Recipe: Cookies & Cream Cheesecake Shots

I had a completely different dessert shot in mind for this weekend’s dessert post, but alas, it’s still in its test phase (read: I screwed it up) so it’ll have to wait. Fortunately, my mess-up turned into something else that was just as good and far less elaborate, so it all worked out. Now, I know that the past few dessert shots I’ve made have been of the cheesecake variety and this one is too, so if you’re not into that sort of thing, I apologize. It’s just that no-bake cheesecake just lends itself beautifully to the dessert shot format, so I always end up falling back on it.

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!

Details Recipe Information



In a blender or small food processor, pulse the Oreos until you end up with a coarse powder. Set aside about 2 tbsp 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!

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