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.

For the crust:

  • 1 cup Oreo fine crumbs
  • 2.5 tablespoon unsalted butter-melted

For the cheesecake:

  1. 8.oz. cream cheese softened
  2. ½ cup powdered sugar (or more to taste)
  3. ½ cup heavy whipping cream
  4. 2.5 teaspoon gelatin powder dissolved in ¼ cup water
  5. 1 ½ cup raspberries (divided)
  6. 1 teaspoon vanilla

For topping:

  • Approximately 1 ½ cup raspberries
  • 1/3 cup white chocolate chips


  1. 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.
  2. 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.
  3. ......................................

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