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).

Course Dessert

Cuisine American

Prep Time 30

Total Time 30

Servings dessert shooters

Calories 274kcal

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)

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.

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.

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.

*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.