Oreo Cheesecake Dessert Shooters
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Fun bite-sized cheesecake treats that are great for any party or get-together. Made single-serving-sized in disposable shot glasses, these (non-alcoholic) Oreo Cheesecake Dessert Shooters are guaranteed to be a hit at your next event!
I took these Oreo Cheesecake Dessert Shooters to a friend’s going away party last weekend and they were a huge hit. The container I’d brought them in was completely wiped clean before the evening ended. They disappeared even faster than my well-loved chocolate chip cookies that I’d also brought, which is saying a lot (seriously, check the reviews, those cookies have always been my number one recipe and I’m wondering if they’re about to be dethroned!).
These are not my first dessert shooters, in fact they’re my 10th such recipe that I’ve shared on the blog (8 of which can be found in my free e-book), but I have such an affection for these cute little cups and their single serving-sized nature.
Easy to make, easy to eat, and just so dang adorable in their shot glass shells, they’re like mini Oreo cheesecake on Oreo crusts, only with less hassle and no baking.
They have a creamy texture and a true cheesecake taste and there’s one very key element that gives them that signature taste — sour cream. I’ve generally always found cheesecakes made without sour cream to fall flat in terms of taste, and so sour cream is a critical ingredient that gives these desserts some serious depth and flavor. It’s what makes my no-bake cheesecake such a hit with everyone who tries it — don’t skip it!
I included notes in the recipe so that you can speed the process up and use Cool Whip rather than making your own whipped cream, but I think what really makes these cheesecake shooters so irresistible is the fact that they are entirely made from scratch (save for the actual Oreo bits, of course).
Homemade whipped cream is extremely simple to make, all you need is an electric mixer with a whisk attachment and just a few minutes of patience to whip your cream to stiff peaks (which simply means that if you dip your whisk straight into the whipped cream and pull it straight back out, the peak that results from the whisk remains stiff and straight and doesn’t recede back into the cream or bend over).
Also, when you think about it, even with whipping your own cream it’s still much faster than making a from-scratch cheesecake, and you don’t need to turn on the oven to make these! If you want to make these even more decadent, substitute the whipped cream on top with chocolate whipped cream, instead!
Enjoy!
More Recipes You Might Like
- Chocolate mousse ← a bit more work, but individually portioned and worth every dish.
- No-churn ice cream ← A simple, no-bake treat!
- Petit fours ← another great miniature, individually served dessert!
- Oreo Cheesecake Bars ← a baked version of these no-bake desserts!
Oreo Cheesecake Dessert Shooters
Ingredients
Cookie Crusts
- 15 Oreo Cookies
- 3 Tablespoons (42 g) butter, melted
Oreo Cheesecake
- 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 (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 (235 ml) heavy cream
- ¼ cup (30 g) 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.15 Oreo Cookies, 3 Tablespoons (42 g) butter
- 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.16 ounces (455 g) cream cheese, 1 ¼ cup (155 g) powdered sugar, 3 Tablespoons sour cream, 1 teaspoon 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.2 cups (475 ml) heavy cream
- 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).18 Oreo Cookies
- 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.1 cup (235 ml) heavy cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello Sam,
What quantity updates will be needed if I were to make this in an 8×8, 9×9 or 9×13″ pan for a larger group of people?
Thanks
Unfortunately I haven’t tried it so I can’t say for sure how you would need to adjust the recipe. 🙁
How long can they stay out without melting
Hi Annrose! Since it is a cream cheese based dessert, I wouldn’t recommend leaving it out of refrigeration for much more than an hour or so. 🙂
I’m excited to try these out! Do you think halving the recipe is fine if I want to make less? Does the cream cheese and sour cream need to be at room temp similar to your cheesecake recipe? And about how long at the minimum should these be in the fridge for before serving?
Hi Mariana! You should be able to cut this recipe in half. Room temperature ingredients make them easier to combine. I would refrigerate them for at least an hour or so.