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No Bake Mini Lemon Oreo and Raspberry Cheesecakes

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

No Bake Mini Lemon Oreo and Raspberry Cheesecakes, smooth, creamy no bake cheesecake filling flavored with fresh raspberry puree atop lemon Oreo cookie crust!

 

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!

 

No Bake Mini Lemon Oreo and Raspberry Cheesecakes, smooth, creamy no bake cheesecake filling flavored with fresh raspberry puree atop lemon Oreo cookie crust!

 

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.

No Bake Mini Lemon Oreo and Raspberry Cheesecakes

Course: Dessert
Cuisine: Traditional
Prep Time: 30 minutes
Freezing TIme: 4 hours
Total Time: 30 minutes
Servings: 18 servings
Calories: 239 kcal

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

Print

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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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 Facts
No Bake Mini Lemon Oreo and Raspberry Cheesecakes
Amount Per Serving
Calories 239 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 150mg 6%
Potassium 150mg 4%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 20g
Protein 3g 6%
Vitamin A 7.3%
Vitamin C 6.7%
Calcium 9.3%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.

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.

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.

No Bake Mini Lemon Oreo and Raspberry Cheesecakes, smooth, creamy no bake cheesecake filling flavored with fresh raspberry puree atop lemon Oreo cookie crust!

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!

No Bake Mini Lemon Oreo and Raspberry Cheesecakes, smooth, creamy no bake cheesecake filling flavored with fresh raspberry puree atop lemon Oreo cookie crust!

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

No Bake Mini Lemon Oreo and Raspberry Cheesecakes, smooth, creamy no bake cheesecake filling flavored with fresh raspberry puree atop lemon Oreo cookie crust!

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:

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Individual Frozen Key Lime Pies

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No Bake Raspberry Cheesecake Bites

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Lemon Oreo & Raspberry No Churn Ice Cream

 

No Bake Mini Lemon Oreo and Raspberry Cheesecakes

Print

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

  1. 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.)
  2. 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.
  3. 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.
  4. 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 freezer for at least 4 hours or until set.
  5. 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!

8 Wonderful Comments

  1. August 12, 2014

    Visiting from the Handmade Hangout link up. This looks SO yummy! Thanks for sharing 🙂 Pinned!

  2. Angel says:
    August 12, 2014

    Wow, these look so good. I’ve got to try this recipe. Thanks for sharing with us at Wake Up Wednesday Linky Party.
    Hugs
    Angel

  3. Dianne says:
    August 3, 2015

    I made these today. They taste delicious, however they didn’t set up. I followed the recipe to the letter. Any suggestions?

    • August 3, 2015

      I apologize, I just looked over the recipe since you said they didn’t set up. I accidentally put to place in the fridge for at least 4 hours, I meant FREEZER. Woo, so sorry! I am updating the recipe now!

      • Dianne says:
        August 3, 2015

        You “Silly Girl”:) actually I put them in the freezer to see what would happen. I’m sure they will be perfect tomorrow when I take them out of the the freezer. Thank you for your quick response.

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