No Bake Mini Raspberry Cheesecakes with Oreo Crust are the most refreshing summer treats ever. Adorable black, white and pink striped cheesecakes with fresh raspberries and white chocolate drizzle on top!
No Bake Mini Raspberry Cheesecakes with Oreo Crust
This fun and easy summer dessert recipe is sure to impress and requires just a few simple steps.The first step is to prepare the crust and that means just ground some Oreo cookies, stir it with melted butter and press into the bottom of paper cups. Cheesecake filling is also so simple to make. It’s basically one cheesecake mixture, divided and one half is flavored with some raspberries and raspberry puree. It’s perfect idea how to use summer berries to make delicious treat.
The whole process of making the No Bake Mini Raspberry Cheesecakes with Oreo Crust is not very labor intensive, but they have to chill in the freezer or fridge for a while.
I had some leftovers of raspberry cheesecake mixture and I store it in the freezer. It tasted great, better than any raspberry ice cream I’ve ever tried so it wasn’t left for a long time, I eat it all with a spoon, it was perfect refreshment on this hot weather, even better than the Reese’s Cheesecake leftovers stored in my freezer as well.
Should I Freeze No Bake Cheesecakes?
These No Bake Mini Raspberry Cheesecakes with Oreo Crust have the gelatin in the filling so you can choose whether to serve them frozen right from the freezer as ice cream or from the fridge. When they are not frozen they are much smoother and creamier but it’s totally up to you guys. Just don’t remove the paper wrappers if you don’t want to keep them frozen.
And one more note, if you want to keep these No Bake Mini Raspberry Cheesecakes with Oreo Crust in the freezer and eat them as a frozen treat, top them with fresh raspberries right before serving and drizzle with melted white chocolate (or chocolate chips).
Forget the oven and enjoy this perfect summer treat- beautiful little no-bake mini cheesecakes!!!
If you want more no bake raspberry recipes check out these yummy Raspberry Cheesecake Truffles and if you if you choose to turn on the oven you must try this awesome Raspberry Cream Cheese Coffee Cake!
No Bake Mini Raspberry Cheesecakes with Oreo Crust
Prep Time: 30 minutes- Total Time: 30 minutes
Yield: serves 10 1x
Category: Dessert
Method: No Bake
Cuisine: American
Print Recipe
Pin RecipeDescription
No Bake Mini Raspberry Cheesecakes with Oreo Crust are the most refreshing summer treats ever. Adorable black, white and pink striped cheesecakes with fresh raspberries and white chocolate drizzle on top!
Ingredients
For the crust:
- 1 cup Oreo fine crumbs
- 2.5 tablespoon unsalted butter-melted
For the cheesecake:
- 8.oz. cream cheese softened
- ½ cup powdered sugar (or more to taste)
- ½ cup heavy whipping cream
- 2.5 teaspoon gelatin powder dissolved in ¼ cup water
- 1 ½ cup raspberries (divided)
- 1 teaspoon vanilla
For topping:
- Approximately 1 ½ cup raspberries
- 1/3 cup white chocolate chips
Instructions
- To make the crust combine Oreo crumbs with melted butter, stir until evenly moistened than divide the mixture between 10 paper cups and press into the bottom (it will be approximately 1 ½ to 2 tablespoon per cup). Set in the fridge to firm while making the filling.
- To make cheesecake filling place almost 3/4 cup of raspberries in a food processor and pulse until completely crushed strain it through a strainer to get rid of the seeds and set aside.
- Heat dissolved gelatin until completely melted and set aside to cool
- Beat together softened cream cheese, powdered sugar and vanilla extract until light and fluffy, set aside.
- Beat heavy whipping cream until stiff peaks form, add melted cooled gelatin and mix to combine. Add cream cheese mixture and mix to combine.
- Take out the crust from the fridge spoon the cheesecake filling onto the crust and fill the cups half way full. Smooth the top and set in the freezer for 5 minutes.
- Add raspberry puree in the remaining cheesecake filling and mix to combine, then gently fold in remaining ¾ cup raspberries and spoon the mixture on top of white cheesecake layer.
- Set in the fridge for a few hours to firm or in the freezer for at least 45 mins. If you store them in the freezer keep in mind that raspberries from the filling will melt and release some juice so don’t remove the cheesecakes from the paper cups.
- Before serving arrange fresh raspberries on top and drizzle with melted white chocolate.
8 comments
I would even to make this in a 9 x 13 pan. Would tripling the recipe work?
Hi Pamela, sorry I can’t help you about that. I made it only as a cupcakes
Ok. Thanks.
Can you please tell me how many servings this makes?
HI Sarah, this makes 10 mini cakes.
Hi, Is there suppose to be chunks of gelatin in the cheesecake stuff?
Hi Lexi,
no, it’s not suppose to be there.
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