No Bake Mini Raspberry Cheesecakes with Oreo Crust
A refreshing summer dessert and best of all, there is no need to turn on the oven because these adorable black, white and pink striped cheesecakes with fresh raspberries and white chocolate drizzle on top are NO BAKE!!! - Oh My Goodness Chocolate Desserts -
Prep Time15mins
Freezing45mins
Total Time20mins
Course: Dessert
Cuisine: American
Keyword: Cheescake, No-Bake, Oreos, Raspberries
Servings: 10
Author: Recipe & Photo: Vera - omgchocolatedesserts.com
Ingredients
For the crust:
1cupOreo fine crumbs
2.5tbspunsalted butter-melted
For the cheesecake:
8ozcream cheese softened
1/2cup powdered sugar (or more to taste)
1/2cup heavy whipping cream
2.5teaspoon gelatin powder dissolved in ¼ cup water
1 1/2 cupraspberries (divided)
1teaspoonvanilla
For topping:
1 1/2cupsraspberries
1/3cup 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 coolBeat 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.