Recipe: Cookies & Cream Cheesecake Shots

5/5

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Recipe Description

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

  • Prepare: 10 Mins
  • Cook: 15 Mins
  • Difficult: Easy
  • Serving: 6-8 shots
  • Cost per serving: ~ $0.80
  • Nutrition: for each serving
  • Calories: 302.8
  • Fat: 11g
  • Cholesterol: 14.3mg
  • Sodium: 419.1mg
  • Potassium: 463.7mg
  • Carbohydrates: 33.7g
  • Protein: 11.1g

Ingredients

  • 1 package of reduced-fat cream cheese, softened
  • 1/2 cup condensed milk
  • 25 Oreo (or similar) cookies

Method

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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