Looking for an easy dessert to satisfy your sweet tooth? Well this one is as easy as it gets!
These raspberry Oreo cheesecake cups are light and fruity and full of that Oreo goodness! All I can say, is that they don’t last long around here!
Raspberry Oreo Cheesecake Cups
Servings
6
servingsPrep time
15
minutesTotal time
30
minutesJust for the record, the servings depend on the size of your cup.
I usually end up with 4 – 6 cups, depending on what I serve in it.
Ingredients
24 Oreo cookies
6 oz raspberries
1 block of Philadelphia cream cheese (8 oz)
½ cup powdered sugar
1 container of Cool Whip (8 oz)
mint leaves (optional)
Directions
- Place Oreo cookies in a food processor and grind until almost powdered. Don’t remove the inside cream, it gives the mixture extra taste 🙂
- In a large bowl, use an electic mixer to beat the cream cheese until smooth. Add the powdered sugar and ¾ of your raspberries (we’re going to use the rest for decorating). Mix on medium speed. Add the Cool Whip and mix on low until well blended.
- Take your serving cups out and start layering – Oreo mixture, raspberry mixture. I usually do two layers of each.
- Top with some additional Oreo crumbs, those raspberries you left on the side and mint leaves. Cool in the fridge for 15 minutes.
- Enjoy!
Notes
- You can substitute the Cool Whip with homemade whipped cream 🙂
* 1 cup COLD heavy whipping cream
* 2 tablespoon powdered sugar
* ½ teaspoon vanilla extract
Whip on medium/high speed until stiff peaks form, about 3-4 minutes.
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