Nutella Crunch Dessert Shooters

These Nutella crunch dessert shooters are rich, creamy, and perfectly portioned with layers of cookies, Nutella, and cream. I love how they bring together the crunch of Oreos with the smoothness of cream cheese and the indulgent flavor of Nutella.

Why You’ll Love This Recipe

I like that these shooters look elegant but are so easy to prepare. The combination of cookies and creamy Nutella filling makes them irresistible, and serving them in mini cups makes portioning simple for parties or gatherings. They’re no-bake, quick to assemble, and always a hit with chocolate lovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢You will need 25 2-oz plastic shotglasses.
▢20 Oreo cookies
▢2 Tbsp butter melted
▢12 oz cream cheese softened, (1½ bricks)
▢1 ¾ cups Nutella
▢1 cup powdered sugar
▢4 cups thawed Cool Whip topping + additional 4 oz for topping about 12 oz

Directions

1. I crush the Oreo cookies into fine crumbs and mix them with melted butter until combined.
2. I press a spoonful of the cookie mixture into the bottom of each 2-oz cup to form the crust.
3. In a large bowl, I beat the softened cream cheese until smooth, then add the Nutella and powdered sugar, mixing until creamy.
4. I fold in 4 cups of Cool Whip until the filling is light and fluffy.
5. I pipe or spoon the Nutella filling into each cup on top of the cookie crust.
6. I finish each shooter with a swirl of additional Cool Whip on top.
7. I refrigerate the shooters for at least 1 hour before serving to allow them to set.

Servings and Timing

This recipe makes 25 dessert shooters using 2-oz cups. It takes about 20 minutes to prepare plus 1 hour to chill before serving.

Variations

Sometimes I like to add chopped hazelnuts on top for extra crunch. If I want a twist, I use chocolate graham crackers or Biscoff cookies instead of Oreos. For an even richer dessert, I drizzle chocolate or caramel sauce over the final whipped topping before serving.

Storage/Reheating

I keep the shooters covered in the refrigerator for up to 3 days. Since they’re made with cream cheese and whipped topping, I don’t freeze them because the texture changes. These are best served cold and straight from the fridge.

FAQs

Can I make these ahead of time?

Yes, I usually prepare them the night before and keep them chilled until serving.

Do I have to use Oreo cookies for the crust?

No, I sometimes use graham crackers, chocolate wafers, or Biscoff cookies for a different flavor.

Can I replace Cool Whip with homemade whipped cream?

Yes, I often use whipped cream, but I make sure it’s stabilized so the filling holds its shape.

How long do they need to chill before serving?

I chill them for at least 1 hour, but 2–3 hours gives me the best texture.

Can I make this as a full-size dessert instead of shooters?

Yes, I layer everything in an 8×8-inch dish and slice it into squares instead of individual cups.

How do I keep the layers neat when filling the cups?

I use a piping bag for the filling, which makes layering clean and even.

Can I add toppings besides Cool Whip?

Yes, I like to sprinkle crushed Oreos, chopped hazelnuts, or drizzle Nutella over the top.

What size cups are best for shooters?

I use 2-oz cups, but I can use larger ones if I want fewer but bigger servings.

How many servings does this recipe make?

It makes about 25 shooters using standard 2-oz cups.

Can I freeze these shooters?

I don’t recommend freezing because the texture of the cream cheese and whipped topping changes after thawing.

Conclusion

These Nutella crunch dessert shooters are one of my favorite no-bake treats because they’re creamy, crunchy, and full of chocolate-hazelnut flavor. I love how easy they are to assemble, and they always impress when served at parties or gatherings.

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