Oreo Cheesecake Dessert Shooters
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4.9
48 reviews
Excellent
Oreo Cheesecake Dessert Shooters
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You will need 36 2-oz disposable shot glasses, I buy mine from Amazon (affiliate link to buy is just below the recipe).
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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.
- Store refrigerated in an airtight container until ready to serve.
Notes
- *You may substitute Cool Whip for the topping if you do not wish to make it from scratch. A single 8 oz container will be enough.
Nutrition Information
Show Details
Serving
1dessert shooter
Calories
274kcal
(14%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
65mg
(22%)
Sodium
146mg
(6%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
730IU
(15%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36dessert shooters
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1dessert shooter | |
| Calories | 274kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 65mg | 22% |
| Sodium | 146mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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