crowd-pleaser that’s as fun to make as it is to eat. The rich, buttery Oreo base pairs perfectly with the airy cheesecake layer, creating a harmonious balance of flavors. At just 274 calories per serving, they’re a guilt-free way to satisfy your sweet tooth.
Whether you’re hosting a gathering or simply treating yourself, these shooters bring a touch of elegance and a whole lot of joy to any occasion. Dive into this delightful dessert and experience a symphony of textures and tastes in every bite!
Ingredients for Oreo Cheesecake Dessert Shooters
- Cookie Crusts:
- 15 Oreo Cookies
- 3 Tablespoons (42 g) butter, melted
- Oreo Cheesecake Filling:
- 16 ounces (455 g) cream cheese, softened to room temperature
- 1 ¼ cup (155 g) powdered sugar
- 3 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 cups (475 ml) heavy cream
- 18 Oreo Cookies, broken into small pieces (ensure pieces are small enough to fit through a piping bag tip if using one)
- Whipped Topping:
- 1 cup (235 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- Additional Oreo cookie crumbs for sprinkling (optional)
Step-by-Step Instructions
- Prepare the Cookie Crusts:
- Place 15 Oreo Cookies in a food processor and pulse until finely crumbled.
- Add melted butter and pulse until well combined.
- Portion about 2 teaspoons of the mixture into each disposable shot glass. Gently tamp down with a small spoon or the rounded end of a teaspoon. Set aside.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and powdered sugar until smooth and well combined.
- Stir in sour cream and vanilla extract.
- In a separate clean bowl, use an electric mixer to beat 2 cups of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Fold in the broken Oreo pieces using a spatula (avoid over-mixing to prevent the filling from turning gray).
- Transfer the filling into a large ziploc bag and snip off one corner to create a 1-inch hole. Pipe the filling into each shot glass, filling them about ⅔ to ¾ full. Set aside.
- Prepare the Whipped Topping:
- In a clean medium-sized bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer to beat on high speed until stiff peaks form.
- Pipe or spoon the whipped topping over the cheesecake shooters. For a decorative touch, use a piping bag fitted with a Wilton 2D tip.
- Sprinkle with additional Oreo crumbs if desired.
- Serve and Store:
- Refrigerate the shooters in an airtight container until ready to serve. Enjoy chilled!
Perfect Presentation Tips
For a stunning look, use a piping bag with a decorative tip (like a Wilton 2D) to add the whipped cream topping. Sprinkle a few extra Oreo crumbs on top for a finishing touch. If you’re serving these at a party, consider adding a mini Oreo cookie or a drizzle of chocolate sauce for extra flair!
Make-Ahead Magic
These Oreo Cheesecake Dessert Shooters can be prepared up to 24 hours in advance. Simply assemble them, cover tightly with plastic wrap, and store in the fridge. Add the whipped cream topping and garnish just before serving to keep everything fresh and picture-perfect.
Fun Flavor Twists
Switch things up by using different cookie flavors, like Golden Oreos or mint Oreos, for the crust and filling. You can also add a layer of caramel or chocolate sauce at the bottom of the shot glasses before adding the crust for a surprise burst of flavor.
Equipment Essentials
To make this recipe a breeze, you’ll need a food processor for the cookie crumbs, an electric mixer for the cheesecake filling and whipped cream, and a piping bag for neat and even portions. Don’t forget disposable shot glasses for easy serving and cleanup!
Storage Solutions
Store any leftovers in an airtight container in the fridge for up to 2 days. The whipped cream may soften slightly, but the flavors will still be delicious. Avoid freezing, as the texture of the cheesecake filling may change.
Oreo Cheesecake Dessert Shooters
Ingredients
Cookie Crusts
- 15 Oreo Cookies
- 3 Tablespoons butter melted
Oreo Cheesecake
- 16 ounces cream cheese softened to room temperature
- 1 ¼ cup powdered sugar
- 3 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 18 Oreo Cookies broken into small pieces (make sure that if you will be using a piping bag to portion out the filling that the pieces are small enough to fit through the hole of your piping bag)
Whipped Topping*
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Additional cookie crumbs for sprinkling optional
Instructions
- Cookie Crusts Place Oreo Cookies in food processor and pulse until broken into fine crumbs. Add melted butter and pulse until well-combined.
- Set out your disposable shot glasses and portion about 2 teaspoons of Oreo crumbles into each shot glass. Gently tamp down with small spoon or rounded end of teaspoon. Set aside.
- Cheesecake Filling Beat together cream cheese and powdered sugar until well-combined. Stir in sour cream and vanilla extract.
- In a separate clean bowl, use an electric mixer to beat 2 cups heavy cream until stiff peaks form. Str whipped cream into cream cheese mixture until well-combined.
- Fold in cookie pieces using a spatula (don’t use an electric mixer — if you over-mix the cookies will become too blended and your cheesecake will look gray and dirty).
- Pour cheesecake filling into a large ziploc bag and snip off one corner — about 1″-sized hole. Pipe filling into each shot glass, filling about ⅔-¾ of the way until all shot glasses are evenly filled.
- Set aside while you prepare your whipped cream topping.
- Whipped Topping* In a clean, medium-sized bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat on high speed until stiff peaks form.
- Pipe or spoon topping over prepared cheesecake shooters — I used a piping bag fitted with a Wilton 2D tip but it also works just fine to just spoon the filling on top!
- Garnish with cookie crumbs, if desired. Additional cookie crumbs for sprinkling
- Store refrigerated in an airtight container until ready to serve.