Peppermint Bark Dessert Shooters
Peppermint Bark Cheesecake Shooters are made with a no-bake white chocolate peppermint cheesecake piped over a chocolate cookie crust. I always use these 2-oz plastic shot glasses from Amazon (affiliate link)
- Prep time
- 1 hr
- Cook time
- 42 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 Oreo Cookies
- ¼ cup mini semisweet or dark chocolate chips
- 2 Tablespoons butter, melted (still warm)
- 1 cup premium white chocolate chips
- 2 cups heavy cream (divided )
- 16 ounces cream cheese -- softened to room temperature
- 1 cup powdered sugar
- ¾ teaspoon peppermint extract ((*NOT "mint" extract))
- ¼ teaspoon vanilla extract
- crushed candy canes (for sprinkling)
- mini semisweet chocolate chips or finely chopped dark chocolate (for sprinkling)
Instructions
- 1
Prepare your crust by combining Oreo cookies and chocolate chips in a food processor and blend until completely pulverized to crumbs.
- 2
Add warm butter and pulse again until completely combined.
- 3
Set out 22-24 plastic 2-oz shot glasses and portion 2 teaspoons of Oreo crumbles into each shot glass. Gently tamp down with small spoon or rounded end of teaspoon. Set aside.
- 4
Combine your white chocolate chips and ½ cup (118ml) of heavy cream in a small saucepan over medium-low heat, stir frequently until chocolate is completely melted.
- 5
Pour into a large heat proof bowl and allow to set until cooled to room temperature (pouring it into a large vessel other than the saucepan will help it cool faster) -- about 30 minutes.
- 6
While white chocolate mixture is cooling, pour your remaining 1 ½ cups (357ml) heavy cream into a clean, dry bowl and whip with an electric mixer until stiff peaks form. Store in refrigerator until ready to use.
- 7
Once white chocolate mixture has cooled, place your softened cream cheese in the bowl of a stand mixer (or a large bowl & use an electric hand-held mixer) and beat until smooth.
- 8
Add white chocolate mixture and beat until well-combined.
- 9
Gradually add powdered sugar until well-combined. Stir in extracts.
- 10
With mixer on low speed, stir in whipped cream mixture. Increase speed to medium-high and beat until well-combined.
- 11
Transfer mixture to a large Ziploc bag and snip off about a 1" corner*. Pipe (squeeze) filling through the snipped corner, filling each shot glass to the rim.
- 12
Top dessert shooters with chopped chocolate and crushed candy canes just before shooting (if you add them too far in advance the candy cane pieces will dissolve). Store in a sealed container in the refrigerator.