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!
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
- 10 Oreo Cookies
- 2 Tablespoons butter melted (28g)
- 16 ounces cream cheese softened to room temperature (455g)
- 1 ¼ 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)
- 1 cup heavy cream (235ml)
- ¼ cup powdered sugar (30g)
- ½ teaspoon vanilla extract
- Additional cookie crumbs for sprinkling optional
- Place 10 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.
- 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.
- 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.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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I’m doubling the recipe for a birthday but of course I forget something, lol. The sour cream…. will it make a difference or do I need it?
Thanks for sharing recipe, can’t wait to try it out ❤
Hi Von! The sour cream is important here. I’m not sure how it will turn out without it. 🙁
These shooters were delicious! Thanks for sharing!
Emily @ Sugar Spun Run
We’re so glad you liked them, Rachel! Thanks for trying our recipe 😊
My cheesecake mixture is
Kind of liquids after mixing. Will it firm up after refrigerating?
Hi Lisa! It will firm up some in the fridge but it really shouldn’t be liquidy. Was the whipping cream beaten to stiff peaks (like a Cool Whip consistency)?
How long can I leave these outside (room temp)?
I recommend keeping them chilled as much as possible, I wouldn’t leave them at room temperature for more than an hour.
Hi sam .. Do you think 1oz shot glass would be too small for this? I don’t have any 2oz glass
Nope, they’ll just be even more bite-sized 🙂
And how do you transport them ?
How do you store these in the fridge? Do you place them in a deep container and cover with foil?
This is what I do for storing and transporting. Enjoy! 🙂
I can’t wait to make
these. Reading the recipe I am not sure if I should use the oreo middle fillings or do I discard this?
Leave the filling in when making them.
I want to make this as one whole cheesecake.
Do you know if I would need the same amount of ingredients?
Hi Huma, I don’t recommmend making this as a cheesecake because I don’t think it will be firm enough.
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
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.
Thao @ In Good Flavor
I need to make these! I might even bring some into work. The group of doctors I work for would go nuts over them!!
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!