Description

Indulge in the refreshing delight of No Bake Mini Raspberry Cheesecakes with Oreo Crust! These luscious, bite-sized desserts combine the creamy richness of cheesecake with the tart brightness of fresh raspberries, all set atop a crunchy Oreo base. Perfect for summer gatherings, picnics, or a sweet treat at home, these mini cheesecakes are not only visually stunning but also bursting with flavor. With effortless preparation and customizable ingredients, you can create a dessert that impresses everyone while enjoying the ease of no-bake cooking.

Ingredients

Scale

1 cup Oreo fine crumbs
2.5 tablespoons unsalted butter, melted
8 oz cream cheese, softened
½ cup powdered sugar
½ cup heavy whipping cream
2.5 teaspoons vegan gelatin powder dissolved in ¼ cup water
1 teaspoon vanilla extract
1½ cups raspberries (divided)
⅓ cup white chocolate chips

Instructions

Combine Oreo crumbs and melted butter in a bowl; divide into paper cups and press firmly to form crusts. Chill.
Pulse ¾ cup raspberries in a food processor; strain to remove seeds.
Melt vegan gelatin and let cool slightly.
Beat softened cream cheese, powdered sugar, and vanilla until fluffy; whip heavy cream to stiff peaks.
Combine whipped cream with cooled gelatin and fold into cream cheese mixture.
Fill cups with half the cheesecake mixture; chill briefly.
Stir raspberry puree into remaining cheesecake filling, fold in remaining raspberries, and layer on top of chilled cheesecakes.
Chill until firm before serving.

Prep Time: 30 minutes
Cook Time: None
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 12g
Sodium: 80mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: Use room temperature cream cheese for smoother mixing. Feel free to substitute raspberries with strawberries or blueberries for varied flavors. Experiment with toppings like crushed nuts or coconut flakes for added texture.