Mini Lemon Cheesecakes

A mini lemon cheesecake topped with whipped topping and a fresh raspberry on a white plate.

These no bake mini lemon cheesecakes swirl fresh raspberry puree into a creamy filling over a lemon Oreo crust, no oven required.

Course Dessert

Cuisine American

Keyword mini lemon cheesecakes

Prep Time 20

Freeze Time 4

Total Time 4 20

Servings servings

Calories 238kcal

Author Jason Decker

Equipment

silicone molds

Ingredients

12 ounces fresh raspberries
1/2 teaspoon vanilla extract
14 ounces sweetened condensed milk
8 ounces cream cheese softened
8 ounces whipped topping defrosted
16 lemon Oreos
6 tablespoons unsalted butter 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 the mixture through a fine mesh colander. Set aside. (If you don’t mind the seeds running through the cheesecakes, skip the straining step.)
12 ounces fresh raspberries
Place cream cheese in a bowl. Using a hand mixer, whip cream cheese until smooth, about 1 minute.
8 ounces cream cheese
Add in the vanilla and sweetened condensed milk, and mix on low until combined.
1/2 teaspoon vanilla extract, 14 ounces sweetened condensed milk
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.
8 ounces whipped topping
Place whole Oreo cookies in a food processor and pulse until they become crumbs.
16 lemon Oreos
Add the butter to the crushed Oreos and pulse until everything is coated in butter. Set aside.
6 tablespoons unsalted butter
Using silicone cupcake liners, pour the raspberry mixture into the bottom of 18 molds about 3/4 of the way up.
Top the cheesecake mixture 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.
Take cheesecakes out of the molds (only unmold the number you are going to serve) carefully by placing the bottoms into warm water, and the molds should slide right off when placed crust side down onto a serving dish.
Serve with optional whipped topping and fresh raspberries on top, enjoy!
extra whipped topping and raspberries for garnish

Notes

Nutrition is calculated without additional garnishes.

Room Temperature Ingredients: For a smoother mixture, make sure your cream cheese is at room temperature.
Fine Crumbs for the Crust: Ensure the Oreos are finely crushed for a firm and even crust.
Gentle Folding: Carefully fold the whipped topping into the mixture to keep it light and airy.
Chill for Perfection: Let these no bake desserts set in the freezer for at least 4 hours to achieve the perfect consistency.
Easy Removal: Use silicone cupcake liners for simple and mess-free removal of the cheesecakes.
Garnish Galore: Get creative with toppings! Add extra whipped cream, fresh raspberries, or some lemon zest for a little extra!

Nutrition