These Raspberry Cheesecake Bites are tiny treats packed with creamy cheesecake and juicy raspberries. They’re perfect for a sweet snack or dessert!
Honestly, who can resist these little guys? They are so easy to pop in your mouth—just be careful, or you might eat the whole batch! 😋
I love serving them at parties. Just place them on a pretty plate, and watch everyone smile! Plus, they are simple to make; just mix, chill, and enjoy!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake bites. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers as alternatives. Just crush them finely!
Cream Cheese: The star of the show! Use full-fat cream cheese for the best flavor and texture. If you want a lighter option, Neufchâtel cheese works well too.
Fresh Raspberries: These provide a burst of flavor. If raspberries aren’t available, try blueberries or strawberries. Just chop them into smaller pieces if needed!
Egg: This helps bind everything together. For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) as a substitute.
How Do You Achieve the Perfect Crust?
Getting that crust just right is essential for delicious cheesecake bites! Start by mixing the graham cracker crumbs with melted butter until it looks like wet sand. Then, here’s my tip:
- Press the crumb mixture firmly into the bottom of each mini muffin cup—this helps keep it together during baking.
- Don’t skip greasing the pan or using liners to make removal easier later on.
This little step will ensure your crust is crunchy and holds up well when bitten into!
What’s the Best Way to Bake These Bites?
Baking the cheesecake bites evenly is important. Here’s a quick guide:
- Make sure to preheat your oven properly so they cook through evenly.
- Keep an eye on them; they should be set but still slightly jiggly in the middle. Over-baking can dry them out.
- Let them cool at room temperature first before chilling them in the fridge. This helps them firm up without cracking.
Following these steps will yield creamy, delicious bites every time!
Raspberry Cheesecake Bites
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup fresh raspberries (plus extra for garnish)
- Optional: 2 tablespoons sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 18-22 minutes to bake and then at least 2 hours to chill in the fridge. This means you can have delicious cheesecake bites ready in about 2.5 to 3 hours, including cooling time. Perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Pan:
Start by preheating your oven to 325°F (163°C). Line a mini muffin pan with paper liners or grease each cup well to ensure the cheesecake bites come out easily later on.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs with melted butter until everything is evenly combined and looks like wet sand. This will be your crust for the cheesecake bites. Press about 1 teaspoon of this mixture into the bottom of each mini muffin cup to form a solid base.
3. Prepare the Cheesecake Filling:
In a larger mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the sugar and vanilla extract, mixing until fully combined. Next, add the egg and beat just until it’s incorporated—don’t over-mix!
4. Fold in the Raspberries:
Gently fold in the fresh raspberries into the cheesecake mixture, be careful not to break them up too much. If you’d like, reserve a few whole raspberries to place inside the muffin cups later!
5. Fill the Muffin Cups:
Spoon or pipe the cheesecake mix evenly into each muffin cup over the crusts. If you want an extra crunchy topping, sprinkle a bit of sugar over each one before baking.
6. Bake the Cheesecake Bites:
Pop them into the preheated oven and bake for about 18 to 22 minutes, or until they are set but still a little jiggly in the center. Don’t worry; they’ll firm up as they cool!
7. Cool and Chill:
Once baked, take them out of the oven and let them cool down to room temperature. After they’ve cooled, pop the muffin pan in the fridge and let them chill for at least 2 hours or even overnight to set properly.
8. Serve and Enjoy:
After they’ve chilled, gently remove the cheesecake bites from the muffin pan. Garnish each one with a fresh raspberry on top before serving. Enjoy these delightful bites of creamy, tangy goodness!
These Raspberry Cheesecake Bites are not just delicious; they’re also a fun and easy treat to impress your friends and family. Enjoy every bite!
Can I Use Other Fruits Besides Raspberries?
Absolutely! You can substitute raspberries with other berries like blueberries, strawberries, or even diced peaches. Just ensure that the fruit you choose complements the creamy cheesecake flavor!
How Should I Store Leftovers?
Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Make sure to separate layers with parchment paper if you store them stacked to prevent sticking.
Can I Make These Cheesecake Bites Gluten-Free?
Yes! Just use gluten-free graham cracker crumbs or a gluten-free cookie alternative for the crust. The rest of the ingredients are naturally gluten-free, making it easy to adapt!
What Can I Do If I Don’t Have Mini Muffin Pans?
If you don’t have mini muffin pans, you can use a regular muffin pan, although the baking time may need to be adjusted. Just keep an eye on the cheesecake bites; larger ones may take a few extra minutes to set!