Raspberry Cheesecake Bites
Raspberry Cheesecake Bites are bite-sized treats featuring a crisp crust, creamy cheesecake filling, and fresh raspberry topping. They are easy to make and perfect for parties or a sweet snack.
Servings: 24 servings
Ingredients
Crust
- 1 cup graham cracker crumbs or digestive biscuits, finely crushed
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- fresh raspberries about 24-30 berries, one for each bite
- powdered sugar optional, for dusting
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press about one tablespoon of the crust mixture into the bottom of each cup in a mini muffin tin. Use the back of a spoon or your fingers to firmly pack the crust down. Bake the crusts for 5-7 minutes until they’re set and slightly golden. Remove from the oven and let them cool slightly.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the sugar and continue beating until fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Finally, add the sour cream and mix until smooth and creamy.
Assemble the Bites
- Spoon or pipe the cheesecake filling evenly over the prepared crusts in the mini muffin tin. Fill each cup almost to the top but leave a little room for the raspberry. Gently place one fresh raspberry on top of each cheesecake bite, pressing down slightly so it adheres to the filling.
Bake the Cheesecake Bites
- Place the mini muffin tin in the oven and bake for 15-18 minutes, or until the cheesecake filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature. Once cooled, refrigerate the bites for at least 2 hours or overnight for the best texture.
Serve
- Carefully remove the cheesecake bites from the muffin tin. If desired, dust with powdered sugar before serving for an extra touch of sweetness and elegance. Enjoy these delightful treats chilled!
Equipment
- Mini Muffin Tin
- Electric Mixer
- Mixing Bowls
Notes
Make sure your cream cheese is fully softened to avoid lumps. Use fresh, ripe raspberries for best flavor. Press the crust firmly to create a sturdy base. Do not overbake; a slight jiggle means perfectly baked. Chilling overnight enhances flavor and texture. Silicone molds can be used as an alternative to a mini muffin tin.