No-Bake Mini White Chocolate Raspberry Cheesecakes
I just can’t quit these mini no-bake vegan cheesecakes. I think this is my fourth flavor? First, there were peanut butter cup chocolate cheesecakes, then red velvet cheesecakes, and then of course those campfire-inspired s’mores cheesecakes. Today, I’m sharing a fancier version for no-bake white chocolate raspberry cheesecakes. But it’s not too fancy since the crust is made from crushed chocolate sandwich cookies, and it’s every bit as simple as previous variations.
All you need are ten ingredients and a blender. I made these in our rental kitchenette and thought for a moment they might not happen when I realized the muffin tin for getting that adorable mini shape might not fit in our mini freezer. Mini foods are fun, but mini fridges not so much. Thankfully, the pan just fit on a slight angle and seeing as how we’re traveling with our blender (because we’re crazy/prepared—depending on your perspective), I was able to satisfy that craving for something cool, rich, creamy, and a little bit fancy (those fresh raspberry swirls!) with almost no counter space or cursing involved.
No-Bake Mini White Chocolate Raspberry Cheesecakes
No-Bake Mini White Chocolate Raspberry Cheesecakes
Serves: 12 mini cheesecakes
Prep Time: 2 hours 15 mins
Oreo cookie crust, creamy white chocolate cheesecake, and fresh raspberry swirls! These 10-ingredient no-bake mini vegan cheesecakes require very little effort for big flavor returns.
Cuisine: Vegan Servings: 12 mini cheesecakes
Prep Time: 2 hours 15 mins
Oreo cookie crust, creamy white chocolate cheesecake, and fresh raspberry swirls! These 10-ingredient no-bake mini vegan cheesecakes require very little effort for big flavor returns.
Instructions
- To make the crusts, add the Oreos to a food processor or blender and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
- Line a muffin tin with 12 cupcake liners. Add 1 tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins; set aside.
- In a small bowl, smash the raspberries with a fork and mix in the lemon juice; set aside.
- Add all of the filling ingredients (excluding the raspberry mash) to your blender. Process for 1-3 minutes, or until the texture is very smooth. If the mixture is too thick to blend, add a splash more filtered water at a time until it blends. Pour the filling evenly over the crusts (there should be about ¼ inch of the cupcake liners showing at the top).
- Spoon approximately 1/2 tablespoon of the raspberry mash over each of the mini cheesecakes, then run a knife through the top of the filling (without touching the bottom layer of crust) to create raspberry swirls. Freeze until firm, about 2 hours.
- For best and creamiest texture, allow the cheesecakes to soften slightly (about 10 minutes) before serving. Garnish with additional fresh raspberries if you like.
Copyright © 2023 Amanda Maguire for Pickles & Honey
