This time around I turned my screw up into a delicious cheesecake variation of many folks' favorite ice cream: cookies & cream. I had some Oreos still hangin' around from the last time my mom came to visit (I never buy cookies & sweets, but she always does when she's here; takes me forever to go through them but I think it's cute) and really needed the space in my cupboard, so I figured I'd make good use of them for this dessert. Because of these legendary cookies being a main ingredient in the recipe, I made sure to cut back on the sugar (in the form of condensed milk) to balance things out a bit both flavor and healthwise. This is a very simple recipe to make and, as all of my dessert shots do, they work beautifully for either entertaining friends or just keeping something small & sweet for yourself when you're having a night in. And since they're only about $0.80, they're just that much sweeter than regular restaurant or grocery store desserts. Let's check 'em out!
Cookies & Cream Cheesecake Shots (makes 6-8 shots; total cost per serving: ~$0.80)
1 package of reduced fat cream cheese, softened
1/2 c condensed milk
25 Oreo (or similar) cookies
In a blender or small food processor, pulse the Oreos until you end up with a coarse powder. Set aside about 2 T in a small bowl and save the rest for the "crust". In a larger bowl, beat the softened cream cheese with an electric mixer until light & fluffy. Add the condensed milk and the 2 tablespoons of ground Oreos and mix until completely combined.
Assemble your shots by adding about 1 teaspoon of Oreo cookie crust to the bottom of each shot glass, followed by about 1 tablespoon of cookies & cream cheesecake. Alternate the layers until you get to the top of each shot glass and top with a few cookie crumbles. Chill for at least an hour before serving, and enjoy!