Easy Mini Raspberry Cheesecakes (No Bake)

5 from 1 vote

Turn your favorite dessert into a mini treat and enjoy every bite of these easy and delicious, Mini Raspberry Cheesecakes.

Prep Time10

Cook Time0

Chill4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Pulse the Golden Oreo cookies into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin}
Mix together Golden Oreo crumbs and melted butter, stir until crumbs are completely coated. Pour into 8 mini ungreased spring form pans. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate crusts until filling is ready.

Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the mixture until it is totally combined. Finally add the raspberry jam to the mixture and make a few swirls through the cheesecake. NOTE: You want it to be swirled and not incorporated.

Divide the raspberry swirl cheesecake filling into the crusts and spread out into an even layer. Refrigerate for at least 4 hours before serving with a scoop of whipped topping and fresh raspberries. Leftovers can be stored in the refrigerator for up to 4 days.

Graham crackers or regular Oreos would work for the crust as well.

Warm the raspberry jam slightly before adding it to the cheesecake. This makes it easier to create a pretty pattern.

Get creative with toppings. Fresh raspberries, whipped cream, or even a drizzle of white chocolate can make these cheesecakes extra special.