Ingredients
2 cups chocolate sandwich cookies (e.g., Oreos), crushed
1 cup chocolate hazelnut spread
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup whipped topping (optional)
Toasted chopped hazelnuts (for garnish)
Instructions
Crush 2 cups of cookies and press half into the bottom of 12 shooter cups
In a bowl, mix cream cheese with powdered sugar until smooth
Blend in 1/2 cup chocolate hazelnut spread
Spoon mixture into prepared cups, covering cookies
Top with remaining crushed cookies, 1/2 cup hazelnut spread, and whipped cream
Chill for 1 hour before serving
Notes
Use gluten-free cookies for a GF option
Neufchâtel cheese reduces fat content by 30%
Store covered in refrigerator up to 24 hours
For vegan version, use dairy-free cream cheese and whipped topping
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shooter
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg