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 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 — 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).
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!
Enjoy!
If you’re looking for a great, easy baked Oreo Cheesecake, check out my Oreo Cheesecake Bars!
Oreo Cheesecake Dessert Shooters
You will need 24 2-oz disposable shot glasses, I buy mine from Amazon (affiliate link to buy is just below the recipe).
Ingredients
Cookie Crusts
- 10 Oreo Cookies
- 2 Tablespoons butter melted (28g)
Oreo Cheesecake
- 16 ounces cream cheese softened to room temperature (455g)
- 1 1/4 cup powdered sugar (155g)
- 3 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 cups heavy cream (475ml)
- 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 (235ml)
- 1/4 cup powdered sugar (30g)
- 1/2 teaspoon vanilla extract
- Additional cookie crumbs for sprinkling optional
Instructions
Cookie Crusts
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Place 10 Oreo Cookies in food processor and pulse until broken into fine crumbs. Add melted butter and pulse until well-combined.
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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
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Beat together cream cheese and powdered sugar until well-combined. Stir in sour cream and vanilla extract.
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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.
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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).
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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 2/3-3/4 of the way until all shot glasses are evenly filled.
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Set aside while you prepare your whipped cream topping.
Whipped Topping*
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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.
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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!
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Garnish with cookie crumbs, if desired.
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Store refrigerated in an airtight container until ready to serve.
Recipe 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.
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Check out my e-book for 8 more great dessert shooter recipes!
Sues says
These look awesome!! I wish I saw this earlier because they’d be perfect for a party I’m going to on Saturday, but sadly the shot glasses wouldn’t get here in time. I need to order them anyway, so I can have ready for the future!
Thao @ In Good Flavor says
I need to make these! I might even bring some into work. The group of doctors I work for would go nuts over them!!
Lin says
I would like to prepare these in advance for a party but im concerned about them getting soggy – how long do these stay nice for until they need to be eaten? Thanks
Sam says
Hi Lin! I’ve never had any problem with them getting soggy, I’d keep them in an airtight container for up to 5 days, they may even last longer but I can’t be sure.
Huma says
I want to make this as one whole cheesecake.
Do you know if I would need the same amount of ingredients?
Sam says
Hi Huma, I don’t recommmend making this as a cheesecake because I don’t think it will be firm enough.