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!
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:
Lemon Raspberry No Bake Cheesecake Cups
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 yummy cups are an easy and delicious summer dessert!
- 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
- 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
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