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Oreo Cheesecake Dessert Shooters Recipe
Rahat

Oreo Cheesecake Dessert Shooters

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.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 36 dessert shooters
Calories: 274
Ingredients Method Nutrition

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

Method
 

  1. Cookie Crusts Place Oreo Cookies in food processor and pulse until broken into fine crumbs.  Add melted butter and pulse until well-combined.
  2. 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.
  3. Cheesecake Filling Beat together cream cheese and powdered sugar until well-combined.  Stir in sour cream and vanilla extract.
  4. 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.
  5. 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).
  6. 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.
  7. Set aside while you prepare your whipped cream topping.
  8. 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.  
  9. 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!
  10. Garnish with cookie crumbs, if desired.  Additional cookie crumbs for sprinkling
  11. Store refrigerated in an airtight container until ready to serve.

Nutrition

Calories: 274kcalCarbohydrates: 19gProtein: 3gFat: 21gSaturated Fat: 12gCholesterol: 65mgSodium: 146mgPotassium: 81mgFiber: 1gSugar: 12gVitamin A: 730IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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