With flavors of lemon and raspberry, our Mini No Bake Oreo Cheesecake is a treat that’s as delightful to look at as it is to eat. Made with lemon Oreos and creamy raspberry filling, they are irresistible.
This Mini No Bake Oreo Cheesecake combines the zingy zest of lemons, the sweet charm of raspberries, and the beloved crunch of Oreos. Trust me, these no bake mini oreo cheesecakes are little bites of heaven!
Remember those amazing individual frozen key lime pies I shared a while ago? They were such a hit that it inspired me to whip up another scrumptious treat.
This time, I’m blending the fresh, subtle flavors of raspberry and lemon, paired with a crushed lemon Oreo crust. Sounds tempting, right?
Just like Jeremy’s love for key lime pie, I have a special place in my heart for these Lemon Raspberry Mini Oreo Cheesecakes.
They’re not just delicious – they’re also absolutely adorable! These little cheesecakes are perfect for any occasion when you need a yummy dessert.
You can make these ahead of time and freeze them until you’re ready to serve. Imagine having a fabulous dessert ready to go for your next gathering without any last-minute prep stress.
The cream cheese mixture blends so well with the rest of the flavors, it’s hard to believe. Let’s get into more about my Mini No Bake Oreo Cheesecake!
Some of our other favorite no bake dessert recipes we have on our site include: Easy No Bake Cherry Cheesecake Recipe, Easy Mini No Bake Key Lime Pie Recipe, and Easy Strawberry Banana Jello Pie (No Bake Recipe).
WHY THIS RECIPE WORKS:
- Combines Classic Flavors: The blend of raspberry and lemon in this no bake oreo cheesecake recipe offers a delightful balance of tart and sweet.
- Oreo Cookie Crust: The lemon Oreo cookies provide a unique and flavorful twist to the traditional graham cracker crust. The cream in the cookies makes a great binder and tastes amazing.
- Make-Ahead Magic: Prep these beauties ahead of time and store them in the freezer until you need them. They’re my favorite thing to have in the freezer!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresh raspberries
- Cream cheese
- Whipped topping
- Sweetened condensed milk
- Vanilla bean paste or extract
- Lemon-flavored Oreos
- Unsalted butter
- Optional: extra whipped topping and raspberries for garnish
HOW TO MAKE MINI NO BAKE OREO CHEESECAKE:
- 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.)
- 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, and mix 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 whole Oreo cookies in a food processor and pulse until they become crumbs.
- Add the butter to the crushed Oreos 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 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!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THESE BE MADE INTO OTHER FLAVORS?
Absolutely, these mini desserts can be transformed into a variety of flavors!
By mixing and matching different Oreo varieties and fruit purees, you can create a range of delicious combinations. It’s the perfect recipe!
For example, you could try using chocolate Oreos with a strawberry puree, or golden Oreos with a blueberry puree.
The possibilities are endless, and each combination brings its own unique and delightful flavor to these individual desserts.
DO I HAVE TO USE OREOS?
No, you don’t have to stick with Oreos for the crust if you prefer something different. Feel free to get creative with this easy recipe!
You can substitute the Oreos with any cookie of your choice. Crushed graham crackers, vanilla wafers, or even shortbread cookies can be used to make the crust.
Just follow the same method of crushing the cookies into fine crumbs and combining them with melted butter. This versatility is what makes this recipe a huge hit!
CAN THESE BE MADE AHEAD?
Yes, these no bake mini cheesecakes are a perfect make-ahead dessert. You can easily prepare them in advance and pop them in the freezer.
Just make sure to store them in muffin cups or a muffin pan lined with parchment paper or paper liners to maintain their shape and prevent sticking.
When you’re ready to serve, simply take them out of the freezer, and they’re ready to enjoy. This feature makes them not only a delicious but also a highly convenient option for any gathering or special occasion.
ANY ADDITIONS?
There are all kinds of yummy options here!
- Chocolate chips
- Sprinkles
- Drizzled caramel or chocolate sauce
- Crushed nuts
- Shredded coconut
- Sliced strawberries or other berries
- Mint leaves for a fresh touch
- A scoop of your favorite ice cream on the side
- A layer of chocolate ganache for extra decadence
- Crushed candy bars for a fun twist
- Mini Oreos to take it even further
ANY SUBSTITUTIONS?
Sure thing! Check out this list and let me know what you think.
- Graham crackers or any cookie for the Oreo crust (these are good with regular chocolate Oreos, too!)
- Dairy-free cream cheese for a vegan option
- Gluten-free cookies for a gluten-free crust
- Almond extract instead of vanilla for a different flavor profile
HOW TO STORE:
Refrigerator: These really need to be kept in the fridge to stay fully set.
Freezer: They can be frozen for up to 3 months.
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.
You can serve them frozen or allow them to thaw slightly before serving.
DANA’S TIPS AND TRICKS:
- 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!
Mini No Bake Oreo Cheesecake is a yummy experience in every bite. Whether you’re looking for a special treat for a party or just want to indulge in something sweet, these mini cheesecakes are sure to impress.
Be sure to save that recipe card for later! They’re easy to make, absolutely delicious, and oh-so-pretty.
Get ready to enjoy these little gems that are sure to become a new favorite!
If you like this recipe, you might also like:
If you’ve tried this MINI NO BAKE OREO CHEESECAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Lemon Raspberry Mini No Bake Oreo Cheesecake
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
- 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!
Comments & Reviews
Megan @ Our Pinteresting Family says
Yum! Cannot wait to try out this recipe.
Shamene@sayitwithcake says
Wow these look so delicious! Cant wait to make them!
Mandee Thomas says
Visiting from the Handmade Hangout link up. This looks SO yummy! Thanks for sharing 🙂 Pinned!
Angel says
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
marie says
these are adorable!
Marie @ In Our Happy Place
Dianne says
I made these today. They taste delicious, however they didn’t set up. I followed the recipe to the letter. Any suggestions?
Dana DeVolk says
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
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.
Heidi W. says
Hi there! I am excited to try these, I have made your mini key lime pies many times and was planning on making again. Unfortunately, all the mini key lime pie links loop back to the dessert post, not the recipe. I’d really like to make the key lime pies. If you could help, that would be super!
Dana DeVolk says
Thanks Heidi, the original key lime pies are available again to view, sorry about that! https://thissillygirlskitchen.com/individual-frozen-key-lime-pies/
Kathy says
Is it ABSOLUTELY necessary to use silicone cups and not foil or paper? I don’t have them, and at 76, probably won’t be buying them. Sounds like a great recipe!
Dana DeVolk says
It seems others have had success with paper or foil liners.