#30 No Bake Red Velvet Oreo Cheesecake Cups

Well, I thought I had found my new favorites last week when I made  Red Velvet Oreo Truffles and Double Mint Frosted Brownies. I guess the joke is on me because these are ridiculously good and probably my new, new favorite! 

Can you even wrap your mind around this? 1. Red velvet. 2. Oreos. 3. Cheesecake. 4. WHAT?! Even thinking about it is a little dangerous, right? Wrong. It's absolutely okay to make these. 

I say that because I made the recipe to make only six cheesecake cups. Six is not that bad! If you want to double or triple the recipe, I would not turn you away! But, to save myself from my guilty conscious, I deliberately made a small batch of these wonderful cheesecakes.

Not only do they taste . . . AMAZING. But, they also are so simple to make! Just a few ingredients and you're ready to go! I made these for my friend Jenna and myself. We both have a love of cheesecake, so why not give them a shot? And I quote her, "We each ate two. Took us maybe thirty seconds and they were gone." Oops. THAT is why I only made six.

Although these limited time Red Velvet Oreos are going out of stores soon, these no bake cheesecake cups would still be so tasty with regular Oreos (or any kind for that matter). Also, the stuff on top of the cupcakes is NOT bacon bits! It looks like it, but it's just more yummy Oreo crumbs. Just thought I would tell everyone, just in case. Eat up - they are SO tasty.

No Bake Red Velvet Oreo Cheesecake Cups
Prep Time: 10 minutes. Chill time: 3 hours. Total time: 3 hours, 10 minutes.
Yields: 6 cups


*2 oz. reduced fat or light cream cheese, softened
3/4 cup light Cool Whip (1/4 of a tub)
5 tablespoons fat free sweetened condensed milk (1/4 of a can)
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
10 Red Velvet Oreos, divided


1. Line 6 muffin tins with cupcake liners. Place one Oreo in each cup. In a separate bowl or baggie, crush remaining 4 Oreos. Set aside.

2. With an electric mixer, beat cream cheese, Cool Whip, sweetened condensed milk and vanilla together until minimal lumps remain, about 2 minutes.

3. Add in lemon juice and mix on a medium-low speed until fully incorporated. The batter should thicken. Fold in crushed Oreos, reserving a small amount to sprinkle on top, if desired.

4. Spoon cheesecake batter evenly over 6 Oreo cups. Sprinkle with remaining Oreo crumbs, if desired.

5. Lightly cover and place in the fridge for 3-4 hours, or until set. Remove from fridge and serve.

*Be sure the cream cheese is completely softened. If not, the cheesecake will be lumpy!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

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