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    Home ยป Recipes ยป Desserts

    Oreo Cheesecake Dessert Shooters

    July 27, 2017 Updated July 29, 2022 BySam 31 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    Oreo cheesecake dessert shooters

    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!

    Oreo Cheesecake Dessert Shooters || Sugar Spun Run

    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!).

    Oreo Cheesecake Dessert Shooters || Sugar Spun Run

    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!

    Oreo Cheesecake Dessert Shooters || Sugar Spun Run

    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!

    Oreo Cheesecake Dessert Shooters || Sugar Spun Run

    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

    Oreo Cheesecake Dessert Shooters

    You will need 36 2-oz disposable shot glasses, I buy mine from Amazon (affiliate link to buy is just below the recipe).
    4.94 from 16 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 36 dessert shooters
    Calories: 274kcal
    Author: Sam Merritt

    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

    *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

    Serving: 1dessert shooter | Calories: 274kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 146mg | Potassium: 81mg | Fiber: 1g | Sugar: 12g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

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    Reader Interactions

    Comments

    1. Tammy

      October 23, 2024 at 9:36 am

      I am making these for upcoming weekend. How far in advance can they be made and still be good?

      Reply
      • Sam

        October 23, 2024 at 11:59 am

        Hi Tammy! I would say 3-4 days should be fine. ๐Ÿ™‚

        Reply
    2. Melissa

      October 10, 2024 at 12:29 pm

      5 stars
      I made these for a baby shower and they were a hit! Everyone wanted the recipe from me. I used 3oz shooters (from Amazon) because I was worried the 2oz wasn’t enough of a dessert. Due to the timing of the shower, I made these 2 days in advance and kept them in the refrigerator. They were still perfect and tasted like I had just made them! This will be a regular treat I make for potlucks and family gatherings. Thanks for sharing!

      Reply
      • Emily @ Sugar Spun Run

        October 11, 2024 at 1:24 pm

        Thanks for giving them a try, Melissa! ๐Ÿฉท

        Reply
    3. Betty Oldershaw

      September 03, 2023 at 10:18 am

      Iโ€™d like to make these for a wedding – can they be frozen?

      Reply
      • Sam

        September 06, 2023 at 9:21 pm

        Hi Betty! That should work just fine. ๐Ÿ™‚

        Reply
    4. Von

      February 03, 2023 at 11:31 am

      Hello,
      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 โค

      Reply
      • Sam

        February 07, 2023 at 9:15 pm

        Hi Von! The sour cream is important here. I’m not sure how it will turn out without it. ๐Ÿ™

        Reply
    5. Rachel

      January 31, 2022 at 7:41 pm

      5 stars
      These shooters were delicious! Thanks for sharing!

      Reply
      • Emily @ Sugar Spun Run

        February 01, 2022 at 9:24 am

        We’re so glad you liked them, Rachel! Thanks for trying our recipe ๐Ÿ˜Š

        Reply
    6. Lisa

      October 31, 2019 at 6:19 am

      My cheesecake mixture is
      Kind of liquids after mixing. Will it firm up after refrigerating?

      Reply
      • Sam

        October 31, 2019 at 10:52 am

        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)?

        Reply
        • Brandy Word

          September 03, 2023 at 8:07 pm

          Dumb question, do you remove the filling from the Oreos or leave it on them before blending?

        • Sam

          September 05, 2023 at 12:52 pm

          Hi Brandy! You do not need to remove the filling here. ๐Ÿ™‚

    7. Jay M

      October 23, 2019 at 11:55 pm

      5 stars
      How long can I leave these outside (room temp)?

      Reply
      • Sam

        October 24, 2019 at 6:15 am

        I recommend keeping them chilled as much as possible, I wouldn’t leave them at room temperature for more than an hour.

        Reply
    8. Susan

      January 27, 2019 at 9:02 am

      5 stars
      Hi sam .. Do you think 1oz shot glass would be too small for this? I don’t have any 2oz glass

      Reply
      • Sam

        January 27, 2019 at 10:37 am

        Nope, they’ll just be even more bite-sized ๐Ÿ™‚

        Reply
    9. Ronnie

      December 21, 2018 at 1:38 pm

      And how do you transport them ?

      Reply
    10. Ronnie

      December 21, 2018 at 1:37 pm

      How do you store these in the fridge? Do you place them in a deep container and cover with foil?

      Reply
      • Sam

        December 21, 2018 at 5:52 pm

        This is what I do for storing and transporting. Enjoy! ๐Ÿ™‚

        Reply
    11. Rukshana

      October 15, 2018 at 4:39 am

      4 stars
      Hi Sam
      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?

      Reply
      • Sam

        October 15, 2018 at 8:03 pm

        Leave the filling in when making them.

        Reply
    12. Huma

      December 11, 2017 at 12:27 pm

      5 stars
      I want to make this as one whole cheesecake.
      Do you know if I would need the same amount of ingredients?

      Reply
      • Sam

        December 11, 2017 at 11:56 pm

        Hi Huma, I don’t recommmend making this as a cheesecake because I don’t think it will be firm enough.

        Reply
    13. Lin

      October 19, 2017 at 12:01 pm

      5 stars
      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

      Reply
      • Sam

        October 23, 2017 at 2:46 pm

        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.

        Reply
    14. Thao @ In Good Flavor

      July 29, 2017 at 5:36 pm

      I need to make these! I might even bring some into work. The group of doctors I work for would go nuts over them!!

      Reply
    15. Sues

      July 27, 2017 at 10:57 pm

      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!

      Reply
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