Cool, fresh and loaded with lemon and raspberry flavor, these no-bake cheesecake cups are amazing! Made with a lemon oreo crust, fresh raspberries and a creamy lemon cheesecake filling, these creamy treats are an easy and delicious summer dessert!
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As the days get warmer, I’m not always in the mood for a heavy over-the-top dessert. In fact, I often enjoy something cool and fresh, and something that includes some seasonal fruit. These Lemon Raspberry No-Bake Cheesecake Cups are the perfect summer dessert!
I made these yummy cheesecake cups in pretty, glass jelly jars, which would be lovely for a summer luncheon, or shower. They’re very easy to make, so doubling the batch to make several for a party is an easy task. Another bonus to these delicious dessert cups; they do NOT require an oven. When its 85 degrees at 10am like it is here in Virginia, you’re likely not wanting to heating up your house.
I’ve also made these cheesecake cups using a cupcake pan, and pretty cupcake liners. Once the crust, berries and filling is put together, you’ll simply need to refrigerate. Done – easy peasy!
The lemon filling with the sweet raspberries is the perfect flavor combination! Topped with some whipped cream and an additional raspberry, these sweet little cups are not only tasty, they’re very pretty!
Here’s how easy it is to make these delicious Lemon Raspberry No-Bake Cheesecake Cups:
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Lemon Raspberry No Bake Cheesecake Cups
Ingredients
- 15 lemon Oreos crushed
- 2 Tbsp. melted butter
- 1 6 oz container, fresh raspberries
- 1 8 oz package, cream cheese, room temperature
- 1/4 c. sugar
- 1 package instant lemon pudding mix
- 1 c. milk
- 1 large 16 oz or 2 (8 oz.) containers, frozen whipped topping, thawed
- raspberries and mint leaves for garnish
Instructions
- In a food processor, crush the oreos. Add the melted butter and pulse a few more times to mix into the crumbs. Add a heaping tablespoon of crumbs into small jelly jars or 18 lined cupcake cups. Press crumbs into the bottom of the jars. Add 2-3 fresh raspberries to the top of the pressed crumbs. Set aside.
- With a hand or stand mixer, cream together the cream cheese and sugar. Stop to scrape down sides, add the pudding mix, and slowly begin to add the milk while the mixer is on low. Continue to mix at a medium speed until filling mixture is smooth. Add 8 oz. of the whipped topping, and fold into the filling. Stir until completely incorporated. Spoon the mixture into the cups, filling to nearly the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves.
These make for a wonderful dessert for any party, pot-luck or get-together. They also make for a cool, delicious treat after a hot day. Serve with a cold glass of Moscato or Prosecco for a wonderful after-dinner dessert. Happy summer, everyone! ~Erin
Erin, these are amazing, and your presentation and photography are beautiful. Lemon, cheesecake, no-bake…what is more perfect for summer? Pinned to make! 🙂 Thank you!
These sound amazing, look adorable, and I love “no-bake” recipes for the summer!
These look so yummy and pretty. I’m not big on lemon, so I’m wondering if vanilla oreos or similar cookie crumbs could be used, along with vanilla pudding mix.
Marylou I don’t see why you could not do a vanilla variation. Or do a chocolate variation as a matter of fact, using original chocolate Oreos and chocolate pudding. Or try using gingersnap cookies in the crust and use butterscotch pudding.
Simply HAD to pin, these look so beautiful. Can’t wait to make a batch for my guests.
Wow, these are so beautiful and look so easy and yummy! I’d love to have you stop by and link up at our new link party, You Link It, We Make It, where we actually make the features each week! Thanks so much for sharing! http://bit.ly/1LqkYTN
Lemon and raspberries are delicious together. Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.
Oh yum! Pinned & shared. Have a wonderful rest of your week. Thanks for sharing at the #InspirationSpotlight party.
Oooh, yum! Raspberries, lemon and cheesecake are some of my favorites. These look so delicious and cute too! Thanks for sharing at Throwback Thursday.
Such a fun little dessert! I didn’t get a chance to stop by last week and tell you thanks for linking up with us at Throwback Thursday! I read every post, but commenting takes a bit longer! 🙂
Mollie
These sound amazing, I will be making these for a friends birthday. Was wondering about the box of lemon pudding, is it the small or large box?
Can’t wait to make these, but was wondering about the size of the lemon pudding box, Is it the 3oz or 6?
May be a crazy question but when you blend the lemon oreos for the crust do you only use the cookie or do you blend with the filling too?
Do you need to take the filling out of the oreos before crushing them?
Perfect! I was looking for something different to bring to a brunch! These will travel beautifully in the jars, placed in a pan or box. I’ll bring the added whipped cream, raspberry and mint leaf and put those on at the house. Thanks!
I’m making some desserts for a fundraiser this Saturday and I thought these would be perfect 😊 Wish me luck, it’s a fundraiser for JDRF
Hi, I was wondering about the size of the pudding as well, also are you using the entire cookie. Neither of these was answered above.
Thanks so much!