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