Do these look familiar? Maybe just a little bit? After I made and posted about those amazing individual frozen key lime pies, I just KNEW I had to make another kind.

They have been so well received I thought you would enjoy this twist! Instead of key lime, the filling is flavored with fresh raspberry puree and vanilla. The crust instead of graham crackers is made from crushed lemon Oreos… got your attention yet?!

Whereas Jeremy is a die-hard key lime pie fan, I really liked these even more. The subtle flavors of fresh raspberry and lemon just go perfectly together! And, they are pretty adorable, wouldn’t you say?!

No Bake Mini Lemon Oreo and Raspberry Cheesecakes

Oh, have I mentioned how easy these are to prepare yet?? So easy yet so sophisticated looking, you will definitely have your family super impressed!

These are also a really great make ahead dessert. If you have a dinner party coming up, you can make these up to a month ahead of time and just forget about them in the freezer until the day of.

So stop stressing and make these cuties in advance! I like to use silicone cupcake liners for easy removal of the cheesecakes. They can be found in the baking section at your local big box store.

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No Bake Mini Lemon Oreo and Raspberry Cheesecakes

5 from 1 vote

Course Dessert

Servings servings

The subtle flavors of fresh raspberry and lemon just go perfectly together!

Prep Time 30

Total Time 30

Ingredients

▢ 12 oz fresh raspberries
▢ 8 oz cream cheese softened
▢ 8 oz whipped topping defrosted
▢ 14 oz sweetened condensed milk
▢ 1/2 tsp vanilla bean paste or extract
▢ 16 lemon Oreos
▢ 6 Tbls butter unsalted, melted
▢ extra whipped topping and raspberries for garnish optional

Instructions

Place washed raspberries in a blender and blend until there are no more chunks except for the seeds. Strain mixture through a fine mesh colander. Set aside. (If you don’t mind the seeds running through the cheesecakes, skip the straining step.)
Place cream cheese in a bowl. Using a hand mixer, whip cream cheese until smooth about 1 minute. Add in the vanilla and sweetened condensed milk, mix together on low until combined. Add in the raspberry puree and carefully on low speed mix in, scraping the bowl if needed. Add in the whipped topping and with a spatula carefully fold it into the mixture until combined. Set aside.
Place Oreos in a food processor and pulse until they turn into crumbs. Add in the butter and pulse until everything is coated in butter. Set aside.
Using silicone cupcake liners, pour the raspberry mixture into the bottom of 18 molds about 3/4 of the way up. Top with cookie crust, evenly distributing the crumbs. Pat down the crust with the back of a spatula so the crust will have an even surface. Place in fridge for at least 4 hours or until set.
Take cheesecakes out of mold carefully by placing the bottoms into warm water, the molds should slide right off when place crust side down onto serving dish. Serve with optional whipped topping and fresh raspberries, enjoy!

Nutrition

Nutritional Disclaimer

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Step by Step Directions

Place washed raspberries in a blender and blend until there are no more chunks except for the seeds. Strain mixture through a fine mesh colander. Set aside. (If you don't mind the seeds running through the cheesecakes, skip the straining step.) — Place washed raspberries in a blender and blend until there are no more chunks except for the seeds. Strain mixture through a fine mesh colander. Set aside. (If you don’t mind the seeds running through the cheesecakes, skip the straining step.)

Place cream cheese in a bowl. Using a hand mixer, whip cream cheese until smooth about 1 minute. Add in the vanilla and sweetened condensed milk, mix together on low until combined.

Add in the raspberry puree and carefully on low speed mix in, scraping the bowl if needed. Add in the whipped topping and with a spatula carefully fold it into the mixture until combined. Set aside.

Place Oreos in a food processor and pulse until they turn into crumbs. Add in the butter and pulse until everything is coated in butter. Set aside. Using silicone cupcake liners, pour the raspberry mixture into the bottom of 18 molds about 3/4 of the way up. — Place Oreos in a food processor and pulse until they turn into crumbs. Add in the butter and pulse until everything is coated in butter. Set aside.
Using silicone cupcake liners, pour the raspberry mixture into the bottom of 18 molds about 3/4 of the way up.

Top with cookie crust, evenly distributing the crumbs. Pat down the crust with the back of a spatula so the crust will have an even surface. Place in fridge for at least 4 hours or until set.

I just love how they came out, so darn cute!

And tasty too!

I hope you liked today’s recipe! Which flavor do you think you will like better, raspberry and lemon Oreo or key lime pie??

If you liked this post check out these others:

Individual Frozen Key Lime Pies

No Bake Raspberry Cheesecake Bites

Lemon Oreo & Raspberry No Churn Ice Cream

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