One of my biggest struggles when I started baking these was getting the crust just right. It was always either too crumbly or too hard. Then, I had an “aha” moment! I realized the key was to pre-bake the crust *just* until it was lightly golden. It made all the difference! Now, the crust is perfectly crisp and holds its shape beautifully. I often make a big batch of the crusts ahead of time, so I can whip up a batch of these easy raspberry cheesecake bites whenever the craving strikes. And trust me, the craving strikes often!
This cheesecake raspberry bites recipe is a lifesaver on busy weeknights. I can throw it together while the kids are doing their homework, and it feels like such a treat without a ton of fuss. Seriously, once you try this cheesecake raspberry bites recipe, you’ll be hooked! They’re so simple to make, and they taste like you spent hours in the kitchen. Prepare to be amazed!
Ingredients
Here’s what you’ll need to whip up these delightful treats:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup seedless raspberry jam
I always use full-fat cream cheese for my cheesecake raspberry bites. It makes them extra creamy and rich. I find the difference is noticeable! When making cheesecake raspberry bites, you can often find good deals on raspberries at your local farmer’s market, especially during the summer months.
Here’s a cheesecake raspberry bites trick I learned from my mom: add a pinch of salt to the graham cracker crust. It really brings out the sweetness of the graham crackers. For ingredient prep shortcuts when making cheesecake raspberry bites, I buy pre-crushed graham crackers. It saves so much time! To save a little money, especially if you bake often, buy cream cheese in bulk when it’s on sale and freeze it. Just be sure to let it thaw completely before using it in your easy raspberry cheesecake bites.
To store leftover raspberries for your easy raspberry cheesecake bites, spread them out on a paper towel-lined plate in the fridge. This prevents them from getting soggy and moldy.
How to Make – Step-by-Step
Follow these simple steps to create your own batch of these irresistible treats:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a muffin tin lined with paper liners. You can also use a mini muffin tin for even smaller, bite-sized raspberry cheesecake treats.
- Bake the crust for 5-7 minutes, or until lightly golden brown. Let it cool completely. I learned the hard way with cheesecake raspberry bites that if you don’t let the crust cool completely, the filling will seep in and make it soggy. Nobody wants soggy crusts!
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. This usually takes about 3-5 minutes. Don’t worry if your cheesecake raspberry bites filling looks a little lumpy at first. Just keep beating it, and it will eventually smooth out.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and sour cream. Be careful not to overmix the batter. Overmixing can cause the cheesecake raspberry bites to crack while baking.
- Gently fold in the fresh raspberries. Be careful not to crush them too much, or the filling will turn pink. I usually just give them a gentle toss. In my kitchen, this easy raspberry cheesecake bites filling usually takes about 10 minutes to prepare.
- Spoon the cheesecake filling into the prepared muffin liners, filling each about 3/4 full. While the cheesecake raspberry bites are cooking, I usually tidy up the kitchen or start on dinner. Multi-tasking is key!
- Bake for 18-20 minutes, or until the edges are set and the center is just slightly jiggly. Your cheesecake raspberry bites should smell like sweet cream cheese and raspberries. It’s a divine aroma!
- Let the cheesecake raspberry bites cool completely in the muffin tin before refrigerating for at least 2 hours. This allows the filling to set properly. I often leave them in the fridge overnight for the best results.
- In a small saucepan, heat the raspberry jam over low heat until melted and smooth. Let it cool slightly.
- Drizzle the melted raspberry jam over the top of each cheesecake raspberry bite. Store any leftover cheesecake raspberry bites in the refrigerator. Add some fresh raspberries to the top just before serving for an elegant touch.
Serving
My family enjoys these bite-sized raspberry cheesecake delights cold, straight from the fridge. The kids love our cheesecake raspberry bites when I pack them in their lunchboxes for a special treat. They think it’s the coolest thing ever! My go-to side dish is a simple fruit salad. The freshness of the fruit balances out the richness of the cheesecake raspberry bites perfectly.
This cheesecake raspberry bites recipe is perfect for potlucks, baby showers, or even a fancy afternoon tea. I also love making these for the holidays. They’re so festive and pretty! For presentation tips, I like to arrange the cheesecake raspberry bites on a tiered serving platter. It makes them look so elegant.
If you have extra cheesecake raspberry bites, you can crumble them over ice cream or use them as a topping for waffles. Talk about a decadent breakfast! For a seasonal variation, try using blackberries or blueberries instead of raspberries. Each will give your mini raspberry cheesecakes a new twist.
My friends always ask for this cheesecake raspberry bites recipe whenever I bring them to a party. They’re always a huge hit! I often make a double batch because they disappear so quickly. They are perfect as raspberry cheesecake appetizers.
Frequently Asked Questions
Q: Can I use frozen raspberries instead of fresh raspberries for these cheesecake raspberry bites?
A: You *can*, but I don’t recommend it. Frozen raspberries tend to release a lot of liquid, which can make the filling watery. If you do use frozen raspberries, be sure to thaw them completely and drain off any excess liquid before adding them to the batter. You know what I do when my cheesecake raspberry bites filling is too watery? I add a tablespoon of cornstarch to the batter to help thicken it up. It works like a charm!
Q: My cheesecake raspberry bites cracked while baking. What did I do wrong?
A: Cracking is usually caused by overbaking or sudden temperature changes. Try lowering the oven temperature by 25 degrees and baking them for a longer period. Also, be sure to let the cheesecake raspberry bites cool gradually in the oven with the door slightly ajar. I’ve also learned that adding a little extra sour cream to the batter can help prevent cracking.
Q: Can I make these cheesecake raspberry bites ahead of time?
A: Absolutely! In fact, I recommend it. The cheesecake raspberry bites taste even better after they’ve been refrigerated for a day or two. Just be sure to store them in an airtight container to prevent them from drying out. I often make a big batch on Sunday and enjoy them throughout the week. These easy raspberry cheesecake bites are great for meal prepping!
Q: Can I freeze these cheesecake raspberry bites?
A: Yes, you can freeze them. Wrap each bite individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. Thaw them in the refrigerator overnight before serving. My family loves having frozen cheesecake raspberry bites on hand for a quick and easy dessert.
Q: Can I use a different type of crust for these cheesecake raspberry bites?
A: Of course! If you’re not a fan of graham cracker crust, you can use vanilla wafers, shortbread cookies, or even chocolate wafers. Just adjust the amount of butter accordingly. Feedback about my raspberry cheesecake squares is that the crust is as important as the filling.
Q: My cheesecake raspberry bites are too sweet. Can I reduce the amount of sugar?
A: Yes, you can definitely reduce the amount of sugar. I would start by reducing it by a tablespoon or two. You can also try using a sugar substitute like stevia or erythritol. However, keep in mind that sugar substitutes can sometimes alter the texture of the cheesecake.
Q: What can I do if I don’t have muffin liners?
A: If you don’t have muffin liners, you can grease the muffin tin very well with butter or cooking spray. However, the cheesecake raspberry bites may be a little more difficult to remove from the tin. I also use silicone muffin tins, which work great and don’t require any greasing.
My Final Thoughts
These cheesecake raspberry bites hold a special place in my heart because they’re not just a dessert; they’re a symbol of my journey as a home cook. From that first disastrous batch to the perfectly swirled treats I make today, they represent my willingness to experiment, learn, and never give up.
Here are my cheesecake raspberry bites pro tips:
- Don’t overbake the crust! A slightly underbaked crust is better than a burnt one.
- Use room temperature cream cheese. It will blend much easier and create a smoother filling.
- Let the cheesecake raspberry bites cool slowly. This will help prevent cracking.
I’ve tried so many variations of these bite-sized raspberry cheesecake treats over the years. One of my favorites is adding a hint of lemon zest to the filling. It brightens up the flavor and adds a lovely aroma. Another variation is drizzling the cheesecake raspberry bites with white chocolate instead of raspberry jam. So decadent! My kids absolutely *love* the chocolate version! I’ve even made a batch using a chocolate graham cracker crust for an extra rich treat.
No matter how you make them, I hope you enjoy these cheesecake raspberry bites as much as my family does. They’re the perfect little indulgence for any occasion. I hope that your experience with making these bite-sized raspberry cheesecake treats is as rewarding as mine has been. Happy baking!
You’ve got this! Give these raspberry cheesecake squares a try and let me know how they turn out! I am positive you will love this alternative to strawberry cheesecake poke cake, especially if you love the ease of peppermint cheesecake mousse pie!
PrintCheesecake Raspberry Bites: A Deliciously Easy Treat
These cheesecake raspberry bites are the perfect treat for any occasion! They’re easy to make, delicious, and everyone will love them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 bites
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup raspberry jam
- 9 vanilla wafer cookies
- Fresh raspberries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Beat in vanilla extract and egg until well combined.
- Spoon about 1 tablespoon of cream cheese mixture onto each vanilla wafer.
- Bake for 12-15 minutes, or until set.
- Let cool completely.
- Top with raspberry jam and fresh raspberries, if desired.
- Refrigerate for at least 30 minutes before serving.
Notes
For a richer flavor, use a high-quality cream cheese. You can substitute the raspberry jam with any other flavor you like, such as strawberry or blueberry. These bites can be stored in the refrigerator for up to 3 days.